I stumbled upon this recipe on pinterest and it totally caught my attention. I love chocolate chip cookies and caramel is my absolute weakness. I’ll always take caramel over chocolate on my sundae and chocolate covered caramels are my absolute favourite in boxes of chocolate. I knew this recipe was gonna be a win.The recipe is from Two peas and their pod and they have a foolproof recipe for caramel by just using caramels and heavy cream. Unfortunately I can’t find those individually wrapped caramels in Spain so I just made my own caramel sauce.
I haven’t had the best track record with caramel in the past cause I usually burn it or take it off too soon. I found this recipe on Epicurious and figured it was pretty detailed so I thought I’d give it a try. I followed it to a tee and I got edible caramel on the first try. The caramel looked a little dark to me but it really was perfect in this bar because it wasn’t overly sweet however I’d make a lighter caramel if I were to use this sauce in a different recipe like for ice cream sundaes.
I totally went overboard with the caramel and I’ve reduced the quantity in the recipe so that you actually get the cookie part too. My bars should just be called caramel bars and they may not be the prettiest to photograph but they were amazing especially if you love caramel.
These chocolate chip caramel bars come together quickly and if you use the easy method of caramel it’s even easier. These will be loved by young and old (but especially old cause of the salty+sweet factor) and will disappear off of your dessert table in no time. You should definitely give these a try cause they’re totally worth the calorie overload.
- 1/2 cup caramel sauce (recipe here)
- 2 1/8 cups / 266 gr. all purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 12 Tbsp. / 170 gr. unsalted butter, melted
- 1 cup / 200 gr. light brown sugar
- 1/2 cup / 100 gr. granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp. vanilla paste
- 2 cups / 264 gr. milk chocolate chips
- Make the caramel first. I followed this caramel recipe.
- Preheat oven to 325°F/160°C and spray a glass baking dish with non-stick cooking spray. I used a glass pyrex dish that was 10 inches by 7 inches.
- In a bowl stir together the flour, salt, and baking soda.
- In the bowl of a stand mixer add the sugars and the melted butter. Mix with the paddle attachment on low until combined.
- Increase the speed on your stand mixer by one and add the egg, yolk, and vanilla and mix until creamy and smooth.
- Bring the mixer down to the lowest setting again and slowly add the dry ingredients and mix until just combined.
- Add the chocolate chips and mix until incorporated.
- Divide the cookie dough and spread half on the bottom of the prepared pyrex dish.
- Pour 1/2 a cup of caramel sauce on top and don't be tempted to pour more on because a little goes a long way in this recipe.
- Very Important: sprinkle Maldon salt to your taste and don't be shy because the salt is what takes it over the top.
- Then add small dollops of the cookie dough evenly on top of the caramel sauce. I used a small ice cream scoop but you could use a teaspoon. I then slowly used my finger to spread out the cookie dough over the caramel until the caramel is covered. This takes a little bit of patience and it was the "hardest" part of the recipe but completely doable.
- Very Important: Sprinkle more Maldon salt on top.
- Bake for 30 to 38 minutes or until the cookie top is golden brown.
- Let cool on a baking rack.