Bon Appetit Desserts (172 page)

Chocolate-Caramel Slice

A “slice,” a delicious dessert popular in Australia, has a shortbread base that is topped with a layer of caramel and a chocolate glaze. Balancing all that sweetness is a sprinkling of sea salt.
Makes 20 to 24

1 cup unbleached all purpose flour

¼ cup (packed) golden brown sugar

2 teaspoons cornstarch

¼ teaspoon salt

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

1 tablespoon ice water

1 large egg yolk

1 14-ounce can sweetened condensed milk

½ cup (packed) golden brown sugar

6 tablespoons (¾ stick) unsalted butter, diced

2 tablespoons golden syrup (such as Lyle’s Golden Syrup) or dark corn syrup

1 teaspoon vanilla extract

6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

3 tablespoons heavy whipping cream

Flaked sea salt (such as Maldon)

CRUST
: Preheat oven to 350°F. Butter 12×8 ¼×1-inch fluted tart pan with removable bottom. Blend flour, sugar, cornstarch, and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom (not sides) of pan; pierce all over with fork [1]. Bake until golden, piercing if crust is bubbling, about 22 minutes. Cool completely.

CARAMEL TOPPING
: Whisk milk, sugar, butter, syrup, and vanilla in heavy medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach clip-on candy thermometer to side of pan. Boil gently until caramel is pale golden and thick and thermometer registers 225°F, whisking constantly, about 8 minutes. Pour caramel evenly over crust [2], then spread almost to edge of crust [3]; cool 15 minutes to set.

CHOCOLATE GLAZE
: Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally until smooth (do not overheat or chocolate will separate). Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour.

DO AHEAD
:
Can be made 3 days ahead. Cover and keep refrigerated.

Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 slices. Transfer to platter and serve.

Pecan Squares

This combination of a crispy, buttery crust and chewy pecan topping is reminiscent of a pecan pie—but much simpler to make.
Makes about 20

2 cups unbleached all purpose flour

½ cup powdered sugar

1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes

2 cups pecan pieces

¾ cup (packed) golden brown sugar

¾ cup honey

6 tablespoons heavy whipping cream

Preheat oven to 350°F. Butter 13×9×2-inch metal baking pan. Blend flour and powdered sugar in processor. Add butter and cut in, using on/off turns, until moist clumps form. Press dough onto bottom of prepared pan. Bake until golden, about 20 minutes. Maintain oven temperature.

Stir pecans, brown sugar, honey, and cream in heavy small saucepan over medium heat until sugar dissolves. Cook until mixture is bubbling around edges, about 2 minutes.

Pour pecan mixture over crust. Bake until filling is bubbling all over and is light caramel color, about 20 minutes. Cool completely.

DO AHEAD
:
Can be made 1 day ahead. Cover baking pan tightly and let stand at room temperature.

Cut into squares and serve.

Dried Fruit and Nut Bars

Looking for a healthful snack that actually tastes like something you’d want to eat anyway? These granola-type bars are packed with flavor
and
with good ingredients: whole grain cereal, walnuts, peanut butter, and three kinds of dried fruit.
Makes about 1½ dozen

Nonstick vegetable oil spray

3 cups puffed whole grain cereal (such as from Kashi)

½ cup walnuts, chopped

¼ cup chopped pitted dates

¼ cup chopped dried tart cherries

¼ cup raisins

⅓ cup creamy peanut butter (do not use old-fashioned style or freshly ground)

¼ cup honey

¼ cup light corn syrup

Preheat oven to 350°F. Spray 9×9×2-inch metal baking pan with nonstick spray. Mix cereal, walnuts, dates, cherries, and raisins in medium bowl. Combine peanut butter, honey, and corn syrup in heavy small saucepan. Bring to boil, whisking constantly. Continue whisking until mixture is bubbling vigorously and thickens slightly, about 1 minute. Pour peanut butter mixture over cereal mixture in bowl; stir to blend. Transfer mixture to prepared pan; press to compact.

Bake until just golden around edges, about 10 minutes. Cool completely. Cut into bars.

DO AHEAD
:
Can be made 3 days ahead. Store in single layer between sheets of foil in airtight container at room temperature.

Espresso-Chocolate Fudge

Milk Chocolate-Peanut Butter Fudge