Sunday, November 25, 2012

Chocolate Chip Caramel Cookie Bars

Well, I failed again at taking pictures of all my Thanksgiving deliciousness that I made this year. I was determined to get some of my Thanksgiving recipes up on my blog this time, but it was absolute chaos and madness at my house and I failed to get even one picture of the food. The turkey, sweet potatoe casserole, banana cream pie, chocolate cream pie... oh yes, I made it all from scratch and it was all divine.
Anyway, all is not lost. The week before Thanksgiving I made these delicious little bars and loved them. They are easy peasy, and incredibly delicious. They hold up well in my kids' lunches and I had them more than once for a late night snack. 

Chocolate Chip Caramel Cookie Bars

4 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups butter, melted and cooled to room temperature
2 cup light brown sugar
1  cup granulated sugar
2 large eggs
2 large egg yolks
4 teaspoons vanilla extract
3 cups chocolate chips
1 bag caramel candy squares, unwrapped
4 tablespoons heavy cream


1. Preheat oven to 325 degrees F. Spray a 11 x 13 inch pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
4. In a large microwave safe bowl, combine the caramels and heavy cream. Microwave caramels on High until caramels are melted, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave.
5. Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered. 
6.Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

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