A Walk Through The Bible In One Year
Bringing the Story to Life
Week 9 reading plan per day:
Click on the colored link to read each day’s scripture.
Monday (Deuteronomy 1) Tuesday (Deuteronomy 2)
Wednesday (Deuteronomy 3-4) Thursday (Deuteronomy 5-7)
Friday (Deuteronomy 8-10) Saturday (Deuteronomy 11-13)
Sunday (Deuteronomy 14-16)
Sweet and salty. Those two words in the same sentence conjure up all sorts of delectable images in my mind. I think of salty popcorn and a bite of chocolate all mixed together, or cashews and caramel, or how about peanuts and brittle. Sweet and salty just goes together! Recently the Brown Eyed Baker posted a recipe for Salted Caramel Chocolate Chip Cookie Bars. They are made a lot like chocolate chip cookies, but a layer of caramel and two layers of actual sea salt or kosher salt are sprinkled about. I shared a link to her post when she made them because I didn’t think I would get away with making them since both my culinary consultants were saying no more sugar, for a while. But frankly, I just couldn’t stand it. I just had to taste these little bars. I attribute that to my heritage. My Grandma P. was a cookie maker and typical of Eastern Nebraskans every good gathering included cookies and bars! So, I blame this weakness of mine on Grandma
She wouldn’t mind.
Every since I started this blog, I have had a great kitchen set up. I get to choose recipes, put them together, take some pictures and blog. While my wonderful sous-chef, dishwasher (mom) will chop, mop, and do dishes. How lucky am I? On the sweet and salty day I was making and baking some other recipes and so I asked my sous-chef to make these bars for us. She did a wonderful job and was very patient while I took pictures from one step to another!
First step goes together almost as if we were making Chocolate chip cookies. I had some white chocolate chips left from Tuesdays With Dorie Chocolate Truffle Tartlets and so I asked that these be used up in the bars. Turns out it was great because it really added a nice layering of colors to the bars. Half of the dough goes into the baking pan, then a nice layer of caramel is spread out evenly. I had so much fun turning sweetened condensed milk into caramel last fall that I had a can on the shelf waiting for just such an occasion as this! Click HERE for my directions for homemade caramel (from when I made Banoffee Pie!)
Start with sweetened milk, cook it, cool it, open it, CARAMEL!
Then comes the salt. The recipe doesn’t give a specific amount, stating “sprinkle with sea salt.” Mom was a bit nervous about sprinkling coarse salt over the sweet dough she had just made. I took one teaspoon of kosher salt (didn’t have sea salt on hand) and as she looked on I sprinkled.
She then layered the other half of the dough on top of our dough, caramel, and salt. At this point I really loved the confetti coloring of the milk chocolate and white chocolate chips. FYI – we chose a well-used Pampered Chef stoneware baking pan. Doesn’t look too good in the pictures, but it is clean, just well seasoned —
Lastly, a final sprinkling of salt and into the oven.
When these jewels come out of the oven they smell wonderful and look tasty. But wait … until the moment your taste buds catch the sweet milk chocolate followed by … aw! SALT! It is such an interesting flavor blend that the taste buds just keep asking for more … and more … and more.
Thank you to Two Peas & Their Pod for creating this recipe and to the Brown Eyed Baker for bringing it to my attention.