Happy Labor Day weekend to all! Hope you are having a fabulous time, wherever you are and whatever your plans. I have been busy whipping up some desserts. We had friends over yesterday and I made the fabulous baked brownies because if I hadn’t, they would never have forgiven me 🙂 I also wanted to try something new. What’s that? I couldn’t hear you over all those noisy, sinful layers. There is just something about layers of awesomeness–you get to enjoy a little of each of the three wonders of the world–chocolate, caramel and marshmallow. Why not have all three if you can, or in this case four. I admit it was a bit time consuming but as I love baking I didn’t mind and it was fun times all the way. The chocolate baked layer on the bottom and the chocolate layer on top are the foundations that hold the soft marshmallow and the oozing caramel.
I really must stop eating these.
Who am I kidding.
Me: Staring at sinful bars and attempting to exercise will power. The force is strong with me. I will prevail!
Sinful bars: You will reach for me. You are weak. You need me.
Me: Oh what the hell!
Sinful bars: (evil laughter). Come to the dark side.
Well, I failed miserably, but no matter. Let’s get to the good stuff!
I did modify this recipe slightly. I omitted the peanut butter as my friend does not like it. I know, right? I Love peanut butter! In fact, craving a PB&J sandwich right now. I also did not use butterscotch chips and instead opted for Heath toffee bits–because you can never go wrong with these. The recipe does not specify whether to use dark or milk chocolate and I went with my usual bittersweet so as to balance it out. I used Spanish peanuts and wanted to go with the skin and then changed my mind, so the skin came off. I only used 1/3 cup of chopped peanuts but you can go with the amount in the original recipe and add peanut butter if you so wish. Yes, I unwrapped the caramels one by one 🙂 You can buy unwrapped caramel bits on Amazon to save time.
Nothing better than sweetened condensed milk, chocolate, and butter. I love this part.
Add the flour and the end result will look like this. A beautiful big mound of chocolate.
I baked mine longer than the specified time and it came out just fine. Bake it for 15 minutes first and see if it is set. You may not need to bake it for another 5 minutes. I simply thought that it needed more time in the oven.
Marshmallow layer with chopped peanuts. Ooohhhh!
Ahhhhhh! The royal caramel layer.
Yay! Final chocolate and toffee bits layer. It could have used more toffee bits but you know there will be a next time 🙂
I have no words. I really don’t.
I still have no words..and my mouth is full. Delight is oozing through me. May it ooze through you as well 🙂 My bars may not look pretty like the ones in the original recipe but I am not ashamed. I embrace the imperfection, the flaws, which in no way takes away from how amazing this tastes 🙂
Recipe slightly adapted from Baked Bree
2 cups bittersweet chocolate chips (60%)
1/2 cup butter
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1 teaspoon vanilla
2 cups flour
1/4 cup butter
1 cup sugar
1/4 cup heavy cream
1 1/2 cups marshmallow cream
1/4 cup peanut butter
1/3 cups salted peanuts, finely chopped (I used Spanish peanuts and removed the skin)
1 (14-oz) package caramels, unwrapped
1/4 cup heavy cream
1 cup chocolate chips
1/4 cup Heath toffee bits
- Melt chocolate chips and 1/2 cup butter or low heat, stirring until smooth. Remove from heat, and stir in condensed milk and vanilla. Stir in flour. Spread into a 9×13 pan that has been sprayed with cooking spray. Bake for 20 minutes in a preheated 350 degree oven until set. Let cool.
- Melt 1/4 cup butter over medium-high heat. Stir in sugar and 1/4 cup cream. Boil for 5 minutes. Remove from heat and stir in marshmallow cream, and peanuts. Spread over baked layer and let cool until set.
- Cook caramel and 1/4 cup cream until melted. Spread over marshmallow layer. Cool until set.
- Melt chocolate chips and toffee bits in a small saucepan over low heat. Spread over caramel layer. Chill for 30 minutes or until set. Cut in small squares.