Caramel White Chocolate Bars

These are insanely good. Very addicting. A buttery brown sugar crust is topped with melted caramel, white chocolate chips, chopped pecans and more brown sugar crust and then baked to a golden perfection. Between the caramel and white chocolate these are sweet! You may want to add a pinch of salt to the top crust or caramel for a yummy sweet and salty combo. But these are tasty as is!

Caramel White Chocolate Bars

Ingredients
32 individually wrapped caramels, unwrapped
5 tablespoons heavy cream
1 cup all-purpose flour
1 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1/2 cup white chocolate chips (or semi-sweet chips)
1/2 cup chopped pecans

Directions
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.

In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x9 inch baking pan. Reserve the rest.

Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with white chocolate chips and pecans. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything. Press down slightly.

Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Wait until completely cooled before cutting into squares.

inspired by allrecipes.com

Coconut-Almond-Crusted Brownies

These chocolate brownies are fudgy and rich and are topped with a delicious mixture of flaked coconut, chopped almonds and chocolate chips. I also used butterscotch chips because the ladies I was making them for like that flavor. The topping also has a pinch of salt in it which gives these brownies a nice sweet and salty flavor. 

These brownies are pure deliciousness!

Coconut-Almond-Crusted Brownies
adapted from Gourmet, 1996 - Inspired by this tasty blog

For topping
3/4 cup sweetened flaked coconut
3/4 cup almonds (or pecans, walnuts), chopped
1/4 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
1/4-1/2 c. mini-chocolate chips (I also used butterscotch)
For brownie layer
1 1/4 sticks (10 tablespoons) unsalted butter
1 1/3 cups granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1/2 teaspoon baking powder
1/2 teaspoon salt
More mini-chocolate chips, to taste

Preheat oven to 350°F. and butter and flour an 8- or 9-inch square baking pan, knocking out excess flour.

Make topping:
In a bowl stir together topping ingredients EXCEPT chocolate chips until combined well. When topping has cooled, add chocolate chips.

Make brownie layer
In a 1 1/2-quart saucepan melt butter over moderately low heat--or melt butter in large glass bowl in microwave. Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Into a bowl sift together flour, cocoa powder, baking powder, and salt and stir into butter mixture until just combined well.

Spread batter evenly in pan, sprinkle with additional mini chocolate chips and topping. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cover with foil for last 15 minutes. DON'T overcook. They will seem a little gooey due to the melted chocolate pieces and the topping will be browned. Cool brownies completely in pan on a rack before cutting into small squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

These are excellent served hot with a scoop of high-quality vanilla bean ice cream.