Oops, I pressed publish on my phone while writing this post, before even writing a word.  I am still getting used to the whole multi-media way of doing things. Anyways…WHY on Earth would I name a “twix” knock off a Valhalla Bar? I was trying to think of a way to describe how I felt when I tried my first bite of this beautiful, butterfly inducing dessert. The words euphoria, nirvana, ecstasy, and Valhalla came to mind. Ecstasy sounded naughty and I don’t want to offend, euphoria bar sounded like a Bar that you would walk into to purchase a pill and chill with your friends…not my idea of awesome. Nirvana is a great band that I have enjoyed for years but I didn’t feel like naming my creation after them. Valhalla Bar sounds kinda cool. Valhalla it is.

This recipe was originally developed for the Great Food Bloggers Cookie Swap. Then I realized it was too delicious to share it wouldn’t ship well at all. So here is my gift to you today. The best recipe I have developed so far. I truly believe that.

*You will want to make the caramel and shortbread close together so that the caramel is still pourable when the shortbread is warm.

Kick Ass Caramel (adapted from recipe found on CandyLabs Blog)

• 1 cup sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1/2 Tbsp. kosher salt
• 4 Tbsp. unsalted butter cut into 1 inch pieces
• 1/2 cup heavy cream
• 1Tbsp. Vanilla Extract

You will need a candy thermometer, a 2-3 qt. heavy bottomed pot and a good comfortable whisk.

1. Gather all of your ingredients and have them near by because you will be moving quickly and won’t be able to walk away.
2. In your pot, mix together the sugar, corn syrup, water and salt over medium heat and whisk until the sugar is completely dissolved.  Raise the heat to medium high and boil mixture WITHOUT stirring until it reaches 315 degrees F.  Remove immediately from the heat.
3. Add butter pieces to the pot and whisk until the butter is well blended in…be careful, the mixture will sputter and steam, you might want a long handled whisk or to wear a glove and long sleeves to be on the safe side.
4. Add the cream and whisk again until completely smooth and combined.

Dark Chocolate Ganache

• 12 ounces semi-sweet chocolate (best quality you can afford) chopped fine
• ½ cup heavy cream
• 2 tablespoons sugar
• 2 Tbsp. unsalted butter
• Directions:
  1. In a 1 1/2- to 2-quart saucepan bring cream and sugar, to a boil over moderately low heat, whisking until sugar is dissolved and mixture is almost to a boil.
  2. Remove pan from heat and add chocolate, whisking until chocolate is melted. Add the butter to the ganache, whisking until smooth.

Brown Butter Pretzel Shortbread (adapted  from a recipe found on Epicurious.com)

• 2 sticks (1 cup) cold unsalted butter, cut into pieces

• 3/4 cup sugar
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/8 teaspoon salt, slightly rounded
• 1 ½ cups broken pretzels (not crushed but not huge pieces either)

Directions

1. Lightly butter the inside of a casserole dish (I only had a disposable tin at this time…it was smaller than a 9×13 but I think a 9×13 would work well) Lay a piece of parchment paper so that there are “wings” that extend a few inches above the long sides of the pan. (you will use these “wings” to lift the deliciousness out of the pan to cut it) Set aside.
2. Fill kitchen sink with about 2 inches of cold water. Melt butter in a large pot until the milk solids turn brown and it smells nutty. Be careful there is a BIG difference between brown butter and burnt butter.  (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown, that is usually when I start to really stir it so that I can see the brown bits stir into the foam…that is when it is done).
3. Place pan in sink to stop cooking, then cool, stirring frequently, until butter starts to look opaque, about 4 minutes. Remove pan from sink and stir in sugar and vanilla.
4. Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms. Shape into a ball, wrap with plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop).
5. Mix the broke pretzels in with the shortbread dough (I squished it in with my hands).
6. Press the dough into the prepared pan.  Bake until just pale golden, 8 to 15 minutes.
7. Pour warm caramel over the warm shortbread and allow to cool. Spread warm ganache over the caramel. Allow to set a few hours.
8. Using the parchment paper “wings” remove the deliciousness from the pan and cut into small fun sized bars…(I liked cutting them into bite sized squares so you could just pop them in your mouth…Feel free to cut them however you choose!
9. Eat and Melt into your Valhalla bliss.

Oh! An added bonus?  I have a winner for the delicious Nudo Olive Oil Giveaway! Congratulations to Cheryl W. !

I have another great giveaway coming up VERY soon so keep an eye out!

Be good sweet readers. But not too good. That’s boring!