Caramel Crunch Bars

This weeks Tuesdays with Dorie recipe is caramel crunch bars and it was chosen by Whitney of What’s left on the table? They are a bar cookie with chocolate and coffee added to a shortbread dough. More chocolate (melted) and heath bits are added on top after the cookies are baked.

I used milk chocolate in place of the bittersweet, just because my family likes it better. I also had to use regular instant coffee because I couldn't find the espresso. I thought the cookies came out very tasty.

This was a really thick dough. Dorie says that the dough will percolate when it is done. I had never seen cookies percolate but that is pretty much exactly what the dough was doing when I took it out of the oven.

Melted Chocolate and Heath Bits.

Yummy!

Devil's Food White-Out Cake

Finally, the recipe we have all been waiting for, Devil's Food White-Out Cake. This is the cover recipe, the star of the show. It doesn't get any better than this. Rich, moist chocolate cake with a fluffy, marshmallow filling and frosting. This cake does not disappoint. It lives up to its top billing. It tastes great and goes together fairly easily. I'm sure that I will be making this cake again.

I almost used a different frosting for this cake. I was apprehensive about making the frosting for two reasons. One, it seemed a lot like seven minute frosting which I didn't think I liked very much and two, you had to use a candy thermometer and add the boiling mixture to whipped egg whites. I was afraid that this could go very wrong but, the frosting tasted good and wasn't as hard to make as I had feared.

This recipe makes a really beautiful cake. My cake isn't nearly as pretty as the one on the cover but I was pleased with it and it tasted great. Thanks to Stephanie of Confessions of a City Eater for choosing this recipe.

World Peace Cookies

This weeks recipe at Tuesdays with Dorie is World Peace Cookies. I have been wanting to make these cookies ever since I got Dories cookbook and was so excited when I saw they had been chosen this month. Who wouldn't love these cookies. They are quick and easy to make and have lots of chocolate. Just chill, slice and bake. They also have a twist, a slightly salty taste. I used a very sharp knife with a thin blade and didn't have too much trouble with the dough crumbling. Another great thing about these cookies is that you can bake them straight out of the freezer. My family is already asking for them again.

You can find this recipe on page 138-139 of Baking, From my home to yours or over at Jessica's of cookbookhabit.