If you’ve been hanging around here for any time at all, you know I’m much more inclined to know which shoes are the best selection for a certain ensemble over which ingredients work together to make an edible meal. (1. Always opt for the higher heels 2. When do you use regular vs self-rising flour? I still don’t know.)
With our office holiday lunch fast approaching, I was desperate for a fun and different and EASY recipe. I had to bring a dessert and I was not about to walk in with another straight-from-the-box boring cake.
|The most amazing thing – homemade caramel! Who knew?|
1 cup (2 sticks or 8 ounces) unsalted butter, cut into Tbsp sized pieces
1 cup packed light brown sugar
A pinch of sea salt (
1/2 teaspoon pure vanilla extract
1 1/2 cups semi- or bittersweet chocolate chips (or chopped bitter- or semisweet chocolate)
Extra sea salt for sprinkling (optional)
Preheat the oven to 350°F. Line an 11-by-17-inch rimmed baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit in the bottom of the pan. The parchment is key, as it will prevent sticking.