Cranberry Crumb Bars

inspired by these.

For the crust:
3/4 cup butter, slightly softened
1/2 cup powdered sugar
1 1/2 cups flour

Mix flour and powdered sugar.  Cut in butter, dough will form small crumbs.  Press into a buttered or parchment lined 9x13" pan.  Bake at 350 for 15 minutes.  Reduce oven temp to 325.

For the filling:
8 oz cream cheese, softened
1/4 cup sugar
3 T flour
1 egg
1 tsp vanilla
1/2 tsp salt
1 can whole berry cranberry sauce* (or 2 cups homemade cranberry sauce; I used leftover from Thanksgiving dinner)
2 T corn starch
1 T brown sugar

Beat cream cheese until fluffy, about 3 minutes.  Add sugar, flour, egg, vanilla and salt and beat well.  Pour over crust.  Stir together cranberry sauce, corn starch and brown sugar.  Pour over cream cheese filling.

For topping:
1/3 cup butter, melted
5 T brown sugar
1/2 cup flour
3/4 cup chopped pecans, optional

Combine all ingredients and sprinkle over cranberries.  Bake at 325 for 30 to 40 minutes.  Edges will just begin to turn light brown and center will be almost set.  Cool completely, about 2 hours, cut into bars and enjoy.

*You could also use a variety of different fruits here.  I think any flavor of jam would be delish. (I'd cut down the amount used and eliminate the sugar due to the sweetness) Or fresh berries (just smash them a bit and you might need to add more sugar depending on how sweet they are). I think you could even use frozen (I'd thaw first and drain most of the liquid) or canned fruit (drained).  The possibilities are endless and you can definitely appeal to the tastes of your family, friends or guests.  Let me know what fun flavor combinations you use.

Caramel Brownies

This recipe has been around for a while -- and for good reason. It's sooo good. I thought it would definitely have made its way on here by now, but since I can't find it I figured I'd post it. You're welcome.

50 caramels
2/3 cup evaporated milk, divided
1 package German chocolate cake mix
3/4 cup butter, melted
6 oz. semi-sweet chocolate chips

Over low heat, melt caramels with 1/3 cup evaporated milk, stirring frequently. Meanwhile, beat cake mix, butter, and remaining evaporated milk until blended. Pour half of batter into a 9" x 13" pan coated with nonstick cooking spray. Bake at 350*F for 6 minutes. Sprinkle chocolate chips evenly over batter; pour caramel mixture evenly over chips, leaving 1/2" border around edges. Pour remaining batter over caramel mixture and spread to edges, making sure to seal border. (Yes, it can be a pain to spread brownie batter over melted caramels. Just go with it.) Bake 18 minutes more. Cool to room temperature; refrigerate to allow caramel to set before cutting.

Chocolate Truffle Caramel Bars

Heat oven to 350 degrees

Topping
1/3 cup whipping cream
3 T. butter
1 T. light corn syrup
1 bag dark chocolate chips (2 cups)

In small saucepan, heat first 3 ingredients to a full boil over medium heat. Turn off heat. Add chips and let stand 5 minutes without stirring. Then stir slowly with whisk until chips are melted and mixture is smooth and glossy. Set aside.

Crust
1 cup flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup oats, regular or quick-cooking
1 cup chopped pecans

In large bowl, stir flour and brown sugar. Cut in the butter, using a pastry blender or 2 knives, until mixture looks like coarse crumbs. Stir in oats and nuts. Press into ungreased 15 x 10 inch pan. Bake until golden brown about 15-20 minutes.

Caramel
1 cup butter
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 t. salt
1 can sweetened condensed milk (not evaporated)

In a 2 quart saucepan, heat all together to boiling over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly. Pour over crust and spread evenly. Cool about 10 minutes.

Pour chocolate topping over caramel and spread evenly. Cool 1 hour and refrigerate 2 hours. Cut and serve. Refrigerate remaining bars.

Who can wait that long! Also, I think I would try it in a 9 x 13 inch pan (check that the crust doesns't need a little longer cooking) so the bars would be thicker. But, cut these into smaller pieces as it is very rich!