Can you imagine? Cole and Madie thought they could...
It all started when I asked them what treat they wanted to have ready for them when they came home from a hard days+nights work of shooting a wedding.
Madie wanted "something with peanut butter or coconut".
Cole wanted "chocolate chips and white chocolate too, and Oh! I know... like a Pizookie...or like those chewy bars your mom makes....and caramel."
Madie agreed with at least one thing from Cole's sweet rant: "YES! caramel!"
I decided to just throw exacting measurements out the window here. Which, when it comes to baking, I rarely ever do. I don't think I can even remember the recipe because Vale and I chatted away while I worked. It was actually incredibly fun.
So here's my recipe-ish...
SEVEN LAYER BAR (GONE ROGUE) + PIZOOKIE + CARAMEL
- Peanut Butter Pizookie Base: Cream together 1/2 cup butter and 1/3 cup of peanut butter. Add in 1/3 cup of sugar and 1 tsp of mollases. Press into pie pan and bake for 10-15 min at 350 degrees.
- Make caramel, using the recipe on pg. 212 from Tartine's cookbook. Pour a layer of the cooled caramel on top of the partially baked cookie base. *Special Ingredient Alert!* I finally got to test out my Vanille Gourmet Schoten a souvenir that Hoppy gave to me from her trip to Geneva. You can see the black specs in the caramel and Oh My Sweet Vanilla Pod, the caramel was/is delicious. I have so much left over. Can't wait to make sundaes. :)
- Top with Seven Layer Bar (Gone Rogue): Mix together 2 eggs, 1/2 cup of sugar + 1/2 tsp. of molasses, 1 tsp. of vanilla, 1/2 cup of flour, 1/2 teaspoon of baking powder, 1/4 cup of coconut, 1/2 cup of chocolate chips, 1/4 cup of white chocolate chips, 1/2 cup of graham crackers, 1/4 cup of chopped pecans. and 1/4 cup of toffee bits.
- Bake for 20-30 minutes at 350 degrees.
Eat warm? Freeze? We're not sure, but eat it when you're craving everything sweet and not sure where to start. Also, don't judge it. It's just fun.
PIZOOKIE + CARAMEL + SEVEN LAYER BAR (GONE ROGUE)
Peanut Butter Pizookie Base
1/2 cup butter
1/3 cup of peanut butter
1/3 cup of sugar
1 tsp of molasses
Caramel (Adapted from Tartine)
⅔ cup Heavy cream
¼ Vanilla bean, seeds scraped from pod
1 ¼ cups Sugar
¼ cup Water
¼ teaspoon Salt
2 Tablespoons Light corn syrup
¾ teaspoon Lemon juice
4 Tablespoons Unsalted butter
Seven Layer Bar (Gone Rogue)
1/2 cup of sugar
1/2 tsp. of molasses
1 tsp. of vanilla
1/2 cup of flour
1/2 teaspoon of baking powder
1/4 cup of coconut
1/2 cup of chocolate chips
1/4 cup of white chocolate chips
1/2 cup of graham crackers
1/4 cup of chopped pecans
1/4 cup of toffee bits
- Preheat oven to 350.
- To make the Peanut Butter Pizookie Base, cream together butter and peanut butter in a stand mixer with the paddle attachment on medium speed. Add in sugar and molasses and beat on low for about 3 minutes to combine.
- Press dough into pie pan and bake for 10-15 minutes.
- To make caramel, combine milk, vanilla bean seeds, and salt into small, heavy saucepan over medium-high heat and bring milk to just under a boil, stirring frequently with a rubber spatula to keep milk solids from sticking to pan. Cover and remove from heat. In a large, heavy saucepan, combine the sugar, water, salt, and corn syrup. Stir over low heat until sugar dissolves. Increase to medium and bring to a boil without stirring, until you mixture is amber colored and reads about 350 degrees with a candy thermometer. Immediately remove from the heat and slowly pour the warm cream into caramel mixture. It will boil rapidly for a moment. Once settled, whisk until smooth. Stir in the lemon juice and let sit for about 10 minutes to cool. Add the butter in tablespoons, whisking thoroughly after each addition. Allow it to cool completely, stirring occasionally.
- Pour a layer of the cooled caramel, about 1/4 cup, on top of partially baked peanut butter pizookie.
- To make the Seven Layer Bar (Gone Rogue), mix together 2 eggs, 1/2 cup of sugar, 1/2 tsp. of molasses, 1 tsp. of vanilla, 1/2 cup of flour, 1/2 teaspoon of baking powder, 1/4 cup of coconut, 1/2 cup of chocolate chips, 1/4 cup of white chocolate chips, 1/2 cup of graham crackers, 1/4 cup of chopped pecans. and 1/4 cup of toffee bits.
- Spread evenly over caramel and bake for 20-30 minutes. Cut up into squares and serve with extra caramel, if desired.