Here is the recipe for the Chocolate Chip Caramel Seasalt Cookie Bars we posted a photo of yesterday. Let us know how they turn out! Ingredients: 2 1/8 cups un-bleached white flour ½ teaspoon baking soda ½ teaspoon salt 12 tablespoons unsalted butter, melted and cooled to room temperature 1 cup light brown sugar ½ cup un-bleached raw sugar 2 eggs 2 teaspoons vanilla extract 2 cups chocolate chips 10 ounces caramel candy squares 3 tablespoons Silk Creamer sea salt Directions: Preheat oven to 350 degrees F. Butter a 9-inch square pan. Whisk together the flour, baking soda, and salt. Mix together the melted butter and sugars on medium speed with a mixer until combined. Add the eggs and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix until combined. Stir in the chocolate chips. In a double boiler over medium heat, combine the caramels and Silk Creamer. Melt the caramels until it is caramel sauce. Press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving some empty space around the edges. Sprinkle the caramel with some sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt. Bake the cookie bars for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool the bars on a wire rack to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature. (Recipe adapted from Two Peas and Their Pod)
Posted on: Tue, 02 Jul 2013 12:58:34 +0000
Trending Topics
Recently Viewed Topics
© 2015