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Break-Up Bars and Getting Even

Posted By Susan On September 11, 2009 @ 2:23 pm In Baking,Chocolate,Cookies and Brownies,Desserts,Musings,Recipes | 111 Comments

Few things in life are certain.  We’re born.  We die.  And somewhere in between the two, we all get our hearts broken at least once.  There’s no escaping it.  It’s as inevitable as the rising and the setting of the sun.   This is the risk we take for that giddy, glorious feeling of being in love.

I’ve certainly experienced my share of heartbreak, beginning in the 5th grade when Benny Buffamante threw me over for Mary Rose Kelly.  Who could blame him, really?  With her big blue eyes and long, golden curls, she was adorable.  Plus, she had three first names!  How could I compete with that!?!?

I survived being spurned by Benny and lived on to love again.  And of course, my heart got stomped on many more times in the process.  I’d like to think that it made me stronger and more resilient.  I’d like to think that, but the truth is that each time I lost in love, it hurt just as much as the time before.  Thank heavens I met Mr. SGCC before my tender heart was completely pummeled into a quivering, bleeding mass of mush!

I’m not mentioning any names, but someone here in SGCC-land has recently checked into the Heartbreak Hotel.  A close friend of mine recently got dumped in a cruel and unusual way after giving some jerk a few of the best years of her life.   It sure is hard to stand by helplessly and watch someone you care about suffer!  Although I don’t advocate self-medicating with food, there are some situations where a decadent, sticky, gooey, creamy and chewy dessert is just what the doctor ordered – and a broken heart is one of them.  Allow me to introduce you to just such a treat – Break-Up Bars!

Break-Up Bars have a tender, buttery shortbread base which is studded with crunchy toffee bits and topped with layers of voluptuous, golden caramel and creamy, deep, dark chocolate.  I was first introduced to the first cousins of these bars, called Millionaire’s Shortbread, in Scotland.  The only real difference between the two is that I put toffee bits in my Break-Up Bars, and I make them when I’m sad.  I also have a handy, dandy little trick for making the most perfect light and crumbly shortbread that I learned from a lovely Scottish lass in Inverness. [1] The secret is adding cornstarch to your dough.  I kid you not.  For some reason mixing in a healthy dose of cornstarch works some kind of shortbread magic like I’ve never seen before!

If you’re feeling blue, why not give my Break-Up Bars a try?  I’m not saying they can mend a broken heart, but they’re a damn good distraction!


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[1] Inverness.: http://http://en.wikipedia.org/wiki/Inverness

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