Chocolate-Caramel Cookie Bars

Photo by Shelly H.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

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

Directions

1. Preheat oven to 350 degrees. Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. 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 to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars.

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