(from Joanne Fluke’s “Gingerbread Cookie Murder,” pg. 79-82)

 

1/4 cup softened salted butter

2 cups brown sugar

2 eggs

1/4 cup vegetable oil

1 cup sour cream

1/4 cup whipping cream or half-and-half

2 teaspoons vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsweetened cocoa powder

3 cups all-purpose flour

2 cups semi-sweet chocolate chips

2 cups miniature marshmallows

1 cup chopped salted nuts

14-ounce jar caramel ice cream topping

1/2 cup all-purpose flour

 

Preheat oven to 350°F, rack in the middle position.

Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure that the foil is large enough to leave little “ears” of foil sticking out on at least two sides. (This is for later, when you’ll lift the bars out of the pan.) Spray the foil with Pam or another nonstick cooking spray. That way you won’t get your cake pan dirty and you’ll be able to lift the bars right out of the pan to cut them when they’re cool.

In the bowl of an electric mixer, combine the softened butter, brown sugar, eggs, and vegetable oil. Beat them together until the mixture is light and fluffy.

Add the sour cream and the whipping cream. Mix until they’re incorporated.

Mix in the vanilla, baking soda, and salt.

Add the unsweetened cocoa powder and mix at LOW speed until it’s incorporated.

Working at LOW speed, add the flour in half cup increments, mixing after each addition.

When all the flour has been incorporated, take the bowl from the mixer and stir in the chocolate chips by hand.

Spread the mixture out in the prepared baking pan, patting it down with the palms of your hands until smooth.

Sprinkle with marshmallows, followed by the salted nuts.

In the bottom of your work bowl, mix the jar of caramel ice cream topping and the ½ cup all-purpose flour. Continue to stir until the mixture is smooth and without lumps.

Drizzle the caramel mixture on top as evenly as possible.

Bake at 350°F for 25 minutes.

Cool completely in the baking pan on a wire rack, and then refrigerate. These bars must be chilled for at least two hours before you cut them.

Lift the foil from the cake pan and place the bars on a flat surface. Cut into brownie-sized pieces and carefully peel them from the foil.

Arrange the Magic Chocolate Caramel Cookie Bars on a serving plate, cover them with foil or plastic wrap, and return them to the refrigerator. Serve these bars chilled and store in the refrigerator. They’ll get too sticky if you leave them out on the counter.

Yield: Approximately 48 squares, depending on how generous you are when you cut them.