Chocolate Caramel Candy Bars

This recipe is in the February 2013 of Woman’s Day magazine. You know the one I’m talking about. It has Paula Deen on the cover. But this isn’t a Paula Deen recipe, though she has a few in the magazine.

This recipe comes from Annie Abdai up in Calgary, Alberta. It’s in the section where readers can share recipes. And you know how I feel about shared recipes. They’re some of the best. Can’t wait to give it a try!

Chocolate Caramel Candy Bars

3 tablespoons granulated sugar
12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
¾ cup all-purpose flour
1 14-oz. can sweetened condensed milk
1 tablespoon light corn syrup
1 teaspoon molasses
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
2 oz. bittersweet chocolate, chopped

Heat oven to 350 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the pan with parchment, leaving a 3-inch overhang on two sides.

Using an electric mixer, beat the sugar and 6 tablespoons butter in a large bowl until light and fluffy, about 2 minutes. Reduce the mixer speed to low and gradually add the flour, mixing until fully incorporated. Using floured fingers, press the dough into the prepared pan. Bake until set and golden brown at the edges, 15 to 18 minutes.

Meanwhile, in a medium saucepan combine the condensed milk, corn syrup, molasses and 5 tablespoons butter. Stirring occasionally, bring to a simmer over medium-low heat. Gently simmer, stirring, until slightly thickened and pale golden brown, 5 to 7 minutes. Remove from the heat and whisk in the vanilla and salt. Immediately spread the mixture over the crust. Refrigerate until set, 30 to 45 minutes.

Lace the chocolate and the remaining tablespoon butter in a microwave-safe bowl; cook on HIGH until beginning to melt, 30 seconds. Stir until the mixture is melted and smooth. Spread over caramel and refrigerate until it is set, about 30 minutes. Cut into 1-inch pieces.

Makes 64.

Pineapple Upside-Down Cake

This recipe comes from the October 2012 Woman’s Day magazine. It’s the magazine’s 75^th Anniversary Issue and is loaded with recipes. This recipe is an updated version of what we might have cooked had we been cooking in the 1950s.

I’ll just add -- again -- that I always use wax paper instead of parchment paper and I’ve never had an issues with that. I also have used canned pineapple slides, drained, instead of fresh pineapple. It doesn’t quite have the taste of fresh pineapple but it’s something I can keep on hand when I need a dessert quickly.

Pineapple Upside-Down Cake

½ cup (1 stick) unsalted butter, at room temperature
½ cup packed light brown sugar
¼ fresh pineapple, peeled, cored, cut in ¼-inch-thick half-moons
11 maraschino cherries
1 ½ cups all-purpose flour
½ cup granulated sugar
1 ¼ teaspoon baking powder
½ teaspoon salt
½ cup whole milk
1 teaspoon pure vanilla extract
2 large eggs
Heat oven to 350 degrees. Coat a 9 x 2-inch round cake pan with cooking spray. Line the bottom with parchment paper. Melt 2 tablespoons of the butter and stir in the brown sugar until blended. Spread over the parchment. Arrange the pineapple slices in a single layer, then place the cherries between each slice and in the center.

In a large mixing bowl, combine the flour, sugar, baking powder and salt. Using an electric mixer, beat in the remaining 6 tablespoons butter until the mixture looks sandy. Beat in the milk, vanilla and eggs. Beat on medium for 1 minute.

Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Run a knife around the edge of the cake to release from pan. Invert the cake onto a large plate. Remove the pan and parchment and let cool completely.

Makes 12 servings at 224 calories per serving.