Recipe: Chocolate Peanut Butter Caramel Commotion Bars

From Denny: This bar cookie holds the ultimate for the sugarholic, peanut butter, marshamallow, chocolate and - or all of the above - lover! This comes from the Jif site too, though without a delicious photo.


Chocolate Caramel Commotion Bars

Prep Time: 45 min

Cook Time: 15 min

Yield: 2 to 3 dozen bars

Ingredients:

• Crisco® Original No-Stick Cooking Spray

BOTTOM LAYER

• 2 cups (12 oz. pkg.) semi-sweet chocolate chips

• 1/2 cup butter

• 1 (14 oz.) canEagle Brand® Sweetened Condensed Milk

• 1 teaspoon vanilla extract

• 2 cups Pillsbury BEST® All Purpose Flour

FILLING

• 1/4 cup (4 tbsps.) butter

• 1 cup sugar

• 1/4 cup heavy cream

• 1 1/2 cups marshmallow cream

• 1/4 cup Jif® Creamy Peanut Butter

• 1 1/2 cups salted peanuts, finely chopped

CARAMEL LAYER

• 1 (14 oz.) package caramels, unwrapped

• 1/4 cup heavy cream

CHOCOLATE GLAZE

• 1 cup (6 oz. pkg.) semi-sweet chocolate chips

• 1/4 cup butterscotch chips

• 3/4 cup Jif® Creamy Peanut Butter


Directions:

BOTTOM LAYER

1. HEAT oven to 350°F. Spray a 13 x 9-inch baking pan lightly with no-stick cooking spray.

2. MELT chocolate chips and butter in saucepan over low heat; stir until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan.

3. BAKE 12 to 15 minutes or until set. Cool.

FILLING

1. MELT butter in medium saucepan over medium-high heat. Stir in sugar and cream. Boil 5 minutes. Remove from heat.

2. STIR in marshmallow cream, peanut butter and peanuts. Spread evenly over bottom layer. Cool.

CARAMEL LAYER

1. MELT caramels and cream in small saucepan over low heat until caramels are melted. Spread over filling layer. Cool until set.

CHOCOLATE GLAZE

1. COOK and stir all glaze ingredients in small saucepan over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set. Cut into bars.

Recipe: Chocolate Bread Pudding With Clear Caramel Sauce - from Soho

Photo from Atlanta Journal-Constitution

Chocolate Bread Pudding With Clear Caramel Sauce

From: Soho restaurant, featured in Atlanta Journal-Constitution

From Denny: We love bread pudding in the South! And, ever since I was eleven years old and spent the summer with my Aunt Noelle after my mother died that May right before school let out, I've had a love affair with all things chocolate. Back then, no one ever heard of chocolate bread pudding. But, my Aunt Noelle, an English teacher, was a creative woman and loved to please others so she devised a chocolate version for me - and as a diversion away from the loss of my mother. We spent the whole summer cooking and baking like it was a culinary school!

Today, trained chefs have taken over our childhood fantasies and created more sophisticated versions that are pure Heaven! Take a look at this gem I found today! I could pass on the caramel sauce and enjoy with a little powdered sugar and fresh strawberries. I prefer to get down to the business of diving into pure chocolate. :)

Which do you prefer: caramel sauce or no sauce?

Chocolate Bread Pudding With Clear Caramel Sauce

From the menu of . . . Soho
4300 Paces Ferry Road S.E.
Atlanta, Georgia, USA
770-801-0069

Q: I recently dined at SoHo in Vinings, and after dinner everyone in my party insisted that I try the chocolate bread pudding for dessert. It was divine! - Tom Reagan, Winston

A: SoHo co-owner Frank Smith wasn't surprised by the request; he says the chocolate bread pudding has been the restaurant's top-selling dessert for nine years. "When you see it, you think it's going to be very dense and heavy, but it's very light and airy - and people love it, " he said. "It's not your typical fudge brownie dessert."

Chocolate Bread Pudding With Clear Caramel Sauce

Hands on time: 20 minutes
Total time: 45 minutes
Serves: 8

Ingredients:

1 quart heavy whipping cream

1 pound (about 7 slices) fresh bread crumbs

11 ounces bittersweet chocolate, finely chopped

8 egg yolks

1/2 cup granulated sugar

2 teaspoons vanilla extract

Clear Caramel Sauce (see recipe below)

Clear Caramel Sauce:

Yield: 1 cup

Hands on: 5 minutes
Total time: 15 minutes

Directions: Although the sauce will nearly solidify as it cools, it melts quickly in the microwave.

Ingredients:

1 1/3 cups granulated sugar

1 cup water, divided

Directions:

For Pudding:

Preheat oven to 325 degrees. Bring a tea kettle of water to a simmer. In a saucepan, heat the cream over medium heat until it comes to a boil. Meanwhile, place the bread crumbs and chocolate in a large mixing bowl and set aside. Lightly coat an 8-by-12-inch or 9-by-13-inch pan with butter; set aside.

In a separate mixing bowl, beat the egg yolks with the sugar. Whisk in a small amount of the heated cream, then whisk the egg yolk mixture into the hot cream. Remove the saucepan from the heat; whisk in the vanilla extract. Pour the cream mixture over the bread crumbs and chocolate and stir until the chocolate is melted.

Transfer to the prepared pan. Place the pan in a larger baking dish and pour the simmering water into the outer pan, about 1 inch up the sides. Bake the bread pudding in its water bath for 30 to 40 minutes, until set in the center. Serve warm with vanilla ice cream and warm caramel sauce. (Note: Bread pudding can be prepared ahead and stored in the refrigerator. Reheat in a 325 degree oven or in the microwave.)

For Clear Caramel Sauce:

Combine sugar and 1/2 cup water in a heavy saucepan. Cook over high heat, swirling occasionally to dissolve sugar, and bring to a boil. Boil until the liquid turns caramel in color, 5 to 10 minutes. Carefully add remaining 1/2 cup water and swirl to dissolve. Transfer mixture to heat-resistant glass or ceramic bowl. Cool slightly before serving, or cool to room temperature and then reheat a few seconds in microwave before serving.

Per serving: 129 calories (percent of calories from fat, 0), no protein, 33 grams carbohydrates, no fiber, no fat, no cholesterol, 1 milligram sodium.

Notes:

Any recipe that starts with a quart of heavy cream has just got to be good. And this one just keeps getting better, with bittersweet chocolate and an easy-to-make caramel sauce.

Tester's note: Quality bittersweet chocolate can be expensive and a bit hard to find. A reasonable substitute is to use 1 (12-ounce) bag of miniature semisweet chocolate chips, minus 1/4 cup. Because semisweet chocolate is sweeter than bittersweet, reduce the granulated sugar from 1/2 cup to 1/3 cup.

Nutrition:

Per serving: 876 calories (percent of calories from fat, 70), 14 grams protein, 56 grams carbohydrates, 7 grams fiber, 73 grams fat (42 grams saturated), 376 milligrams cholesterol, 363 milligrams sodium.