Chocolate-Caramel Cookie Bars

Still baking for H bake sale, I wanted something decadent but easy to portion out. I found this recipe and had it on my list to bake soon, so this was the perfect time to bake them. They are decadent, yet easy to make and went over very very very well!! This recipe is from Elizabeth’s Edibles from Martha Stewart!

ENJOY!

DSC07865

Ingredients:
For the Crust:
4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
1/4 cup packed light-brown sugar
1 1/2 cups all-purpose flour
1/4 teaspoon table salt

For the Chocolate Caramel:
10 1/2 ounces milk chocolate, chopped (2 cups)
1 1/2 cups granulated sugar
1/4 water
3 ounces (6 tablespoons) unsalted butter
1 cup heavy cream
1/2 teaspoon table salt
1 tablespoon sea salt, preferably fleur de sel

Directions:
Preheat oven to 350 degrees. Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides, butter parchment, excluding over-hang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined
Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
Make the chocolate caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat (stirring only once to mix the two ingredients and letting it do the work on its own after the initial stir), washing sides of pan with a wet pastry brush to prevent sugar crystals from forming,until amber, 10-12 minutes. Remove from heat.
Add butter, cream and table salt (be very careful during this step as the caramel will bubble when you add these ingredients).
Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes.
Stir to combine, and let stand until cool, about 10 minutes. Pour mixture over crust.
Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges and cut into 16 bars using a sharp knife that has been sitting in a glass of hot water. Be sure to clean the knife in the hot water and remove the crust from the blade between cuts to ensure a smooth outer edge on the bars. Bars can be refrigerated for up to 3 days.

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2 Comments on “Chocolate-Caramel Cookie Bars”

  1. savorysimple says:

    Oh YUM. These look amazing! Gorgeous photo.

  2. Jen says:

    Get in my belly!!! I am going to have to try these.


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