Almost Heaven, In a Few Quick Bites
If you haven’t tried salted-caramel anything yet, get with the program! I know, I hear you. It DOES sound a little odd to be putting salt on something sweet, doesn’t it?
Just suspend your disbelief long enough to try these, and you’ll be hooked. Then you will become a salted-caramel-seeking maniac, and you will notice that this flavor combination has saturated our world, in everything from entrees to desserts. There may even be a salted-caramel salad recipe out there, somewhere. I know there are drink and coffee recipes that include it. There is even salted-caramel popcorn!
Why the furor over this flavor? It all started, here in America, back in 2008, when some food pundit was seduced by this flavor combination, and this snowball started rolling. Combining any two tastes doubles the taste sensations experienced by our tongues. In this case, salt is a flavor-enhancer and sweetness provides comfort-food appeal and pleasure from the sugar content. In short, it stimulates your taste buds and comforts you!
But it was a prize-winning salted butter caramel, created by a French chocolatier that was awarded the designation of Best Sweet in France back in 1980 that really was the beginning of this sensational pairing.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Nobody says that you absolutely have to sprinkle the flaked sea salt on the top of these cookie bars. If you aren’t certain you would like it, just try it on a few bars after you have cut them. You can always add it later, if you decide you like the taste.
Recipe and photo courtesy of Sommer at aspicyperspective.com
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