I am SO glad its finally my favorite season – FALL! Which means we are back into prime baking time – for at least the next 6 months the weather will be cold, and my oven will be on as I make all the holiday classics – pies, cookies, cakes – and it never hurts to try some new recipes out too – and when I saw these, I knew I had to try them
I am a HUGE salted caramel fan, and they seem to be becoming quite popular these days, and whoever came up with the idea to marry the chocolate chip cookie and the salted caramel is definitely a genius in my book!
Chocolate Chip Salted Caramel Cookie Bars
(Recipe Courtesy of Two Peas And Their Pod)
Yield: 16 cookie bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Sea salt, for sprinkling over caramel and bars
1. Preheat oven to 325 degrees F. Spray a 2-quart baking pan (which is an 11 X 7 pan-I used a glass Pyrex dish) with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
3. In the bowl of a stand mixer, 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 on low, 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. Pour hot caramel over the cookie dough. Sprinkle caramel with sea salt. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.
6.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. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.
Notes: I really didn’t make any adjustments, usually I change a few things here and there when it comes to recipes but this one seemed pretty solid as is, so I followed it as written, and let me tell you, I was NOT disappointed
The results were delicious – the salt made a perfect contrast to the sweetness of the caramel and chocolate chip cookie, and I KNOW I will be making these again. Probably tomorrow.
But seriously, how great would these be for Christmas – a new take on the classic chocolate chip cookie? Yum!