Chocolate Caramel Chex Clusters

The boyfriend has started asking for Chex mix about 2 weeks ago, something about Fall and the impending holiday season. Chex mix, especially homemade, is dangerous to have in the house (in fact, I'm pretty sure we ate half a stick of butter yesterday, in Chex mix alone). I even just like the way the Chex cereal tastes plain. I did not want to have a bunch of half full Chex boxes around, so I decided in addition to the deliciously addictive classic Chex mix that I would make a salty-sweet (and it turns out even more dangerous) concoction. This is like a cross between caramel corn and muddy buddies, and it is so amazing I had to have the boyfriend pry it from hands and hide it. If you like salty sweet combinations, you have to try this, now. It only takes about 10 minutes to make and there is no baking. Enjoy!

Chocolate Caramel Chex Clusters:
4 cups of chex (rice or corn)
5 cups of popped popcorn
1 cup of pretzels
1 cup milk chocolate chips
1/2 cup of dark brown sugar
1/2 cup of light corn syrup
2 1/2 tbsps of butter
1 tsp of salt

Spray a 9 by 13 inch baking dish with non stick spray. Mix together the Chex, popcorn, pretzels, and chocolate chips in the dish. In a small pan, heat sugar, corn syrup and butter over high medium heat until melted, raise heat and bring to a boil, reduce to a simmer and cook until the a dark brown, but still liquid caramel forms, about 4 minutes. Add in salt, then pour caramel mixture over the Chex mixture and stir until the caramel is coating all the mixture and the chocolate has melted. Press the mixture down into the pan, and then allow to cool for 30 minutes. Break up into chunks. Store in a air tight container.

Happy Eating.

Caramel Corn

I love popcorn. In fact it is probably my favorite food. I love all kinds of popcorn, salty, buttery, spicy, sweet. Growing up a real popcorn treat came every summer on the Ocean City Boardwalk (that's Ocean City, NJ, not the other one). With Johnson's Popcorn. It was, is, and always will be the best caramel popcorn around. You can't go to the boardwalk without getting a giant bucket or two. I have to say though, my version came pretty close. My mom swore it tasted just like Johnson's Popcorn (although she is probably a little biased). The best part about this wonderful treat is it lasts awhile, if you store it in an airtight container. Mine was still tasty and crisp for about 2 weeks after I made it. It's super easy to make, and for some reason people will be ridiculously impressed that you made it. It makes a great party or game day snack. So cook up a big batch of delicious caramel corn for everyone to enjoy, but don't forget to save some for later.



Caramel Corn:
1/3 cup of popcorn kernals
Vegetable oil
1 cup brown sugar
1/4 corn syrup
3 tbsp of salted butter
3 tbsp of unsalted butter
1 tbsp of water
1/2 tsp of salt
1/2 tsp of baking soda

Pre-heat the oven to 250 degrees. Coat the bottom of a large pot with vegetable oil over high heat. Add the kernels and pop, covered, until the popcorn is hitting the lid, and you no longer hear the popcorn popping. Line a baking sheet with parchment paper and grease or Pam it. Pour dump the popcorn onto the sheet, removing all un-popped and partially popped pieces. In a small pot, combine sugar, corn syrup, water and butter. Bring to a boil and reduce to a simmer, continue cooking until it's a lovely golden brown and smells like caramel. Turn off heat and stir in the baking soda. In pour about a third of the mixture over the popcorn and toss with spoons, or your hand to combine (careful, the caramel is hot). Repeat this 2 more times until all the caramel is incorporated and the popcorn is coated evenly. Put the tray of popcorn in the oven and bake for about an hour, stirring every 15 to 20 minutes. Let cool slightly before serving, or putting in an air tight container for storage. (Adapted from Brown Eyed Baker)



Happy Eating.

Salt Caramel Ganache Bars

So, I didn't make it to the next round of Project Food Blog, but the competition was fierce. I wish good luck to everyone still in it and in the mean time I have just the sweet treat to cheer me up! They are crisp on the bottom and a gooey chocolate mess on top, with just a hint of salty sophistication. These bars were inspired by a recent trip to a local bakery and lunch spot. Where they were giving away samples of some chocolaty-caramel goodness, I took one bite and thought I must make these. Well my version was a little bit messier (ok a lot), but equally as sinful and delicious. Stock up on butter, and bake up some Salt Caramel Ganache Bars.



Shortbread Crust:
1 1/2 cups of flour
3/4 cups of powdered sugar
1 tsp of salt
1 1/2 sticks of butter, cold

Preheat oven to 350 degrees. In a medium bowl mix together the flour, sugar and salt. Cut the butter into chunks and toss in the flour mixture. Rub the butter into the flour until it is incorporates and a dough forms (this could also be done in a food processor). Line a 7" by 11" baking dish with tin foil or wax paper, this will make it easier to remove the bars. Grease all sides of the dish/dish cover. Press the dough evenly into the bottom of the pan and bake until the crust is golden, about 30 minutes. Remove from the oven and let cool for about 10 minutes, before topping with the ganache.



Ganache Topping:
4 oz of semisweet chocolate
4 oz of bittersweet
1 cup of heavy cream
1/2 tsp of salt

In a small sauce pan bring the heavy cream and salt to a boil, stirring frequently to prevent burning. Break the chocolate into pieces in a medium bowl. Pour the cream over the chocolate and let stand 5 minutes. Stir until all the chocolate is all incorporated and mixture is smooth. Let stand 5 minutes. Pour the chocolate over the shortbread crust. Cool on the counter until the ganache is firm, about 2 hours.



Salt Caramel Sauce:
1 cup of sugar
6 tbsp of unsalted butter
1 tsp of coarse sea salt, plus additional for sprinkling
1/2 cup heavy cream
1/4 cup of water

In a small sauce pan, over medium-high heat melt the butter, add the sugar and stir until sugar dissolves. Add in heavy cream and salt and bring to a boil. Reduce to a simmer and cook until the mixture thickens and is a rich caramel color, stirring frequently. If the caramel looks too thick, add the water, more if necessary. It should be sauce like in consistency. Very carefully (this stuff is hot) drizzle the caramel over the ganache bars. Top with a little extra sea salt, if desired. Let cool, remove bars from dish, using the edges of the foil or wax paper. With a very sharp knife, cut 3 rows down and 4 rows across. Serve and enjoy.

Happy Eating.