bounty chocolate: June 2013

BROWNIES STUFFED WITH REESE'S PEANUT BUTTER CUPS!

REESE'S PUMPKINS IN JUNE? HOW FUN IS THAT! I HAD TO USE UP THE LAST OF MY HALLOWEEN PUMPKINS BUT OF COURSE, REGULAR REESE'S CUPS WILL WORK PERFECTLY HERE! JUST USE ENOUGH TO COVER THE ENTIRE PAN!

Ingredients:

1 cup butter

2 cups sugar

2 tsp. vanilla extract

4 large eggs

3/4 cup unsweetened cocoa

1 cup all purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

16-24 Reese's peanut butter cups (snack size) (#needed will vary on what shape pb cups you use)

Instructions:

Preheat oven to 350 degrees and line a 9x9 baking pan with nonstick foil. In microwave, melt butter.
Stir in sugar and vanilla extract. Add eggs, one at a time, and incorporating each egg in before adding another one. Stir in the dry ingredients. Pour half the batter into the prepared baking pan and place Reese's cups next to each other. Pour the rest of the batter on top of the Reese's cups, covering them. Spread the batter gently with an offset spatula to make sure everything is covered.
Bake for 35-40 minutes then remove from oven and let brownies cool in pan until room temperature.
Chill and then trim into squares.

adapted from a table for two

Oatmeal maple cookies + a book I never finished reading

I was reading a friend’s blog post about books when I suddenly felt a pang of guilt - I felt guilty because I love to read but haven’t read anything in months because of a book that I started reading but never finished.

It all began last year after I watched the first trailer for “The Great Gatsby” – I deciced to read the book before the movie got released. And then I tried reading it. Many,

How to choose the best cake online store

Buying stuff online is becoming a new trend among net savvy people. You go to your favorite store, browse the menu, choose the one that you like, make the payment and within hours or days, it will come out the door. Just like ordering things for yourself, you can send things to others for help online. For example, if you want to send cakes to Delhi from other cities such as Bangalore, Mumbai, etc., would an online store come to your help. In addition to cookies, you can also send flowers to Delhi, since many of these stores provide other gifts such as flowers, chocolates, fruit baskets, greeting cards, etc.

To send flowers to Delhi along with cookies, you must select a store online that is best. Because the internet is flooded with so many stores, can pick up a can be a difficult task. But you really need not worry, because there are a few simple tips that will help you to choose an online archive that send flowers and cakes to Delhi.

A quick internet search will lead you to several websites that sell cakes and flowers. Select the site that you think gives you the best variety. Online stores offer cakes of different flavors, some that you might not find in a cake shop. In this case, you must try experimenting by buying a flavor that you have never heard about, but find it appealing. At the flowers, you can pick roses, orchids, carnations, Gerbera, etc. If you would like to purchase both cakes and flowers, you can go for the combo offers to provide some of the Web sites. Some combo deals are absolutely amazing and gives good value for money.

The selection is the first step of the order process. The next step is to give the address, so that the cake and the flowers reach up in the right place. You must also mention the date you want your gifts to be delivered. Some sites have midnight delivery services send cakes and flowers to Delhi. If it is a cake and flowers that you send, you can select this. Please mention the exact date when it comes to midnight delivery so that there is no confusion.

When you give the address along with the date and time, you have to make the payment. Only when you make the payment, your order is processed. Payment can be made by bank card or credit card. Once this is done, will the cakes and flowers reach their destination on time.

Internet, can even a friendly world, cause you problems if you're not careful. So before you place your order at an online site, read the page, reviews and ratings, so that you choose only the best there is on the internet.

Robinson Ashley Photo

Ashley Robinson is a content writer at Indiacakes.com, an online cakes and flowers shop in Delhi offers flowers and cakes free delivery all over India.

CARAMEL FILLED FLEUR DE SEL BROWNIES

Ingredients:

For the Salted Caramel Filling:
1 cup granulated sugar
2 tablespoons light corn syrup
½ cup heavy cream
1 teaspoon fleur de sel
¼ cup sour cream

For the Brownie Batter:
1¼ cups Cup 4 cup gf flour or all-purpose flour
1 teaspoon table salt
2 tablespoons dark unsweetened cocoa powder
11 ounces semi-sweet chocolate chips
1 cup unsalted butter, cut into 1-inch cubes
1½ cups granulated sugar
½ cup light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

For the Topping:
1½ teaspoons fleur de sel
1 teaspoon coarse sugar

Directions:

