*** A WORD FROM THE KITCHEN ***It's not all about the appetizers you need something
to finish things off too don't we think? Someone in
the office many years back brought these treats for
our "sweet-tooth" satisfier and since they were pretty
insanely delish I had to finagle the recipe just for my
subscribers for these CARAMEL & CHOCOLATE PECAN BARS...
tastes like a candy bar and there were NONE left! With
Valentine's Day coming up I thought you might like to
see some sweets ideas too.
Enjoy!
Marzee
Email Me*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
RECIPE: CARAMEL & CHOCOLATE PECAN BARS*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
INGREDIENTS:
* Crust **
2 Cups Flour
1 Cup Packed Brown Sugar
1/2 cup Butter, Softened
1 Cup Pecan Halves
** Filling **
2/3 Cup Butter
1/2 Cup Packed Brown Sugar
1 Cup Chocolate Chips
DIRECTIONS:
Preheat oven to 350. Mix all crust ingredients except
pecans until fine. Press into the bottom of a 13 X 9 pan
and sprinkle pecans over crust. In a saucepan, heat butter
and brown sugar on medium heat until entire surface boils,
stirring constantly. Once mixture comes to a boil, continue
boiling for just 1 minute stirring constantly. Remove from
heat after 1 minute and pour evenly over pecans and crust.
Bake 18-22 minutes or until whole top layer is bubbly (oven
temperatures may vary). Remove from oven and sprinkle with
chocolate chips. Swirl chocolate chips once they begin to
melt and allow to cool completely.
Category: Desserts, Treats, Parties, Potluck
~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*
DIFFERENT KINDS OF CHOCOLATE:Depending on what is added to (or removed from) the
chocolate liquor, different flavors and varieties of
chocolate are produced. Each has a different chemical
make-up, the differences are not solely in the taste.
Be sure, therefore, to use the kind the recipe calls
for, as different varieties will react differently to
heat and moisture.
* Unsweetened or Baking chocolate is simply cooled,
hardened chocolate liquor. It is used primarily as an
ingredient in recipes, or as a garnish.
* Semi-sweet chocolate is also used primarily in recipes.
It has extra cocoa butter and sugar added. Sweet cooking
chocolate is basically the same, with more sugar for
taste.
* Milk chocolate is chocolate liquor with extra cocoa
butter, sugar, milk and vanilla added. This is the most
popular form for chocolate. It is primarily an eating
chocolate.
* Cocoa is chocolate liquor with much of the cocoa butter
removed, creating a fine powder. It can pick up moisture
and odors from other products, so you should keep cocoa
in a cool, dry place, tightly covered.
* White chocolate is somewhat of a misnomer. In the
United States, in order to be legally called 'chocolate'
a product must contain cocoa solids. White chocolate does
not contain these solids, which leaves it a smooth ivory
or beige color. Real white chocolate is primarily cocoa
butter, sugar, milk and vanilla. There are some products
on the market that call themselves white chocolate, but
are made with vegetable oils instead of cocoa butter.
Check the label to avoid these cheap imitations. White
chocolate is the most fragile form of chocolate; pay close
attention to it while heating or melting it.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*