Monday, September 3, 2012

Caramel Sea Salt Chocolate Chip Cookie Bars

It's Labor Day, and what better way to celebrate an American holiday full of barbeques, pool parties, and shopping than to snack on some gooey sweet and salty chocolate chip goodies? These not only taste great, but make your entire house smell like the inside of the Keebler elve's treehouse. So go grab yourself a glass of cold milk and bake up a batch of chocolate-y American goodness!

Caramel Sea Salt Chocolate Chip Cookie Bars


  • 2 1/8 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 12 tbsp. unsalted butter, melted and cooled to room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp. vanilla extract
  • 2 cups chocolate chips
  • 10 oz. caramel candy squares, unwrapped
  • 2 tbsp. heavy cream
  • Sea Salt, for sprinkling over caramel and bars
Preheat oven to 325 degrees F amd grease a 9-inch square dish. Set aside.

In a medium bowl whisk together flour, baking soda, and salt.

In a stand mixer bowl, mix the melted butter and sugars on medium speed until creamy. Add the egg, egg yolk, and vanilla and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Fold in the choccolate chips.

In a medium microwave-safe bowl, combine the caramels and the heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. this should take about 2 minutes.

Press half of the cookie dough mixture into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the cookie dough and spread into an even layer, leaving some space around the edges. Sprinkle the caramel with the sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the top with additional sea salt.

Bake the cookies bars for 30 minutes until the bars are light golden brown. Cool the bars on a wire rack to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. 

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