Friday, September 28, 2012

Caramel Coconut Cluster Bars

This is the first recipe I have tried out of this gorgeous book.

And...they were scrumptious. But I'm not going to pretend they were easy to make. Caramel is never easy (except this caramel apparently, which I still haven't tried, I seriously need to).  I don't believe in my candy thermometer (this is on my Christmas list), and I hate electric stoves (this is on my lifelong wishlist). *heavy sigh* I'm thwarted on every front. In the caramel-making process I usually have a panic attack or two, sweat, curse, yell, and have an extra glass of wine to calm my nerves. In spite of the sturm und drang, it all culminates in some form of caramel, not necessarily the right one for the recipe. BUT I LOVE HOMEMADE CARAMEL SO IT'S WORTH IT.

I think in this instance it was just too soft, due to my not cooking it to a high enough temperature: it got to about 225 and just would not move any higher, no matter how high I turned the stove or how long I let it bubble. The softness made the bars difficult to cut, difficult to dip in chocolate, difficult to eat. In spite of all of that, they were completely delicious. And I will definitely be trying them again. My family loved them so much that I didn't even have to pawn them off on people at work: BONUS!

TGIP Rating--Caramel Coconut Cluster Bars--KEEPER w/this caveat: not for the faint of heart. Caramel-making-chocolate-melting-bar-dipping might sound easy, but it's not.

Next up: Another thing on The List of Things I Covet is this book: 

But, until I have it, I will remain grateful to people who post recipes from it on their blogs. Another baking actress no less! Cornflake Chocolate Chip Marshmallow Cookie. Yep. I need cookies.

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