Caramel Choc Chip Cookie Bars
To make these super delectable bars, I used Werther’s chewy caramels. You can also use soft caramels. This recipe freezes beautifully. Cut into bars & freeze individually or freeze the whole recipe. Let thaw at room temperature. When the weather is hot, store, covered, in the fridge.
Servings: 20
Cost: $5
Equipment
- electric mixer
- saucepan
- 9 x 13 inch baking pan
- spatula
Ingredients
- 1 cup salted butter, at room temperature (2 sticks/250g)
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour (plain flour)
- 2 cups milk chocolate chips (11.5 oz/326g)
- 14 oz can sweetened condensed milk (396ml)
- 10 oz chewy or soft caramels unwrapped (about 40 pieces/283g)
Instructions
- Preheat the oven to 350F (180C). Line a 9 x13-inch (23 x 33cm) baking pan with parchment paper.
- Beat butter & both sugars together in a large bowl of an electric mixer on medium speed for 5 minutes or until creamy, scraping the side of bowl down once or twice during beating.
- Add the eggs, vanilla, salt & baking soda and continue mixing until smooth, scraping the side of the bowl.
- Add flour & chocolate chips & beat on low speed for 30 seconds or until combined. Press half the dough into the prepared pan.
- In a medium saucepan, combine the condensed milk & caramels. Heat on medium-low, stirring frequently, until the caramels are melted – taking care not to let the mixture catch on the bottom of the pan.
- Pour the caramel mixture over the base. Then drop the remaining dough in about teaspoon-size amounts over the top of the caramel. Bake for 25 to 30 minutes, until the center is just set & the top is golden.
- Cool completely in the pan before cutting into 20 bars.