Caramel Bars

Do you every get bored with the same thing over and over again and agian? Ever feel like you are on  the movie Groundhogs day waking up to Sonny and Cher's "I got you babe"? No... OK,  just checking. But if you did, these little gems may get you out of your funk and into a groove!

There is a new blog I came acrossed in my readings, called Baked Perfection and it was here that I found this recipe. I really wanted to make something new, no cupcakes, no brownies, no cookies, no chocolate. I wanted, well I wasn't sure, but I thought these bars would be a good start and trust-you-me they were. I brought them over to my friends BBQ and left with less than half the tray, which is saying a lot because there was only 6 people there, 4 if you don't count me and RJ. 

I love going to BBQ's. I love the socialization that happens. Everyone is so at ease and relaxed, especially on holiday weekends, it's just fun. Anytime I go to a cookout I like  to bring something, anything that may help out the host. Sometimes it's dessert, sometimes it's a side dish and sometimes it's just the buns for the burgers. Anything I can do to help out, I like to try and do. I don't host many get togethers,our place isn't really big enough for it, nor do we have the sitting space to make people comfortable. That is something I would like to do.

Do you like to do cookouts/BBQ's? What are your favorite dishes to bring or make? Might I suggest these for your next one, you won't be dissapointed.

Caramel Crumb Bars
recipe slightly adapted from The Modern Baker by Nick Malgieri
2 sticks (1/2 lb) unsalted butter, at room temperature
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour

Caramel Filling
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon light corn syrup
1/4 cup packed dark brown sugar
1 14-oz can sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt

Preheat oven to 350 Fahrenheit with a rack in the bottom third of the oven. Spray a 13x9 pan with cooking spray, then line the pan with aluminum foil or parchment and spray again with cooking spray.

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and salt on medium speed until soft and light, about 2-3 minutes. Beat in the vanilla.

With the mixer on low, add 2 1/4 cups of the flour, beating just until the dough is smooth and the flour has been absorbed, and stopping to scrape the sides of the bowl and the paddle as necessary.

Transfer 3/4 of the dough into the prepared baking pan. Press the dough evenly into the pan to form the bottom layer. Transfer the pan to the refrigerator while you make the filling and top layer.

Add the remaining 1/4 cup of flour to the remaining dough in the mixer bowl and work it in with your fingertips until 1/8 - 1/4-inch crumbs form. Set aside.

To make the filling: In a medium saucepan, combine the butter, corn syrup, brown sugar, condensed milk, vanilla extract, and salt. Bring to a simmer, whisking occasionally. When the mixture begins to boil, whisk frequently until it begins to thicken and darkens in color slightly, about 10 minutes. Remove from the heat and let cool for about 10 minutes.

Remove the pan from the refrigerator and pour the filling over the bottom crust. Use an offset spatula to spread it evenly then distribute the crumb topping over the filling.

Bake for about 30 minutes, or until the filling is gently bubbling and a dark caramel color. Cool the bars in the pan on a wire rack until lukewarm, about 15-20 minutes. Use the foil (or parchment) to lift the bars out of the pan and onto a cutting board. Once completely cool, cut into 2-inch squa

Piece.