Last week, when I needed a little inspiration, I ran into a friend from my housing co-operative. She told me to stop by her house on my way home from walking the dog, because she had a little present for me. It turned out to be the apron you can see at the top of the post, featuring one of my favourite Julia Child quotations. I like to bring baked goods to meetings, both because it gives me an excuse to bake more often and because I believe sharing food helps build community. (I also believe sharing sugar helps get us through our agendas faster, but that part may not be supported by science.)
The third week of each month is meeting-heavy for me, and the meetings tend to be busy ones. I brought the rest of the Breton galettes to one meeting, pulling out the second log of dough a little late in the day and having to bring the cookies freshly filled and still cooling on the pan. But, at least they made it there.
Later that week, I baked Dorie’s salted chocolate-caramel bars, intending to bring them to another meeting. Though the shortbread baked up beautifully and the caramel topping came together exactly as described, the topping didn’t set by the time I had to leave for my meeting. I was afraid to bring them, as I didn’t want strings of caramel spread across our board table. So, I cut them into squares, still in the pan, and left them on the counter to finish setting.
When I returned, the topping was still quite soft, so I put the whole pan in the refrigerator and hoped for the best. By morning, the bars were easy to pull apart and the topping was set (if still a little soft). For the purposes of scientific research, I tried them straight out of the refrigerator and then again when they’d come to room temperature. They’re excellent either way, but I recommend exercising a little patience. When they’re at room temperature, the caramel becomes ooey-gooey in that way that every child delights in and every adult of good character should, too.
The best part is that they keep well in the fridge, so I was able to share these over several days, making sure to partake in a respectable number myself. I’ll definitely be making these again, but a day ahead if I plan to share them. I can’t think of a better way to turn a meeting into a party.
March’s Dorie’s Cookies goodness can be found here and here at Tuesdays with Dorie.
10 thoughts on “Dorie’s Cookies – Salted Chocolate-Caramel Bars”
Yes I had a few offcuts in the fridge for a few days and as long as they are not actually touching each other in the container, they are do-ably gooey 😉
I love choc-caramel bars!! These look a little different than my traditional (I think) Australian version. But they look delicious. The nuts look yummy! So happy you enjoyed!!
These look great Teresa. I agree that they were ooey gooey unless chilled, but delish!! Love your apron.
I have the same experience they are best at room temperature but gooey. Probly the corn syrup is making the caramel soft… I put them in muffin wrappers to share so people could eat them without it being too messy.
I love that quote from Julia Child. I also bring goodies whenever I attend a meeting for my son’s school. The staff really appreciate it. I had read reviews on the bar cookies that refrigeration was needed for set up. I stored my in the refrigerator and it worked perfect.
these were so gooey and tasty! that’s really nice of you to bake for your meetings…i’m sure everyone appreciates the party atmosphere!
Your cookies look delicious. I can certainly attest to the fact that the caramel is gooey and has a mind of its own!
PS: I love Vancouver. I used to live in Seattle, and we would visit as often as we could.
These look ooey gooey delicious!