Salted Caramel Chocolate Chip Cookie Bars Recipes

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Salted Caramel Chocolate Chip Cookies image

Provided by Valerie Bertinelli

Categories dessert

Time 55m

Yield about 36 cookies

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup packed light brown sugar
1/2 cup granulated sugar
2 sticks butter, softened
2 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cups semisweet chocolate chips
1 cup caramel bits or caramel candies, chopped
1 1/2 teaspoons flaky sea salt

Steps:

Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS

Salted Caramel Chocolate Chip Cookie Bars image

Your new favorite indulgence--a chocolate chip cookie bar topped with a luscious layer of salted caramel for the ultimate chocolate-caramel taste sensation.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h50m

Yield 25

Number Of Ingredients 7

Ingredients

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
1 bag (11 oz) caramels, unwrapped
1 cup (from 14-oz can) sweetened condensed milk (not evaporated)
3 tablespoons butter
1/2 teaspoon coarse sea salt
1/4 cup semisweet chocolate chips

Steps:

Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Spread dough evenly in pan. Bake 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes on cooling rack.
In 2-quart saucepan, heat caramels, milk and 3 tablespoons butter over medium heat 7 to 10 minutes, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in salt. Spread over warm cookie base.
In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds or until chips can be stirred smooth. Drizzle over top of bar. Refrigerate about 2 hours or until set.
Cut into 5 rows by 5 rows. Store covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 22 g, TransFat 0 g

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