Salted Caramel Chocolate Chip Cookie Bars

Are you looking for a decadent treat to get you through the week?  If you are you came to the right place.  These salted caramel chocolate chip cookie bars are completely decadent.

The cookie base has extra brown sugar but the real reason these are up a few notches on the rich scale is the salted caramel.

You get lots of sweetness and just a hint of salty.  One small bar was enough to satisfy my sweat treat need for the day.

Putting it all together takes a fine touch. You press half of the cookie dough into the bottom of the pan followed by a layer of the caramel sauce. Then you finish off the bars with the remaining half of the cookie dough.  You want to cover the caramel for the most part so it doesn't get tough in the baking process but a few swirls will come through the top layer.

I cheated a bit and used my favorite caramel sauce but you can certainly make your own too.  And be ready to share.  
 

 

Salted Caramel Chocolate Chip Cookie Bars

by Emily Morris

Prep Time: 20 minutes

Cook Time: 30 minutes

Keywords: bake dessert chocolate caramel bar

6050599

Ingredients (24 bars)

• ½ lb. (2 sticks) unsalted butter, at room temperature
• 1 cup light brown sugar, lightly packed
• ½ cup granulated sugar
• 2 tsp vanilla extract
• 2 large eggs, at room temperature
• 2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp Kosher salt
• 1 12 oz bag mini chocolate chips
• 1/2 cup salted caramel

Instructions

Preheat the oven to 350 degrees.

Grease and flour an 9 x 13 x 2-inch baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla. Add the eggs, one at a time, and mix well, scraping down the bowl after each addition.

In a small bowl, sift together the flour, baking soda, and salt. With the mixer still on low, slowly add the flour mixture to the butter mixture. Fold in the chocolate chips with a rubber spatula.

Microwave salted caramel until the consistency is runny but not liquid, about 15 to 30 seconds depending the power of your microwave.

Spread the 1/2 of the batter into the prepared pan and smooth the top. Pour caramel on top of first layer and smooth over cookie dough. Top with remaining 1/2 of the dough.

Bake for 30 minutes, until a toothpick comes out clean. Be careful not to over bake. The toothpick may have melted chocolate on it but shouldn’t have wet batter. Cool completely in the pan and cut into 24 bars.

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