PickyJaz > wrote in
:

> On Jul 22, 4:52*pm, hahabogus > wrote:
>> line your baking dish with greased foil or some such to prevent
>> sticking. Let the pan sit in the fridge overnight *before cutting...
> Ahah! Thank you so much, Alan. The quick advice of an overnight
> chill for the recipe's melted and baked butter/sugar content sounds
> like a solution!
> I will be trying that this next weekend....Picks
>

Another recipe that requires overnight in the fridge...

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**Rice Crispie Chocolate Caramel Bars **

bars/squares, tested

1- 1/4 cups flour
1/2 cup powdered sugar
1/2 cup butter, chilled
14 oz. pkg. caramels, unwrapped
1/3 cup milk
1/4 cup butter
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1/4 cup butter
1-3/4 cups crisp rice cereal

Preheat oven to 350 degrees.

Combine flour and powdered sugar in large bowl and mix well.
Cut in 1/2 cup chilled butter until particles are fine and butter is well
distributed.

Press into a 13x9' pan and bake at 350 degrees for 10-12 minutes until
light golden brown. *MORE LIKE 15-20 MINUTES*
In heavy skillet, melt caramels, milk, and 1/4 cup butter over low heat,
stirring frequently until melted and smooth. Spread over baked crust.

In another saucepan, melt chocolate chips and 1/4 cup butter, stirring
until smooth. Stir in cereal. Drop this mixture by spoonfuls over caramel
and carefully spread to cover. Cool completely, then cut into squares. 48
bars

Note...this needs to sit over night for the crust and caramels to set
properly.. Don't even think to cut these until they've
reallychilled/set...too gooey.


** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan