When you go away for the weekend with a bunch of people, you want to make sure there is enough dessert. And by enough dessert, I mean enough for a small army! Twenty-four bars leads to generous servings because in all honesty, each bar could be cut in half. They are that sweet and rich! Nothing wrong there!
There is a layer of chocolate chip cookie that ends up slightly under-baked, a thick layer of caramel, and a second, crunchier layer of chocolate chip cookie. There is plenty of salt in the middle and on top to balance all the sweetness. Trust me, you want the salt. These are fantastic at room temperature, but a quick 10 seconds in the microwave turn them into an amazing adventure. Next time you want to wow 40 of your closest friends, make a batch of these bars!
Salted Caramel Chocolate Chip Cookie Bars
Adapted from Brown Eyed Baker
Yield - 24 bars
- 18 tablespoons unsalted butter, melted
- 1 1/2 cups packed brown sugar
- 3/4 cup sugar
- 1 egg + 2 egg yolks
- 3 teaspoons vanilla
- 3 cups + 3 tablespoons flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 cups chocolate chips (I used half bittersweet, half semisweet)
- 1 pound caramel candy squares, unwrapped
- 4 1/2 tablespoons heavy cream
- sea salt
Preheat the oven to 325 ˚F and grease a 9x13” pan. Line with parchment paper and grease that as well. Set aside.
Melt the butter and let cool to room temperature. Add to the bowl of a stand mixer with a paddle attachment. Beat the butter with the sugars. Add in the eggs one at a time and mix in with the vanilla. Blend on medium-high speed until well combined. Scrape the bowl as needed.
Whisk together the flour, salt, and baking soda. Add to the butter mix and combine on low until just incorporated. Add in the chocolate chips and mix to combine.
Unwrap the caramels and place a in a microwave safe bowl with the heavy cream. Heat on high in 30-second intervals stirring in between until the cream fully incorporates into the caramels, about 1:30-2 minutes.
Spread half the cookie dough in the pan. Pour the caramel over the top and spread evenly. Sprinkling liberally with sea salt.
Gently press the rest of the cookie dough on top of the caramel. Sprinkle with more sea salt. Bake for 30 minutes or until the top is light brown.
Let cool on a wire rack and refrigerate before cutting.