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Recipe: Cafe Caramel Bars
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Cafe Caramel Bars
For the crust and topping:
2 pounds all-purpose flour (about 6 cups)
12 ounces sugar (about 13/4 cups)
1 pound and 4 ounces of butter (21/2 cups)
For the filling:
1 pound (4 sticks) butter
1/2 cup corn syrup
2 cups sweetened, condensed milk
2 pounds brown sugar
1 cup chocolate chips
Directions:To make the crust and topping: Cut butter into the dry
ingredients in a mixer, stopping once the ingredients develop a
cornmeal-like texture. Reserve four cups of the mixture for topping.
Press the
remaining mix into the bottom of a greased, 12-by-18-inch pan. Bake
at 300
until golden.
Bring butter, corn syrup, milk and brown sugar to a boil in a
saucepan,
whisking constantly. Whisk at "lava" boiling stage for five minutes.
Pour over baked crust. Sprinkle remaining topping and chocolate
chips on
top. Bake at 300 until the filling in the middle of the pan is
bubbling
and golden brown, about 35 to 40 minutes. Place another pan on lower
rack to catch any drippings. Cool before cutting.
For the crust and topping:
2 pounds all-purpose flour (about 6 cups)
12 ounces sugar (about 13/4 cups)
1 pound and 4 ounces of butter (21/2 cups)
For the filling:
1 pound (4 sticks) butter
1/2 cup corn syrup
2 cups sweetened, condensed milk
2 pounds brown sugar
1 cup chocolate chips
Directions:To make the crust and topping: Cut butter into the dry
ingredients in a mixer, stopping once the ingredients develop a
cornmeal-like texture. Reserve four cups of the mixture for topping.
Press the
remaining mix into the bottom of a greased, 12-by-18-inch pan. Bake
at 300
until golden.
Bring butter, corn syrup, milk and brown sugar to a boil in a
saucepan,
whisking constantly. Whisk at "lava" boiling stage for five minutes.
Pour over baked crust. Sprinkle remaining topping and chocolate
chips on
top. Bake at 300 until the filling in the middle of the pan is
bubbling
and golden brown, about 35 to 40 minutes. Place another pan on lower
rack to catch any drippings. Cool before cutting.
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