Because sometimes you just need a sweet treat.
I go through phases where all I want are sweet snacks. I try and behave, but sometimes I do not, hence this ridiculous dessert recipe.
Noah loves cookie dough and I love caramel, so somehow or another we ended up with these salted caramel chocolate chip cookie dough bars. I’m beginning to realize I should probably quit buying caramel. This isn’t the first time I’ve had to quit buying something. I can no longer keep corn syrup in the house, because I will accidentally make a pecan pie and it the entire thing myself and that’s not a healthy choice.
These dessert bars are not remotely healthy, but hey it’s not January anymore! They are super indulgent and let’s face it, I didn’t diet during January only to keep it up in February. I hope you enjoy them as much as we did!
Salted Caramel Chocolate Chip Cookie Dough Bars
2 1/4 C flour
½ tsp baking soda
½ tsp salt
3/4 C (12 tbsp) unsalted sweet cream butter, melted and cooled
1 C light brown sugar
½ C granulated sugar
1 egg yolk
2 tsp vanilla extract
2 C semisweet chocolate chips
11 ounces (1 bag) caramel candy squares, unwrapped and placed aside
4 tbsp heavy cream
1 9×13 baking dish fitted with parchment paper
Preheat oven to 325 degrees
Using a medium bowl, whisk together the flour, baking soda, and salt. Set aside
Using a standing mixer, mix together the melted butter and sugars on medium speed until combined.
Add the egg, egg yolk, and vanilla extract and mix until combined
Slowly add the dry ingredients and mix on low, just until combined.
Mix in the chocolate chips.
Using a medium sauce pot, combine the caramels and heavy cream and mix until smooth. This will take about 2 minutes.
Press half of the cookie dough into the prepared pan, smoothing the top down with a spatula.
Pour the hot caramel over the cookie dough and spread into an even layer, leaving about ½ inch around the border.
Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered.
Bake for 30 minutes, or until the top of the bars are light golden brown
Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set.
Cut into squares and serve with milk or a cup of coffee!