Salted Caramel Butter Bars

I was never really a dessert making person.  It was always a bit more precise than my ad-hoc way of cooking.  But I think I'm evolving. Never too late to teach an old dog new tricks, as they say.

Like salty-caramely goodness?  Look no further.  Delightful.

Salted Caramel Butter Bars

Crust:

1 c. butter, room temperature (2 sticks)

1/2 c. white sugar

3/4 c. powdered sugar

1 T. vanilla extract

2 c. all purpose flour (256 grams)

Caramel Filling:

7 oz. Kraft caramels

2 1/2 T. milk

1/4 t. vanilla extract

1/2 T. coarse sea salt (or a tad less if you don't want them too salty)

Line an 8x8 pan with parchment paper and set aside.

Combine the sugars and butter on medium speed until creamy.  Add vanilla and beat until combined.

Add the flour and mix on low until the dough is smooth.

Press 2/3 of the dough in an even layer in the bottom for the pan.

Bake for about 20 minutes at 325 degrees until the edges are golden.  Refrigerate the other 1/3 of the dough while that is baking.

Combine the caramels and the milk in a microwave safe bowl and microwave or 1 minute.  stir and melt again at 30 second intervals until it is melted and combined. Add the 1/4 t. vanilla and stir.

When the bottom crust is done, top it with the caramel sauce and sprinkle with the sea salt.  

Take the remaining dough and crumble it over the top of the caramel layer--don't press or spread it.

Return to the oven and bake for 25 - 30 minutes until golden and filling is bubbly.

Let it cool before cutting it into squares.

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c = cup

T = tablespoon

t = teaspoon

oz = ounces

Pork Chops with Mushroom Gravy

I got a new enamel coated pan for Christmas and I gave it spin with pork loin filets that were a buy one-get one special.  I love a bargain!  

Pork is always a crapshoot for me. Sometimes it just gets so dried out.  I inevitably come back to it time and time again.  Kinda like those toxic relationships on a sappy movie before someone finds their true love. Yeah, I've been watching Christmas Lifetime and Hallmark movies lately. 

These did turn out to be really good.  Will they next time?  Who knows, but it was good enough to give it another try!

Update: Nov 2021--see the variation for chicken thighs!  You won't be disappointed.

Pork Chops with Mushroom Gravy

4 pork chops bone-in or boneless (I used boneless pork loin filets), about 1 inch thick.  Optional substitution:  6 boneless chicken thighs

1 t. seasoned salt (feel free adjust)

Cracked black pepper

Kosher salt

2-3 T. olive oil

2 T. unsalted butter

Mushroom gravy:

1 c. roughly chopped mushrooms

1 T. dried parsley (or 2 T. fresh)

1/2 T. thyme (or 1 T. fresh)

4 cloves garlic, minced

3/4 c. half and half

Optional:  Added a few diced potatoes that have been boiled/cooked and some cooked carrots at the end.  There is plenty of gravy for it.  If you are doing the chicken thighs version throwing in some cooked green beans with the potatoes would also be good!

At least 8 hours before (preferably overnight), season both sides of the pork with kosher salt.   Before cooking, season both sides with the seasoned salt and pepper.

Heat the pan and melt the butter and olive oil.  Sear the pork until it is no longer pink in the middle.  The original recipe I was generally following said 3-4 minutes per side.  Mine took longer than that.

Remove the pork from the pan and put on a warm plate covered with tin foil.

Add the mushrooms to the pan.  Scrape the bits from the pork off the bottom of the pan and  incorporate with the mushrooms.  Cook the mushrooms for 3-4 minutes and then add the parsley, thyme and garlic.  Cook for another 30 seconds or so, until fragrant.  Add the half and half and cook until it thickens just a bit. 

Add the pork back to the pan until everything is heated.

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c = cup

T = tablespoon

t = teaspoon