Wednesday, February 22, 2006


Tonights baked good was an inspiration from a few knotties...

It's a mixture of Mexico & Scotland - Just like me! So without further adieux, I give you the Funky Town cookie!'re next...

Cookie Layer:
1 3/4 C. all-purpose flour
1/4 C. sugar
3/4 C. unsalted butter, cut into 1/2-inch slices

1 can (14 oz.) sweetened condensed milk
7 tbsp butter
1/2 C. light brown sugar

6 oz. semisweet chocolate, finely chopped
6 oz. milk chocolate, finely chopped
3 oz. white chocolate, finely chopped

Adjust rack to lower third of oven; preheat oven to 350° F.

To make the cookie layer: Put the flour and sugar in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Work with your hands until the mixture forms a dough. Press into a 9x13 inch baking pan, prick the bottom with the tines of a fork and bake for 20 to 25 minutes, or until firm to the touch and pale golden.

Let cool in the pan.

To make the filling: Combine the milk, butter and sugar in a 1 1/2-quart saucepan. Heat over low heat until the sugar has dissolved. Bring to boil, stirring occasionally, then reduce heat and simmer gently, stirring frequently, for about 8 to 10 minutes, or until the mixture begins to come away from the sides of the pan, has thickened slightly, and is straw-colored. Pour over the shortbread base. Set aside to cool for at least 2 hours or overnight. (I only let mine cool about 1 hour because I got impatient.)

To make the topping: Melt each type of chocolate separately in a microwave or in a heatproof bowl set over a pan of water. Spoon lines of plain milk chocolate over the set caramel filling. Add spoonfuls of white chocolate. Use a skewer to form a marbled effect on the topping.

Cut into squares or rectangles with a thin-bladed, sharp paring knife.


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