Baking Date: December 31, 2013
This year, we attended a low-key New Years celebration. It was four families getting together with their kids to say goodbye to 2013 and welcome the possibilities that 2014 might bring.
I am always on dessert detail, and this year was no different.Two years ago for a New Year’s party I made cookies for the kids and liquor-infused cupcakes for the adults. I made a 2 year old cry because he could only have one of the cookies and not a cupcake. Won’t make that mistake again!
I made devils food cupcakes, topped with milk chocolate icing and then dipped in turtle crunch topping.
There were no liquor-infused goodies this year, but I had seen a recipe for salted caramel chocolate chip bars. So I decided to make it for this crowd.
I used 1 bag of the caramels for the recipe, but I would say you could take about 5-7 of the individual candies out before you melt them with the heavy cream. The recipe indicates that the caramel layer should not touch the sides of the pan, and removing a few of the candies makes this easier. You still have plenty of the caramel mixture for the middle layer of the bars.
Here are the cookie bars going into the oven:
And here’s how they looked once they were out of the oven, chilled, cut, and ready for eating.
Hope you found a sweet way to ring in the New Year!