Salted Caramel Chocolate Cookie Bars


for crust---

2 sticks unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup powdered sugar

1 tbsp pure vanilla extract

1/2 tsp salt

2 cups flour

for caramel layer---

10 oz plastic wrapped caramels, unwrapped and roughly chopped {I used those Fleur de Sel caramels from Trader Joe's-- fabulous!}

2 tbsp heavy cream

for chocolate layer---

12 oz dark chocolate chips

1 tbsp butter

flaky sea salt


Preheat oven to 325 degrees.

Spray a 15 x 10" glass baking dish with cooking spray and set aside.

Cream together the soft butter with the granulated sugar and powdered sugar until fluffy. Then, add the vanilla and salt. Mix in the flour until you have a soft dough then press dough into the bottom of the baking dish. Prick holes all over the dough using a fork then bake for 35 minutes, until golden brown.

After baking, remove crust and let cool while you make the caramel layer.

Melt together the chopped caramels with the cream in a medium saucepan over low heat, stirring constantly. Once melted completely, pour caramel over cookie crust, smoothing with a rubber spatula. Set aside.

Melt the chocolate chips with the butter over low heat, stirring constantly. Pour the chocolate over the caramel layer, smooth with a spatula, then immediately scatter flaky sea salt all over the top. Set in the fridge for an hour to cool completely before slicing.

To slice cookie bars, run a knife around the edge of the pan to loosen then gently take the entire large "cookie bar" out of the pan and place on the counter. Using a HOT knife (keep the knife in a mug of hot water), cut into bars. The hot knife is key here --- be sure to wipe knife with a paper towel between slices.


active time--- 30 minutes

total time (includes cooling) --- 2 hours