Grand Prize Coconut-Caramel Bars

  

 Here is the WINNER of Dessert Club - Cookies and Bars.  It's a funny thing because when she brought them, she labeled them "Chewy Coconut-Caramel Bars" or some such, but when she won, she admitted the actual title from KAF was "Grand Prize" bars.  She hadn't wanted to seem presumptuous.  Which I guess goes to show, modesty has its rewards?  Or maybe it just shows coconut, caramel and chocolate are really good together.  

Come to think of it, a very similar combination won our Cookies night last year.  There must be a lesson in that, one I'll have to remember for next year; caramel and coconut are what people want. 

 

Grand Prize Coconut-Caramel Bars (print recipe)

1/2 cup (1 stick, 4 ounces) butter
1 1/2 cups (11 1/4 ounces) brown sugar
2 teaspoons vanilla
1 large egg
1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups (6 ounces) shredded coconut, sweetened or unsweetened, toasted (1/2 cup reserved for topping)
1 cup (10 ounces) caramel cut from a block (or about 36 individual caramel candies), divided*
1 1/2 cups (9 ounces) semisweet chocolate chips
1 tablespoon (1/2 ounce) milk or cream

*Or use 10 ounces of caramel sundae sauce, if you don't want to melt caramel.

1.  To toast coconut, spread it in a 9" x 13" pan, and bake it in a preheated 300°F oven for 18 to 22 minutes, stirring it halfway through, or until it’s a light golden brown. Watch it very closely towards the end, as it’ll go from golden to dark brown very quickly. Increase the oven heat to 350°F. In a large bowl, beat together the butter, sugar, vanilla, and egg. Mix in the flour, salt, baking powder, and 1 1/2 cups of the toasted coconut.

2.  Spread the mixture in an ungreased 9" x 13" pan. Bake for 15 minutes. Just before the 15 minutes is up, melt half the caramel (1/2 cup); a VERY brief burst in the microwave makes this easy (probably 15 seconds or so). Drizzle the melted caramel (or caramel sauce) over the crust and return it to the oven for 10 to 12 minutes; when done it'll be medium-brown and the caramel will be bubbly.

3.  Remove the crust from the oven and, working quickly, use a heatproof plastic knife (plastic reduces the drag in sticky baked goods), or a bench knife, to loosen the edges of the crust from the pan, and to cut 2 dozen bars, leaving them right in the pan. It’s easier to cut these bars while they’re warm. Sprinkle the bars with the chocolate. Allow the chocolate to soften for about 5 minutes, then spread it evenly atop the bars. Set aside to cool completely.

4.  Loosen the bars from the edge of the pan again, and use a flexible spatula to lift them out and set them on a rack. Combine the remaining caramel with 1 tablespoon milk or cream, and heat until the caramel is pourable. Stir to combine with the cream, and drizzle over the bars. (Or drizzle bars with caramel sauce, if desired.) Garnish with the reserved toasted coconut.  Yield: 24 bars.

Recipe from King Arthur Flour
Cookies made by Dessert Club member J.B.

Cashew Caramel Cookies

 My Dad loves cashews.  Whereas my Mom had chocolate stashes all over the house, my Dad usually had an enormous can of cashews somewhere in the couch/TV vicinity.  Unfortunately, I inherited both their loves.  A happy Christmas was when I got my OWN can of cashews in my stocking.  Then I'd stop sneaking Dad's for a week or two. 

As I got older, my nut interests moved on, to peanuts, then pistachios, and most recently smoked almonds.  But biting into these sweet & nutty cookies from Dessert Club member C.D. hurtled me back to Christmases of my childhood, when a little candy and my own cashews were all it took to feel the joy of the season.

Didn't hurt that she also served them with a huge bowl of extra caramel sauce, for dipping.  You should have seen me, I had caramel all over the place.  Luckily, we don't take pictures of faces at Dessert Club.  What happens at Dessert Club usually stays at Dessert Club.

