Chocolate Caramel Cookie Bark

By jeenikeen

Ingredients

• Cookie:
• 1 cup (250 mL) butter, melted
• 1/2 cup (125 mL) granulated sugar
• 1/4 cup (50 mL) brown sugar, packed
• 1 tsp (5 mL) vanilla
• 2 tbsp (30 mL) water
• 2 cups (500 mL) all-purpose flour
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (2 mL) salt
• Topping:
• 1 cup (250 mL) butter
• 1 cup (250 mL) brown sugar, packed
• 2 pkgs (540 g) milk chocolate chips (3 cups/750 mL)
• 1 cup (250 mL) toasted almonds, finely chopped (optional)

Details

Servings 90
Preparation time 15mins
Cooking time 15mins
Adapted from robinhood.ca

Preparation

Step 1

Directions:

1. Preheat oven to 350ºF (180ºC). Grease a 17” x 11” (45 cm x 29 cm) baking sheet and line with parchment paper, overlapping the two ends for easy removal.

2. Cookie: Beat butter, sugars, vanilla and water until smooth. Add remaining 3 ingredients and beat until mixture is combined.

4. Bake in preheated oven 15 minutes.

5. Topping: Meanwhile, over medium heat bring butter and brown sugar to a boil. Stir to combine. Spread mixture over partially baked cookie dough. Return to oven and bake an
additional 8 minutes until caramel is bubbling.

6. Remove from oven, immediately sprinkle chocolate chips over hot caramel. Wait 5 minutes and spread melted chocolate over cookie. If using nuts, sprinkle over chocolate.

7. Cool in refrigerator until chocolate is set. Once at room temperature, break or cut cookie slab into irregular pieces or into your favourite cookie cutter shapes.

Note: Also tastes great cold. Freezes well.