Chocolate-Caramel Cookie Bars

By beltranm

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 cup water
• 3 ounces (6 tablespoons) unsalted butter
• 1 cup heavy cream
• 1/2 teaspoon table salt
• 1 tablespoon sea salt, preferably fleur de sel

Details

Servings 16
Adapted from marthastewart.com

Preparation

Step 1

1. Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
2. Make the chocolate caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. 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.
3. 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. Bars can be refrigerated for up to 3 days.