Cashew Caramel Cookies (print recipe)
1 2/3 cups all-purpose flour
1/2 tsp salt
2 1/2 cups roasted salted cashews
2 T plus 1 tsp canola oil
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
24 cubes soft caramel candy (7 ounces)
1/4 cup heavy cream

1. Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.
2. Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
3. Shape dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
4. Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.  Serve with extra caramel sauce, if there is any.

Recipe from Martha Stewart

Caramel-Stuffed Snickerdoodles

Since I made these the first time, I cannot believe how many people have told me snickerdoodles are their favorite cookie. Are they yours, too? And if that is so, why does it still get the squiggly red line, as if I have misspelled it? Don't the spellcheck makers know this cookie is a national, maybe even global, treasure? ("Spellcheck" also gets the line.)

So if snickerdoodles are such a cherished cookie, how could there be any possible way to improve on them? Arguably, there is at least one, and this is it. Fill them with caramel. Seriously! They are a dream come true, the realization of a dream I never knew I had until now! They are as easy to make as...snickerdoodles, and as delicious as they look...or moreso. And with fall coming up around the corner, keep these in your back pocket (not literally - sticky mess!) for Halloween parties, bake sales, and Christmas goody plates. Everyone will love them!Caramel-Stuffed Snickerdoodles (print recipe)
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1/2 cup pure vegetable shortening
1 3/4 cups sugar, divided
2 large eggs
2 T ground cinnamon
2 large eggs
48 soft caramel candies (one 14-oz. bag Kraft) -OR- Rolo candies, unwrapped

1. Preheat the oven to 400. Line baking sheets with Silpat baking mats or parchment paper.

2. Sift together flour, cream of tartar, baking soda and salt; set aside. In the bowl of an electric mixer fitted with paddle attachment, combine butter, shortening and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients and beat to combine.

3. In a small bowl or lidded Tupperware container, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice cream scoop to form balls of the dough. Press a caramel candy into a ball, using thumb and fingers to cover the caramel completely with dough; roll completely in cinnamon sugar. Hello. Place about 2 inches apart on the prepared baking sheets.

4. Bake until the cookies are set in center and begin to crack, about 10 minutes, rotating baking sheet after 5. Transfer sheets to a wire rack to cool about 5 minutes before transferring cookies to the rack to cool completely. Store in airtight container up to 1 week. Makes about 4 dozen.

Recipe from The Baker Chick

Caramel-Hazelnut Brownies

Definitely, definitely time for some chocolate. Maybe with a caramel-hazelnut layer on top. And then some more chocolate and chopped hazelnuts. Yeah, so...anyone out there not like where I'm going with this?Fudgy brownie, yummy chewy gooey caramel layer, toasty hazelnuts, dark chocolate...just cut the brownies small if you've got lightweights around. Because these are for serious brownie lovers only!
Caramel-Hazelnut Brownies (print recipe)
3 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 tsp baking powder
1 tsp salt
2 2/3 cups sugar
1 1/2 cups butter (3 sticks), melted
4 eggs
2 tsp vanilla
1 14-ounce package vanilla caramels, unwrapped
2 T milk
1 cup hazelnuts, toasted and chopped
2 T hazelnut liqueur, optional (I left out)
2 cups dark or bittersweet chocolate pieces

1. Preheat oven to 350. Line a 9x13 pan with foil, extending foil over edges of pan. Generously grease foil; set pan aside. In a large bowl stir together flour, cocoa powder, baking powder, and salt; set aside.

2. In an extra-large bowl combine sugar and melted butter. Beat with an electric mixer on low until well mixed. Beat in eggs and vanilla until combined. Add flour mixture, 1/2 cup at a time, beating well after each addition. Spread batter evenly in prepared baking pan.

3. In a large microwave-safe bowl combine caramels and milk. Microwave, uncovered, on high for 1 1/4 to 2 minutes or until caramels are melted, stirring every 30 seconds. Stir in 1/2 cup of the hazelnuts and the liqueur, if using. Drizzle caramel mixture over batter in pan.

4. Bake, uncovered, for 45 minutes. Remove from oven. Immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened. Spread chocolate evenly over brownies. Sprinkle with the remaining 1/2 cup hazelnuts.

5. Cool in pan on a wire rack. If necessary, chill until chocolate is set. Using edges of foil, lift brownies out of pan. Cut into bars. Makes 36 brownies.

