Do you know what happens when someone tells me “no”? I turn into a child. I find away to still do it. Now of course, if someone told me I could die form doing it, then it’s different.
But if you tell me I had better go on a diet (ahem, doctor), I’m probably not going to adhere to that, especially since the baby is not in danger. I’m still having my sweets, just in smaller doses and less frequently—like with these chocolate chunk dunkers—a compromise.
They are actually chocolate chunk blondie bars with a spicy caramel sauce (original recipe here). I made them according to the recipe, but then thinly sliced one bar up for a day-long snacking consumption. Surprisingly, I didn’t miss eating one whole bar in a single mouthful (a bit of an exaggeration, but not far off—and what a visual, right?).
And sure, I probably could have skipped the caramel dip, but why—especially since, as I mentioned, the spicy caramel sauce makes this, so I doubled that caramel recipe and saved the second portion for dipping!
See what I mean about being told “no” in this instance? I found my work-around—it’s all about pacing. With that, I decided to re-market these as dunkers rather than calling them bars.
You eat this how you want, but there’s no shame in having it by the mouthful or as wafers and dunking it in caramel, chocolate, coffee, milk, beer or any other calorie pumpers you can find. Enjoy!
- Recipe from McCormick
- 1/4 cup butter, cut into chunks
- 3/4 cup granulated sugar
- 1/3 cup heavy cream
- 1 teaspoon McCormick® Pure Vanilla Extract
® Pure Vanilla Extract
- 2 teaspoons McCormick® Gourmet Ancho Chile Pepper,
- 1 1/2 cups semi-sweet chocolate chunks
McCormick® Gourmet Ancho Chile Pepper
- 1/2 teaspoon McCormick® Gourmet Sicilian Sea Salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, melted and cooled slightly
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 2 teaspoons McCormick® Pure Vanilla Extract
Chocolate Chunk Bars:
- 2 1/4 cups flour
- 1 teaspoon McCormick® Gourmet Ancho Chile Pepper
- FOR the Caramel Sauce, melt butter in medium saucepan on medium heat. Add sugar; cook and stir with wire whisk 5 to 6 minutes or until mixture turns a deep amber color and temperature reaches 235°F on candy thermometer. Carefully stir in cream, vanilla, Ancho Chile and sea salt. (Mixture will be bubbly.) Whisking constantly, cook 1 to 2 minutes until sauce thickens and coats back of spoon. Let stand 5 minutes or until slightly thickened.
- MEANWHILE, for the Bars, mix flour, Ancho Chile, baking soda and salt in medium bowl. Set aside. Mix butter and sugars in large bowl until well blended. Add eggs and vanilla; mix well. Add flour mixture; mix just until moistened. Stir in chocolate chunks. Reserve 1 cup of the batter. Spread remaining batter in foil-lined 13x9-inch baking pan sprayed with no stick cooking spray. Bake in preheated 325°F oven 15 minutes.
- POUR Caramel Sauce over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for a marble effect.
- BAKE 25 to 30 minutes longer or until top is golden brown and center is set. Cool in pan on wire rack. Use foil handles to remove dessert from pan. Place on cutting board and cut into bars.
- The original recipe suggests substituting McCormick® Gourmet Ancho Chile Pepper, using 2 teaspoons in the Caramel Sauce and 1 teaspoon in the Chocolate Chunk Bars, if you are unable to source dried guajillo chilies. Guajillo chilies a staple in Mexican cooking. They are available in in Latin markets, online specialty stores or the Latin aisle of some supermarkets. If you are able to find them, follow the notes in the link to see how to roast and use them in this recipe.