I received raucous cheers and applause for these babies. I am not kidding, there were whoops and shouts and there was some profuse praise, I think brought on by the sugar high these things induce. They are rich and almost unbearably sweet, the chocolate sugar overdose avoided only by the bits of salt scattered across the top. And they were an overwhelming hit with everyone who tasted them, even the mostly vegan woman who happily ate them despite the fact that they are loaded with butter and sweetened condensed milk.
When I first read the recipe in Bon Appetit, I thought they sounded lovely but were probably more trouble than they were worth. The recipe has three parts: the crust, the caramel, and the chocolate topping. It involved a candy thermometer. It involved cooking and then chilling and then cooking and chilling some more. But I wanted to do something impressive for the last-day-of-class party we had in cataloging, so I thought I’d give it a go, and as it turns out they are not nearly so difficult as they sound.