Recipe from 9x13: The Perfect Fit Dish

Salted Peanut Bars

It was Teacher Appreciation Week at my daughter's preschool and I was looking for something kid-easy we could whip up for her teacher. These were a sure bet, with only three ingredients (all of which are yummy to snitch while making.)

These look a bit peanut-brittley but they are nice and soft. Not gooey, but definitely elastic. Take a bite and pull your arm full length almost before it stops stretching. The fabulously marshmallowy chewy texture, with the rich caramel flavor and crunchy salty peanuts is a sure bet anytime. Isn't it Self-Appreciation Week?
Salted Peanut Bars (print recipe)
Nonstick cooking spray
2 1/4 cups coarsely chopped roasted salted peanuts
50 store-bought soft caramel squares, unwrapped (about 14 oz.)
1 cup mini marshmallows

1. Lightly coat an 8-inch square baking dish with cooking spray. Line with parchment paper, leaving a 1-inch overhand on all sides, then lightly coat parchment with spray. Cover paper with 1 1/4 cups peanuts.

2. In a medium pot, combine 1 T water, caramels and marshmallows over medium heat. Cook, stirring frequently, until caramels and marshmallows melt and mixture is smooth, about 8 minutes. Immediately pour over peanuts, then top with remaining 1 cup peanuts. Let cool until set, about 2 hours, then cut into 16 bars. (Store in an airtight container with parchment in between layers, up to 2 days. Longer than that, they will start to spread and lose shape.)

Recipe from Everyday Food

Samoas

One of many delectables from Dessert Club this month, this is the homemade version of the Girl Scout favorite, Samoas. Cookie, caramel, coconut, chocolate. If only it were that easy. According to these cookies' maker Rebecca, and the author from whom she got the recipe, these are a bit time consuming to make. BUT, they can easily be broken into steps that you can do over time - do the cookies one time, make the topping later, assemble the next day. Just plan ahead. And according to everyone, including me, they are worth it.
Samoas

Cookies:

1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

1. Preheat oven to 350F.

2. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.

3. Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.

4. Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping:
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

1. Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

2. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

3. While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies

Recipe from http://bakingbites.com

Cookies made by Dessert Club member Rebecca Y.

Chocolate Turtle Cake

I do not even need to explain why I would make this cake. I saw it, I made it. It has all my favorite things and it also happens to be probably the BEST chocolate cake I've ever made. I'm using the cake recipe for any future chocolate cake needs.

And the caramel-pecan stuff is superb. I learned that it starts out thick and very slowly (as caramel should) spreads and drips. So, ideally put the final topping on about 1 hour before serving. Spread it around on top and leave it alone to do its thing. AMAZING. DECADENT. EYE-CLOSING, LIP-LICKING. All that and more.

Chocolate Turtle Cake
Cake:
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/4 cups boiling water
4 oz. unsweetened chocolate, chopped
1/2 cup Dutch-process cocoa powder
1 tsp instant coffee or instant espresso, optional
10 T unsalted butter, softened
1 1/2 cups packed light brown sugar
3 large eggs, room temperature
1/2 cup sour cream, room temperature
1 tsp vanilla extract

Ganache Icing:

1/2 cup heavy cream
6 oz. bittersweet chocolate
2 T light corn syrup

Caramel-Pecan Filling:

2 cups pecans, divided
1 pound soft caramels
1/2 cup heavy cream
1/8 tsp salt

1. Make the cake: Adjust oven racks to the upper-middle and lower-middle positions and heat the oven to 350. Grease three 8-inch round cake pans, then dust with cocoa powder and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate, cocoa powder, and instant espresso together until smooth.

2. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds. Beat in the sour cream and vanilla until incorporated.

3. Reduce the speed to low and beat in one-third of the flour mixture, followed by half of the chocolate mixture. Repeat with half of the remaining flour mixture, and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

4. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrap the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 15 to 20 minutes, rotating and switching the pans halfway through baking.

5. Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto wire racks. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours.

