Caramel Banana Bars

I made Ina Garten's caramel sauce recipe last week for an ice cream party and had some left over. Then I saw some overripe bananas on my counter and a thought came into my head. I like banana bars. And I like caramel. Hmm.

And why shouldn't you put cream cheese frosting on everything? 

These are yum, but you should definitely use more caramel than the amount I had leftover. Kind of like bananas foster in a bar form.

Caramel Banana Bars

1/2 cup butter, softened 1 1/4 cups light brown sugar 2 eggs 1 cup Greek-style yogurt 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 3 mashed bananas 1 1/2 c caramel sauce Cream cheese frosting (recipe follows) Preheat oven to 350 degrees F. Grease a 15"x 12" jellyroll pan and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add vanilla and yogurt and mix until combined. Add flour, baking soda and salt and mix until just combined. Stir in bananas. Pour into prepared pan and bake 15-20 minutes until tester comes out with a few crumbs. Let cool completely. Pour caramel sauce over the top of the bars and spread evenly. Chill in the refrigerator 15 minutes, or until soft set. Spread cream cheese frosting over the top of the caramel layer. Cut into bars and serve. Cream Cheese Frosting 1/2 c unsalted butter 1 8 oz. pkg cream cheese 5-6 cups powdered sugar 1 t vanilla 2 T milk Cream butter and cream cheese together until light and fluffy, 3 minutes. Slowly add powdered sugar and blend until combined. Add vanilla and milk and beat until fluffy.

Chubby Hubby Bars

I can't remember the exact moment when I tasted Ben N Jerry's Chubby Hubby ice cream, but I do know that it has always been my favorite. "Fudge Covered Peanut Butter Filled Pretzels in Vanilla Malt Ice Cream Rippled with Fudge & Peanut Butter." The only thing that would make it better is some toffee in there. So when I saw Cookies and Cups' recipe for Chubby Hubby bars, I knew I had to make them.

The recipe is a cookie base (basically chocolate chip cookie dough without the chocolate chips).

Add some chopped pretzels and peanut butter cups (I know, that cutting board is brand new. Not):

Press into a pan and bake. Then pour melted caramel:

And melted chocolate:

What? Awesome.

Cut in fairly small pieces cuz they're pretty rich. And also, if they're in small pieces, you won't feel as bad eating like 10 of them.

I don't know why, but I thought they were better the second day. Salty, sweet, chewy, crunchy... everything you could want to satisfy your sweet tooth! Check out the recipe here!

King Arthur Flour Brownies

How do you like brownies? Thin and a little hard (well-cooked)? Thick and chewy? Edges? Middles? I've long been resigned to the fact that, for my tastes, the best brownies come from mixes. Seriously. How yummy are the brownies that have that flaky crisp top, chewy and moist in the middle? I feel I've given homemade brownies a fair shake- I try new recipes every now and then, but haven't found anything outstanding (and brownies must be thick and made in a 9"x13" pan! None of this 8" square business).
I found this recipe on Pinterest, but it's adapted from the King Arthur Flour recipe. It's easy and quick- melt butter in a saucepan, add sugar and cook for a couple minutes. Transfer to a mixing bowl, beat in eggs, cocoa powder, vanilla, salt and baking powder. Add flour and chocolate chips (and I sprinkled chopped caramels on top) and bake!

The cooking time says 30 minutes, but mine only took 20.

These brownies are delicious- moist and VERY fudgey. Not really chewy like I like, but still delicious. The search is still on....

• Double Chocolate Caramel Brownies
• adapted from King Arthur Flour
• 1 cup (2 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs
• 1 1/4 cups Dutch-process cocoa
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon vanilla extract
• 1 1/2 cups All-Purpose Flour
• 1 cup chocolate chips
• 1 cup caramels, chopped

Directions

1) Preheat the oven to 350°F. Grease a 9" x 13" pan

2) In a small saucepan set over low heat, melt the butter. Add the sugar and stir to combine. Cook for a couple more minutes (do not boil). Set aside to cool.

3) In the bowl of a stand mixer, add 4 eggs and beat them with the cocoa, salt, baking powder, and vanilla till smooth.

4) Add the hot butter/sugar mixture, stirring until smooth.

5) Add the flour and chips, again stirring until smooth.

6) Spoon the batter into a lightly greased 9" x 13" pan. Sprinkle chopped caramels over the top.

7) Bake the brownies for about 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool completely before cutting. Makes 24 brownies.

Gift Idea #4- Cinnamon Caramel Corn

My husband loves caramel corn. Like, it's one of his favorite treats. Usually I make caramels because they're a fave, but this year I wasn't up for wrapping 200 caramels, so I went with caramel corn.

I used a recipe that uses cinnamon, and I drizzled it with melted chocolate:

Packed in little gift cello bags, it was an easy and yummy treat!

