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Double Chocolate Macadamia Nut Caramel B




Source of Recipe


Penny


List of Ingredients




Double Chocolate Macadamia Nut Caramel Bars

--- Crust Layer: ---
1 1/2 c all-purpose flour
1/2 c unsweetened cocoa powder
1/2 c packed brown sugar
12 tbs unsalted butter -- cut in 1" pieces


--- Macadamia Caramel Layer: ---
16 tbs unsalted butter
3/4 c granulated sugar
3 tbs light corn syrup
1 c sweetened condensed milk
2 c toasted whole macadamia nuts
1 tsp vanilla extract


--- Chocolate Layer: ---
12 ozs bittersweet chocolate -- coarsely chopped



Recipe



Make The Crust:

Position a rack in the center of the oven and preheat to 350 degrees F.

In a 4-1/2-quart bowl of a heavy-duty electric mixer, with the paddle
attachment, beat the flour, cocoa, brown sugar and butter until the mixture
forms fine crumbs. Press firmly into a 13x9x2-inch baking pan. Bake for 15
minutes or until lightly browned. Remove the pan from the oven and place on a
wire rack to cool.

Make The Macadamia Nut Layer:

In a heavy-duty medium saucepan, combine the butter, sugar, corn syrup and
sweetened condensed milk over low heat., stirring constantly until the butter
and sugar have melted. Simmer for about 15 minutes, stirring occasionally until
golden. Remove from the heat and stir in the macadamia nuts and vanilla. Pour
over the crust, spreading evenly. Set aside.

Place the bittersweet chocolate in a microwave-safe container and microwave at
MEDIUM (50 percent power) for 1-1/2 to 4 minutes, until the chocolate turns
shiny. Remove the container from the microwave and stir the chocolate until
completely melted. OR place chocolate in the top of a double boiler over hot,
NOT simmering, water. Melt the chocolate, stirring until smooth. Remove the top
part of the double boiler from the bottom. Spread the chocolate evenly over the
caramel layer. Let cool before cutting into 12 bars. Cut each bar in half
diagonally to form triangles.