6. Make the ganache right away, or while cakes are baking, because it has to chill for about 2 hours, too. In a medium saucepan, cook 1/2 cup heavy cream, chocolate and corn syrup over medium-low heat, whisking constantly, until smooth. Transfer mixture to medium bowl and refrigerate until thickened but still spreadable, about 2 hours, stirring occasionally. (Alternatively, refrigerate mixture overnight until set. Let sit at room temperature until softened and spreadable, about 1 hour.)

7. Make the caramel: Finely chop 1 1/2 cups pecans. Heat caramels, 1/2 cup cream, and salt in a saucepan over medium-low heat, whisking constantly, until smooth. Reserve 3/4 cup caramel mixture for topping. Stir chopped pecans into remaining caramel mixture.

8. To assemble cake: Place 1 cake round on cake serving platter. Spread half of pecan-caramel mixture in even layer over top, leaving 1/2-inch border around edge. Place second cake layer on top and repeat with remaining pecan-caramel mixture.Top with third layer. Spread chocolate icing (ganache) over top and sides of cake and refrigerate until set, about 30 minutes (it will be thin but there is enough.) Spread reserved caramel mixture over top of cake, allowing caramel to drip over sides. Garnish with remaining pecans. Slice and serve.Recipe from Cook's Country, October 2010

Chocolate Caramel Pecan Cheesecake

I honestly don't know what more I can say than the pictures convey. It was my friend's birthday so I got to make one of the truly decadent recipes in my file, a cake that I just can't get away with every day. We had recently gone to The Cheesecake Factory so I had creamy rich indulgence on the brain. And I had finally learned my lesson that you have to have the right size springform pan for the job, so I was pretty sure it would turn out well. And it did, very, very well. (Yes, that's a thick layer of caramel on the bottom there, mmm...)Chocolate Caramel Pecan Cheesecake
Crust:

2 cups graham cracker crumbs

6 T butter, melted

Filling:

1 pkg (14 oz.) KRAFT caramels

1 can (5 oz.) evaporated milk (2/3 cup)

1 cup pecan halves, chopped

2 pkgs (8 oz. each) cream cheese, softened

1/2 cup sugar

2 eggs

4 squares (1 oz. each) semi-sweet chocolate, melted, cooled slightly

1 tsp vanilla

Thawed Cool Whip, optional

Crust: Heat oven to 350. Mix crumbs and butter. Press onto bottom and up sides of 9-inch springform pan. Bake 10 minutes.

Filling: Microwave caramels and milk in small bowl on HIGH 4 minutes or until melted, stirring halfway through heating time. Pour over crust. Sprinkle with pecans.

Beat cream cheese and sugar with electric mixer on medium until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in melted chocolate and vanilla; pour over pecans. Place pan on cookie sheet.

Bake 45 minutes or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Garnish with whipped topping and additional chopped pecans if desired. Makes 12 servings.

Recipe from www.bakerschocolate.com

Deluxe Caramel-Nut Brownies (by Michelle)

I wish I could say I made these once and they turned out perfect, but that would be a vast stretching of the truth. The first time I made these, I followed the directions to the letter. The only problem was that the cooking time in step 3 was WAY off. Maybe it was my oven, but as a fan convection oven it usually cooks things faster than the recipe. I cooked it the full time and a little longer. Then I cooled the brownies and cut into what could only be described as bunches of goo. We tasted the edge pieces and could tell the brownies would be tasty, but this batch was a goner.

So a week and a half later I got up enough steam to try them again. This time I almost doubled the cooking time in step 3, to 50 minutes, and they turned out just right. So adjust the time to fit your oven.

The directions for these state: "A gooey caramel filling sandwiched between deep chocolate layers takes brownies to new heights. As tempted as you may be to spread the caramel sauce on the prebaked brownie layer, drizzle it to keep the brownie from tearing."Deluxe Caramel-Nut Brownies
1 cup butter, softened
2 cups packed brown sugar
6 ounces dark or bittersweet chocolate baking bar, chopped and melted
4 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1 12-ounce package semisweet chocolate pieces
1 cup chopped pecans, toasted
24 vanilla caramels, unwrapped
2 tablespoons milk

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil over the pan edges. Lightly grease foil. Set pan aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, beating until fluffy. Add melted chocolate, beating until blended. Beat in eggs and vanilla. Beat in flour until well combined. Stir in chocolate pieces and pecans.

