Chocolate Caramel Streusel Bars~

Adapted from Nick Malgieri

 

2 sticks (1 cup) butter at room temperature

1/2 cup sugar

1 teaspoon vanilla

2 1/2 cups flour


Filling:

1/2 stick (1/4 cup) butter

1 tablespoon light corn syrup

1/4 cup dark brown sugar

1 14-ounce can sweetened condensed milk

1 teaspoon vanilla


12 ounces (2 cups) semi-sweet chocolate chips


Line 9 x 13 pan with non-stick foil or regular foil (spray with non-stick spray).  Buttered parchment will also work.  Preheat oven to 350º.


Beat the 2 sticks of butter with the sugar till light and fluffy, about two minutes.  Add vanilla, then slowing add in flour, scraping sides of bowl till dough is smooth and flour incorporated.


Put 3/4 of the dough into the prepared pan and pat firmly to form bottom crust.  Set aside remaining dough and chill crust as you prepare the caramel.


Combine all filling ingredients except vanilla in a saucepan.  Bring to a simmer, stirring occasionally.  Then allow the mixture to boil gently, stirring often, for about 10 minutes, till it starts to darken and thicken.  Remove from heat, add vanilla and allow to cool about 10 minutes.


When caramel has cooled slightly, spread evenly over prepared crust.  Sprinkle with chocolate chips, then reserved crumbs.


Bake for about 30 minutes, till filling is bubbly.  Cool in pan, then remove using foil to cut.  Store at room temperature up to a day.  Wrap well and freeze any you will not eat within a day.

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