Happy Friday Follow!

I just found out about Friday Follows!  I love reading new blogs and there are alot of new ones for me to read and follow.  Follow Midday Escapes to learn more.

Ez is the newest spoon licker!

Ez has discovered the joys of being a big boy!

Rice Krispie Treats

8 cups rice krispies

1 small bag mini marshmallows

1/4 cup butter ( or margarine)

1 tsp vanilla

grease very well a 9x13 pan

Melt butter add marshmallows.

Stir constantly until melted.

stir in vanilla and then the cereal

Stir well until all the cereal is coated.

Dump into prepared pan and spread with a greased cup.

Hide them so they can cool without little (or big ones) fingergouges

A great Recipe for Rice Krispie treats made with Mars Bars! Here

Get to know you Sunday

Mannland has another neat set of questions for everyone!! Head over there and join in on the fun!!

1. Would you rather bungee jump or sky dive?

Bungee...Sky diving just seems like a suicide attempt

2. When using a public restroom to you squat over the seat or sit?

sit...but now that I actually think about it squatting might start to happen!

3. Favorite flower?

4. Pedicure or manicure?

Why do I have to choose?!

5. How many siblings do you have?

3 sisters and one brother

6. Do you pee in the shower? (gasp!)

nope

7. Bikini, tankini, or one piece?

I hate swimsuits but when I have to wear one it is usually a one piece

8. Where do you hate to shop at, but go there anyway?

Walmart,  I feel a bit too housewife-ish with 3 kids in tow.

Chocolate-Caramel Cookie Bars

All I have to say is holy freaking crap these are amazing.  That is if you like chocolate, caramel, and shortbread.  If you don't then get off my blog immediately and go repent!


Ingredients

Makes 16.

• FOR THE CRUST
• 4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment ( If you use Margarine I will not take any responsibility for the outcome!)
• 1/4 cup packed light-brown sugar
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon table salt
• FOR THE CHOCOLATE CARAMEL
• 10 1/2 ounces good quality milk chocolate, chopped (2 cups)  (Please don't use crappy chocolate!  It just is wrong!)
• 1 1/2 cups granulated sugar
• 1/4 cup water
• 3 ounces (6 tablespoons) unsalted butter
• 1 cup heavy cream
• 1/2 teaspoon table salt
• 1 tablespoon sea salt

Directions

Preheat oven to 350 degrees. 

Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment(DON'T SKIP THIS STEP!!!!), excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.

Press dough evenly into pan, and bake until lightly browned, about 30 minutes.

Make the chocolate caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.

You can either Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. OR Cut bars and dip in chocolate caramel sauce and sprinkle with sea salt.  I prefer to dip.

Bars can be refrigerated for up to 3 days.  (as if they will actually last that long!)