2. Spread half of brownie batter in prepared pan. Bake in the preheated oven for 15 minutes. Meanwhile, in a heavy medium saucepan, cook and stir unwrapped caramels and milk over medium-low heat until melted and smooth. Drizzle caramel mixture over partially baked brownies. Pour remaining brownie batter over caramel layer, spreading evenly.

3. Bake for 25 to 30 minutes more or until edges are set and top appears dry. Cool in pan on a wire rack. Using the edges of the foil, lift the uncut brownies out of the pan. Use a hot knife to cut bars. Makes 32 bars.

TO STORE: Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Recipe from Better Homes and Gardens Christmas Cookies, December 2009

Easy Dipped Marshmallows and Oreo Truffles

It all started with the Sister missionaries. They're young 20-something women who are serving as missionaries for The Church of Jesus Christ of Latter-Day Saints. One day in October, Sister Hahn and Sister Lau showed up with a baggy of something yummy for me. They knew about my baking obsession, and had dropped by on more than one afternoon to find me up to my elbows in flour and dough, always leaving with a plate full of something. Sister Hahn shared my sweet tooth and told me about a few favorites they make in her family.

On this particular afternoon, she had brought me some dipped marshmallows. But they were more than just dipped. They were dipped in caramel (use caramel dip for apples, usually found near the produce section; soften a few seconds in microwave if necessary), then white chocolate (use the good stuff like Ghiradelli), then rolled in cinnamon sugar. They looked totally cool. And they tasted amazing - more than the sum of their parts - something I cannot explain in words and you have to just try for yourself. Then she told me about another family favorite - Oreo truffles - and I knew what I had to do.

I made an appointment with the Sisters. I wanted them to come over and dip stuff with me. I asked them to call it service (part of their required 4 hours a week.) I melted and crushed before their arrival. And when they came it was a sugarfest free-for-all. Marshmallows were dipped as described above as well as in chocolate, white chocolate, pistachios, crushed candy, and sprinkles. Kraft caramels got the treatment as well.

Oreo Truffles are made as follows: Crush a bunch of Oreos and soften some cream cheese. Proportion is 1 block of cream cheese to 1 bag of Oreos (we did half of each.) Stir and mix together. Roll into bite-size balls, place on cookie sheet, and chill in the freezer. When nice and hard, dip into dark or white chocolate, using a fork. Chill again in the fridge until ready to serve. Totally rich and YUM!Thank you, Sisters!

Oatmeal Turtle Jumbles

Can you say stick-to-your-teeth? No, you can't. Not if you've just taken a bite of one of these super dense, rich, nearly candy bars. And hey, they've got oats, so they're healthy!

Base and topping:
1 1/2 sticks unsalted butter, softened (3/4 cup)
3/4 cup sugar
3/4 cu packed brown sugar
1 egg
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups quick-cooking oats
1 cup purchased caramels (about 24), halved

Filling:
3/4 cup semisweet chocolate chips
2/3 cup sweetened condensed milk
2 T unsweetened cocoa powder
1/2 cup chopped pecans
1 tsp vanilla extract

1. Preheat oven to 350. Coat an 8 1/2 x 12 inch baking sheet with nonstick cooking spray. Cream butter and both sugars in a bowl with a mixer until light and fluffy. Add the egg and mix to blend, followed by the flour, baking soda, and salt; mix to incorporate.

2. Blend in oats with a pastry blender or wooden spoon. Crumble 2 cups of dough over bottom of the prepared baking sheet. Press to cover base of the pan (don't push dough up sides); set aside.

3. Add halved caramels to remaining dough, working them in with your fingers; set aside for the topping.

4. Melt chocolate chips, condensed milk, and cocoa powder together for the filling in a saucepan over medium heat. Cook until mixture is smooth, stirring constantly to prevent scorching. Off heat, stir in the pecans and vanilla.

