TAN FINGERS
Make and share this Tan Fingers recipe from Food.com.
Provided by Midwest Maven
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Line the bottom and sides of a 9x13x 2 inch pan with buttered parchment or foil.
- Set a rack in the lowest level of the oven and preheat to 350 degrees.
- For the dough, beat the butter, sugar and salt with an electric mixer that has a paddle attachment, on medium speed, until soft and light, about 2-3 minutes.
- Beat in the vanilla and then on lowest speed add the flour, scraping the bowl and paddle with a rubber spatula and continuing to mix until the dough is smooth.
- Scrape 3/4 of the dough into the prepared pan.
- Use the palm of your hands to press the dough down evenly, without compressing it any more than necessary.
- Chill the dough lined pan, and reserve the remaining dough at room temperature.
- For the filling, bring the butter, corn syrup, and sweetened condensed milk to a simmer in a medium saucepan, stirring occasionally.
- Allow the mixture to boil gently until it starts to thicken and becomes a very light caramel color.
- Pour the filling into a stainless steel bowl and let it cool for 5 minutes.
- Remove the dough lined pan from refrigerator and scrape the filling onto the dough, spreading it out evenly to cover the dough.
- Use the remaining dough to make a crumbly topping. Using your fingertips separate the dough into medium crumbs and evenly scatter them on the caramel filling.
- Bake until the filling is a deep caramel color and the dough amd crumb topping are baked through, about 30 minutes.
- Cool for about 10 minutes in the pan on a wire rack, then lift the slab of baked dough out of pan to a cutting board, before it has cooled completely.
- Cut the slab into 24, 2 inch squares, store at room temperature, and serve within a couple of days.
Nutrition Facts : Calories 195.5, Fat 10.7, SaturatedFat 6.7, Cholesterol 29.8, Sodium 47.3, Carbohydrate 22.8, Fiber 0.3, Sugar 13.5, Protein 2.6
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