Source(google.com.pk)
Ingredients
2 sticks of butter
¾ cup sugar
¼ teaspoon salt
1 teaspoon vanilla
1 egg
2 cup flour
1 package (11oz) caramel bits
½ tablespoon sea salt
Instructions
Spray the bottom of your crock with nonstick spray (make sure to get it coated well)
With your mixer beat together butter, sugar and vanilla
Add egg and salt and mix until combined
Add flour 1 cup at a time and mix until dough forms
Sprinkle a little extra flour over the dough and use your hands to form it into a ball
Use a little over half of the dough and press it down in the bottom of the crock. Use a little sprinkle of flour as needed to keep it from sticking to your hands
Sprinkle the bag of caramels evenly over the crust
Using the remaining dough crumble it over the top of the caramel layer
Top it all off by sprinkling the sea salt over the top of it all
Cook covered on low for 2 - 3 hours
Thanks!! I’m going to hold off making more for now….I think I ate the last batch entirely by myself.
Omgoodness! I am in love with these bars! Going to have to try this recipe asap. :)
Thank you so much for sharing at Marvelous Mondays this week
Wonderful!! Thanks so much!! They are pretty yummy, I haven’t been able to resist making them (and eating them!) several times lately
Ingredients
1 (3- or 4-pound) crown roast of lamb, prepared by the butcher
Kosher salt and freshly ground black pepper
For the Stuffing (see note above):
1 cup chicken stock, low-sodium broth, or water, boiling
1/2 cup dried apricots, diced
1/2 cup pitted prunes, diced
1/2 cup shelled pistachios
1/2 cup puls 3 tablespoons extra-virgin olive oil, divided
1 medium onion, minced
1/2 teaspoon ground coriander
4 cups warm cooked couscous (from about 2 cups dry), fluffed
3/4 cup minced parsley
Kosher salt and freshly ground black pepper
For the Sauce (see note above):
1 cup packed fresh mint leaves
1/2 cup packed parsley leaves and tender stems
1/4 cup shelled pistachios
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Procedures
1
Preheat oven to 200°F and position rack at low enough to fit crown roast in oven. Generously season crown roast all over with salt and pepper. Set roast on a rack set in a rimmed baking sheet and roast until lamb registers 115°F on an instant-read thermometer inserted into center of loin, 1 to 1 1/2 hours.
2
Meanwhile, For the Stuffing: In a heatproof bowl, pour boiling stock over apricots, prunes, and pistachios and let steep for 10 minutes. Meanwhile, in a medium skillet, heat 3 tablespoons olive oil over medium-high heat until shimmering. Add onion and coriander, lower heat to medium, and cook, stirring, until golden and soft, about 8 minutes. Drain dried fruit and pistachios of any excess liquid. In a large bowl, toss together couscous, apricots, prunes, pistachios, cooked onions, parsley, and remaining 1/2 cup olive oil. Season with salt and pepper and keep warm.
3
For the Sauce: Using an immersion blender, blender, or food processor, pulse mint, parsley, and pistachios until roughly chopped. Add 1/4 cup oil and pulse until herbs and nuts are finely chopped. Stir in remaining 3/4 cup olive oil and season with salt and pepper. Set aside.
4
When lamb reaches 115°F, remove from oven. Increase oven to highest possible temperature (broil setting on some ovens, or about 500°F on others) and allow to heat fully. Cover lamb rib bones with foil and roast lamb, checking temperature every 5 minutes and then more frequently as it approaches doneness, until browned and an instant-read thermometer registers inserted into thickest part of lamb registers 125°F to 130°F for medium-rare, or 130°F to 135°F for medium, about 10 minutes. Let lamb rest for 15 minutes.
5
Stuff with warm couscous and serve, passing the sauce at the table. To carve the lamb, slice between each rib bone into chops.
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