Chocolate Caramel Bars

It was a beautiful weekend.  Yesterday it must have been in the mid-70's and sunny.  Hubby and I took a 1 1/2 hour walk instead of our typical Sunday afternoon nap.  It was good to be in the house of the Lord.  Our church celebrated the 4th anniversary of our Pastor's service at Manna.  It is good to be challenged, comforted, fed, exhorted by the undershepherd of a local church.  We are blessed at the feasts we have been receiving since joining with the church one year ago.

To celebrate their time, we had a crunch and munch after the service.  Hooray!  Time to try a new recipe.  I could not eat them because I am still off of chocolate - but hubby calls them "homemade twix bars."  That sure congers up some pleasant thoughts and makes my mouth water.  We decided that next time I would make half with crust and caramel and the other half with caramel and chocolate.

Chocolate Caramel Bars

CRUST:

2 c flour

3/4 c (1 1/2 sticks) butter or margarine, softened

1/2 c brown sugar

1/4 tsp salt

1 c (6oz) semi-sweet or milk chocolate chips

CARAMEL:

3/4 c (1 1/2 sticks) butter or margarine

1 c brown sugar

1/3 cup light, dark or brown sugar corn syrup

1 tsp vanilla

TOPPING:

1/2 c chopped nuts (opt)

1/4 c semi-sweet chocolate chips

1/2 tsp shortening

Preheat oven to 350*.  Spray a 9x13 pan with oil.

FOR CRUST:  Mix flour, butter, sugar and salt inlarge bowl with mixer until mixture resembles coarse crumbs;  press firmly into prepared pan.

Bake 15 min or until golden brown.  Sprinkle chocolate chips over hot crust.  let stand 5 minutse or until shiny and soft.  Spread chocolate evenly; set aside.

FOR CARAMEL:  Cook butter, brown sugar, and corn syrup in a heavy 2 qt saucepan to boiling, stirring frequently.  Boil for 4 minutes without stirring.  Add vanilla extract and mix well.

Pour caramel over chocolate-covered crustl spread evenly.  Sprinkle with nuts.  Place chocolate chips and shortening in a small microwaveable bowl and microwave on high for 30 seconds or until melted.  Drizzle melted chocolate over bars.

Chill 1 hour to set; let stand at room temperature until softened.  Cut into 2x1 inch bars.  Store in covered container at room temperature.

Not all that pretty - but they sure look gooey enough and chocolatey enough.

BTW:  finished autumn cleaning in bedroom, bathroom, and laundry room on Saturday.  On to Kitchen and Dining Area today.  Glad for only one small set of mini blinds today, but ... the dreaded refrigerator sits before me, as well as the kitchen floor.