Chewy Nutty Squirrel Bars
40 minutes to organize 24-32 bars
INGREDIENTS
2 sticks unsalted butter, softened and divided
1 cup powdered sugar
1 ¼ cup flour
⅓ cup cocoa powder
1 (14 oz) can sweetened condensed milk
2 teaspoons vanilla
1 cup caramel baking chips
½ cup chopped almonds, pecans or walnuts
4 tablespoons heavy cream
1 teaspoon salt
PREPARATION
Put aside 2 tablespoons of butter.
Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper.
In a big bowl, beat sugar and 1 ¾ sticks butter till fluffy. Slowly add cocoa powder and flour and blend till nicely included.
Switch batter to baking dish. Press to unfold round baking dish. Bake for quarter-hour.
In a medium saucepan on low warmth, soften 2 tablespoons butter with sweetened condensed milk. Stir till thickened, take away from warmth and add vanilla. Pour sauce over high of baked crust. Return to oven and bake till golden brown, 8-10 minutes.
Toast nuts in a dry pan till aromatic. Cool barely then tough chop and put aside.
Soften caramel chips in microwave with 4 tablespoons heavy cream; 30 second intervals, stirring every time, for two minutes. Fold nuts and salt into caramel sauce, and pour over high and unfold out to edges. Cool utterly earlier than reducing into bars.
