Happy 4th of July!

...Happy 4th of July everybody! 

~ We hope you all have a lovely day!  ~

Freedom is never given, it is won.” – Unknown

Liberty is the right to choose. Freedom is the result of the right choice.”   – Unknown

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“Few will have the greatness to bend history itself; but each of us can work to change a small portion of events, and in the total; of all those acts, will be written the history of this generation.”
Robert F. Kennedy

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Chewy Chocolate Caramel Bars

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These gooey bars of chocolaty goodness are a lovely change to an ordinary brownie recipe. Make sure to follow the directions closely and you will end-up with a very special treat! :)“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”
― Julia Child, My Life in France

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 30 minutes

Yield: one 13X9″ baking pan

 Ingredients:

  • 2 cups (240 grams) all-purpose flour
  • 1/4 cup (56 grams) diced cold butter
  • 1 1/2 cups (300 grams) sugar
  • 1 cup (80 grams) cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (168 grams) melted butter
  • 5 oz (1 small) can evaporated milk
  • 14 oz caramels, unwrapped
  • 1 1/2 cups (226 grams) semi-sweet chocolate chips
  • 12-14 extra caramels

Directions:

  1. Heat the oven to 350F.
  2. Line a 13X9 baking pan with parchment paper. Set aside.
  3. In a food processor add the flour and cold diced butter. Pulse a few more times until the mixture resembles fine breadcrumbs and all the butter is cut in. You can also use a pastry blender, a fork or rub the butter and flour with your hands.
  4. Add the sugar, cocoa, baking powder, baking soda, salt and whisk to combine.
  5. In a large mixing bowl add the dry ingredients mix and pout the melted butter on top. Add 1/3 cup of the evaporated milk and mix until well combined. The dough it’s going to be similar to a light crumby cookie dough.
  6. Spread 2/3 of the dough in the prepared baking pan and set aside. Refrigerate the remaining dough until needed.
  7. In a small saucepan place the remaining evaporated milk and the unwrapped caramels. Stir continuously over low heat until the caramels are melted. Pout over the cookie dough base.
  8. Sprinkle the chocolate chips over the caramel layer.
  9. Take the remaining cookie dough out of the fridge and crumble it on top of the chocolate chips.
  10. Top with the remaining caramels.
  11. Bake for 25 minutes.
  12. It may seem bubbly and undone but once cooled the caramel and chocolate layers will set.
  13. Cool completely in the pan before cutting into bars.

Bon Appétit!

Recipe & Photo Credit