I have about a dozen recipes in my to-bake folder that integrate some form of salted caramel, and I decided this afternoon to try out one for salted caramel chocolate chip cookie bars. Doesn't that sound fantastic? Of course I had to make a few revisions of my own, but let me tell you, these things are as good as gold. Better, actually, because you can't eat gold.
So let's make some salted caramel cookie bars! You will not regret the decision to bike all the way to the store to get ingredients. I sure didn't!
Start with twelve tablespoons of butter (that's a stick and a half). Put it in a microwave-safe bowl and zap it until it's nice and melted. Let it cool to room temperature.
Add 3/4 cup of brown sugar and a scant half cup of white sugar. The brown sugar really adds a caramel-y flavor to the cookies, which is good, considering the effect we're going for here. Which is, you know... caramel.
Stir all that up, and add in an egg plus an egg yolk.
Hey look! My nails are back to normal! No more scary black :)
Add in two teaspoons of vanilla extract...
...a half teaspoon of baking soda (mix it well!)...
...and a half teaspoon of salt.
Add in two and an eighth cups of flour, a little at a time, and mix well. If you have an electric mixer, now would be the time to use it. If not, well, you're going to get a good work out. Don't worry, if I can do it, so can you! We'll all have arms as toned as Michelle Obama's if we keep this up!
By the way, you should totally check out this video of Ellen Degeneres (one of my favorite tv people) challenging the First Lady to a push-up contest. While your cookies are baking, perhaps?
Now comes the good part - the part with chocolate! Toss in a cup and a half of semi-sweet chocolate chips. Chocolate makes everything better.
If you can resist taking a spoonful (or three) of the dough, you are a stronger person than I.
Take half the dough and press it into the bottom of a greased 7x10 pan. You're gonna have to get your hands dirty for this one, because you want to make sure you have an even layer and that it gets in all the corners. Don't worry, I won't tell if you lick your fingers!
Now for the caramel layer. This is where Plain Jane cookies turn into something sophisticated. Or maybe just gooey. Either way, I'm all for it.
Start unwrapping! You need about seven ounces of soft caramels. I used three bags of Werther's, but any type of soft caramel will do.
Add two tablespoons of milk or cream, and melt it in the microwave. It takes about 2 minutes, but make sure to take it out and stir it ever 20 seconds or so in order to prevent clumping. When it's done, it should be smooth and creamy.
Spoon it all over your cookie dough layer. Make sure you get it over every bit, especially the corners!
Now comes the sea salt! Two tablespoons sprinkled all over the caramel. It might seem like a lot, but trust me, this is just what the doctor ordered. Well, it's what I ordered, anyway. And that's close enough!
Oooh I have a good idea. Let's put some pecans in there too! Never a bad plan.
Stick the whole thing in the freezer for five minutes. This is to help the caramel set up so it's easier to put the top layer of cookie dough on. Use your time to clean up the kitchen a bit. Or watch that video I told you about. Whichever.
Once the caramel is set, take the rest of the cookie dough and drop it in lumps over top. Spread it out as evenly as you can. There might be some caramel showing through the cracks - don't worry, it won't make a difference.
Pop that beauty in a 325 degree oven for about 25 minutes. When it's done it should be golden brown on the top and starting to pull away from the sides.
Now, as much as you'd like to dig into this right now, you should definitely wait. Because although normal cookies are best hot out of the oven, these are better cooled down. They will still be soft and gooey, but the caramel will be set and not oozing out all over your fingers and the pan and the counter and... you get the picture.
Let it cool for about 15 minutes, and then pop it in the fridge for at least a half hour. It's torture, I know. You can do it. I believe in you.
Once the caramel is entirely set, cut it into small bars and enjoy! I promise you they won't last long. The perfectly cooked chocolate chip cookie layer, the gooey, rich, salted caramel, the bits of crunchy pecans... this turned out to be one of the best things I've baked this year!
Better than gold. Am I right or am I right?
Salted Caramel Cookie Bars
Adapted from Brown Eyed Baker
Cookie Layers
12 T butter
3/4 c. brown sugar
scant 1/2 cup white sugar
1 egg
1 egg yolk
2 t. vanilla extract
1/2 t. baking soda
1/2 t. salt
2 1/8 c. flour
1 1/2 c. semi-sweet chocolate chips
Caramel Layer
7 oz. soft caramels
2 T. milk or cream
2 t. sea salt
1/2 c. pecan pieces
Preheat oven to 325 degrees Fahrenheit and grease a 7x10 pan.
Melt the butter in the microwave and let cool to room temperature. Add the sugar, egg, egg yolk, and vanilla, and mix well. Add baking soda and salt. Slowly add flour, mixing well to combine. Stir in chocolate chips. Press half of the mixture into the pan, making sure the layer is even.
In a separate bowl, place caramels and milk or cream. Heat in the microwave about 2 minutes or until melted, stirring every 20 seconds. Pour over the cookie dough layer and spread evenly. Sprinkle sea salt and pecans over top. Place in freezer for 5 minutes or until caramel is slightly set.
Carefully place the rest of the cookie dough on top of the caramel layer and spread evenly. Bake for 25-30 minutes or until top is lightly browned and the sides are beginning to pull away from the pan.
Let cool at room temperature for about 15 minutes, then transfer to the refrigerator for at least 30 minutes. Cut into squares when cool and caramel is set.
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