The mild heat and berry undertones of guajillo chilies make them ideal for adding to desserts, especially this layered bar cookie. Photo credit: Naomi Robinson from Bakers Royale.
20m
PREP TIME
45m
COOK TIME
307
CALORIES
16
INGREDIENTS
The mild heat and berry undertones of guajillo chilies make them ideal for adding to desserts, especially this layered bar cookie. Photo credit: Naomi Robinson from Bakers Royale.
20m
PREP TIME
45m
COOK TIME
307
CALORIES
16
INGREDIENTS
Ingredients 24 Servings
- Salted Guajillo Caramel Sauce
- 6 tablespoons (3/4 stick) butter, cut into chunks
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 2 tablespoons ground roasted guajillo chile
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- Chocolate Chunk Bars
- 2 1/4 cups flour
- 1 tablespoon ground roasted guajillo chile
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, melted and cooled slightly
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 1 1/2 cups semi-sweet chocolate chunks
INSTRUCTIONS
- 1 For the Caramel Sauce, melt butter in medium saucepan on medium heat. Add sugar; cook and stir with wire whisk 6 to 7 minutes or until mixture turns a deep amber color. Carefully stir in cream, vanilla, ground guajillo chile and sea salt. (Mixture will be bubbly.) Whisking constantly, cook 1 to 2 minutes until sauce thickens and coats back of spoon. Let stand 5 minutes or until slightly thickened.
- 2 Preheat oven to 325°F. For the Bars, mix flour, ground guajillo chile, baking soda and salt in medium bowl. Set aside. Mix butter and sugars in large bowl until well blended. Add eggs and vanilla; mix well. Add flour mixture; mix just until moistened. Stir in chocolate chunks. Reserve 1 cup of the batter. Spread remaining batter in foil-lined 13x9-inch baking pan sprayed with no stick cooking spray. Bake 15 minutes.
- 3 Pour Caramel Sauce over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for a marble effect.
- 4 Bake 15 to 20 minutes longer or until top is golden brown and center is set. Cool in pan on wire rack. Use foil handles to remove dessert from pan. Place on cutting board and cut into bars.
NUTRITION INFORMATION
(per Serving)
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