Cinnamon Caramel Corn Recipe adapted from Our Best Bites 2 bags microwave popcorn, popped (I like Light Butter) 1 C brown sugar 3/4 t cinnamon 1/4 C dark corn syrup 1/2 c stick unsalted butter 1 t vanilla 1/2 t baking soda 1/2 cup chocolate chips Preheat oven to 250 degrees Place popcorn in a large bowl and set aside. Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl.  Mix well.   Chop butter into chunks and place on top of sugar mixture.  Pour corn syrup over the top of  everything.  Microwave on high for 30 seconds and then stir to combine.  Return to microwave and heat for 2 minutes.  Remove and stir and then microwave for 90 seconds more.  Remove from microwave and add in vanilla and baking soda.  Stir to combine.   Mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir  very well so everything is well coated. Spread popcorn mixture onto a foil-lined cookie sheet.  Place in oven and bake for 30 minutes,  stirring every 10 minutes. Remove from oven and spread out on a large piece of parchment, waxed paper, or foil. Microwave chocolate chips on medium heat for 45 seconds. Stir.  Continue to microwave on medium until melted.  Drizzle over popcorn mixture. Break into chunks when cooled.

Caramel Apple Bars

Caramel and apples is an inspired combination. I always see recipes for caramel apple desserts, but have never found one that actually tastes like caramel apples. I thought caramel apple bars might be a good way to combine the two and still be caramel-y and apple-y. I took an oatmeal crumble-type topping and used it for the crust. Then I spread chopped Granny Smith apples over the crust and drizzled melted caramel over the apples (you could probably use caramel topping, too). I sprinkled more of the crumble topping on the top and baked it until golden.

I waited for them to cool to cut, but I recommend scoring them while they're still a little warm. This was exactly what I was looking for- yummy tart apples with caramel in a dessert form! they're easy and fast!

Caramel Apple Bars

yield: 36 bars

1 c brown sugar packed
3/4 c butter softened
1 1/2 c quick oats
1 1/2 c flour
1/2 t salt
3 medium tart apples finely chopped
3 T flour
1 pkg caramels, unwrapped

Preheat oven to 400 degrees F.

Combine first 5 ingredients in large bowl. Reserve 1 1/2 c of the mixture. Press the remaining in an ungreased 13"x9" pan. Toss apples and flour together in a bowl. Spread over oatmeal mixture. Place caramels in microwave safe bowl. Microwave on med-high for 3 minutes, stirring occasionally until melted. Drizzle over apples. Sprinkle remaining oatmeal mixture over the top and bake for 20-25 minutes until golden. Cool partially on rack; cut while warm. Store covered in refrigerator.

Candy Bars

We recently added another monkey to our family- a little boy. Once he came, we had an outpouring of meals from our wonderful friends. As a thank you, I decided to make some treats to return in their dishes. I know most of you are probably hating candy right about now, but these are really worth making. A fudge layer topped with a peanut-caramel layer, topped with a layer of chocolate. I loved these right out of the fridge- the chocolate layer has a little bite that I find appealing. They're quick and easy and most importantly, yummy.

Candy Bars

adapted from BHG.com

1/2 cup butter
1/3 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1/4 cup milk
3 1/2 cups sifted powdered sugar
1 teaspoon vanilla
30 vanilla caramels, unwrapped
1 tablespoon water
1 1/2 cups salted peanuts
1 cup semisweet chocolate pieces

directions

1.Line a 9x9x2-inch baking pan with foil, extending the foil over edges of pan. Butter the foil; set pan aside.

2.In a large microwave-safe bowl microwave the butter, uncovered, on 100 percent power (high) for 1 to 1-1/2 minutes or until melted. Stir in cocoa powder, brown sugar, and milk. Microwave, uncovered, on high for 1 to 2 minutes or until mixture comes to a boil, stirring once. Stir again; microwave for 30 seconds more. Stir in powdered sugar and vanilla until smooth. Spread in prepared pan.

3.In a medium microwave-safe bowl combine caramels and water. Microwave, uncovered, on 50 percent power (medium) for 2-1/2 to 3 minutes or until caramels are melted, stirring once. Stir in peanuts. Microwave, uncovered, on medium for 45 to 60 seconds more or until mixture is softened. Gently and quickly spread peanut mixture over fudge layer in pan.

4.In a 2-cup microwave-safe glass measure combine semisweet and milk chocolate pieces. Microwave, uncovered, on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring once or twice. Spread over peanut layer. Score into pieces while warm. Cover and chill for 2 to 3 hours or until bottom is firm. Use foil to lift candy out of pan. Cut into pieces. Store tightly covered in the refrigerator for up to 3 weeks. Makes about 2-3/4 pounds (64 pieces).

