Cute story time.
Warning: I’m about to be that girl who brags about her awesome boyfriend.
I made these cookie bars the other day to take to a Super Bowl party. It was dark when I finished them, so I threw a lid on the Pyrex dish and left them on the counter until the next morning to photograph.
The next morning rolls around, and I’m on the couch with a headache. Boo. As I was laying there hoping the stabbing into the back of my eye would go away, I could hear Shawn rustling around in the kitchen. He’s pretty handy in there, so I figured he could be up to any number of things.
A few minutes later, he walks out of the kitchen with the cookie bars cut up into squares and placed onto a plate. He laid them down on the ottoman by the window so I could photograph them.
That’s love, y’all.
Chocolate Chip Salted Caramel Cookie Bars
Very slightly adapted from from Two Peas and Their Pod
- 2 1/8 c. all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 12 tbsp. butter, melted and cooled to room temperature
- 1 c. light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp. vanilla extract
- 2 c. chocolate chips
- 10 oz. caramel candy squares, unwrapped
- 3 tbsp. heavy cream
- Sea salt, for sprinkling over caramel and bars
Preheat oven to 325°. Spray a 2 quart pyrex dish with non-stick spray and set aside.
In a mixing bowl, whisk together flour, salt, and baking soda and set aside.
In the bowl of a stand mixer with a paddle attachment on medium speed, mix together the melted butter and sugars until combined. Add the egg, egg yolk, and vanilla extract. Continue to mix until smooth. Add the dry ingredients slowly and mix on low, just until combined. Gently fold in the chocolate chips.
In a large microwave safe bowl, stir the caramels and heavy cream. Microwave on High until mixture is melted and smooth, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave.
Press the cookie dough into the pyrex dish, smoothing the top with the spatula. Pour hot caramel mixture over the cookie dough and sprinkle with sea salt to taste. With a butter knife, swirl caramel into cookie dough. Bake for 30-35 minutes. The top should be light golden brown and edges will begin to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.