Weekend Refreshment ~ Chocolate Caramel Cookie Bars

 

This weekend when you're craving something sweet and salty these bars should do the trick.  Plan on having guests?  Serve them as bite size treats and you're good to go.

Cheers to the weekend!

~ E

 

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FOR THE CRUST

4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment

1/4 cup packed light-brown sugar

1 1/2 cups all-purpose flour

1/4 teaspoon table salt

 

FOR THE CHOCOLATE CARAMEL

10 1/2 ounces milk chocolate, chopped (2 cups)

1 1/2 cups granulated sugar

1/4 cup water

3 ounces (6 tablespoons) unsalted butter

1 cup heavy cream

1/2 teaspoon table salt

1 tablespoon sea salt, preferably fleur de sel

 

Directions

Preheat oven to 350 degrees. Make the crust: 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 table salt, and beat until just combined.

Press dough evenly into pan, and bake until lightly browned, about 30 minutes.

Make the 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 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.

 

recipe from MarthaStewart.com

 

 

 

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