Caucasian Curry

Caucasian Curry


ahhhh...i'm back in the kitchen! not that i was ever out of the kitchen with the holiday madness and all, but i'm back in the kitchen cooking up pretty little things that don't have to feed the masses or conform to everyone else's taste likes and dislikes. you alllll know what i mean.

i hope you all had a great holiday with all kinds of sweets and savories...

now let's get on with the show !!!!..the 2010 stuff, re-do stuff, same ol' stuff, but different stuff..just lots of good stuff. and don't forget the weird stuff. i'll do my best to try to find some new good weird stuff.
well, here ya version of the Millionaire Cookie Bar. basically a shortbread cookie covered in caramel and then dipped in chocolate..EASY...IMPRESSIVE, kind of a candy bar but still a cookie.
i started with a classic Scottish Shortbread cookie i found by googling around. i prefer the dense kind rather than the flaky buttery kind for the classic. don't get me wrong i love ALL shortbread. i have quite a few through out my blogg, mostly using a Dorie Greenspan base recipe including these Maple Pecan Shortbread Bars. when i make these again i will probably try the Millionaire Bars that are created in one pan...shortbread, caramel and chocolate then cut into squares rather than individual like i have done here. just for time's sake and i'd like to use Dorie shortbread for a variation on flavor and texture.
BUT...i find this recipe a classic, dense Scottish Shortbread.
i have used this recipe quite a few times with a few changes in flavor and it always works well
i found it here @ ROCKRECIPIES with many thanks to, Barry, the blogger and copied below for your convenience. you'll find my notes and changes following the original.

2 cups salted butter
3/4 cup sugar
Add 2 tbsp vanilla extract
Fold in: 4 cups flour
Roll in balls and flatten or roll out and cut into shapes as desired. I like to bake the dough in large rectangles and then cut the cookies in fingers just when they come out of the oven and are still warm. (don't forget to use a parchment sling)
Bake at 350 degrees 12-15 minutes until edges are golden brown. Allow longer baking time if you are baking the large rectangles of dough to be cut in fingers.
my shortbread notes.....i added 1/2 tbsp. cardamon and to half the recipe i added 1/4-1/3 cup heath chips (as you can see in photo with the walnut top)
i divided the dough in half and used 2 9 x 9 pans...don't know why, but i thought i was going to make 2 totally different cookies. i ended up just cutting them different. i have made them in a 9 x 13 pan as well. i put the dough directly into the pan and start pressing down firmly....i mean i like this dough packed in tight, i don't want it flakey at all. press all the way to the edges. i put a flat surface in top, like a book and stood on it for goodness sake! then half way through the cooking i went in and lightly pressed the top with the bottom of a flat glass...
i think shortbread like this should be scored before cooking. then cut all the way through while still warm. i like to keep it in the pan through the whole process until completely cool in order to really hold it's sharp edges.
shortbread fingers and or squares
chocolate bark
caramel squares (approx 12 oz. melted w/ 1 tbsp whipping cream)
nuts...roasted, salted or whatever you think best. i liked spiced pecans best.
melt your caramels and cream in a saucepan very slow over low/med heat. watch carefully. dip tops of shortbread and let cool completely on wax paper (i lightly sprayed the wax paper to insure non stick). i would definitely prefer homemade caramel, but these Kraft squares worked well...just not quite the flavor of real homemade.
melt your chocolate in microwave or double boiler. dip caramel shortbread in as far as you please. cool on wax paper. i just went for half...looked great and the chocolate doesn't over power the whole thing.
top with nut of choice before choc. cools ...
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