Brown Eyed Baker's Salted Caramel Chocolate Chip Cookie Bars - by Lisa

Who doesn't love chocolate, caramel and sea salt? Ever since this delightful combo became popular, I've been thoroughly hooked! My eye is always drawn to recipes that feature this mouthwatering confection, and the recipe featured today was a total winner! My friend Kristi posted it to Pinterest, and when I saw it, I knew I immediately had to try it!

I did make this a few months ago, and sadly I didn't take any pictures. And for some foolish reason I haven't made it again since. Shame on me! In any case, I followed the recipe directly from Brown Eyed Baker. The only change I would make in future batches is making these in a 9x13 pan. The 8x8 I used made the cookie bars was just a wee bit too dense.


Salted Caramel Chocolate Chip Cookie Bars

Ingredients:
2 1/8 cups all-purpose 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 granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Fleur de sel (or other sea salt), for sprinkling over caramel and bars

Directions:
1. Preheat oven to 325 degrees F. Grease a 9-inch square pan; set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
4. In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.
5. 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 the 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.
6. 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.

These are seriously some of the yummiest chocolate chip cookie bars I have ever tasted! What I'd like to try for next is to make these into individual chocolate chip cookies. :)