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Chocolate Chip Salted Caramel Cookie Bars

September 24, 2012

For my friend’s 30 birthday, we went on a day trip to Rehoboth Beach. I wanted to bring along a scrumptious dessert that could be easily packed and eaten without utensils. I found this recipe on Two Peas and Their Pod and had to try it out myself. This was incredible! My friend renamed these “boulders of happiness” since I cut palm-sized bars due to being half asleep at the time. If you make these, be sure you have friends and family nearby — they won’t last long!

You will need:

  • 2 1/8 c flour
  • 1/2 t salt
  • 1/2 t baking soda
  • 12 T butter, melted and cooled to room temperature
  • 1 c light brown sugar
  • 1/2 c granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 t vanilla extract
  • 2 c  chocolate chips (I used semisweet)
  • 10 oz caramel candy squares, unwrapped (I used Werther’s chewy caramels)
  • 3 T heavy cream
  • Sea salt, for sprinkling over caramel and bars

Then you will…

  1. Preheat the oven to 325 degrees. Spray a 2-quart baking pan (which is an 11 X 7 pan-I used a 9×9 square glass Pyrex dish) with nonstick cooking spray and set aside. NOTE: I lined my dish with foil and then sprayed to make it easier to remove the bars during the cooling process.
  2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
  3. In a large bowl, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix just until combined. Stir in the chocolate chips.
  4. In a large microwave-safe bowl, combine the caramels and heavy cream. Microwave caramels on High until caramels are melted, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave.
  5. Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula.
  6. Pour hot caramel over the cookie dough. Sprinkle caramel with sea salt.
  7. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered.
  8. Sprinkle the bars with additional sea salt.
  9. Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan.
  10. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.
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