This month I was thrilled to be paired up with Jennifer from ‘Licious and she confessed that she had a thing for chocolate and caramel. She also loved citrus but since the citrus at the store wasn’t looking its best, I figured there’s nothing that chocolate and caramel couldn’t fix. But what to make – my recipe idea didn’t have any caramel in it and I did make brownies a couple months prior so my fave salted caramel brownies were out of the question. Hmmm….
I have made caramel sauce before but with the goings on in the house – I could be watching the caramel and next thing I know, the SousPug falls off the couch or the Evil Minx starts a fight with the edge of the new sofa (don’t ask *sigh*) and that lovely amber hue will turn dark and deadly in the blink of an eye. So – with a bit of coordination, a careful ear for the the pug snore indicating that he would not be attempting another couch dive, I went to work.
Of course you can use your favorite caramel sauce in this recipe and Sandra Lee it but I went with a variation of Kelsey’s version that I pinky swear to share tomorrow. [Note: get the Salted Caramel Sauce recipe here.] It’s the perfect balance of sweet and salty and melded with dark chocolate and almonds – oh my heavens these are scrumptious! Granted, of course, I kept a couple, but the majority of these lovelies are being whisked away on a jet plane, bound to arrive at Jenn’s house tomorrow.
Make these lovelies for your friends and family but make sure to keep a couple to the side for yourself – they will be gone that quick! Don’t say I didn’t warn you ?
On to the recipe:
Gather the ingredients
Tip – mix a sprinkle of flour with the chocolate chunks and almonds and it helps thicken everything and ensures nothing sinks
Pouring on the caramel before the top crust covers its beauty
Adding an extra drizzle of salted caramel before it heads back into the oven
Let’s see if you can just have one…
[mpprecipe-recipe:315]
