This morning, I ran off my sweet indulgence of yesterday.  4 miles on the treadmill.  A 35 minute chest and shoulder workout.  4.3 miles outside.  It was mild outside this morning, 46 degrees. I ran with just a shirt and light tight.  The rain didn’t hit until later, yay! As for that sweet indulgence, it was the epic failing of will power.  This is my confession….

I ate the last of the Milk Maid Caramels.

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Thank Goodness! It’s over! Done! No more!  If there are caramels in the house, I can’t leave them alone. My excuse for buying them in the first place was to create a wonderful recipe incorporating the chewy, creamy, ultra sweet little caramel.  But no. They didn’t last long enough to reach recipe potential.  Today, I grabbed the last three and ate all of them right after lunch.  I said to myself “Just eat them all! Get it over with.”  Now I wallow in my sorrow as I crave another caramel.

A Rhode Island Inspired Treat

The butterball cookie. Did you know this is a Rhode Island favorite?  That just might be because a local bakery called Scialo Bakery at 257 Atwell Ave. in Providence makes such mouth watering delights, the Rhodie’s don’t want anything else.  If you’re trying to watch your cookie intake, detour AROUND Scialo’s because you won’t be able to resist temptation. So good!

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This recipe is based on a standard butterball recipe but with a little extra twist. A layer of caramel and chocolate top the butterball feather light crumb hidden underneath. 

We aren’t making balls, we’re making squares.

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Caramel Butterball Squares

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The Butterball base

  • 1 cup unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1 tsp almond extract (typically you would use vanilla but like a said, butterballs with a twist)
  • 2 1/4 cups flour
  • pinch salt
  • 1/2 cups chopped pecans

Lets make the base first…

Preheat the oven to 350 F. 

In a medium mixing bowl, add all the above ingredients.  Remove your jewelry and wash your hands.  Now, using your hands, mix the butterball dough just until it begins to hold together.

Press the dough into a 9 inch square pan (no need to grease).  Press it flat and NOT up the sides. Bake for 35 – 40 minutes, just until it begins to brown. 

Remove from oven and let cool 10 minutes.  Using about 1/2 TBS or less of butter, coat the sides of the pan. Be careful as it still is going to be warm.  You are coating the sides to stop the caramel from sticking.

The Caramel and Chocolate Topping

  • 1/2 cup butter
  • 1/2 cup dark brown sugar
  • 2 TBS clover honey
  • 1/2 cup sweetened condensed milk (1/2 a can) *Use the remaining 1/2 of can for a custard fruit pie! 
  • 2 cups Semi Sweet Chocolate chips

In a medium sized saucepan, add the 1/2 cup butter, brown sugar, honey, and milk.  Over gentle medium to low heat, let the mixture begin to boil.  Hold for 5 minutes as it continues to bubble.  Turn off heat and let sit for 5 minutes. Stirring occasionally. Now remove from heat, stir it around for a couple of minutes and pour over the butterball crust. Let it cool/set for about 1 hour.

Heat the chocolate chips in the microwave until melted.  Stir every 20 seconds or so since you don’t want to burn the chocolate.  When it is a spreadable texture and the caramel has cooled, spread the chocolate over the caramel and chill until all is set, about 2 hours.

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Hmmm…might be a super Christmas cookie!

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Enjoy!

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