As a baker, things that come out of my kitchen generally fall into two different categories. 1- Recipes I've seen elsewhere online and desperately want to try my own adaptations or bending, and 2- Recipes I have an idea in my head and figure a bit as I will. The perfectionist side of me always feels better on the first type, but sometimes I just need to let the creative juices flow and see what happens.
Since I am sweet and savory obsessed, I wanted something with a sticky hot chocolate biscuit broken rice base, mellow, malty beer caramel and crunchy pretzels. I know this may all sound a bit odd together, but it seemed the perfect combo to make the playoffs Packers game a few weeks ago and I was convinced that I could make it work in a delicious way.
The recipe starts with my favorite chocolate chip cookies shaped bars. After cooking, fudge and beer are melted together, allowing the beer to cook down, caramels to become liquid and gooey, and delicious taste combo to result. The mixture is slathered on the bars and topped with crunchy pretzels.
The end result turned out so well that I can think of nothing better for everyone / sweet and savory beer-loving there. The taste of beer is quite subtle, but it creates a nice malty that goes so well with other flavors. If beer is not your thing-a thick cream button would do well in place to help create a smooth layer melty caramel to go over the bars. Crunchy pretzels are a must- though and really put these babies on top.
Have fun Superbowl weekend- we rooting for the Broncos! (Mainly because the Seahawks beat the 49ers Andy and we are bitter.) :)
- 12 c. unsalted butter, melted and cooled until warm brown sugar
- 1 cup packed
- ½ cup granulated sugar
- + 1 large egg 1 egg yolk
- 2 c. vanilla extract
- 2 plus 2 cups c. all purpose flour
- ½ c. baking soda
- ½ c. salt
- 1 ½ cups semi-sweet chocolate chips
- 1 cup beer (I used an average lager)
- 1 14 oz bag of toffees unpacked (I used Kraft)
- 1-2 cups of salted pretzels
- Preheat oven to 350F. Spray a pan 8x8 baking parchment or paper-line set aside.
- In a large bowl, whisk together melted butter and sugars. Add egg and yolk, mix until well combined and smooth. Add vanilla.
- Sprinkle the flour, baking soda and salt to the wet ingredients and use a spatula to fold together until just incorporated without streaks of dry ingredients. Stir in chocolate chips.
- Spread batter into prepared pan and smooth with a spatula. Bake for 25-30 minutes or until edges are golden brown and crispy and the inside feels attached. (It may be a little soft, but if it is too sticky bars inside will not hold together Cool on a rack
- While the bars are baking, mix beer and caramels in a heavy pot on medium to medium high heat. stir until caramels are completely melted and worked in the beer. cook for 5-10 minutes, or until the mixture is a dark amber and has reduced a little.
- Spread on cookie bars and garnish with pretzels- paste in sticky caramel.
- Let bars cool completely (the freezer worked well for this) before removing from pan and slicing.
- last bars in an airtight container up one week