I saw a recipe for a caramel chocolate chip cookie bar and I couldn’t wait to make it. My only concern was that it would be too sweet, and I was right. I decided to tweak it a bit, adding and subtracting ingredients, resulting in a perfect salted caramel chocolate chip cookie bar. The first thing my sweet-addicted daughter said to me was, “I love these! They aren’t too sweet.” Mission accomplished.
Salted Caramel Chocolate Chip Cookie Bar
1 1/2 sticks unsalted butter, melted
3/4 cup brown sugar
1/2 cup sugar
1 egg, large plus 1 egg yolk, large
1 tsp vanilla
2 cups flour plus 2 tbsp
1 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate
1 cup milk chocolate chips
1/2 – 3/4 cup salted caramel
Melt butter in microwave and set aside.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a stand mixer fitted with the paddle attachment, on medium setting, beat butter and sugar until smooth. Reduce to low and add eggs, one at a time and vanilla extract. Gradually add the flour mixture, beating until combined. Add the chocolate chips, mixing until distributed throughout batter.
Line a 9″ x 13″ baking pan with foil. Press down 1/2 the batter to cover the bottom of the pan. Drizzle the salted caramel sauce evenly over the batter. Top with the other half of the batter, pressing it and spreading it over the caramel sauce.
Bake at 325 degrees for 25-35 minutes. Remove, cool, cut and enjoy.
Tools of the Trade:
Here is the tools that I used in preparing this salted caramel chocolate chip cookie bar. Having the right tool for the job definitely makes a difference – they will make your life easier and they make final product taste better too. Why? Because maintain the proper temperature results in even baking and that makes a huge difference. Quality cookware is always worth it. And it lasts a lifetime.