CHOCOLATE GLAZE: Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally until smooth (do not overheat or chocolate will separate). Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour.
DO AHEAD: Can be made 3 days ahead. Cover and keep refrigerated.
Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 slices. Transfer to platter and serve.Ingredient Tip: Sweet and SaltyThis recipe uses two ingredients from the U.K.—Lyle’s Golden Syrup (a popular British sweetener with a mild butterscotch flavor) and Maldon salt (salt crystals made from evaporated seawater). Both products are available at some supermarkets and specialty foods stores and online from amazon.com.
This combination of a crispy, buttery crust and chewy pecan topping is reminiscent of a pecan pie—but much simpler to make. Makes about 20
2 cups unbleached all purpose flour
½ cup powdered sugar
1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes
2 cups pecan pieces
¾ cup (packed) golden brown sugar
¾ cup honey
6 tablespoons heavy whipping cream
Preheat oven to 350°F. Butter 13×9×2-inch metal baking pan. Blend flour and powdered sugar in processor. Add butter and cut in, using on/off turns, until moist clumps form. Press dough onto bottom of prepared pan. Bake until golden, about 20 minutes. Maintain oven temperature.
Stir pecans, brown sugar, honey, and cream in heavy small saucepan over medium heat until sugar dissolves. Cook until mixture is bubbling around edges, about 2 minutes.
Pour pecan mixture over crust. Bake until filling is bubbling all over and is light caramel color, about 20 minutes. Cool completely.
DO AHEAD: Can be made 1 day ahead. Cover baking pan tightly and let stand at room temperature.
Cut into squares and serve.
Looking for a healthful snack that actually tastes like something you’d want to eat anyway? These granola-type bars are packed with flavor and with good ingredients: whole grain cereal, walnuts, peanut butter, and three kinds of dried fruit. Makes about 1½ dozenNonstick vegetable oil spray
3 cups puffed whole grain cereal (such as from Kashi)
½ cup walnuts, chopped
¼ cup chopped pitted dates
¼ cup chopped dried tart cherries
¼ cup raisins
⅓ cup creamy peanut butter (do not use old-fashioned style or freshly ground)
¼ cup honey
¼ cup light corn syrup
Preheat oven to 350°F. Spray 9×9×2-inch metal baking pan with nonstick spray. Mix cereal, walnuts, dates, cherries, and raisins in medium bowl. Combine peanut butter, honey, and corn syrup in heavy small saucepan. Bring to boil, whisking constantly. Continue whisking until mixture is bubbling vigorously and thickens slightly, about 1 minute. Pour peanut butter mixture over cereal mixture in bowl; stir to blend. Transfer mixture to prepared pan; press to compact.
Bake until just golden around edges, about 10 minutes. Cool completely. Cut into bars.
DO AHEAD: Can be made 3 days ahead. Store in single layer between sheets of foil in airtight container at room temperature.
All Dressed UpThe quickest and easiest way to decorate your bar cookies is to melt some milk chocolate or bittersweet chocolate and spread it over the baked cookies, then choose your topping:S’MORES: Sprinkle mini marshmallows over the melted chocolate. Broil just until the marshmallows brown in spots. This will happen quickly, so be sure to keep a close eye on the pan.A NEW KIND OF CANDY BAR: For a kids’ party treat, top the melted chocolate with chopped up candy. Coarsely chopped toffee bars (such as Heath or Skor), Butterfinger candy bars, or peanut butter cups would all be delicious.SNOWSTORM: Sprinkle sweetened coconut (toasted or untoasted) over the melted chocolate.FRUITS AND NUTS: Top with your favorite combination. We like dried cranberries and chopped almonds or dried chopped apricots and pistachios.ZIG AND ZAG: Melt some white chocolate and use a fork or spoon to drizzle it in a zigzag pattern over the dark chocolate.CHILL OUT: Top the melted chocolate with fresh mint leaves or crushed peppermint candies (a nice choice for a holiday treat).
Candy
Espresso-Chocolate Fudge
Milk Chocolate-Peanut Butter Fudge
Caramel-Pecan Fudge
Pine Nut and Orange Fudge
Caramel-Dark Chocolate Truffles with Fleur de Sel
Fig and Walnut Truffles
Dark Chocolate Truffles with Honey and Lime
Chocolate-Orange Truffles with Almonds
Chocolate Truffle Croquembouche
Layered Peppermint Crunch Bark
Dried Fruit and Nut Chocolate Bark
New-Wave Rocky Road
Chocolate Panforte Candies
Mixed Nut Spiced Toffee
Macadamia Brittle with Fleur de Sel
Pecan Pralines
Coffee-Spice Caramels
Homemade Marshmallows
Cranberry and Tart Apple Gelées
Chocolate-Dipped Brown Sugar-Maple Creams
Fresh Raspberry Creams
Peanut Butter Dreams
Mixed Berry Chocolate-Toffee Bites
Gianduja Gold Cups
This fudge has the silky texture of a no-beat fudge (and is almost as easy to make) and the rich taste of an old-fashioned, hand-beaten fudge. The secret is its mix of creamy ingredients—marshmallow creme, sweetened condensed milk, and whipping cream. Espresso intensifies the flavor of bittersweet chocolate. Makes 30 pieces
6 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
¼ cup marshmallow creme
1 ounce unsweetened chocolate, chopped
1 teaspoon vanilla extract
½ cup water
2 tablespoons instant espresso powder or instant coffee powder
1½ cups sugar
¾ cup canned sweetened condensed milk
⅓ cup heavy whipping cream
¼ cup (½ stick) unsalted butter
2 ounces high-quality white chocolate (such as Lindt or Perugina)
30 espresso beans
30 paper candy cups
Line 8×8×2-inch glass baking dish with aluminum foil, leaving overhang. Combine bittersweet chocolate, marshmallow creme, unsweetened chocolate, and vanilla in medium bowl. Mix ½ cup water and espresso powder in heavy large saucepan until espresso powder dissolves. Add sugar, milk, cream, and butter and stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-high and stir constantly but slowly with wooden spoon until candy thermometer registers 234°F, about 12 minutes.
Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir vigorously with wooden spoon until all chocolate melts and fudge thickens slightly, about 3 minutes (mixture will still be glossy). Transfer fudge mixture to prepared baking dish. Smooth top of fudge with rubber spatula. Refrigerate fudge uncovered until firm enough to cut, about 2 hours.