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Chocolate Chip Caramel Bars

INGREDIENTSCHOCOLATE CHIP COOKIE BARS

  • 1 cup (2 sticks or 226g) butter room temperature
  • 1 1/2 cups (300g) brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs room temperature
  • 2 1/4 cups (282g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate morsels

CARAMEL SAUCE

  • 5 ounces evaporated milk
  • 1 package (11 ounces) caramel bits or wrapped caramels (be sure to unwrap if using the wrapped caramels)

INSTRUCTIONSCHOCOLATE CHIP COOKIE BARS

  • Heat oven to 350°F.
  • Add butter brown sugar and vanilla to a large bowl and with a hand-held mixer cream ingredients until they are lighter and fluffier. Add in eggs mixing well after.
  • Add the flour baking soda and salt and mix on low until combined. I usually add my chocolate morsels right into the cookie dough and mix with the hand-held mixer but you can also stir them in by hand.
  • In a prepared 8×12 or 9×13 baking dish press half of the cookie dough down. Try to get an even layer. Set the remaining cookie dough aside.
  • Bake for 10 minutes. While the cookie bars are baking prepare the caramel.

CARAMEL SAUCE

  1. In a saucepan over medium heat add the evaporated milk and caramel bits. Stir frequently for about 8 minutes or until the caramels are melted and the evaporated milk is fully incorporated. Remove from heat.
  2. Carefully remove the cookie bars from the oven and place on a heat-safe surface.
  3. Pour the caramel sauce over the bars making sure to get it into every nook and cranny.
  4. Carefully start placing flattened dollops of the remaining cookie dough over the hot caramel. I find it works best to pick up a small handful flatten it in your hand a bit and then place that directly on top of the caramel. Do this will all remaining cookie dough. It is ok if there is some caramel showing.
  5. Bake for an additional 15-18 minutes or until the caramel is bubbling and the cookie is golden brown.
  6. Allow bars to cool to room temperature and then cut and serve.

This article and recipe adapted from this site

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