Gooey Salted Caramel Chocolate Chip Cookie Bars

My family is crazy concerning these sweet bars… thus crazy that we have a tendency to couldn’t stop ingestion them.  They’re ooey and adhesive and everything you’d ever need in a very sweet.  I finished up causation most of the batch to my son’s field game team party.  The platter came home empty!

Gooey Salted Caramel Chocolate Chip Cookie Bars

This formula comes from The Cookies and Cups Cookbook: 125+ sweet & savory recipes reminding you to perpetually eat sweet initial by Shelly Jaronsky.  If you like to bake, you would like this one on your reference shelf!!  Shelly contains a very hip baking blog- CookiesAndCups.com… thus it’s a natural transition for her to come back out with a baking reference.  

Here area unit some recipes I’ve labeled  to create from this book: seasoning Snickerdoodles, quick bread Pancakes, refined sugar Cinnamon Swirl Bread, cake Cookies, Icy Lemon Cake, Hot Fudge frozen dessert Cake, candy Buttercream, Payday Pie, and Marble Sheet Cake.  Shelly additionally includes some dinner recipes within the final chapter of the book (her family’s favorites… like King Ranch mack and Cheese and bread Pasta). i really like this book!

INGREDIENTS:

• 1 cup (2 sticks) salted butter, at room temperature
• 1 cup packed light brown sugar
• 1/2 cup granulated white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon Kosher salt
• 1 teaspoon baking soda
• 2 1/2 cups all purpose flour
• 2 cups semi-sweet chocolate chips
• One 14-ounce can sweetened condensed milk
• 10 ounces soft caramels (unwrapped) -- this is about 40 caramels
• 1 teaspoon flaked sea salt

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F.  Line a 9x13-inch baking pan with foil and coat liberally with cooking spray.
2. In a large bowl, use an electric mixer to combine the butter and both sugars on medium speed for 2 minutes until fluffy. Add the eggs, vanilla, salt and baking soda and continue mixing until smooth, scraping the sides of the bowl as necessary. Turn the speed to low and add the flour until combined.  Stir in the chocolate chips.
3. Press three-quarters of the dough into the prepared pan.
4. In a medium saucepan, combine the condensed milk and caramels and cook over medium-low heat, stirring frequently, until the caramels are melted.
5. Pour three-quarters of the caramel mixture on top of the dough in the pan and drop the remaining dough evenly in teaspoon-size amounts on top of the caramel. Save any remaining caramel for another use (it's great over ice cream!)
6. Bake for 25 to 30 minutes, until the center is just set.
7. Sprinkle with flaked sea salt. Allow to cool completely in the pan before cutting into bars.

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