That moment when you accidentally hit Don’t Save…
That’s what I did yesterday. I deleted a 30,000 Word document that I have been working on for weeks. Yeppers…and I didn’t even curse. My husband worked for three hours (bless his heart) trying to retrieve the doc. Didn’t happen, though I greatly appreciated his efforts. It was Derby Day here in the Bluegrass State, and that, my friends, is how we spent it. And that’s where the bars came in.
I have a book: Better Homes and Gardens Brownies & Bars
So I made some yummy bars. What did you think I went out drinking?
Here is the recipe.
bit o’ everything bars
Prep:30 Bake: 25 minutes at 325
3 cups crushed pretzels
1/3 cup granulated sugar
1 cup butter, melted
1/3 cup butter
1/2 cup whipping cream
1/4 cup packed brown sugar
1 11-oz pkg caramel baking bits
or one 14 oz pkg caramels, unwrapped
2 cups cocktail peanuts
1 cup dark or semisweet chocolate pieces (6 oz)
1/2 cup milk chocolate pieces
1/2 cup peanut butter-flavored pieces
1 cup almond toffee bits
1 Preheat oven to 325. Line a 13x9x2 inch baking pan with foil. Grease foil; set aside. For crust, in a medium bowl stir together crushed pretzels and granulated sugar. Stir in the 1 cup melted butter until combined. Press mixture evenly into the bottom of the prepared baking pan.
2 In a medium saucepan combine the 1/2 cup butter, the whipping cream, and brown sugar. Cook and stir over medium-low heat until butter is melted and brown sugar is dissolved. Stir in caramel. Cook and stir until caramel is melted and mixture is smooth. Stir in peanuts.
3 Quickly pour caramel mixture over crust, spreading evenly. Sprinkle with dark chocolate pieces, mile chocolate pieces, peanut butter pieces, and toffee bits.
4 Bake about 25 minutes or until edges are bubbly and light brown. Cool in pan on a wire rack. Cut into bars.
Makes 36 bars.
To store: Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Per bar: 286 calories 19 grams fat