By blucoat on December 27, 2009
Photo by TigerJo~
Photo by TigerJo~
"This is an easy and delicious bar recipe with a light and flaky shortbread crust, a creamy caramel filling, and a crumb topping. The recipe is from the wonderful cookbook, "The Modern Baker," by Nick Malgieri and was chosen Top Cookie Recipe of 2008 by the Washington Post. It's Malgieri's favourite recipe in the book and it might just become yours too! Save the wrappers from the softened butter sticks to grease the parchment. Note that the flour measurement calls for it to be spooned into the cup and leveled off--this will give you a different amount of flour in the cup than the dip and sweep method and noticeably effect the texture of the crust. MAKE AHEAD: Store in an airtight container at room temperature if you are serving them within a day. Or wrap and freeze for up to 2 months, making sure to bring the bars to room temperature before serving."
Serving Size: 1 (1176 g)
Servings Per Recipe: 1
"Really good. Followed recipe to the letter. Came out wonderful. I just love Caramel!"
"This is my new favorite bar-cookie recipe. I'd bookmarked it when included in the Washington Post holiday cookie recipes, but only made them recently. They're easy to make and assemble (non-stick aluminum foil works as good as, if not better, than parchment, IMHO). The last time I made them, my "bargain" store-brand condensed milk broke into a rough mess while simmering, even at med-low heat. I started over and watched it like a hawk, as it was the same cheap brand, and the caramel stayed together. I store the cookies at room temp in a cookie tin, and they keep well - but they don't last long at all. The only things I do differently is add a bit more salt, either in the dough (1/2t total), or follow the recipe, and sprinkle on some coarse salt when it comes out of the oven. It tastes like a salted caramel cookie; I think the caramel flavors benefit greatly from the extra salt. In addition, I cut off the outside crusts, as close to the edge as I can get, with a sharp knife. We still eat the dark and chewy narrow crusts, but the rest of the cookies are so much prettier. *Not that you will want to share, that is.*"
"Amazing cookies. I've made them three times and they are always great. The only thing I do differently is sub golden syrup for corn syrup. Its hard to find corn syrup where I live. These are a real crowd pleaser and they look great."
"THESE.ARE.AWESOME. I loved these, in fact my whole family loved them. They were super rich (just how I like my deserts). I would say to watch the carmel sauce like a hawk becuase it started to burn really quick, so I poured it on top of the crust even though it barely changed color and hoped for the best. It turned out awesome. I had a mishap taking it out of the pan and dropped it on the floor, it shattered but stayed on the foil....so we ate it anyway. I used the really mashed up bits to top my Husbands vanilla ice ceam. like I said AWESOME."