Wednesday, March 28, 2012

Chocolate Chip Salted Caramel Cookie Bars

I saw this recipe on and became obsessed with trying it.  I couldn't stop thinking about the sweet of the caramel mixed with the salt of the...salt.  And they were delicious.  They were thick. They were gooey.  They were sweet, and yes, they were a little salty.  And now that I am finally posting this, I may be feeling another obsession coming on.  Mmmmm.

Chocolate Chip Salted Caramel Cookie Bars
adapted from:

2 1/8 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
3/4 c. butter, melted and cooled to room temperature
1 c. brown sugar 
1/2 c. sugar
1 egg
1 egg yolk
2 tsp. vanilla
1 c. chocolate chips
8-9 ounces caramel candy squares, unwrapped
3 Tbsp. heavy whipping cream
Sea Salt, for sprinkling over caramel bars

Preheat your oven to 325 degrees.  Spray a 2-quart baking pan (11X7-mine was Pyrex) with cooking spray and set it aside.  In a large bowl, combine the flour, salt and baking soda and set it aside, too.  In another bowl, mix the melted butter and sugars together.  Add the egg, egg yolk and vanilla and mix it until it is smooth.  Slowly add the dry ingredients and stir until it is just combined.  Then stir in the chocolate chips.  Divide the cookie dough in half.  Press half of the cookie dough evenly into the baking dish.  In a large microwave safe bowl, combine the caramels and the heavy cream and melt them, stirring every twenty seconds.  Pour the hot caramel over the cookie dough in the pan and then sprinkle it with the Sea Salt.  This is where I may have gone slightly wrong.  I really had no idea how much salt to put in and I salted it a wee bit too much.  Here is my tip for you: put a little salt in your hand (I'm talking maybe a 1/4 teaspoon or less) and sprinkle that over your caramel.  Then drop spoonfuls of cookie dough over the caramel and spread it until the caramel is covered.  The original recipe says to sprinkle the top with salt, and again, I would say not much, maybe 1/8-1/4 teaspoon at this point.  Bake the cookie bars for 30 minutes or until the top is light golden brown and the edges start to pull away from the pan.  Cool the bars on a wire rack to room temperature before cutting them.  And make sure you serve them with a glass of milk.:)

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