Caramel Cookie Bars

I think I may have developed my new favorite recipe. This decadent-yet-simple dessert incorporates everything I love (cookies, caramel, and chocolate) and is infinitely adaptable. It's also relatively simple--just a bit time consuming.

Before you do anything else, make yourself some gooey delicious caramel. This is the most time consuming part of this recipe, but it's also so easy and delicious, you'll want to smack your mother for not telling you about it first. Take 2 cans of sweetened condensed milk and submerge them in boiling water for 3 hours. That's it. It's like some sort of culinary magic trick. I would suggest taking the wrappers off first, and don't open the cans beforehand. The sweet and sticky magician inside is like all magicians--he doesn't like people watching his secrets. So give Houdini his privacy, and accept his delicious gift. Keep an eye on the pot to make sure that the cans are constantly covered with water--if you let the water boil off, there is a danger of the cans bursting, and no one wants to clean that up.

So while that's going on, make up the shortbread cookie crust:

2 cups flour;  1/4 tsp salt;  1 cup butter;  1/2 cup powdered sugar;  1 tsp vanilla extract

In a small bowl, mix together 2 cups of flour and 1/4 teaspoon salt. [I'll share with you my secret for a delicate, melt-in-your-mouth shortbread. Before you dump that second cup of flour into your bowl, take out 2 Tablespoons of flour and replace them with 2 Tablespoons of cornstarch. Since the cornstarch--a.k.a., corn flour-- is lighter than the wheat flour, you'll end up with a lighter, more delicately textured shortbread.] Set this aside.

In a separate bowl, beat the butter with your electric mixer until smooth and creamy. Add the sugar and beat until smooth. Beat in the vanilla extract. Gently stir in the flour mixture, just until mixed. Wrap in plastic wrap and chill the dough for about an hour.

Preheat the oven to 350, and spread the dough in the bottom of an 8 x 11" pan (sprayed with non-stick cooking spray.)  Bake for 18-22 minutes, until just barely browned.

If you've still got some time before your caramel will be done, go ahead and start on the last step: the chocolate ganache. Chop 8 oz of baker's chocolate--whatever flavor is your favorite. This recipe is so rich and sweet that I like to use semi-sweet squares rather than milk chocolate, but either is a great option. You really can't go wrong with chocolate.

Now you just have to wait for the caramel to finish its mysterious ministry in its can. Once it's completed its transmogrification, open the cans (if they're still warm, be sensible and use an oven mitt!) Spread the contents evenly over the top of the shortbread. Refrigerate for a few minutes if the caramel is still hot. If it's too warm, the ganache won't set as well.

You're almost done! Here's what you'll need for the ganache:

8 oz chopped chocolate;     2 Tbsp butter;     3/4 cup heavy whipping cream

Place the chopped chocolate in a stainless steel or Pyrex bowl (a bowl that can withstand high temperatures; definitely NOT plastic!)  In a small saucepan, heat the butter and cream over medium heat just until it comes to a boil. Immediately pour over the chocolate, and let it stand for 2-3 minutes. Whisk together chocolate and cream until smooth and shiny.  Pour the ganache over the caramel layer, and refrigerate for a glossy top layer. Serve refrigerated or at room temperature. Enjoy!

Recipe Source: http://www.domesticaesthetics.com/2010/06/caramel-cookie-bars.html