haha. here's one that's not too much work and i made it for the first time a couple weeks ago and it was a huge hit with my family.
it's called a marbled caramel chocolate slice but it's basically a bar cookie. this recipe makes about 24 so i imagine you'll want to at least double it. and of course you can cut them as small as you like. they're pretty rich.
base:
2 1/4 C plain flour
1/2 C super fine sugar (baker's sugar)
3/4 C unsalted butter
mix together until the mixture resembles bread crumbs. press it into your pan (the book says to use a swiss jelly roll pan but i'm pretty sure any rectangular pan that is at least close to 13x9 in will work). you can go over it with the back of a spoon to smooth it if you want, but as long as it's fairly even it doesn't much matter since it will be covered up later anyways. prick all over it with a fork and put it in the over (350 F) for about 20 min, until light golden brown. let that cool.
caramel filling:
7tbsp unsalted butter, diced
1/2 C light brown sugar
2 14oz. cans sweetened condensed milk.
once the base has cooled make the filling. pour all the ingredients into a saucepan and stir. bring to a boil, reduce the heat, and gently simmer, constantly, gently stirring for about 5 min or until the mixture has thickened and is a caramel color.
pour it evenly over the base and leave to cool.
Chocolate topping:
3 1/2oz semisweet chocolate
3 1/2oz milk chocolate
2 oz white chocolate
the book i have says to melt all of the chocolate in separate bowls and then alternate milk chocolate, semisweet stripes across the top. then drop small spoonfuls of the white chocolate and take a skewer or toothpick and run it through to create swirls. it's pretty, but not necessary if you don't feel like doing the extra work. melting even just one type and smoothing it over the top would be just as yummy.
it looks like a lot of work, but waiting for things to cool is really the only thing that take much time.
Cooks.com - Recipe - Magic Cookie Bars
(from this's link.)
my friend makes these all the time. they're amazing! we add extra chocolate chips. white chocolate, milk, and semisweet. and we use unsweetened coconut because the sweetened kind makes it too sweet, even for us.
I've made these many times with roaring approval - super easy, but the worst part is unwrapping all those caramels! Feel free to play around with the amount of pecan halves and chocolate chips you add. And be sure to read the recipe carefully a couple of times before you begin. (For instance, be sure to add the melted butter and evap. milk to the dry cake mix.)
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