Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars – with icky caramel centers, this cookie bar direction is thus delicious, everybody can invite the direction. 

Sticky chocolate chip bars oozing with thick buttery caramel filling. These cookie bars scream family game night, picture night, or the other reasonably cozy night you wish to share with individuals you like.

Salted Caramel Chocolate Chip Cookie Bars
Salted Caramel Chocolate Chip Cookie Bars

This direction came from a innovative cookery book my friend Shelly Jaronsky wrote referred to as The Cookies & Cups cookery book, named once her wildly widespread sweet journal.

This cookery book may be a reverse of what you always realize in cookbooks, with a full heap of savory recipes, followed by a brief sweet section.

Salted Caramel Chocolate Chip Cookie Bars

INGREDIENTS :

  • 1 cup unsalted butter, softened
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips
  • 14 ounces sweetened condensed milk
  • 10 ounces soft caramels, unwrapped
  • 1 teaspoon flaked sea salt

INSTRUCTIONS :

  1. Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with foil and liberally coat with nonstick cooking spray.
  2. In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula.
  3. Turn the speed to low and add the flour. Beat to combine, then mix in the chocolate chips.
  4. Press half of the cookie dough into the bottom of the prepared baking dish.
  5. In a medium sauce pot, add the sweetened condensed milk and unwrapped caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base.
  6. Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps. Bake the bars for 25-30 minutes, until the center is just set.
  7. Sprinkle with sea salt flakes and allow the bars to cool completely. Then lift the bars out of the pan by the edges of the foil and cut. Store in an airtight container at room temperature for up to 3 days.

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