Oh Devin. .
He is a funny guy at that "tween" phase of life.
He and I tried out several different recipes before he decided what he wanted to bake for the fair.
He did NOT go wrong with these. .
And now his dad badgers him constantly to fix them!
Devin got great placings on both his baked items. .
He also took some photos, a couple of woodburned projects, and a pen of Black Australorp chickens
He was pretty tickled with his 2nd place ribbon on the chickens. .
And he even got a special "cock" award (as my husband and Uncle Nick called it) for Reserve Champion chickens. .
It had a "gold" chicken. .
on the top of his trophy!
He's already thinking about what projects he wants to try out next year in 4-H. .
But, I'm pretty sure that baking. .
will still be on the list!!
Run to the grocery store RIGHT now. .
Whip these bars up for yourself. .
And wash them down with a BIG glass of ice cold milk!!
Salted Caramel Chocolate Chip Cookie Bars
2 1/8 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Fleur de sel (or other sea salt), for sprinkling over caramel and bars
1. Preheat oven to 325 degrees F. Grease a 9-inch square pan; set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
4. In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.
5. Press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving some empty space around the edges. Sprinkle the caramel with the sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.
6. Bake the cookie bars for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool the bars on a wire rack to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature.
Recipe taken from browneyedbaker.com