Thursday, September 23, 2010

Chocolate Caramel White Chocolate Mousse Bars

Wow...that title is a mouthful, huh? Well, that's because in my quest to create one of my two desserts for Yom Kippur, I combined two recipes.

You see, I had been given a challenge by my "big brother," our close family friend whose house we were going to for Break Fast. He told me to create a dessert that was blog worthy and different.

Since I am not the baker in the family, that was a challenge for me. I searched the Internet for days and hours and nothing called to me. I had suggestions from a few friends to make bars, such as lemon or chocolate chip because they were easier to make than cookies and travel well. Some people suggested pies such as pecan or peanut butter with Oreos. They were all good suggestions but nothing called to me.

So last Friday I spent over an hour scouring my recipe books and the Internet just ONE more time to find something. One thing I settled on was my friend's idea to make a bar of some sort - I never made one before so I wanted to give it a try. I've made brownies, but only like, box mix kind. Haha. Finally, two things on the Betty Crocker website caught my eye...and I thought they would taste mighty delicious if I combined them together. The original recipes are here and here.

Here is my creation...

Cake part/bottom layer
1 box Betty Crocker® SuperMoist® devil's food cake mix
3/4 cup butter or margarine, softened
1 egg
2 cups quick-cooking or old-fashioned oats

1 jar caramel sauce (won't use whole jar but have a full jar for however much you want to use)

White Chocolate Mousse Filling
3/4 cup whipping cream
1 cup white chocolate chips
3 eggs
1/3 cup sugar
1/8 teaspoon salt

1/2 cup semisweet chocolate chips
1 tablespoon shortening


Heat oven to 350°F (325°F for dark or nonstick pan).

Generously grease bottom and sides of 13x9-inch pan with shortening or cooking spray.

In large bowl, beat cake mix, butter and egg with electric mixer on low speed until well mixed.

Stir in oats until crumbly (use fingers if necessary). ** Stir oats in a little at a time. I used close to the full amount and my feedback was a a general consensus to use less oats. They didn't ruin the dessert, but it did make it a bit heavier. I would go with less oats next time.

Press mixture in pan (use plastic wrap or waxed paper to press mixture if it is sticky).

Spread the caramel sauce on the top. Make sure you do your best to cover the entire bottom layer as it will keep the bars moist. The caramel is hard to spread but definitely try - some of my edges weren't fully covered and they turned out drier.

Meanwhile, in 1-quart saucepan, heat whipping cream and baking chips over low heat, stirring frequently, until chips are melted. Remove from heat. Cool 5 minutes.

In large bowl, beat eggs, sugar and salt with wire whisk until foamy. Pour white baking chip mixture into egg mixture, stirring constantly.

Pour filling over bottom layer and caramel layer.

Bake 28-32 minutes or until white chocolate top springs back when lightly touched and the caramel bubbles along edges.

Cool in pan on cooling rack 15 minutes and also run knife around sides of pan to loosen bars.

Meanwhile, in 1-quart saucepan, melt topping ingredients over low heat, stirring frequently.

Spread chocolate topping over bars. Refrigerate uncovered until chilled, about 2 hours.

For bars, cut into 6 rows by 6 rows.

Store covered in refrigerator.

I LOVED this recipe because I am a sucker for gooey, heavy brownie type desserts. That's my love. My mom said they were good but she prefers lighter desserts. My husband liked it but wanted less oats to make the bottom layer a little lighter.

I'm just happy it was edible. Not being a baker, it was a HUGE risk to combine two recipes blindly without knowing if it would work.

I would try it out again - but you need a good chunk of time to make these. They are definitely a rainy day stuck in the house on a Sunday type project. But to me - worth it. Yum!

My mom though, would prefer I make my Irish Cream Cheesecakes more - she proclaimed it the BEST dessert I ever made. Well, shucks.

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