5. Pour the filling over the dough in the pan and spread evenly. The layer will be fairly thin. Crumble dough with caramel pieces evenly over the top of the chocolate. Bake bars for 30 minutes or until chocolate is set and topping is firm. Cool bars completely before cutting.

Recipe from Cuisine at Home Holiday Cookies

Rocky Ledge Bars

It was a Sunday afternoon and I was looking for something to pull together quickly for a dessert potluck. I didn't have all the ingredients for these, but saw the potential for exercising artistic license, so I went for it. They were awesome, if slightly undercooked because of time constraints. But what's wrong with being extra gooey? I even caught some potluckers going back for seconds.

2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1 tsp coarse salt
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups packed dark brown sugar
3 large eggs
1 tsp vanilla extract
1 cup miniature marshmallows
1 cup semisweet chocolate, coarsely chopped
1 cup white chocolate, coarsely chopped
1 cup butterscotch chips
18 soft caramel-candy cubes, coarsely chopped

1. Preheat oven to 350. Lightly butter 9x13 pan. Line with parchment, allowing a 2-inch overhang on the longer sides. Brush parchment with butter (not overhang.)

2. Whisk together flour, baking powder, and salt in a bowl. Using a wooden spoon, mix butter and brown sugar in a medium bowl until fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips and caramels.

3. Spread batter in prepared pan. Scatter remaining marshmallows, chocolates, butterscotch chips and caramels on top. Bake until top is golden brown and a cake tester inserted into center comes out clean, 35 to 50 minutes. Let cool on wire rack. Lift out of pan, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes.

4. Remove parchment, and cut into about 16 triangles. Bars can be stored in an airtight container at room temperature up to 1 week.

So above is the actual recipe from Martha Stewart's Cookies (chunky and nutty chapter.) And here's what I did instead:

• Omitted chopped white chocolate and butterscotch chips.
• Added salted peanuts and chopped milk chocolate.
• Omitted chopped semisweet chocolate and instead used chopped bittersweet chocolate with almonds (bought "on accident" at Trader Joe's when I meant to buy regular bittersweet, but easily found a use for it.)
• Kept the marshmallows, caramels and other ingredients the same.

VGP #8 Turtle Candies

And speaking of turtles, if you're more of a purest, try these. They couldn't be easier, they look amazing, and taste even better. I'd love to take credit, but these come from my clever and amazing friend Shanna Stratton.

Ingredients:one pretzel + one chocolate caramel (or Rolo) + one pecan half

1. Preheat oven to 350. Lightly grease a cookie sheet with spray or butter. Lay out pretzels on sheet. Place a Rolo candy on each (I use Trader Joe's dark chocolate covered caramels, cut in half.) Heat in oven for 3 to 5 minutes until candy is soft.

2. Press a pecan half into each candy. Allow to cool completely on wax paper (I lightly butter this too.) Impress all your friends and neighbors, or eat them all yourself!

VGP #7 Chocolate Turtle Cookies

Another runner-up in Cook's Country cookie contest, this time from Robin of Evergreen, Colorado. Turtle candies are usually pecans covered in caramel covered in chocolate. Nothing not to like there, so I am always open to variations on the theme, and these cookies are beautiful and delicious. Actually, I understate. There is no way to explain how perfect these cookies are. So read carefully as I try.

This is probably the BEST cookie I have EVER made.

I would save them for last but that would be cruel - you can't live without them that long. You need time to make them at least a few times before Christmas - once to try them, another for goodies to give away because your family snarfed the whole first batch, and at least one more because you're constantly bombarded with requests for more. This is no-doubt, hands-down, going into my rotation of regular cookies.

1 cup all purpose flour
1/3 cup cocoa powder
1/4 tsp salt
8 T (1 stick) unsalted butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 T milk
1 tsp vanilla
1 cup pecans, chopped fine
14 soft caramel candies
3 T heavy cream

1. Combine flour, cocoa, and salt in bowl. With electric mixer on med-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

2. Preheat oven to 350. Line baking sheets with parchment. Whisk egg whites in bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to 12 minutes.

3. Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentation again with teaspoon measure. Fill each with 1/2 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

Makes about 2 dozen (not nearly enough!)