Monday, January 23, 2012

The View From Here......

A Photo a Day:  Week 3

One of my favorite birthday gifts from my guy;  a subscription to The New York Times;
I never tire of seeing cardinals thru my kitchen window;
Taking a walk on the "wild side" :) with "Tempting Teal" nail polish;
Reminder:  I will miss picking up these books 5 times a day..... surely I will;
My idea of the perfect after dinner drink:  a decaf cappuccino;
Singing "Rudolph the Red Toe Reindeer" (aka trying to keep moods bright in the emergency room)
A blissful treat from a sweet friend (I'm afraid a result of all my blabbing about salted caramel).... simply delish.... see recipe below

Salted Caramel Butter Bars
For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar
2 Tbs vanilla 
4 cups all purpose flour

For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
1/3 cup milk or cream
½ teaspoon vanilla
1 T. coarse sea salt (optional)

To make the crust:
In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust, and place the remainder of the dough in the fridge to chill.

Preheat to 325F.
Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream and vanilla.   Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.

Pour the caramel filling over the crust.  If you are going to salt the caramel sprinkle it on caramel layer now.

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.

Let cool before cutting into squares.

Recipe from here.

Have a great Monday!


  1. Hey, just a post note to the recipe above! Because shortbread is sometimes difficult to cut out of the pan after baking, I covered the pan with foil, leaving a lot at each end for "handles", sprayed it with Pam and then when it was done (and had cooled) I simply pulled up on the ends and removed it from the pan. The pan was clean (yay!) and I was able to just pull the foil off before cutting. I did put it in the freezer for 15 min of extra cooling so it was easier to cut once the foil was removed! Enjoy! Have a great week everyone!

  2. PPS I did not enter the above comment at 4:58 - more like a respectable 7:58, so don't think I have insomnia. Computer glitch!

  3. I love your blog it brings me much joy. It's super cute. I would love to help you clean up the books when I'm home.:)
    I love you so much. Keep blogging!


Thanks for sharing!