Chocolate-Caramel Cookie Bars

By chelyc13

Ingredients

• FOR THE CRUST:
• 4 1/2 oz unsalted butter, room temp, plus more for parchment
• 1/4 cup packed light brown sugar
• 1 1/2 cups all purpose flour
• 1/4 teas table salt
• FOR THE CHOCOLATE CARAMEL:
• 10 1/2 oz milk chocolate, chopped (2cups)
• 1 1/2 cups granulated sugar
• 1/4 cup water
• 3 oz (6tblsp) unsalted butter
• 1 cup heavy cream
• 1/2 teas table salt
• 1 tblsp ssea salt, preferable fleur de sel

Details

Servings 16

Preparation

Step 1

1. Preheat oven to 350. Make the crust: line a 9inch 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.

2. Press dough evenly into pan, and bake until lightly browned, about 30 minutes.

3. 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.

4. Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment ot remove whole bar form pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.