Once in awhile when I am making a dessert you can tell when my beautiful daughter Maddie had a hand in picking what I am making. I usually go with the easy doesn’t take me a lot of time, I am kinda lazy recipes lol. Maddie tends to like the rich indulgent recipes full of sweets and packed with flavor lol. So at Maddie’s request I pulled out one of my desserts that’s just a little bit of work but is completely worth it! These Salted Caramel Chocolate Chip Cookie Bars are an awesome little dessert that will have any one who tries them begging for more. It makes plenty of treats to pass around… or like Maddie horde them to yourself lol!
What’s your favorite dessert? Hit me up and let me know what I need to try!
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- 3/4 Cup Butter, Softened
- 1/4 Cup Sugar
- 1 Egg
- 2 Cups Flour
- Salted
- 2/3 Cup Chocolate Chips
- 1 Cup Sugar
- 1/2 Cup Butter, Room Temperature
- 7 oz. Heavy Cream, Room Temperature
- Salt
- 1/3 Cup Chocolate, Melted
- Preheat the oven to 350 F.
- Cream together butter and sugar.
- Add the egg, and mix thoroughly.
- Add the flour, salt and chocolate chips, and mix until a smooth, not sticky, cookie dough with evenly distributed chocolate chips forms.
- Press the cookie dough into the lined baking tray and even it out so that it is approximately ½ inch thick. Put into the fridge for about ½ hour.
- Bake the cookie dough in the preheated oven for 18 to 20 minutes, or until light golden brown at the edges. The cookie dough might feel soft immediately out of the oven, but will firm on cooling.
- Leave to cool completely (in the baking tray!).
- Heat sugar in a saucepan over medium heat, stirring constantly with a heat resistant rubber spatula or wooden spoon.
- The sugar may form clumps but will eventually melt into a thick golden brown liquid as you continue to stir. Be careful not to burn the caramel.
- Once the sugar is completely melted, immediately add the butter. On its addition, the caramel will bubble rapidly – be careful.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes. The butter will tend to separate from the caramel – just stir vigorously.
- Very slowly, drizzle in the double cream while stirring. The mixture will rapidly bubble due to the temperature difference and may splatter – be careful.
- Allow the mixture to boil for about 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in the salt. Allow to cool down before using (the salted caramel should be slightly warmer than room temperature for pouring onto the cookie bottom).
- Any leftover salted caramel sauce
- Still in the baking tray, pour the warm salted caramel onto the cookie bottom so that it forms a uniform layer, about ½ inch thick.
- Allow to set overnight in the fridge. The salted caramel will firm up, enough to be easy to cut but retain its melt-in-the-mouth consistency.
- Remove the cookie bottom + salted caramel layers from the baking tray, and while still cold, cut them into rectangular pieces (the recipe should give about 20 pieces).
- Drizzle the cookie bars with melted chocolate.
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