1. Make the Caramel: In a medium saucepan, combine the sugar and corn syrup with ¼ cup water, stirring them together carefully so you don't splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F, or until the mixture is dark amber in color (keep a close eye on the caramel at all times, as it goes from golden brown to black and burnt very quickly), 6 to 8 minutes. Remove from the heat, and slowly add the cream (careful, it will bubble up) and then the fleur de sel. Whisk in the sour cream. Set aside to cool.
2. Make the Brownie Batter: Preheat oven to 350 degrees
3. Line 9x13-inch pan with nonstick foil.
4. In a medium bowl, whisk together the flour, salt and cocoa powder.
5. Place the chocolate and butter in a microwave bowl and heat until melted.
6. Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined.
7. Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.
8. Assemble the brownies: Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about ¾ cup of the caramel sauce over the brownie layer in a zigzag pattern, making sure the caramel doesn't come in contact with the edges oft he pan or it will burn. Use an offset spatula to spread the caramel evenly across the brownie layer, leaving about a ½-inch border around the edges. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.
9. Bake the brownies for 30-35 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
10. Remove the brownies from the oven and sprinkle with the fleur de sel and coarse sugar.
11. Cool the brownies completely before cutting and serving.
12. The brownies can be stored, tight wrapped at room temperature, for up to 4 days.

Recipe adapted from Baked Explorations

Fulfill The Chocolate Dream

They say a diamond is a girl's best friend but chocolate is a close competition in that case. It has many benefits when it comes to health. Apart from its enchanting taste, it can be had in times of stress as it helps in relieving the stress. It works as a feel good factor in stress, and many researches have indicated its use in dealing with heart related issues. But when it comes to medicinal use, we talk about dark chocolate which is bitter in taste. But it's hard to believe that common folk can also make it at home without the help of fancy machines and industrial set up. Attending chocolate making classes, Mumbai, can help anyone to learn the art of chocolate making.

There are so many places where one can learn choco making. So many institutes offer professional chocolate making courses in Mumbai, where one can master the art of choco making and then use the skill further. It has its origin in primeval history where Mayans used it as offerings to god and was considered a pious drink. Europeans added, sugar and milk to the bitter cocoa paste which they used to eat as desserts. The name Chocolate was originated from a Spanish word which means bitter water.

After a brief look into the history, let's take a look at some of the best Chocolatiers in the world.

TeuscherVosges Haut-ChocolatNorman Love ConfectionsValrhona

These are the best chocolate companies in the world; one can be an expert at choco making after learning the art from chocolate making classes Mumbai. There are some of the myths which are related to it, are stated below:

Myth: It increases cholesterol

Fact: Researches has shown it does not increase cholesterol level

Myth: It leads to hyperactivity

Fact: According to experts it is not responsible for any hyperactivity

Myth: its consumption leads to teeth cavities

Fact: Studies tell that it helps fight teeth cavities

Myth: It leads to obesity

Fact: Its consumption in small amounts can help reduce calories

Myth: It does not have any nutritional value

Fact: Researchers have found out that chocolate is high on nutritional value

One may also make chocolate at home and surprise everyone with a sparkling dessert. It can be used in cakes to give a special taste or may be used as a stand alone dessert like chocolate mousse which is some of the favorites.

Spiced orange and currant rolls and another food show disappointment

Once again I watched a TV cooking show only to get disappointed with the winner – I should have learned from “Top Chef”, shouldn’t I? :/

* spoilers of “The Great British Bake Off” seasons 2 and 3 *

Choosing John over Brendan was completely unfair – Valentina thinks they went for the one who would look better on TV and cookbook/magazine covers, and I agree with her. I own John Whaite’s

PEANUT BUTTER CHEESECAKE BROWNIES....A DOUBLE DECKER!

PREHEAT OVEN 350 AND LINE 9X 13 PAN WITH NONSTICK FOIL.

BROWNIE LAYER:
1. IN MICROWAVE MELT:
3/4 CUP BUTTER AND 6 OUNCES DARK CHOCOLATE CHIPS UNTIL SMOOTH.

