Day 10: Chocolate Caramel Chews

It's not something that I've ever done, but I've always wanted to learn how to make candy for Christmas time. I've messed around looking for recipes online, and every time I find one I never do it because the recipe calls for roughly half a day. Sadly, I just don't the patience.

What I do have is a quick google finger, so I'm on to the next recipe before I get too depressed thinking about my lack of candy making abilities.

Tonight's recipe is for Chocolate Caramel Chews, and while they're not exactly candy-like, they're not really traditional cookies either. On the difficulty scale, the recipe says these fall at a solid 3. So while you can't go bragging to everyone that you've made these cookies and that you slaved away in your kitchen for an entire day, you can make them eat one and then have them beg you for the recipe. Which is where I come in.

Chocolate Caramel Chews
http://www.cdkitchen.com/recipes/recs/854/Chocolate-Caramel-Chews83786.shtml
Ingredients
Caramel Topping
1 cup of sugar
1/2 cup corn syrup
1 1/2 tablespoons unsalted butter
3/4 cup heavy cream
1 teaspoon vanilla extract

Cookie Base
1 cup flour
1 cup quick-cooking oats
3/4 cup firmly packed light brown sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
12 tablespoons unsalted butter, melted
2 (3 oz) bars bittersweet or semi-sweet chocolate, chopped into 1/2 inch pieces
1 cup coarsely chopped walnuts

Instructions
Caramel Topping
1. Have a long handled ladle and a greased 2 cup heatproof measuring cup ready near the stove. In a heavy, medium size saucepan, preferably with a nonstick lining, combine the sugar and corn syrup and cook over medium-low heat, stirring constantly until boiling.

2. Stop stirring and continue boiling until the mixture caramelized to a deep amber. Immediately remove the pan from the heat and add the butter and cream, using the ladle to pour in the cream gradually to avoid spattering and third degree burns.

3. Return the caramel to the range and continue boiling on medium-high heat for about 1 1/2 minutes or until you imagine a candy thermometer would read 240 degrees or the caramel is reduced to 1 1/2 cups.

4. Immediately pour the caramel into the prepared cup and allow it to cool for at least 10 minutes or up to 1 hour (the caramel should still be pourable). Stir in the vanilla extract after 10 minutes.

Cookie Base
1. Butter or grease only the sides of a 13x9 inch pan and set aside.

2. In a large mixing bowl, at a medium speed, beat together the flour, oats, brown sugar, baking soda and salt for about 3 minutes, or until well mixed. At low speed, beat in the melted butter. Scrape the mixture into the prepared pan and pat it in to coat the bottom evenly.

3. Bake for 10 minutes in a 350 degree oven. Remove the pan from the oven and evenly sprinkle on the chocolate pieces and walnuts. Drizzle the caramel mixture evenly on top and return the pan to the oven for 20 minutes more, or until bubbling. (The caramel will bubble, covering most of the surface).

4. Allow the chews to cool completely in the pan on a wire rack. Use a small metal spatula or pancake turner to dislodge the sides and invert the chews onto a plastic wrap covered cookie sheet. Re-invert it onto a cutting surface and cut it lengthwise into 4 strips (each about 2 inches wide). Place on paper towels for at least 15 minutes to absorb the extra butter.



I don't know anyone who owns a candy thermometer, unless you count Willy Wonka, so don't let that sway you from trying these! These are the kinds of cookies that everyone loves to eat, but people are afraid to make. Don't be that person! This is your year, a new you, a December to remember.


Source: CDKitchen.com
Chocolate Caramel Chews Recipe
URL: http://www.cdkitchen.com/recipes/recs/854/Chocolate-Caramel-Chews83786.shtml

Posted in: Caramel,Chocolate,Christmas,Cookie,Cookies,Holiday