Salted Caramel Chocolate Chip Bars (Printable Version)
Rich chocolate chip bars layered with gooey caramel and a hint of sea salt for the perfect chewy dessert.
# Ingredients:
→ Cookie Dough
01 -
227 g salted butter, at room temperature
02 -
200 g packed light brown sugar
03 -
100 g granulated white sugar
04 -
2 large eggs
05 -
5 ml vanilla extract
06 -
5 ml Kosher salt
07 -
5 ml baking soda
08 -
312 g all-purpose flour
09 -
340 g semi-sweet chocolate chips
→ Caramel Layer
10 -
397 g sweetened condensed milk
11 -
284 g soft caramels, unwrapped (approximately 40 pieces)
→ Finishing
12 -
5 ml flaked sea salt
# Steps:
01 -
Preheat oven to 175°C. Line a 23 x 33 cm baking pan with aluminium foil and generously coat with non-stick cooking spray.
02 -
In a large bowl, beat butter, light brown sugar, and granulated white sugar with an electric mixer on medium speed for 2 minutes until fluffy. Add eggs, vanilla extract, Kosher salt, and baking soda; continue mixing until smooth, pausing to scrape sides of the bowl. Reduce speed to low and incorporate all-purpose flour just until combined. Stir in semi-sweet chocolate chips.
03 -
Press three-quarters of the dough evenly into the prepared baking pan to form the base.
04 -
In a medium saucepan over medium-low heat, combine sweetened condensed milk and unwrapped soft caramels. Stir continuously until all caramels have melted into a smooth mixture.
05 -
Pour three-quarters of the caramel mixture evenly over the dough base in the pan. Drop remaining dough by teaspoonfuls across the caramel layer. Reserve extra caramel for another use.
06 -
Bake on the centre rack for 25 to 30 minutes, or until the centre is just set.
07 -
Immediately sprinkle flaked sea salt over the surface. Allow bars to cool completely in the pan before lifting and cutting into portions.
# Notes:
01 -
Bars can be stored in an airtight container at room temperature for up to three days.