Chinet Bakeware Giveaway
As I mentioned in the Salted Caramel Shortbread Bars post, Chinet sent me a huge box of their new disposable bakeware to test. The box included sets of their square, rectangular, large oval, and small oval sizes.
If you’re like me, most of the baking you do is for other people–coworkers, parties, bake sales, baby showers, wedding showers, etc. That often means baking in one dish, transferring to another container for freezing and transporting, then not getting the container/lid back after the party. This Chinet Bakeware solves that problem! I baked, sliced, and transported my bars without having to use multiple containers. And when the bars were gone, one of my coworkers simply threw the container away.
Also, the bakeware is made of 90% recycled materials and is non-stick and disposable. And, it can go from oven to table to freezer to microwave resulting in less dishes to wash and a very happy baker! In fact, I can’t wait to use these next weekend when I start baking for my friend’s baby shower.
The only negative I found was that when I sliced the bars in the bakeware, the pan’s shape got a little messed up which made getting the lid on a little tricky. But once I pushed it back into shape, all was good.
And because the folks at Chinet are so awesome, they are letting me give away a complete set of Chinet Bakeware to one of my lucky readers! Simply leave a comment below stating what you would make in the disposable bakeware.
Chinet provided me with a complete set of Chinet Bakeware and will ship a second set directly to a winner. Giveaway ends at 11:59 p.m. EST on Thursday, May 5, 2012. One winner will be selected at random shortly thereafter and contacted by email. Please note this giveaway is only open to residents of the U.S.
Salted Caramel Shortbread Bars
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I first saw these bars on Pinterest, then my coworker’s girlfriend made them but I couldn’t try them because it was Passover, and now that the holiday is over and I’m actually in town again for a few weeks, I finally found the time to make them. These bars are INSANE.
The recipe calls for ONE POUND OF BUTTER, therefore they couldn’t possibly be bad,right? And between the two layers of buttery shortbread there is salted caramel, one of my favorite things in the whole world. And to make everything even better, the recipe is super easy and didn’t take much time.
Speaking of easy, I baked these in Chinet Bakeware which means I cut them right in the baking pan, popped on a lid, and they’re ready to go to the office in the morning–no need to transfer them to another container! Chinet sent me a huge box filled with different types of disposable baking pans and I’m looking forward to trying them all out. Plus, they offered to let me give away a box of bakeware to a reader, so stay tuned for more information and the giveaway!
Shortbread Ingredients
4 sticks (1 lb) salted butter, at room temperature
1 cup white sugar
1 ½ cups confectioners’ sugar
1 tablespoon vanilla
4 cups all-purpose flour
Filling Ingredients
One 14-oz. bag caramel candies, unwrapped
1/3 cup heavy whipping cream
1 tablespoon vanilla
1 tablespoon coarse sea salt
Preparation
- In a large bowl, combine butter and sugars. Using hand-held mixer on medium speed, beat together until creamy. Add vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
- Preheat oven to 325 degrees F. Spray a 9×13 baking dish with cooking spray. Press one half of the dough evenly into the pan to form a bottom crust. Place remaining dough in refrigerator.
- Bake until firm and edges are pale golden brown, about 20 minutes. Let cool for 15 minutes. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the caramels in a microwave-safe bowl.
- Add the cream and vanilla, and microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
- Pour the caramel filling over the crust. Sprinkle the salt over top. Remove remaining dough from refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25-30 minutes. Let cool before cutting into squares.
Recipe adapted from Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth
