Salted Guajillo Caramel Chocolate Chunk Bars Recipes

CHOCOLATE SALTED CARAMEL BARS

Steps:

• Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.

CHOCOLATE CHIP CARAMEL BARS

Steps:

• HEAT oven to 350 degrees F. Spray an 8 x 8-inch pan with flour no-stick cooking spray.
• COMBINE shortening, granulated sugar, brown sugar, eggs and vanilla in medium bowl; beat at medium speed until blended.
• COMBINE flour, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chips with spoon. Divide dough in half. Spread half in bottom of prepared pan.
• COMBINE caramels and water in small saucepan; heat over very low heat. Stir until caramels melt. Spread over dough in pan to within 1/2 inch of edge. Spoon remaining dough over caramel mixture. Spread carefully.
• BAKE 30 to 35 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool completely. Cut into 1 1/2 x 1 1/2-inch bars.

SALTED GUAJILLO CARAMEL CHOCOLATE CHUNK BARS

Steps:

• For the Caramel Sauce, melt butter in medium saucepan on medium heat. Add sugar; cook and stir with wire whisk 6 to 7 minutes or until mixture turns a deep amber color. Carefully stir in cream, vanilla, ground guajillo chile and sea salt. (Mixture will be bubbly.) Whisking constantly, cook 1 to 2 minutes until sauce thickens and coats back of spoon. Let stand 5 minutes or until slightly thickened.
• Preheat oven to 325°F. For the Bars, mix flour, ground guajillo chile, baking soda and salt in medium bowl. Set aside. Mix butter and sugars in large bowl until well blended. Add eggs and vanilla; mix well. Add flour mixture; mix just until moistened. Stir in chocolate chunks. Reserve 1 cup of the batter. Spread remaining batter in foil-lined 13x9-inch baking pan sprayed with no stick cooking spray. Bake 15 minutes.
• Pour Caramel Sauce over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for a marble effect.
• Bake 15 to 20 minutes longer or until top is golden brown and center is set. Cool in pan on wire rack. Use foil handles to remove dessert from pan. Place on cutting board and cut into bars.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, baking soda, and salt together in a bowl.
• Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
• Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
• Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.