Everyone loves the gooey sweetness of caramel, but did you know that you can get that caramel taste and texture in your baked goods without having to make caramel from scratch?
In days gone by, people had to make caramel the old fashioned way—they would get out a saucepan, put some white sugar in it and some milk and cook the mixture until the sugar melted, boiled, and caramelized. It took some time, patience, and special care because if you turned the heat up too high or forgot to stir it, you could easily scorch the caramel.
Then you would have to scrub out the pot and start all over again.
Salted Caramel Cookie Bars
- 9 Inch square pan
- Aluminum foil
- Cooking spray
- Medium-Sized Bowl
- 1 ½ Sticks butter
- 1 Cup Brown sugar
- 1 Large egg plus an egg yolk
- 1 tsp Vanilla extract
- ¼ tsp Salt
- 1 ½ Cups All-purpose flour
- 1 Twelve ounce Package Semisweet chocolate chips
- 1 Eleven ounce Package Caramel candy squares unwrapped
- 3 tbsp Heavy cream
- Flaked sea salt
- First, preheat your oven to 350 degrees. Line a 9 inch square pan with aluminum foil and spray it with cooking spray.
- In a medium size bowl, microwave the butter until it is melted. This should take about 30 to 45 seconds. Stir the butter and let it cool slightly. Add the brown sugar and stir it together. Add the egg and the egg yolk, along with the vanilla. Stir in the salt and the flour and mix these together until they are combined.
- Add the chocolate chips and stir until they are evenly distributed in the dough.
- In another medium sized bowl, combine the caramels and the heavy cream. Microwave these together, thirty seconds at a time, stirring between each burst of microwaving. When the mixture is melted and smooth, you are done microwaving. Do not overcook the caramels or they will scorch and be ruined.
- Take half of the cookie dough and press it into the prepared pan. If the dough is so sticky that it is sticking to your hands, you can wet your hands by running them under water and the dough will not stick as badly.
- Pour the melted caramel over the cookie dough, lightly spreading it with a heatproof spatula. Sprinkle the caramel all over with the sea salt. Scoop the rest of the cookie dough over the caramel in blobs, gently spreading until most of the caramel is covered with the cookie dough.
- Press half cookie dough evenly into the prepared pan. Pour the caramel evenly over the dough.
- Sprinkle it with a bit more sea salt. Bake the cookie bars for about 30 minutes or until they are a light golden brown.
- Let the cookie bars cool completely before you cut them. This will take about two hours. If you cut them too early, they will be gooey and hard to handle.
- Cut the cookie bars into large bars or squares. If you have a hard time cutting them, you can refrigerate them to help them firm up. Store at room temperature in a container with a tightly fitted lid for up to a week.
Related To: Salted Caramel Cookie Bar Recipes