So I had a Christmas decorating party Sunday night and needed to take a finger food. I whipped through a few cookbooks and found a delicious sounding shortbread bar. A caramel toffee chocolate bar. Win. Win.
I'd give you a review of that recipe but I totally flubbed the caramel. And therefore the recipe.
The shortbread crust went well. And tastes great.
1 Cup whole wheat pastry flour
1/2 Cup coconut oil
1/3 Cup powdered sugar
1/2 teaspoon cinnamon
Mix all the ingredients well and press into a greased 8 x 11 inch pan. Bake for 12-15 Minutes.
Let cool. Then prepare the caramel.
Caramel Topping: (Amended in a panic)
1 Cup packed brown sugar
1/4 Cup coconut oil
4 teaspoons non-dairy milk
3/4 Cup applesauce
3/4 Cup oatmeal
1/2 Cup chopped pecans
Mix brown sugar, coconut, oil and non-dairy milk in a saucepan. Stirring constantly bring to a boil. Boil 1 minutes and remove from heat. Stirring. Add applesauce, oatmeal and pecans and stir well. Pour this over the crust and refrigerate at least 20 minutes.
Once I fixed the fail.
My fail was letting the caramel go too long. The first inkling of fear kicked up a notch when the sugar separated from the coconut oil after I left it on the flame. I was attempting to lose the grainy sugar texture and then, the bad just got worse. The caramel disintegrated into sugar again. Yikes. So. & suggested I turn it into a crumble topping. Problem, apple limitations. But I did have applesauce so I dumped it in to the sugar aka what once almost looked like caramel, stirred and was pleased to see things come together. I added chopped pecans and oatmeal and it was all good. Very good. Happy Fail.