Hello-hello! I have to say between working full-time, my ongoing house painting and a DIY bathroom remodel we recently undertook there hasn’t been a lot of spare time. However there’s always time to cook! I wanted to make some treats to send to my college bound children and I decided to try a recipe that I found a while ago over on the Recipe Critic website. These Caramel Cookie Bars can be described in one word – addictive! My husband even declared them his new favorite! Which was a surprise and testament to how good they are since he really isn’t much of a “sweets” eater.
These bars are really two desserts in one. If you serve them freshly baked, they’re warm, ooey and gooey! Add a scoop of ice cream on top and they’re simply outstanding! However after a couple of hours (or in my case a night) in the fridge they tighten up and can easily be sliced into bars. Which is what I did and shipped the rest off in a couple of care packages. (Ok, I saved a few for the hubby 🙂 )
So if you’re looking for a warm treat on a cool night I highly recommend giving these a try! I only wish I’d tried them sooner myself!
Salted Caramel Cookie Bars
1 c plus 3 tbsp flour
1/2 tsp salt
1/2 tsp baking soda
12 tbsp butter, melted
1 c brown sugar
1/2 c sugar
1 egg yolk
2 tsp vanilla
1 c semi sweet chocolate chips
12 tbsp butter
1 1/2 c sugar
1 14-oz can sweetened condensed milk
3 tbsp corn syrup
2 tsp vanilla
1 tsp salt (sea salt if you have it)
Preheat oven to 350°
Line an 8×8 baking dish with foil and spray with cooking spray.
In medium bowl whisk together flour, salt and baking soda.
In large bowl (or bowl of mixer) combine butter, brown sugar and sugar and mix until smooth. Add egg, egg yolk and vanilla. Mix again until smooth.
Mix dry ingredients into wet ingredients until a dough forms. Stir in chocolate chips. Spread half of the dough into prepared pan.
Prepare the caramel. Add butter and sugar to a medium sauce pan and stir until butter is completely melted. Add condensed milk and corn syrup and bring to a boil. Reduce to simmer and whisk 8-10 minutes until mixture reaches a golden caramel color. Stir in vanilla and salt.
Pour caramel over cookie dough in pan. Drop tablespoons of the remaining dough onto the caramel until all dough is used.
Bake 30-40 minutes.
Cool and serve warm with a scoop of ice cream on top or put in fridge to cool completely and slice.
*Recipe slightly adapted from The Recipe Critic