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Receta Chocolate Caramel Chews
by Global Cookbook

Chocolate Caramel Chews
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  Raciónes: 12

Ingredientes

  • 4 ounce Unsweetened chocolate
  • 3/4 c. Butter
  • 1 3/4 c. Brown sugar packed
  • 1/2 tsp Salt
  • 2 tsp Vanilla
  • 2 x Large eggs lightly beaten
  • 1 1/2 c. Flour
  • 1 1/3 c. Brown sugar packed
  • 3/4 c. Whipping cream
  • 3/4 c. Light corn syrup
  • 1/3 c. Butter
  • 1/8 tsp Salt
  • 2 tsp Vanilla
  • 1 1/2 c. Pecans, toasted minced
  • 2 ounce Semisweet chocolate Coarsely minced
  • 1 Tbsp. Whipping cream
  • 1 tsp Vanilla

Direcciones

  1. DESCRIPTION: A brownie-style base topped with a gooey, nut-laden caramel, all topped with more chocolate.
  2. Preheat oven to 350. Butter a 9x13 pan. COOKIE BASE: In a heavy saucepan over low heat, hot chocolate and butter, stirring often, till just melted and smooth. Don't beat mix more than necessary. Remove from heat, add in brown sugar and salt, and beat by hand till smooth. Stir in vanilla and Large eggs. Add in flour in 1/2 c increments, blending by hand after each addition.
  3. Spread proportionately in buttered pan. Bake 25-30 min, or possibly till toothpick inserted in center comes out clean. Cold on rack one hour.
  4. CARAMEL TOPPING: In heavy saucepan, combine all topping ingredients except vanilla. Cook over med-high heat, stiring occasionally, till mix reaches 230 degrees on a candy thermometer or possibly forms a 2-inch thread when dropped from a spoon-about 25 min. Immediately remove from heat, stir in vanilla and nuts. Spread warm caramel proportionately over cookie base. Let stand till cold.
  5. CHOCOLATE GLAZE: Combine chocolate and cream in saucepan. Hot over low heat, stirring constantly, till chocolate is melted and smooth. Remove from heat, stir in vanilla. Drizzle over caramel in lacy pattern. Let chocolate set before cutting into 54 bars, about 1"x2". Store airtight at room temp for 10 days.