Salted Caramel Chocolate Chip Cookie Bars

Ingredients (for approximately 16 cookie bars):

300g all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
170g unsalted butter, melted and cooled to room temperature
1 cup light-brown sugar
100 granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
280g caramel squares, unwrapped
3 tablespoons heavy cream
Sea salt for sprinkling over caramel and bars

Method:

1. Preheat the oven to 160 degrees Celsius.

2. Grease a 23cm square pan, line it with baking paper and set aside.

3. To create the cookie dough, whisk together the flour, baking soda, and salt in a medium bowl.

4.Using an electric mixer, mix the melted butter and sugars together on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth.

5. Slowly add the dry ingredients and mix together on low until the ingredients are combined. Stir in the chocolate chips.

6. In a separate, medium bowl, combine the caramel squares and heavy cream. Microwave on high for two minutes until the caramels are melted, stirring every 20 seconds.

7. Press half of the cookie dough into the square pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving about 1cm around the border. Sprinkle the caramel with sea salt.

8. Drop the remaining cookie dough in spoonfuls over the melted caramel. Gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with more sea salt.

9. Bake for 30 minutes, or until the top of the bars are light, golden brown and the edges start to pull away from the pan. Place the pan on a wire rack and cool to room temperature. Refrigerate for about 30 minutes to allow the caramel layer to set.

10. Cut into squares and serve. You can store the leftovers in an airtight container at room temperature for up to four days.

Image Credit: Source