Name: Chocolate Caramel Cookie Bars
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Ingredients: 4 ½ oz ounces (9 tbs) unsalted butter, room temperature, plus more for parchment; ¼ cup packed light-brown sugar; 1 ½ cups all-purpose flour; ¼ tsp salt; 2 cups milk chocolate, chopped; 1 ½ cups sugar; ¼ cup water; 6 tbsp unsalted butter; 1 cup heavy cream; ½ tsp salt; 1 tbsp sea salt (preferably fleur de sel)

AuthorGeneCategoryBars, DesertsDifficultyIntermediate

Silky smooth chocolate on short bread.
From: Martha Stewart

Yields8 Servings

Prep Time30 minsCook Time30 minsTotal Time1 hr

For the Crust

4 ½ oz ounces (9 tbs) unsalted butter, room temperature, plus more for parchment

¼ cup packed light-brown sugar

1 ½ cups all-purpose flour

¼ tsp salt

For the Chocolate Caramel

2 cups milk chocolate, chopped

1 ½ cups sugar

¼ cup water

6 tbsp unsalted butter

1 cup heavy cream

½ tsp salt

1 tbsp sea salt (preferably fleur de sel)

Make the crust

Preheat oven to 350
Line a 9-inch square baking pan with parchment leaving an overhang on all sides; butter parchment excluding overhang.

Beat butter and brown sugar on medium speed until pale and fluffy about 3 minutes. Add flour and salt, beat until just combined.

Press dough evenly into pan and bake until lightly browned about 30 Minutes

Chocolate Caramel

Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat washing sides of pan with a wet pastry brush to prevent sugar crystals from forming until amber 10 Minutes to 12 minutes. Remove from heat. Add butter cream and table salt. Bring to a boil stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine and let stand until cool about 10 minutes.

Pour mixture over crust. Refrigerate at least 4 hours or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges and cut into 16 bars.

Ingredients