Tucker is still as in love with the mixer today as he was a year ago. When he hears the mixer turn on it is only a matter of seconds before he’s by my side helping me scoop, pour and mix. Now, he also knows, that whatever comes out of the mixer is something delicious and most of the time it’s sweet and he can’t wait to take a bite. He, now, is under the assumption that anything that is stored in a Tupperware container is a cupcake. The way he says it, however, is incredibly cute and very southern…”cup-caaaaake”! And of course, whenever he sees the container, he points to it, says cupcake and insists on having at least 1 bite, if not the entire thing immediately. It is needless to say that he is not a snob of whatever may come out of that container, even if it’s not a cupcake. Maybe to him cupcakes equal something sweet and delicious?
Serendipity Deluxe Bars
Ingredients:
Crust-
1 Cup (2 sticks) cold butter, cubed
2 Cups all-purpose flour
1/2 Cup sugar
1/4 Tsp salt
Truffle filling-
1 Cup corn syrup
1 1/4 Cups semi-sweet chocolate chips
1 Cup sugar
4 Eggs
1 Tsp vanilla
Caramel crunch topping-
1/4 Cup corn syrup
3/4 Cup brown sugar, packed
1 Cup oats
1/2 Cup pecans, coarsley chopped
3/4 Cup (6 oz) butter, melted
Directions:
Preheat oven to 350.
Line 9×13 pan with foil, then grease the foil and set aside.
For the crust-
Place the butter, flour, sugar and salt in a food processor and pulse until coarse crumbs begin to form. Pour the crumb mixture into the prepared pan and press the crumbs into an even layer. Bake for 18-20 minutes, or until edges are lightly browned.
For the filling-
While the crust is baking, prepare the filling by placing the corn syrup and chocolate chips in a microwave safe bowl. Place the bowl in the microwave and heat the ingredients until the chocolate is melted, be sure to stir the mixture every 15-30 seconds to ensure the chocolate does not burn. Let the mixture cool slightly, add the remaining ingredients and whisk to combine. Pour over the hot crust and spread into an even layer. Bake for 27-30 minutes, until the edges are slightly firm and the middle is very slightly jiggly.
For the caramel crunch topping-
Meanwhile, place the corn syrup, brown sugar, oats, pecans and melted butter in a medium bowl and stir together to incorporate.
Let the filling and crust cool for 10 minutes, after removing from oven, then spoon the caramel crunch layer over the filling and spread evenly. Return to the oven for an additional 25-30 minutes, until the bars are just set.
Let cool in the pan for 5-10 minutes. Remove the bars from the pan and allow to cool completely before cutting. Store in an airtight container.
Recipe source: seen on Baking Blonde, originally from A Passion for Baking
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