Shannon joined us at the beginning of 2012. We threw her right into our two shows in January and she handled them like a champ!
Shannon has to wear many hats at Bulkley Associates. You will find her on the phones, in the paperwork or on the orders trail. She devotes a fair amount of her time to supporting Kim’s accounts and whatever they need, as well as all roles in the back office support of Bulkley Associates.
We welcome her, and her smile, here at Bulkley Associates and hope you will have a chance to say Hello to her soon.
Shannon has to wear many hats at Bulkley Associates. You will find her on the phones, in the paperwork or on the orders trail. She devotes a fair amount of her time to supporting Kim’s accounts and whatever they need, as well as all roles in the back office support of Bulkley Associates.
We welcome her, and her smile, here at Bulkley Associates and hope you will have a chance to say Hello to her soon.
Contact Shannon Conger in Seattle, Washington
Pacific Market Center 6100 4th Avenue S, #465 Seattle, WA 98108
Phone: 206.762.6204 Fax: 206.763.6286 shannon@bulkleyassociates.com
Salted Caramel Chocolate Chip Cookie Bars*
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 t vanilla
3 cups flour
1 t baking soda
1 t salt
2 bars good chocolate, chopped*
1/2 bag chocolate chips*
Caramel:
10 oz caramel squares
3 T evaporated milk
Sea salt, for sprinkling
Directions:
Preheat oven to 325 degrees.
Make the cookie dough.
Melt caramel and evaporated milk in a pan, stirring constantly.
In a 11x7 pan put a layer of cookie dough, add caramel on top, sprinkle with sea salt.
Drop small spoonfuls of cookie dough on top, covering caramel.
Sprinkle more sea salt.
Bake in preheated oven for 18-20 minutes.
Let cool, it is even better the next day when the caramel has cooled.
*Recipe from Me oh My Lifestyle Blog