I can’t believe the end of the school year is just a few weeks away! While my children are itching with excitement, I will be completely honest and admit that the thought of all five of them being home with me all day long makes me queasy. My sanity is based on two hours of quiet every afternoon while Elisabeth (4) and Jonathan (10 months) sleep. Soon those two hours will be filled with the shuttling of children, putting out sibling fires and countless “I’m bored!” whinings.
Tomorrow is Elisabeth’s last day of preschool and I needed a treat for her teachers to thank them for all their hard work. I decided to try this recipe that I found on a baking blog. It is not my normal practice to try something new for anyone other than my family but I had all the ingredients on hand so I figured why not? They are very rich and yummy but I cooked the filling a bit too long because I was looking for the caramel color as described in the instructions. The result was a much harder filling that was a bit crumbly. Perfect…no, but I promised I would share all my experiences with you, not just the complete successes! I will definitely makes these again because I want that chewy interior that was promised and compared to Twix bars!
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Dixie Bars
Ingredients
Base
1 1/4 C flour
1/4 C sugar
1/2 C unsalted butter
1/8 tsp salt
Filling
1 can sweetened condensed milk
1/2 C sugar
1/2 C unsalted butter
2 Tb corn syrup
1 C pecan pieces (I toasted mine)
1/8 tsp salt
Topping
3/4 C semi sweet chocolate chips
1 Tb butter
Instructions
1. Heat oven to 350 degrees. Combine flour, sugar and salt in medium bowl. Cut in butter and press evenly into an 11×7 pan. Bake for 20 minutes.
2. Combine milk, sugar, butter, corn syrup and salt in a medium saucepan. Cook and stir over low heat until sugar is dissolved, about 5 minutes. Bring to a boil over medium-low heat and boil for 6-8 minutes, stirring constantly until mixture thickens slightly and turns a very light caramel color. Remove from heat and stir in pecans. Spread evenly over base and chill.
3. Combine chocolate and butter in small bowl and microwave for 30 seconds. Mix and microwave for 10 second intervals, mixing after each one until melted. Spread over caramel layer. Allow chocolate to set before cutting.
Nutrition
- Serving Size: 1/24th
- Calories: 220
- Sugar: 15g
- Sodium: 41mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 24mg
Dixie Bars (makes 24)
Base
1 1/4 C flour
1/4 C sugar
1/2 C unsalted butter
1/8 tsp salt
Filling
1 can sweetened condensed milk
1/2 C sugar
1/2 C unsalted butter
2 Tb corn syrup
1 C pecan pieces (I toasted mine)
1/8 tsp salt
Topping
3/4 C semi sweet chocolate chips
1 Tb butter
1. Heat oven to 350 degrees. Combine flour, sugar and salt in medium bowl. Cut in butter and press evenly into an 11×7 pan. Bake for 20 minutes.
2. Combine milk, sugar, butter, corn syrup and salt in a medium saucepan. Cook and stir over low heat until sugar is dissolved, about 5 minutes. Bring to a boil over medium-low heat and boil for 6-8 minutes, stirring constantly until mixture thickens slightly and turns a very light caramel color. Remove from heat and stir in pecans. Spread evenly over base and chill.
3. Combine chocolate and butter in small bowl and microwave for 30 seconds. Mix and microwave for 10 second intervals, mixing after each one until melted. Spread over caramel layer. Allow chocolate to set before cutting.
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