2. STIR IN:
1 1/2 CUPS SUGAR AND 1/2 CUP LIGHT BROWN SUGAR.

3. ADD 3 EGGS AND 1 TSP. VANILLA.

4. FOLD IN 1 CUP FLOUR AND POUR INTO PAN. SET ASIDE.

5. TOP WITH 3/4 CUP SEMISWEET CHOC CHIPS

CHEESECAKE LAYER:

ELECTRIC MIX:
8 OUNCES SOFT CREAM CHEESE
1/4 CUP BUTTER

ADD: 1 EGG AND 1/2 CUP SUGAR
ADD: 1/2 TSP SALT, 1/2 TSP. VANILLA AND 1 CUP CREAMY PEANUT BUTTER UNTIL SMOOTH. POUR OVER THE BROWNIE BATTER AND SMOOTH WITH A SPATULA. BAKE APPROX 40 MINUTES AND LET COOL. CHILL UNTIL FIRM AND CUT INTO BARS. TOP WITH DRIZZLED MELTED CHOCOLATE AND PB CUPS, IF DESIRED!

ADAPTED FROM PEANUT BUTTER COMFORT

YOU NEED THIS BRAND OF GLUTEN FREE BREAD CRUMBS IN YOUR LIFE

WE WERE SO EXCITED TO TRY RUSSO'S GLUTEN FREE BREAD CRUMBS AND EVEN MORE EXCITED ABOUT THE RESULTS!

The chicken fried up beautifully with these bread crumbs! You can't even taste that they are gluten free! Russo's also sells mozzarella sticks that are fabulous!!! Check out their website and tell them I sent you!!!

MAPLE GLAZED BACON SKEWERS DRIZZLED WITH CHOCOLATE

1. Line a pan with foil and place a metal rack on top of it. Preheat oven to 425.

2. Skewer one slice of bacon on a metal skewer and repeat for each slice.

3. Brush each slice with maple syrup and place on the rack. Bake 20 minutes or until browned. Cool.

4. Melt chocolate chips to drizzle on top and chill until set.

adapted from Framed Cooks

Chocolate and beer cake

Every time I discover something interesting about food I feel like sharing it with you here on the blog – to me it’s like establishing a conversation about it (though sometimes it feels like a monologue).
For instance, I have found out that Waitrose – which website is a great source of recipes like the apple marzipan rolls I made the other day – has a You Tube channel, too, full of recipe

BAKING UP CRAYONS!

PEEL WRAPPERS OFF OLD CRAYONS.

LINE MUFFIN TIN WITH SILICONE LINERS AND FILL WITH BROKEN CRAYON PIECES. BREAK THEM SMALL ENOUGH TO FIT.

BAKE AT 275 FOR APPROX 10 MINS OR UNTIL MELTED. LET COOL COMPLETELY BEFORE REMOVING FROM LINERS. FUN!

BROCCOLI WITH TOASTED CASHEWS & A SPLASH OF FRESH ORANGE JUICE

2 heads of fresh broccoli
1 T. good butter (containing omega 3's if you can get it!)
1 T. Avocado oil (or olive oil) Buy from chosen foods
1 orange
1/2c. raw cashews

1. Fill a pan with 1 inch water and cook broccoli until bright green and still crisp. Drain water and return broccoli to pot.

2. Stir in butter and allow heat from broccoli to melt it. Pour in the avocado oil.

3. Juice half of the orange over the broccoli and zest the other half over the broccoli.

4. Toast cashews in a dry skillet on medium until starting to brown. Toss over the broccoli.

5. Add sea salt to taste.

Amaretto panna cotta with caramelized pears

A couple of pears that looked good but tasted really sour were the inspiration for this dessert: I thought of the delicious apples used in this cake, cooked in butter and honey, and gave the pears the same treatment, adding a pinch of cinnamon. They turned out really good and could have been part of a cake, too, but I already had something chocolaty in the oven. My idea then was to pair the

