Salted Chocolate Caramel Cookies

I borrowed this recipe from my friend, Angela, & it didn't disappoint! I got lots of compliments on them, when I served them at a baby shower, as well as requests for the recipe. Definitely a winner, thanks Ang!

I did have trouble the first time I tried to heat the sugar & over did it. A second time with a candy thermometer did the trick! I'm sure I'll do even better a third time around. :)

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FOR THE CRUST
4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
1/4 cup packed light-brown sugar
1 1/2 cups all-purpose flour
1/4 teaspoon table salt

FOR THE CHOCOLATE CARAMEL
10 1/2 ounces milk chocolate, chopped (2 cups)
1 1/2 cups granulated sugar
1/4 cup water
3 ounces (6 tablespoons) unsalted butter
1 cup heavy cream
1/2 teaspoon table salt
1 tablespoon sea salt, preferably fleur de sel

Preheat oven to 350 degrees. Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.

Press dough evenly into pan, and bake until lightly browned, about 30 minutes.

Make the chocolate caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.

Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.

Easy No Knead, No Rise Soft Pretzels

Easy No Knead, No Rise Soft Pretzels (Printable Version)

• 1 Tb. instant yeast
• 1-1/2 c. warm water
• 1 Tb. honey
• 1 Tb. salt (yep, a tablespoon- they're pretzels, after all!)
• 4 c. flour (I use whole wheat pastry or 1/2 white and 1/2 regular whole wheat)
• 1 egg (for wash)
• salt for sprinkling (kosher is best for the familiar "pretzel salt," but sea salt will do fine)
  

1. Combine yeast, water, sugar, and salt in the bowl of a stand mixer.
2. Stir in flour and mix until the dough cleans the sides of the bowl (a couple minutes). The dough should be smooth to the touch, and will stick only when pulling off pieces- as soon as you start rolling for the pretzel shape, it should not stick to your hands or surface (add just a touch more flour if you have sticking problems- I never have to, though).
   
3. Start preheating the oven to 425 degrees.
4. Pull off pieces of dough (alternately, pat dough out and cut to get more even pieces), shape into letters, hearts, pretzels, animals, etc. and place on lined or greased cookie sheets.*
5. Mix the egg with a bit of water and brush all over the dough shapes, then sprinkle with some salt.
6. Bake for 15 minutes at 425 degrees.
7. Cool for a few minutes before taking the first fabulous bite! The leftovers (if you have any...) can be stored in an airtight container (or frozen) and reheated in an oven for few minutes before eating.
   

*I always do one sheet at a time, as the first sheet will be done before you've finished shaping all the pretzels for the second sheet.

Makes approximately 20, depending on the size each pretzel.

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We tried this homemade pretzel recipe - I think the grown-ups liked it better than the kids. That always seems to happen when I intentionally make a meal geared towards the kids...I'm specifically remembering a mac n' cheese night. Anyways, we will definitely try it again sometime!