Squaregasms

You have 2 choices, leave now or get a tissue for the drool that's about to drip from your lips. Remember, you have been warned.

Salivating yet?

This is so easy & I can't decide if that's a good thing or a bad thing.

That's all you need.

Now, you should know that I do know how to measure hard butter using the displacement method as taught to me in grade 8 home economics BUT look at the handy dandy measurements on our Canadian butter. I know it's not totally acurate & a pastry chef may whack my knuckles with a whisk, but it works for this recipe, so chill, be easy on yourself & cut on the lines.

Line a 9'x13' pan with parchment paper. It doesn't have to look pretty, just has to do the job & DO NOT butter it, there is enough butter in the crust. Now insert Paula Deen's chuckle here.

Melt 1/2 cup of butter over medium heat. I use salted butter for this recipe.

1/2 cup of brown sugar,
1 1/2 cups all purpose flour.
 I used Golden Brown Sugar today but I've also used the regular brown before & it works out just as delicious.

add 1/2 cup of melted butter to mixture & blend until crumbly.

Yup, that's crumbly.

Empty crumbly mixture into your pan & firmly pat down. I didn't use a wooden spoon, I used my hand, the spoon is just a prop, like it?  

Here I peeled it off the paper so that you can see that the crust will be  thin, no worries though.

Bake @ 325 for about 25 minutes until golden brown.

While the crust is baking we start to work yummy, delicious, sweet, ooey gooey middle.

Melt 1/2 cup of butter.

Add a can of sweetened condensed milk

Add 2 tablespoons of corn syrup

Stirring constantly, cook over med-low heat until mixture starts to bubble, Confession time, I got called away before & I overcooked it, itchanged  to a caramel colour & was still perfectly fine, the pot is a pain to clean but this recipe is very forgiving, just use it & carry on.

Pour mixture over warm crust, be sure to lick a spoon, the pot or your finger because you are a few steps away from .......... Outofthisworldtotallyamazingdeliciouslyaddictivetoffeesquares

Bake at 325 for another 20-25 minutes.

It should come out looking similiar to this bubbly concoction, its not going to be a runny middle, its going to be a firm, delicious, delight! Ok, I'm drooling!

Once I've removed the pan from the oven I let the mixture set up (firm up) for about 5 mins, then I toss on a handful (see how accurate I am) of semi-sweet chocolate chips, pop it back in the oven (that I've already turned off) for about 1 minute. Remove from oven & spread chocolate chips with a spoon, this time I really use the spoon, it's not a prop. 
Thinking in my head....I really want to use my hand but it's way too hot!

Now the tough part, waiting......... still waiting.........just waiting.........
This takes a while to cool, too long I might add but IT MUST BE COOLED before cutting in to. Honestly, in an impatient piggy-like moment I tried them warm...yuk! Believe me it's worth the wait. May I suggest you make them at night before bed & allow them to cool in the refrigerator overnight. Making them in the evening acomplishes 2 things, (1) You fall asleep to your home smelling like toffee  & chocolate (2) You get to have a Squaregasm for breakfast with your coffee in the morning!   Yummy !

The breakfast of champions

SQUAREGASMS   www.daytodaydreams.com
preheat oven to 325
Crust
1/2 cup of brown sugar
1/2 cup of melted butter
1 1/2 cups flour
melt butter over medium heat, meanwhile mix flour & borwn sugar togther in a medium sized bowl. Add melted butter & mix until crumbly. Press mixture firmly into a 9x13 parchment lined pan. Bake @ 325 for approximately 20-25 minutes until golden brown.
Middle
1 can sweetened condensed milk
1/2 cup butter
2 tablespoons of corn syrup
Put all 3 of the above ingredients into a med pot & cook on
low-medium heat for approximately 5 minutes or until misture starts to bubble
Pour mixture over warm crust & bake an additional 25 mins until center is golden brown, bubbly & firm. Remove from heat & let bars 'set' for approximately 5 minutes. Toss a handful of semi sweet chocolate chips over bars, pop back in oven for 1 minute, remove & spread melted chips. or you can drizzle bars with melted chocolate when cooled
Once cooled, remove from pan using parchment paper to help lift out, cut into squares.
Store in covered container, preferably locked so no one else can have them :) I keep mine in the fridge, I like them chilled but you can also keep them on the counter. Believe me, they won't last long.

Bon Apetit

Remember, I warned you....
these are highly addictive.