Salted Caramel Chocolate Chip Cookie Bars
Serving Size / Yield
- 2 1/8 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons butter, melted and cooled to room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 10 ounces caramel candy squares, unwrapped (reserving 2 ounces for top of cookie)
- brown sugar, for topping
- 3 tablespoons heavy cream
- Sea salt, for sprinkling over caramel
Preheat oven to 325 degrees F. Grease either 8 inch square or 11X7 rectangular pan (depending on the thickness you are looking for)
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
In a large bowl or stand mixer, beat together the melted butter and sugars until combined. Next, add the egg, yolk, and vanilla extract. Mix until smooth. Slowly add dry ingredients and mix just until combined. Stir.
In a microwave-safe bowl, place caramels and mix in heavy cream. Melt caramels on high, (approximately 2 mins) stirring every 20 seconds.
Half of the cookie dough gets pressed into the pan, making sure to smooth out with a spatula. Pour 3/4 of the hot caramel over the dough and spread into an even layer. Sprinkle the caramel with the sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Drizzle the remaining caramel over the top and sprinkle with sea salt. Top with brown sugar, if desired.
Bake 30 minutes, the tops of the bars should be a light golden brown. Cool the bars to room temperature. Cut into squares and serve. Store leftovers in an airtight container at room temperature. For a firmer caramel, after cooling place bars in refrigerator for 30 mins.