Duration: 1st March – 31st March
Number of books: 4
Hosted by: Crazy Challenge Connection
a book with a 4-word title; all words count OR a book by an author with a 4-letter first or last name
The Field Guide by Tony DiTerlizzi & Holly Black
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
2 cups (4 sticks) unsalted butter, softened
1 cup white sugar
1 & ½ cups powdered sugar
1 Tbsp vanilla extract
4 cups all-purpose flour
* Read a book with a 2 or 4 in the total page count; tell us how many pages
OR a book set in a location that begins with a letter in CUPS; tell us the locationA Company of Swans by Eva Ibbotson
1 (11.5 oz) jar salted caramel sauce (Smucker’s Ice Cream Topping is the perfect size and available everywhere, but there are lots of brands, choose your favorite)
* Read a book whose title begins with S (disregard A, An and The)
OR a book with a number in the title (six or 3 work; 4th or third do not)Silver Silence by Nalini Singh
Preheat oven to 325 degrees F. Line a 13×9″ baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside. Do NOT skip the foil or the cooking spray, this is a very gooey cookie.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed (feels a bit like Playdough). Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
* Read a book with a “soft” plot (one that could be considered “fluff”); tell us why you think this
OR a book originally published in year containing ONLY odd-numbers (1939, 1795, etc.); tell us the year
Lucinda’s Secret by Tony DiTerlizzi & Holly Black
Bake the crust for 15 minutes. Remove from the oven but keep the oven on. Pour the caramel evenly into the crust, then crumble the remaining dough on top to cover the caramel layer. Sprinkle lightly with sea salt, and remember that there’s salt in the caramel sauce, too. I have made these without the salt as well.
Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. If the middle jiggles a little bit, this is okay – it will continue to cook as it cools. Cool completely, then refrigerate for at least an hour before cutting into squares. Easiest to cut when refrigerated overnight-very sticky.