Salted Caramel Tandy Kakes
One of my most popular and easy to make desserts is the Peanut Butter Tandy Kakes. I don’t think I have ever had anyone NOT like these cookie bars. Of course, in my usual fashion of adding a new ingredient or substituting ingredients to every recipe that I prepare, I was so excited when the twist on this recipe was born.
I was treating myself one day to a salted dark chocolate caramel candy. And it hit me! I can take the Peanut Butter Tandy Kake recipe and switch out the peanut butter for caramel, and instead of milk chocolate chips use dark chocolate chips! And the piece de resistance….sea salt! Boy did those 3 small changes take this dessert to the next level!
It made me wonder when Salted Caramel really became popular? It was the newest rage in 2008! The made it into candy, ice cream, gelato, bread pudding, cheesecake…I could go on and on! There’s nothing like exciting your taste-buds with a sweet and salty combination both at same time! The minute you bite into this dessert, your mouth explodes with a sweet and creamy taste from the chocolate and caramel, then is hit with a salty kick when finishing your bite into the smooth, cake-like cookie bar.
Whenever I am searching for my answer to a problem or wanting to break out a new idea, I know it will come to me if I stay in the moment and just enjoy what is all around me. It’s like when you are waiting to hear about whether you got the job you were praying for, or if your son or daughter was accepted into the college of their dreams. You take your mind off of thinking about it, and “BAM”, the phone rings, the letter comes, or the lightbulb goes off!
So, don’t get discouraged as you wait for news, try for something beyond your reach or go out of your comfort zone! I promise life will surprise you! I sure didn’t expect the Salted Caramel Tandy Kakes to become such a hit! They will for you, too!
Let’s Get Cookin’!
Salted Caramel Tandy Kakes
- 4 eggs
- 2 cups sugar
- 2 tbsp oil
- 2 cups flour
- 1 cup whole milk I have substituted 1% or 2%
- 1 tsp vanilla
- ¾ cup caramel sauce
- 8 oz semi-sweet or dark chocolate candy bar (or 12-ounce semi-sweet or dark chocolate morsels)
- 1 tsp oil
- 1 tbsp sea or malden salt
- Preheat oven to 350⁰ Bake.
- Cream together eggs, sugar and 2 tablespoons oil. Add flour alternately with milk and vanilla to egg mixture. Beat until smooth. Pour into greased 13x9x2” baking dish lined with parchment paper and bake for 25 minutes in a 350⁰ oven. Let cool about 20 minutes, spread the caramel sauce onto the cake, then cool about 30 minutes. Melt the candy bar or chocolate chips in the microwave with 1 teaspoon oil. Spread the melted chocolate on top of the cake. Let cool for about 30 – 45 minutes so the chocolate starts to harden but just a tad soft to the touch. Sprinkle sea or malden salt on top!