Enjoy healthy Snacks between meals

Tickle your taste buds nutritious way Fortified Toffee

Fortified Toffee

no parent wants to hear their children cry, especially when it can be avoided. Unfortunately, however, the children always do not understand why parents deny them certain things and force feed them second. Can you imagine healthy sweets? Get fortified chocolate coins that are filled with the nutrients necessary for bone growth, so you don't need to be too worried about your boys climbing trees and playing wrestling. And just to add some tasty variation of the candy jar, try some healthy school. It's sugar-free Vitamin C, Echinacea and zinc to build a strong immune system. To avoid over-child altercation, investing in healthy kids snacks. To choose a gluten or dairy free treatment To choose a treatment or a snack when you are suffering from gluten allergy or are lactose-intolerant can be tricky, but rest assured that there are many products on the market that cater to your specific dietary needs. Many people choose not to consume dairy products but still want to enjoy a tasty treat once in a while. This is also true for many people who cannot eat gluten-containing products as it can aggravate the symptoms of IBS. Fortunately, there is a wide a wide range of snacks and treats on the market which is the diary or gluten-free, gluten-free wafer bars are coated with fine dark chocolate. Sweet manufacturing has grown to become more than just an art which is for your joy; now it can accommodate your needs. Usually if you have a long day and you need something to keep you and alert, you will probably take an energy drink. It is typically expensive, and not so good. If it works or not, though, is a different story. What if you found out a delicious energy lollipop? Do you not enjoy being on the road. If you are a private label food manufacturer or contractor and you are interested in breaking through the chocolate bars, candy and healthy snacks industries, you should customize you own product, taste and try it out first to see if it is worth the investment. Snack away and stay gluten-free No more battling eye wonder or depriving your taste buds desire. You can stop swearing your ancestors for your diabetes genes, because gluten-free confectionery is just as good. Go ahead and enjoy. Have a chocolate after the gym. Get the colorful sweet jar as you've always wanted. Reward your child with fortified candy without having to feel bad. Just don't forget, too much of anything can be great. It is about making smart choices and to treat wisely. Rate this article

Enjoy healthy Snacks between your MealsNot rated yet on

Litha Van Wyk has published an article. Article written on June 21, 2013. Word count: 359

FUDGE & TOFFEE FILLED CHOCOLATE CHIP COOKIE BARS

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!! I LOVE THIS DAY! MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY'S FUDGE AND TOFFEE FILLED CHOCOLATE CHIP BARS. UMMMM.....YES, YOU CAN IMAGINE HOW INCREDIBLE THEY WERE. I USE THE WORD "WERE" BECAUSE THEY ARE ALL GONE...AND THEIR DISAPPEARANCE WAS FAST!!!!

Fudge and Toffee Filled Chocolate Chip Bars

Ingredients

Adapted from That Skinny Chick Can Bake via Buns in My Oven

Cookie dough:

1 stick (4 ounces) butter, room temperature
1/2 cup brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 tablespoons flour
1 cup (6 ounces) semi-sweet chocolate chips

Fudge layer:

1 can (14 ounces) sweetened condensed milk
1 bag (12 ounces) milk chocolate chips
15 (4 ounces) fun size Heath bars, cut into chunks (I used 4 ounces of Heath pre-crushed bits)

Instructions

Preheat oven to 350º.
Line an 8×8 baking dish with non stick foil.
Make cookie dough by creaming butter and sugar, then mixing in egg. Mix in flour, salt and baking soda, then chocolate chips.
Press about 2/3 of dough into the bottom of the pan. Use offset spatula to evenly cover bottom of pan with dough.
Melt chocolate chips and sweetened condensed milk together until smooth.
Spread melted chocolate over the cookie dough.
Sprinkle Heath bar chunks over melted chocolate.
Take spoonfuls of remaining dough and drop over chocolate layer. Carefully spread out lumps of dough with spatula. It will not totally cover chocolate.
Bake for 25-30 minutes until set & golden.
Remove from oven and cool. Chill before cutting.
Yield: 16 bars

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THE ONLY SALTED CARAMEL RECIPE YOU'LL EVER NEED!!!

BEST SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquify.

2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.

3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir. This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in. Be patient...you have a lot of cream so this will take a few minutes. Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!! Makes 2 cups

NEW YORK STYLE CRUMB CAKE

LOOK AT THE SIZE OF THESE CRUMBS!!!!! YOU JUST KNOW IT'S GOTTA BE A DELICIOUS CAKE WITH CRUMBS AS HUGE AS THESE!!!

READY FOR THE RECIPE? IT'S A KEEPER!!!!! ADAPTED FROM COOKS ILLUSTRATED!

Ingredients:

For the Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)
For the Cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners' sugar for dusting

Directions:

1. To make the Topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
2. To make the Cake: Preheat oven to 325 degrees. Line 9x13 pan with nonstick foil.
3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Bake for 10 minutes and then top with the large crumbs. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting foil overhang. Dust with confectioners' sugar just before serving.

Healthful benefits to Cook Cupcakes at home

Several of us who engage in higher calorie, sweet taste of cupcakes. While we fully understand that cupcakes will be desired not the best option for a healthy snack.

So what can we do to minimize some of the calories or make them a little healthier? Just bake them at home instead of buying them, at retailer can give us a bit of an advantage. Below are some reasons why.

Cupcakes are made in the bakery or in the stores are crammed with junk food. Cupcakes you produce can only have reduced the calories by substituting different ingredients to give you and your family with a healthier cupcake.

