Sunday, December 5, 2010

Double Chocolate Caramel Cookie Bars

If I only had one recipe to recommend to you this holiday season, this one would be it! Last week I got an e-vite to a cookie exchange, and immediately began thinking of what to make. I wanted to do something different, so my mind went to layer bars instead of traditional cookies. I found this Thick and Chewy Chocolate Chip Cookie Bars recipe from Real Mom Kitchen and my idea was complete. Since I want to bring something that everyone will enjoy, I needed to try these out before the actual exchange party, so I got to work this weekend. This recipe yielded the most moist, chewy cookie bars that are beyond addictive. With caramel and chocolate layers added on top, these are the perfect treat for a time when everyone is looking for a sugar high.

Double Chocolate Caramel Cookie Bars (cookies from Real Mom Kitchen)

2 1/8 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup  light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips

Preheat the oven to 325 degrees and spray a  9X13-inch baking pan with non-stick cooking spray.

Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well.

Fold the dry ingredients into the egg mixture until just combined; do not over mix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake for 24 minutes. Cool until bars reach room temperature.

13oz bag Kraft Caramels, unwrapped
2 tbsp water

Combine both ingredients in a medium saucepan and place on medium heat. Stir until caramel are completely melted and pour over top the cooled cookies. Stick in the fridge until the caramel is hardened.

9 oz semi sweet chocolate chips

Using a double boiler on low heat, melt the chocolate and then smooth over the caramel. Stick in the fridge until firm. Let the bars sit for a few hours to harden completely, then cut and serve.

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