Salted Carmelita Bars

Salted Carmelita Bars
Yields 24
  1. 1 cup sugar
  2. 1/4 cup water
  3. 1/2 cup heavy cream
  4. 4 tablespoons unsalted butter, softened
  5. 1/2 teaspoon flaky sea salt
  6. 2 cups flour
  7. 2 cups quick-cooking oatmeal
  8. 1 1/2 cups firmly packed light brown sugar
  9. 1 teaspoon baking soda
  10. 1/4 teaspoon salt
  11. 1 cup butter, melted
  12. One 12-ounce package semisweet chocolate chips
  13. 1/2 cup chopped toasted walnuts
  1. In a small saucepan combine the sugar and the water. Stir until the sugar is dissolved. Place the saucepan over medium-high heat and bring the mixture to a boil. Using a pastry brush dipped in cold water, brush down any sugar particles that cling to the side of the pan. Continue to boil until the sugar caramelizes and turns a deep amber color, being careful not to let it get too dark and burn.
  2. Place the saucepan in the bottom of the sink. Carefully pour the cream into the melted sugar. The sugar will bubble violently and give off steam. Return the saucepan to low heat and stir until the caramel is dissolved and smooth. Add the butter and stir until melted. Add the teaspoon of flaky sea salt and set the caramel aside.
  3. In a large mixing bowl combine the flour, oatmeal, brown sugar, baking soda and teaspoon of salt. Stir until combined. Add the melted butter, stirring until mixture is crumbly.
  4. Preheat oven to 350 degrees F. Line a 13 X 9 baking pan with foil. Spray the lined pan with canola oil cooking spray.
  5. Reserve half of the mixture (about 2 3/4 cups) and press the remaining mixture into the bottom of the prepared pan. Sprinkle the chocolate chips and the pecans evenly over the crumb mixture.
  6. Drizzle the caramel over the chocolate and nuts. Sprinkle evenly with reserved crumb mixture.
  7. Bake for 30 to 35 minutes, until light golden brown. Cool in the pan on a wire rack.
  8. Remove the foil from the pan. Cut into bars.
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Strawberry Ricotta Tartlets

Strawberry Ricotta Tartlets
  1. 2 ½ cups almond flour
  2. 1/8 t. sea salt
  3. ½ t. cinnamon
  4. 4 T. plus 1/3 cup granulated sugar
  5. 8 T. unsalted butter, softened to room temperature
  6. 1 pound strawberries, hulled and thinly sliced
  7. 1 ½ T. freshly squeezed lemon juice
  8. 1 ¼ cups ricotta cheese
  9. 2 T. confectioners’ sugar
  10. 1 t. freshly grated lemon zest
  1. In the work bowl of a food processor fitted with the steel blade, combine the almond flour, salt, cinnamon and 4 tablespoons of sugar. Pulse to combine. Add the butter and process until the dough comes together.
  2. Transfer the dough onto a piece of plastic wrap and gather it into a cylinder. Roll the dough in the plastic wrap and refrigerate until firm, about 1 hour.
  3. In a medium bowl combine the strawberries, remaining 1/3 cup sugar and lemon juice. Mix well and allow the mixture to stand until syrupy.
  4. Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat.
  5. Unwrap the dough and cut into 16 slices. Transfer them to the prepared baking sheet and gently flatten lightly with the bottom of a glass dipped in sugar.
  6. Bake the tartlet crusts until they are crisp and golden brown, about 15 to 18 minutes. Remove from the oven and allow to cool on the pan for 10 minutes then transfer to a cooling rack.
  7. In a small bowl combine the ricotta, confectioners’ sugar and lemon zest.
  8. Carefully spread about 1 tablespoon of the ricotta mixture over each tartlet. Arrange a few strawberry slices over the ricotta and drizzle some of the syrup over the top.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/