TWD- All-American, All-Delicious (Caramel) Apple Pie

Apple pie is a funny dessert for me. When I think of it, I always think "ew." But whenever I get the courage to eat it, I think it's fairly good. Apple pie reminds me of my grandmother- it was her absolute favorite. Maybe I think it's an elderly person's dessert. Dunno.

 This week's TWD is for regular apple pie. I added a caramel syrup to it. Dorie's pie crust is my absolute favorite. It comes together in a couple minutes in the food processor (note to self: a double crust does NOT fit in your food processor), and is so buttery and flaky.

I topped it with cinnamon and sugar, which added a nice little crunch to the pie. This recipe uses a lot of lemon zest- 1 full lemon. I used about half that and my husband (granted, he has ultra sensitive taste buds) said it tasted like a lemon bar with apples.

Even for not loving apple pie, this recipe is a keeper. Easy to make and delicious! A great holiday pie! Sandmuffin has the recipe!

Caramel syrup

• 1 cup sugar

1. Heat sugar and 1 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
2. Immediately remove from heat and add 1 cup water. Return to heat and continue stirring until mixture becomes liquid. Transfer to a heatproof container and let cool completely before using.

TWD- Caramel Pumpkin Pie

Yes! Pumpkin pie! One of my favorite holiday treats. I'm a little picky about pumpkin pie, though. I don't like it spicy and I don't like it with a lot of crust. This TWD pick is a different take on pumpkin pie- white sugar is cooked until it's dark brown and caramely, and added to the pie batter.

The caramelized sugar definitely adds depth to the pumpkin pie. I'm a traditionalist when it comes to pumpkin pie so I didn't love this. Also, cooked sugar such as this tastes more burned to me than caramely. But yay for pumpkin pie!

Check out Janell's blog for the recipe!

TWD- Burnt Sugar Ice Cream

I love ice cream. Have I said that? I love homemade ice cream. Although, for some reason, whenever I make it, it's really icy. Never very creamy.

Except this time.

This week's TWD is Burnt Sugar Ice Cream- burnt sugar mixed with milk and cream and eggs cooked until rich and thick. Pop into the ice cream maker for under a half hour.

Yum.

I think my husband put it perfectly- this tastes like creme brulee. I only made half the recipe and it's gone.

Make it. The recipe is here.
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TWD-Dulce de Leche Duos

Well, after joining Tuesdays with Dorie over a year and a half ago, it's my turn to pick the recipe!!

I chose Dulce de Leche Duos. Dulce de leche means "candied milk" in Spanish. Those of you not familiar with it, it's really just sweetened condensed milk boiled for a long time until it's thick, dark and caramel-y. I made it once in the oven for a gelato recipe, but I prefer buying it in the can.

This recipe is dulce de leche sandwiched between two dulce de leche flavored cookies. The cookies are straight forward and come together in a few minutes.

After I dropped them all on the pans and started baking them, I realized I made them too big. They flattened out quite a bit (I baked them while I was out of town in a MUCH higher elevation).

So there was quite a bit more surface area to spread the dulce de leche. Can't complain about that.

These are so yummy if you like dulce de leche. The cookies are soft and warm with caramel flavor, and the smooth, creamy dulce de leche filling is great little surprise in the middle. In the "Playing Around" section, Dorie suggests using chocolate ganache filling or dipping the cookie bottoms in chocolate before spreading the dulce de leche. I think this would make them ultra-sweet, as dulce de leche could give you a toothache by itself.
This girl loved them. After this picture was taken, I spent 5 minutes scrubbing dulce de leche off her face.

Dulce de Leche Duos

by Dorie Greenspan from Baking From My Home to Yours

2 1/2 cups all-purpose flour

1 t baking soda
1/2 t salt

2 sticks (8 oz) unsalted butter, at room temperature

3/4 cups store-bought dulce de leche, plus more for filling

3/4 cup packed light brown sugar

1/2 cup sugar

2 large eggs

Position the racks to divide the oven into thirds and preheat the oven 350 degrees F. Line two baking sheets with parchment or silicone mats.
 Whisk together the flour, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add the 3/4 cup of dulce de leche and both sugars and continue to beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Don't be concerned if the mixture looks a little curdled- it will smooth out when the flour mixture goes in. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the batter.
Spoon the dough onto the baking sheets, using a heaping teaspoon of dough for each cookie and leaving 2 inches between them.
Bake the cookies 10 to 12 minutes, rotating the pans from top to bottom and front the back at the midway point. The cookies should be honey brown with a light sugar crust, but they will still be soft, so remove the sheets from the oven but don't touch the cookies for another minute or two. Then, using a wide metal spatula, transfer the cookies to a rack to cool to room temperature.
Repeat with the remaining dough, making sure you cool the baking sheets before spooning the dough onto them.
When the cookies are completely cool, spread the flat bottoms of half the cookies with a small amount of dulce de leche, and sandwich with the flat sides of the remaining cookies.
Makes about 30 sandwich cookies