Every year, I try to make a couple of new cookies for the Christmas cookie consumption at YOHOS. There's really only one in the rotation that has a permanent place....rum balls. I never had them until I married Mr. Snark. I didn't make them for the first few years we were married because we were about 3 miles from his parent's house and he could go there and get them. We moved away and after a few years of waiting to be in Tennessee to get them...or to have Tennessee come to us to get them, they got put onto the yearly cookie menu. And they will never leave. Never is a long time, I realize...but I'm positive about the place they hold.
You may not understand the hoop-la over a rum ball. Probably means you've never had one, or if you have had one, you didn't like it. It's a no-bake cookie, which has to sit for three days before eating (uh, no-bake...that means the alcohol in the rum has to evaporate on it's own...without benefit of heat)and it is like the best day of all days when they are ready to eat. I have to hide them during their rest period...not kidding! I have to hide them. MILove used to put them in a certain bowl and she'd hide them in the one place she knew Mr. Snark or FILove would look...the dryer:)
But...enough about rum balls. This post is about Chocolate Caramel Bars. Y2 and I made this new recipe over the weekend. They are VERY good. I don't like coconut...it's a texture thing. Can't explain it beyond that. And please don't tell me that I need to try fresh coconut because I have. I watched a tattooed Samoan chief shimmy up a tree in his tribal skirt, to fetch fresh coconuts for all of us "howlies" (translation=Hawaiian word=white folk)at the macadamia plantation. He proceeded to crack it and drain the water and shave it off for us. Folks, it doesn't get any fresher than that and it honestly didn't taste any better. BUT....this recipe had enough other stuff to disguise the repulsive hairy texture of the coconut, so I thought it was worth a try. It really was.
You may not understand the hoop-la over a rum ball. Probably means you've never had one, or if you have had one, you didn't like it. It's a no-bake cookie, which has to sit for three days before eating (uh, no-bake...that means the alcohol in the rum has to evaporate on it's own...without benefit of heat)and it is like the best day of all days when they are ready to eat. I have to hide them during their rest period...not kidding! I have to hide them. MILove used to put them in a certain bowl and she'd hide them in the one place she knew Mr. Snark or FILove would look...the dryer:)
But...enough about rum balls. This post is about Chocolate Caramel Bars. Y2 and I made this new recipe over the weekend. They are VERY good. I don't like coconut...it's a texture thing. Can't explain it beyond that. And please don't tell me that I need to try fresh coconut because I have. I watched a tattooed Samoan chief shimmy up a tree in his tribal skirt, to fetch fresh coconuts for all of us "howlies" (translation=Hawaiian word=white folk)at the macadamia plantation. He proceeded to crack it and drain the water and shave it off for us. Folks, it doesn't get any fresher than that and it honestly didn't taste any better. BUT....this recipe had enough other stuff to disguise the repulsive hairy texture of the coconut, so I thought it was worth a try. It really was.
Ingredients
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter
2 cups coarsely chopped pecans
1 cup flaked coconut
1 14-ounce can sweetened condensed milk
2 teaspoons vanilla
20 vanilla caramels, unwrapped
2 tablespoons milk
1 cup milk chocolate pieces or semisweet chocolate pieces
Directions
Preheat oven to 350 degrees F. For crust: In a medium bowl, stir together flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9x2-inch baking pan. Bake for 15 minutes. Sprinkle pecans and coconut over hot crust.
Meanwhile, for filling: In a small bowl, combine sweetened condensed milk and vanilla. Carefully pour over pecans and coconut, spreading evenly.
Bake for 25 to 30 minutes more or until filling is set. Cool in pan on a wire rack for 10 minutes.
Meanwhile, in a small saucepan, combine caramels and milk. Cook and stir over medium-low heat just until caramels are melted. Drizzle caramel mixture over filling. Sprinkle with chocolate pieces. Cool completely. Cut into bars. Makes 24 bars.
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