Tag Archives: caramel

Take 5 Cookies

18 Apr

Take 5 Cookies

When I told my mom I was making these cookies, she most likely felt a twinge of jealous-happiness. Happy that I was making these but jealous that should could not gobble them up with me.

Take 5 Cookies

If you’ve ever had a Take 5 candy bar before, then you’ll know what I’m talking about. The candy bar itself has a combination of peanuts, caramel, pretzels, peanut butter, and milk chocolate. The sweet and salty combination is to die for. I have a hard time controlling myself when it comes to this candy bar, so I limit that impulse by not buying the candy at all.

Take 5 Cookies

All that limiting impulse stuff goes out the window when your grandma sends you a big bag of Take 5 candy after visiting Hershey’s Chocolate World. Can you be tortured by your favorite candy? I’d say so.

So the battle began. At first, I just let the bright red bag of candy sit on my counter unopened. Then I decided to snip off a corner and just eat one a few. After a few days of this cycle, I knew I’d have to be more productive about this.

So what should I do with all that peanut buttery, pretzely, chocolately goodness? Make cookies out of it, of course!

Take 5 Cookies

Turns out, candy in cookies is all the rage these days. I started with a simple, chocolate chip cookie base, to which I added a few dollops of peanut butter for good measure.

Then, of course, I chopped up the Take 5 candy bars and added that deliciousness in.

Take 5 Cookies

Hope you enjoy this creation as much as I did!

Take 5 Cookies

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Chocolate Caramel Shortbread Bars

19 Jul

When asked what my favorite animal was, I always used to say a cheetah. They have bright, spotted coats of fur and can run as fast as cars can drive. Also, have you ever seen pictures of a baby cheetah cub? Cutest. Thing. Ever. I guess I imagined cheetahs to be like big house cats—just more adept at leaping and hunting.

This time next month I will be in South Africa. That’s right everybody, SOUTH AFRICA. It’s a little bit crazy, considering the only time I left the United States was to go to Jamaica, and at that time I was living in Florida (so it wasn’t really that far away). One-way travel to our first destination is a mere staggering 26 hours.

I’m excited to go (understatement of the year). Things I will be doing include going on a wildlife safari, visiting Cape Town, touching the Indian Ocean, and tasting some new-to-me African dishes. My mind is boggled. It is actually a possibility that I might see a real cheetah. My life might be complete after that.

In retrospect, my life might have been complete after making and eating these chocolate caramel shortbread bars. I’ve always had a thing for caramel, and what better way to eat caramel than sandwiched between a layer of smooth chocolate and buttery shortbread?

Yes, the bars happen to contain 4 whole sticks of butter. Yes, the recipe makes a large 9 x 13-sized batch. Yes, I ate the majority of these by myself in under a week’s time. Any more questions?

Start by making your shortbread. At first it will be very crumbly. Keep mixing.

Keep mixing.

Before you know it, the dough will come together and feel more like cookie dough.

Press the dough into a parchment-lined cake pan. Even out the dough with your fingers or the bottom of a flat glass, then bake it.

To make the caramel, melt the butter with the sugar, corn syrup, and sweetened condensed milk. Stir constantly!

Keep stirring constantly even once it starts to boil.

Keep stirring constantly as it starts to thicken.

Keep stirring constantly until it turns a light caramel color. Remove from heat.

Spread the caramel over your shortbread, then put the pan in the refrigerator until you’ve made your chocolate.

Combine your butter, corn syrup, and chocolate.

Heat over simmering water just until melted.

Spread chocolate over caramel and shortbread layers.

Refrigerate until firmed up. Sprinkle with coarse sea salt.

Cut into bars and serve. Refrigerate leftovers for up to a week or freeze indefinitely. (more…)