Chocolate-Caramel Candy Things

I began writing this post over a month ago, and somehow never got around to finishing it. Here's the initial intro.; I'll let you know how that May trip went in a bit:

In the two weeks following my resolution (made in March rather than January, but better late than never) to bake only on the weekends, leaving the weekdays to write, I have actually done quite well in keeping it. During the week I've baked only when dinner required it--a supper strata or potato and greens tart--no desserts or sweet treats for breakfast. Incidentally, this resolution also coincides with my new amped-up workout plan for May's trip to Mexico; I am thus learning to pace myself on the sweets, to let brownies be a pleasant thought rather than an ever-present reality. I am convinced future generations of bikinis will thank me.

Well, the Cancun trip has come and gone and while I did fit into my bikini--I even allowed myself to be photographed in it!--but I am trying to take this physical fitness thing to another level. I've begun running--not long distances, but I'm getting there. I'm working on my Michelle Obama-arms for the months of sleeveless we have here in Mississippi, and I've actually begun to miss the gym or the park on days when I can't make it. Most mornings, though, now that I've begun reading for my comprehensive exams, I need that break, and it's the perfect way to avoid all the sitting that comes with a summer dedicated to reading. I tried downloading the audio version of some of my books so that I could "read" while exercising, but after hearing one too many readers who sounded like they attended the Keanu Reeves Voice Coaching Institute, I decided to let myself have that hour off.

What does all of this have to do with this recipe? Nothing much--except that I just feel like I can eat more now :-) And I still rarely bake during the week--thankfully, this resolution has stuck. I made these bars again a few weekends ago for a picnic in the park--the third Grove concert of the summer, which also happened to be on Father's Day. My parents came and we enjoyed a lovely, breezy evening, listening to blues and gospel music, fanning ourselves in good southern style, and enjoying this excellent mix of chocolate and caramel. My Chocolate-Caramel Candy Things are the crowning glory of my weekend sugar-fests, and the only dessert Dan specifically asks me not to make--because it's the only one that can overcome even his iron-willpower. So I pace myself, but it's a great treat to have in my arsenal. This recipe doubles easily; just use a 9x13 pan or two 8x8 pans.

Chocolate-Caramel Candy Things

(adapted from a recipe for Millionaire's Shortbread on foodnetwork.com)

Shortbread Crust:

8 T (1 stick) of cold butter (7 for the crust, reserve the other 1 T for later)

1/3 cup sugar

1 cup flour

1/4 tsp. salt

Filling:

1 14-oz. cans sweetened condensed milk (fat-free works fine)

1 T butter

Chocolate Layer:

6-oz. milk chocolate chips

1. Preheat the oven to 350 F. Line an 8x8-inch baking pan with parchment paper or foil so that there are 2-inch flaps on each side. (This is a necessary step in order to lift the bars out of the pan and cut them later.) Spray the parchment or foil with cooking spray; set aside.

2. Place the sugar, flour, and salt in food processor; pulse a few times to mix. Add the butter, cold and cut into small cubes; pulse until the mixture resembles small peas.

3. Dump the flour mixture into the pan and press down to form a dense, even layer. Use the bottom of a measuring cup sprayed with cooking spray to help flatten the crust. Bake for about 20 minutes, or until the crust gets slightly golden brown around the edges--not too brown. Cool on a rack.

4. To make the filling, add the condensed milk and butter to a shallow saucepan. Bring to a boil, stirring pretty much constantly (don't walk away, at least), and continue to boil and stir the mixture until it turns a medium caramel color, about 12-15 minutes. Pour onto the cooled crust and spread quickly with a spatula. It will harden fast. Allow to cool to room temperature.

5. For the chocolate layer, melt the chocolate in a microwave-safe bowl in 30 second intervals, stirring between each, until the chocolate is just melted. Pour over the cooled caramel layer and spread quickly. Allow to cool and set in the refrigerator for several hours before cutting and serving.

6. To cut, lift bars from pan using the flaps of parchment or foil and place on a cutting board. (If the bars are really cold, allow them to sit for 10-15 minutes at room temperature before cutting so they don't crack.) Using a sharp knife, cut into 25 bars--5 rows by 5 columns.

I prefer to keep the leftovers in an airtight container in the fridge to get that frozen candy bar-type snack.