Recipes from My Kitchen

Super Bowl Food

We hosted a small Super Bowl party this year and I love any excuse to try out new recipes and cook for people (and nothing like posting a month or so later :-p)!! Some of these things I’ve made before (the ham-and-cheese tart, Texas Caviar Salsa), but the dessert portion of this night was incredible – this stuff is so addicting, I couldn’t keep my hand out of it (I had plenty of leftovers and took it to work the next day – they also agreed it was like crack – and delicious!).

I made homemade Twix bars.  This is a time-consuming dish, but really pretty easy.  I got the recipe from Annie’s Eats ( – one of my favorite websites is – and I get a lot of my food ideas there.  When I made these, I stuck the pan in the freezer between layers to help it chill/set.  When you slice it and put the candies on a plate, keep in mind as they come to room temperature they will get gooey (really gooey).  So maybe keep them on ice, or hold a few back in the fridge when you need to replenish the plate.  It make a *ton* so be prepared to feed a lot of people, or have a backup plan.  Here’s some pics of the food – and the recipe follows…

Texas Caviar (mmm, salsa!!)


Ham and Cheese Tart

Salted Chocolate Shortbread Bars (see recipe below)

Anyway – the recipe:

Salted Caramel Chocolate Shortbread Bars
Yield: about 5 dozen small bars


For the shortbread layer:
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
½ cup sugar

For the caramel layer:
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup sugar
4 tbsp. light corn syrup
2 (14 oz.) cans sweetened condensed milk

For the chocolate layer:
8 oz. semisweet or bittersweet chocolate, finely chopped
1 tsp. light corn syrup
½ cup (1 stick) unsalted butter, cut into pieces
Fleur de sel or sea salt, for sprinkling


  • To make the shortbread layer, preheat the oven to 325° F.  Line a 9 x 13-inch baking pan with parchment paper.  In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside.  In the bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes.  With the mixer on low speed blend in the dry ingredients just until incorporated.  Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan.  Bake 15-18 minutes or until golden.  (If the crust puffs up a bit while baking, just gently press it down while it is cooling.)  Transfer the pan to a wire rack and let cool completely.
  • To make the caramel layer, combine the butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat.  Heat, stirring occasionally, until the butter is melted.  Increase the heat to medium-high and bring to a boil.  Reduce the heat to maintain a simmer, stirring constantly.  Continue simmering and stirring until the mixture turns an amber color and thickens slightly.  Pour the mixture over the shortbread layer, smooth the top, and allow to cool completely and set.  (I chilled at this stage to ensure that the caramel layer would not melt when the warm chocolate was added.)
  • To make the chocolate glaze, combine the chocolate, corn syrup, and butter in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth.  Pour evenly over the caramel layer and use an offset spatula to smooth the top.  Allow to cool for a minute or two and then sprinkle with fleur de sel.  Chill, covered, until ready to slice and serve.
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