Blueberry Lemon Caramel Bars

• 份量: 32 servings
• 准备时间: 30 minutes
• 总时间: 7 hours 40 minutes

配料

1 cup salted butter, (softened)

1 ½ cup granulated sugar

2 large whole eggs

2 egg yolks

5 tsp vanilla extract

3 cups all-purpose flour

½ tsp kosher salt

2 tsp baking powder

1 tsp baking soda

3 tsp cornstarch

24 oz. fresh blueberries

1 cup salted butter

1 cup heavy cream

6 tbsp water

½ cup light corn syrup

2 cups granulated sugar

5 large eggs

1 ½ cup granulated sugar

1 ¼ cup freshly squeezed lemon juice (from about 8 medium/small lemons)

¼ cup lemon zest

1 pinch kosher salt

10 tbsp salted butter

12 oz. white chocolate

6 oz. blueberry preserves

步骤

Cookie Base

Preheat oven to 350°F. Line an 9-inch x 13 inch baking dish with aluminum foil, leaving excess over the edges (this will help remove the bars from the dish at the end).

In a stand mixer or using a hand mixer and a large bowl, cream together the softened butter and sugar on medium speed until fluffy. Beat in the eggs, egg yolks, and vanilla extract.

In a separate bowl, whisk together the dry ingredients - flour, salt, baking powder, baking soda, and cornstarch. Slowly combine the dry ingredients into the wet ingredients, ½ cup at a time, until a thick dough forms.

Press the cookie dough in an even layer into the prepared baking dish. Bake for 25 minutes, until just set and lightly browned.

Once finished baking, use a spatula or wooden spoon to press the cookie base down, creating a well of sorts, to hold the caramel.

Blueberry Caramel

Ensure the cookie base is finished and ready to go.

In a medium saucepan, bring the fresh blueberries and ½ cup water to a simmer. Cook until the berries are softened and the added water is evaporated, about 20 minutes. Puree the berries in a blender or with an immersion blender.

Cut the butter into chunks, then combine with the heavy cream in a microwave-safe bowl. Heat in the microwave for about 2-3 minutes until the liquid is warm and butter has melted. Set aside.

In a large saucepan combine the water, corn syrup, sugar, and pureed blueberries. Use a spoon to gently stir the sugar into the liquid.

Heat over medium heat until the sugar has come to a boil. Attach a candy thermometer to the side of the saucepan. Cook the sugar for 5 to 10 minutes, stirring often, until the sugar reaches a temperature of 320 °F.

As soon as the sugar reaches 320 °F, carefully pour about ¼ cup of the butter and cream mixture into the sugar, then stir. Repeat with the remaining cream and butter (adding a ¼ cup of it at a time then stirring). *The sugar will bubble as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.

Continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 °F. When this temperature is reached, pour the caramel over the cookie base.

Allow the caramel/cookie base to cool in the refrigerator at least 4 hours, or overnight, before continuing.

Lemon Curd

*The Lemon Curd can be made ahead of time and stored in an airtight container in the refrigerator. In a medium saucepan over medium heat, whisk the eggs and sugar until combined. Add the lemon juice, zest, and salt. Continue whisking and cooking until just slightly thickened.

Add the butter to the sugar mixture and continue whisking until melted. Continue whisking until the mixture begins to thicken and coat the back of a spoon.

Remove from heat and let cool.

Blueberry Lemon Caramel Bars

Complete the cookie base and caramel steps.

Complete the lemon curd.

If using white chocolate bars, chop the bars into pieces. Melt the white chocolate in a microwave safe bowl, heating for 20 seconds at a time and mixing in between to prevent burning.Pour the white chocolate evenly over the caramel layer.

Dollop the lemon curd and blueberry preserves across the white chocolate, a few tablespoons at a time, scattering them across the surface.Using a chopstick or end of a spoon, swirl the lemon curd and blueberry preserves into the white chocolate, to your liking.

Allow the bars to cool in the refrigerator for at least 2 hours before removing from the baking dish (using the foil to help lift from the dish) and slicing with a large knife.

Serve and enjoy!