I picked this chair off of the street a REALLY long time ago (like 1989 long ago) and only got as far as stripping the paint off.  I liked the rustic look and the thousand layers of paint were really hard to get off.

It has been hiding in my closet and used as a sturdy chair to stand-on when needed for the last couple of years but I felt that it finally deserved a bit of paint love last week so that it can stand-in for my much wanted after (but must wait) lounge furniture for the gazebo. 

I’m still working on this space as a whole so I’ll share it in a few days when I feel it is more “done” (is a space ever really done?).

Before!

After!

I had tester pots of paints that I’m trying out for all of our wall changes in the next few months so the cost of the little facelift was nothing! 

Now I am going to enjoy having a treat outside with a cup of tea.  My new favourite is my own version of Starbuck’s caramel chocolate bars.  Mine are super easy and a lot less expensive.  I’ve made up this recipe by combining four or five that I already have.  Hopefully this will fulfill my ongoing love for anything salty and sweet.

The shortbread bottom
In a bowl combine the 10 T of butter with; 1/2 cup sugar, 1/2 tsp salt, 1 egg yolk and 1 2/3 cups flour.

Press into a parchment, paper lined,  small square pan (9X9) and bake until lightly browned (350 degrees for approx. 20 min.). 

Cool and then top with 2 cups of roughly chopped pretzels.

For the topping:
In a medium pot on a moderate heat combine: 1 cup unsalted butter, 1 cup light brown sugar, 12 tbsp light corn syrup, 2 tsp sea salt, 4 tbsp sugar, 4 tbsp heavy cream, 1 1/2 tsp vanilla extract.  Let bubble along until the mixture is thick.  This will take around 15 minutes.  I chose a really big pot to both speed up the process and to avoid the potential of overflow.  That would be a really dangerous mess.  If you want to test for doneness just drop a bit of the mixture into a cup with cold water and if it forms a soft ball then you are good to go! 

Pour over the pretzels and dot the top with chunks of dark chocolate. 

I am a salt fanatic so I also like a few flakes of sea salt on the top.  If you have your addictions under control then just leave things be.  Let chill AT LEAST 2 hours (the longer the better)-you might need to leave the house or you’ll try to eat these while they are molten lava hot.

I actually doubled the recipe the other day and it worked-out really well.

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