Friday, January 28, 2011

Cookie Tart Recipe Remix

Before providing the mad-scientist's concoction this recipe has now become, here is a summary of the changes, so you can make your own determinations as to whether to keep them.

Ingredients revised: 1. My mother and I first made this together, and neither of us can stand white chocolate chips, so milk chocolate chips were substituted. 2. Both of us thought that the peanuts made the whole tart too salty. So the next time, I tried crumbled Skor bars instead. Skor bars, if you're unfamiliar with them, are chocolate-covered toffee bars. They're dense, so they only melt a little bit, leaving crunchy bits. Skor bars used to be about as rare as hen's teeth (still waiting for a recipe with that ingredient), but you could always find them at CVS. Now they have magically reappeared in grocery stores, but if you don't find them in yours, try the nearest CVS. (I wasn't paid to say that. Honest.)

Treatment of dough: Not so much a change as a suggested method of getting an even crust.

Baking time: The big one, and - of course - a total accident in the discovery. I underbaked the crust once in the initial phase, and so when it was completed, it wasn't completely cooked through. However, that slight softness in the cookie crust does wonders for the way the flavors meld, especially if you have foresight and make it the night before. If, like me, you wouldn't know foresight if it bit you on the nose, it's still very good right after baking, but it comes into its own after time to set.

Sidebar: Jif is not optional, people.


Not-So-Nutty Caramel Cookie Tart - Lindsey's Remix

1 roll (16.5 oz) Pillsbury slice-and-bake Sugar Cookie Dough
2 Skor bars
1/3 cup Smuckers Caramel Ice Cream Topping
1/4 cup JIF (r) Creamy Peanut Butter
1/2 teaspoon ground cinnamon
1/2 cup peanut butter chips
1/4 cup milk chocolate chips

Heat oven to 350F. Cut cookie dough into even rounds and press in the bottom of an ungreased 9-inch springform pan. Use remnant dough to fill in holes. Bake 15 - 20 minutes until just shy of light golden. The crust will bake more later and when finished, it should still be slightly (but not significantly) underdone.

Put the Skor bars in a plastic baggie and pound them with a mallet until you have an assortment of small pieces. Measure 1/2nd cup - this is usually 1 3/4 Skor bar(s). Eat the rest.

Pour caramel topping, peanut butter and cinnamon into a microwave safe bowl. Microwave on high until it starts to bubble - typically less than a minute. Mix together. Pour mixture (while still warm) on the crust. Try to pour evenly, as it does not spread well and will tear the dough. Stop just before the edge. You should have a small rim. Top with peanut butter ships, milk chocolate chips and Skor bars.

Bake again, 12 to 18 minutes or until edges turn golden brown. Cool completely. This takes a while, usually over an hour When ready to serve, run a knife along the outer edge before releasing the springform sides. Should be stored covered and at room temperature.

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