{made it} Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars

On a rare snow day in February, I made the best decision and baked up this gooey, caramel-y, chocolate-y, perfectly salty-sweet dessert.  I brought most of it to work the next day and crumbs were the only thing left standing by 5 p.m. 

INGREDIENTS

•             2 1/8 cups of all purpose flour
•             1/2 tsp. of baking soda
•             1/2 tsp. of salt
•             12 tbsp. of unsalted butter, melted then cooled to room temperature
•             1 cup of light brown sugar
•             1/2 cup(s) of sugar
•             1 egg
•             1 egg yolk
•             2 tsp. of vanilla extract
•             2 cups of chocolate chips
•             10 ounces of Kraft caramel squares (they make an unwrapped "easy for melting" variety found in the baking aisle - I'd recommend that)
•             3 tbsp. of heavy cream
•             Sea salt for sprinkling

DIRECTIONS

1. Preheat oven to 325 degrees F. Grease a 9-inch square pan; set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. In a large bowl, beat the melted butter and sugars on medium speed until combined.
4. Add the egg, egg yolk, and vanilla extract and mix until smooth.
5. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
6. In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 30 seconds. This will take about 2-3 minutes.
7. Press half of the cookie dough into the pan, smoothing the top with a spatula or the back of a spoon. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving some empty space around the edges (if you don't leave space around the edges, the caramel around the edges is going to get really hard). Sprinkle the caramel lightly with the sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt (optional.)
8. Bake the cookie bars for 30 minutes, or until the tops of the bars are light golden brown and the edges start to pull away from the pan.
9. Cool the bars on a wire rack to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve.
10. Store leftovers in an airtight container at room temperature.

Original recipe found at LaurenConrad.com