Salted Caramel Brown Butter Chocolate Chip Bars

By johnwhorfin

Ingredients

• 3 /4 cup (12 tablespoons, 6 ounces) butter
• 1 cup (7.5 ounces) packed light or dark brown sugar
• 1 /2 cup (3.75 ounces) granulated sugar
• 1 teaspoon baking soda
• 1 /4 teaspoon table salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups (7.5 ounces) all-purpose flour
• 1 1/2 cups (9 ounces) chocolate chips (see note)
• 14 -ounce bag soft caramels, unwrapped (not caramel sauce)
• 2 -3 tablespoons milk or cream
• 1 /8 to 1/4 teaspoon coarse sea salt (optional)

Details

Adapted from melskitchencafe.com

Preparation

Step 1

Instructions

Preheat the oven to 350 degrees F. Line a 9X13-inch pan (I use metal) with foil or parchment paper (to make cleanup easier with the caramel). Lightly grease the bottom and sides with nonstick cooking spray and set aside.Brown the butter by cutting the butter into tablespoon-size pieces and placing in a skillet (preferably not nonstick so you can see the changing color easily - quick tutorial here). Cook over medium-low heat until the butter melts, begins to sizzle, and the butter solids on the bottom begin to turn a toasty brown, 3-4 minutes. Watch closely; the exact time will vary. Remove from the heat and immediately pour into a medium bowl. Refrigerate the butter for 10 minutes or so (not too long or it will solidify) until no longer hot.Stir in the brown sugar, granulated sugar, baking soda and salt until evenly combined.Add the eggs and vanilla and mix until well combined. Stir in the flour and chocolate chips until no dry streaks remain.Take about 2/3 of the dough and dot in large pieces across the bottom of the prepared pan. Press into an even, thin layer.Add the unwrapped caramels and cream to a microwave-safe bowl and cook for 1-minute increments at 50% power, stirring in between, until the mixture is melted and smooth (careful not to burn).Spread the caramel, while still warm, over the cookie dough in the pan. Sprinkle with coarse sea salt, if desired. Pinch teaspoon-size pieces of remaining cookie dough and sprinkle across the caramel.Bake for 20-22 minutes until the cookie dough is golden. Let cool completely before cutting into squares.