In addition, you can use fresh fruit to increase their nutritional value. Most cupcakes are not fruits mixed in them and it does not have the health advantage would do if they were included. By incorporating fruit into your recipe, you can provide an additional daily serving of fruit to your cupcakes and help you and your family.

In addition, you can switch all purpose flour with half whole wheat flour. This will not only lower the calorie count but the weight of your cupcakes and improve its nutritional value.

There are many other ways to increase the health benefit of cupcakes with essentially prepare and bake them at home in your own kitchen. Many of us love cupcakes and now you have some new reasons to love them and make them a healthy snack. Just make sure you understand what it is you put your cupcakes and what these ingredients can do for your family. Just a small simple changes can lead to greater health benefits for you and your family. Just because your favorite snacks are higher in calories doesn't mean you and your family can enjoy them. If you are the Baker's all possible!

Silicone bakeware happens to be particularly well-known and many excellent causes. You can still make a big cake in a metal, aluminum, ceramic or glass pan, but with all the silicone bakeware has to offer, you may not want to. It is unbreakable, easy to store, easy, versatile, and easy to clean. When you test this bakeware, you might not want to bake with something else.

Among the many significant benefits of silicone bakeware is that it is unbreakable and longer life. It is quite soft and very flexible, and won't dent like metal bakeware can. You can actually let go of it without having to be worried it might perhaps split like glass or ceramic bakeware can. These properties make it less dangerous to use, because you don't have to be worried about sharp edges or broken parts.

Rena D Nunnerey Photo

Just click on the Web link for more information on Cookware. Start hiring silicone bakeware and turned into a much better Baker or chef.

Brown sugar coconut cookies - a good recipe for an empty pantry

These simple yet delicious cookies, packed with coconut, are a good solution for those days when we want something sweet but there’s nothing in the pantry; I’m usually stocked with ingredients for my baking sessions, but that Saturday I was out of just about everything: fruits, chocolate, jam. I guess that I focused so much on having flour, eggs and butter that I ended up forgetting other

Raspberry Brownies with White Chocolate Chips

(ADAPTED FROM FAT WITCH BAKERY BOOK)

1¾ sticks unsalted butter
½ cup + 1tbsp bittersweet chocolate chips
4 eggs
1 cup granulated sugar
1 tsp vanilla extract
½ cup + 1 tbsp flour
¼ tsp salt
½ cup white choc chips
½ cup seedless raspberry jam

Grease a 9x9 pan with nonstick foil. Preheat the oven to 350 degrees. Melt the butter and bittersweet chocolate over in the microwave. Set aside. While chocolate mixture is cooling, beat the eggs, sugar and vanilla together in a mixing bowl until smooth. Add the cooled chocolate and keep mixing until thoroughly combined. Add flour and salt stirring until no white streaks remain. Fold in the white chocolate.Spread only half the batter into baking tin, then spread the preserves/jam on top, avoiding the edges. Refrigerate for 20 minutes, then spread the remaining brownie batter over the jam. Don't worry if the jam and brownie mixture get mixed up a bit. Bake for 35 minutes. Cool for 1 hour on a wire rack.

HAPPY 3RD BIRTHDAY TO JAKEY...SESAME STYLE!!!

TODAY MY BABY TURNS THREE!!!! SESAME WAS THE THEM! AREN'T THESE THE CUTEST FONDANT TOPPERS? I DID NOT MAKE THEM...BOUGHT THEM HERE! SUPER CUTE!

Pecan Pie Bars Dipped in Milk Chocolate & Drizzled with Dark Chocolate

Ingredients (This is a LARGE batch-I halved this and used a 9x13 pan. Below is the FULL recipe)

Crust:

1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Topping:

1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1/4 cup heavy cream
2 pounds pecans

For dipping:

10 OUNCES CHOCOLATE FOR DIPPING (DARK OR MILK)

Directions

Preheat the oven to 350 degrees.

For the crust, beat the butter and sugar. Add the eggs and the vanilla. Add flour, baking powder, and salt. Press into an 18 by 12 by 1-inch baking sheet lined with nonstick foil and build up the sides a bit. Bake for 15 minutes, until the crust is set but not brown. Cool.

For the Pecan Filling: Put butter, honey, brown sugar in a saucepan. Cook on low heat until melted. Raise heat and boil 3 minutes. Remove from the heat. Stir in heavy cream and pecans. Pour over the crust carefully. Bake for 30 to 35 minutes, until the filling is set. Remove and chill to cool. Cut into bars and dip half of each bar into melted chocolate! Add a drizzle if desired. Adapted from Ina Garten