Caramel Cookie Bars (Print Version)
# Ingredients:
→ Salted Caramel, Made at Home
01 -
4 1/2 tbsp unsalted butter, cut into pieces
02 -
90g water
03 -
Kosher salt, a good pinch
04 -
150g granulated sugar
05 -
100g heavy cream, slightly warm
06 -
60g all-purpose flour
07 -
1 tsp vanilla extract
→ Cookie Dough with Oats and Chocolate Chips
08 -
110g unsalted butter, softened
09 -
2 tsp vanilla extract
10 -
165g all-purpose flour
11 -
95g quick oats
12 -
1/2 tsp kosher salt
13 -
210g dark brown sugar, pressed tightly
14 -
1 large egg plus 1 yolk
15 -
1/2 tsp baking powder
16 -
95g chopped walnuts or pecans
17 -
85g semisweet chocolate chips
18 -
130g dark chocolate chips
19 -
Flaky sea salt for sprinkling
# Instructions:
01 -
Round up everything for the caramel making. Make sure the heavy cream is warmed a bit or at room temp so the caramel won’t clump up.
02 -
Pour water and sugar into a sturdy pan. Stir gently without splashing sugar onto the sides. Heat on medium until the sugar melts completely.
03 -
Let your sugar mix bubble and shift its shade to amber. If it’s cooking uneven, go ahead and stir lightly. Take it off the heat once golden all around.
04 -
Mix the butter in first, then slowly whisk the warm cream into the caramel. Keep stirring till you’ve got a silky mixture.
05 -
Mix in the salt and vanilla. Pop it back on medium heat and let it cook for just 2 minutes. Stir in the flour, then set aside to cool.
06 -
Heat up your oven to 175°C (350°F). Line a square 8x8-inch pan with parchment and grease it a bit.
07 -
Whisk together the oats, flour, salt, and baking powder in a medium-sized bowl. Set aside for later.
08 -
Cream the butter and brown sugar in a big bowl until it’s smooth. Beat in the egg, the extra yolk, and vanilla. Mix with the dry ingredients and toss in the semisweet chocolate chips once nearly blended.
09 -
Press two-thirds of the dough into the bottom of your lined baking dish. Sprinkle the nuts evenly on top. Bake for 8 minutes while you chill the leftover dough.
10 -
Take the baked base out. Spread the dark chocolate chips over it, then drizzle the caramel layer on top. Warm the caramel slightly if it’s too stiff, spreading it evenly across.
11 -
Drop spoonfuls of leftover dough on the caramel without covering it completely. Bake until the top looks golden, about 20-25 minutes.
12 -
Cool on the counter for around 30 minutes. Pop it in the fridge for another hour, then remove from the pan, sprinkle with flaky sea salt, slice it up, and enjoy.
# Notes:
01 -
Use warm heavy cream so the caramel stays smooth.
02 -
Lining the dish with parchment makes removing and cutting super easy.