I’m constantly looking at recipes from various blogs and websites. I never realized that foods followed trends like they do. Cupcakes and cake pops have been in vogue over the last couple of years, though I hear cupcakes are on their way out. (If you imagine that!) Of course, I’m always a little late on catching up with whatever is “in”. I’ve just started learning how to make my cupcakes cuter and I just made my first cake pop last month!
Over the last 6 months or so, I have seen recipes for “salted caramel” everywhere. It sounded yummy with that sweet & salty combo, so when I saw this recipe from “Two Peas and Their Pod”, I knew I had to try it when my sister and her two grandchildren were here to visit.
Well, it certainly didn’t disappoint! Warm, gooey chocolate and caramel right out of the oven was amazing! I didn’t actually have any sea salt, but did have kosher salt. I didn’t think it would matter, and was correct. The bars were SO delicious! This recipe will definitely be a keeper!
- 2 1/8 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons butter, melted and cooled to room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- 10 ounces caramel candy squares, unwrapped
- 3 tablespoons heavy cream
- Sea salt, for sprinkling over caramel and top
Preheat oven to 325°F. Spray a 9″ x13″with nonstick cooking spray and set aside.
In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
In the bowl, mix the melted butter and sugars together until combined.
Add the egg, egg yolk, and vanilla extract and mix until smooth.
Slowly add the dry ingredients and mix on low, just until combined.
Stir in the chocolate chips.
In a large microwave safe bowl, combine the caramels and heavy cream.
Microwave caramels until melted.
Divide the cookie dough in half.
Press half of the cookie dough into the prepared pan, smoothing the top with the spatula.
Pour hot caramel over the cookie dough.
Sprinkle caramel with sea salt.
Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered.
Sprinkle the bars with additional sea salt.
Bake cookie bars for 35-40 minutes or until the top of the bars are light golden brown.
After cooling, cut bars into squares and serve.
Adapted from: Two Peas and Their Pod