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She loved playing fetch. She loved to go bird hunting with my husband. She could chew up a tennis ball in less than 5 minutes. She gave kisses…lots of them. One time she ate an entire summer sausage. She was always friendly and happy – the perpetual puppy. She was the best dog we could’ve ever asked for.

She died at home the morning of March 26th, 2012 after a short but harsh battle with cancer. She was 10 years old. These sweet bars are dedicated to you Bailey Boo. I hope wherever you are, you’re surrounded by tennis balls, birdies and a mountain of Scooby treats.

This recipe is a custom creation based on a failed attempt to make individual key lime bites in muffin cups using a Krusteaz Key Lime Bar mix. I had about half of the crust mix left and needed to use it up. I was trying to decide between s’mores bars and turtle bars. And then it dawned on me – just make both silly. I’m sure other folks have made s’mores bars with caramel and pecans added in, but I was shooting from the hip on this one and they turned out really well, so I’m taking the credit!

BAILEY BOO BARS

From the Rolling Sin…Sweets After Dark kitchen
My measurements are not exact, but should be pretty close.

Crust:
½ bag of crust mix from Krusteaz Key Lime Bar mix
¾ cup graham cracker crumbs
3 tablespoons salted butter, melted

Filling:
1 cup chopped milk chocolate
2/3 cup heavy whipping cream (divided)
½ bag caramel bits
½ cup chopped pecans

Topping:
1 to 1 ½ cups mini marshmallows (or enough to cover the baking dish)

Directions:

  1. Preheat oven to 350F. Line 8×8 baking dish with aluminum foil, leaving extra on the ends for handles. Grease aluminum foil.
  2. Combine crust mix, graham cracker crumbs and melted butter. (Obviously you can use just graham crackers and more butter if you don’t happen to have ½ a bag of the crust mix from a Krusteaz Key Lime Bar kit just laying around.) Press mixture into greased baking dish. Bake at 350F for 25 minutes, or until edges begin to brown.
  3. Put chopped chocolate and 1/3 cup whipping cream into microwave safe bowl and microwave, stirring every 30 seconds until melted and smooth. Congratulations! You just made ganache! Don’t you feel fancy?
  4. Put caramel bits and 1/3 whipping cream into microwave safe bowl and microwave, stirring every 30 seconds until melted and smooth. Add chopped pecans and stir to mix.
  5. Pour chocolate ganache onto baked crust. Then spoon caramel/pecan mixture on top and swirl toppings together with a knife or spoon.
  6. Top chocolate/caramel layer with mini marshmallows and put into the oven on broiler setting about 5-6 inches away from heating element. WATCH CLOSELY, it only takes about 20 seconds for the marshmallows to brown!
  7. Cool to room temperature and then refrigerate for an hour.
  8. Remove from baking dish, peel away aluminum foil and cut squares with a large knife warmed under hot water.

Yield: 2 dozen 2×2 bars

Note: These bars are obviously very sweet, so it may not be a bad idea to add a little salt to the crust or to the caramel to balance things out.

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