Here are 2 Caramel flavoured slices. This first one I forgot to take a picture of.
The base of this slice was quite biscuity and the topping/filling was a sugary fudgy concoction that went crispy caramel at the edges. It was all good but the edge bits were my favourite. I used a little less chocolate than was called for, I like my chocolate on the thin side when paired with caramel, I don’t like the chocolate taking over.
The second recipe is an un-brownie i.e. it might be a brownie kind of consistency but as you can see from the photo, there isn’t anything brown about it. Is it a blondie? I wouldn’t know, but it was pretty good. I don’t really like baked cheesecake and the topping of this slice is reminiscent of that texture and taste but it wasn’t bad at all. I made it on Saturday and there is one slice left this Monday morning. Quite a few slices made it my way regardless of my predefined biases and that speaks for itself really.
I may not make it again but I can see how it would end up in some peoples ‘keepers’ book.
Caramel & Chocolate Pecan Bars
2 Cups Flour
1 Cup Packed Brown Sugar
1/2 cup Butter, Softened
1 Cup Pecan Halves
2/3 Cup Butter
1/2 Cup Packed Brown Sugar
1 Cup Chocolate Chips
Preheat oven to 180C. Mix all crust ingredients except pecans until fine. Press into the bottom of a 13 X 9 pan and sprinkle pecans over crust. In a saucepan, heat butter and brown sugar on medium heat until entire surface boils, stirring constantly. Once mixture comes to a boil, continue boiling for just 1 minute stirring constantly. Remove from heat after 1 minute and pour evenly over pecans and crust. Bake 18-22 minutes or until whole top layer is bubbly (oven temperatures may vary). Remove from oven and sprinkle with chocolate chips. Spread chocolate chips once they begin to melt and allow to cool completely.
125 g white chocolate
30 g butter
¼ cup sugar
1 cup plain flour
2 tablespoons bottled caramel topping
Cream cheese filling
60 g butter
185 g packaged cream cheese
¼ cup sugar
2 tablespoons plain flour
1 teaspoon vanilla
Melt chocolate and butter in a saucepan over a low heat, cool slightly.
Beat eggs and sugar with an electric mixer until thick and creamy. Stir in sifted flour and caramel topping, add chocolate, stir until combined.
Pour mixture into a greased 16 cm x 26 cm lamington tin.
Cream cheese filling: Beat butter and cheese together with an electric mixer, add eggs and sugar, beat well. Stir in sifted flour and vanilla. Spread cheese filling over brownie base. Bake at 180°C for 35 minutes. Cool in tin, cut when cold.