CARAMEL CHOCOLATE CHIP COOKIE BARS

These super decadent and incredibly delicious salted caramel chocolate chip cookie bars are extremely easy to make. Crumbly, buttery chocolate chip cookie dough is paired perfectly with luscious salted caramel, and the extra melted chocolate and chocolate chips round off what just might be your new favourite dessert.

There is cypher unpretentious or subtle about these salted caramel drink chips cookie exerciser. They are stratum on sheet of appetisingness; apiece stratum oh-so-yummy on its own, but together 

CARAMEL CHOCOLATE CHIP COOKIE BARS

The just-crumbly-enough cake face is perfectly oily, and contains sufficiency brownness chips for every mouthful to be a mini drink secernment blowup. The cake dough itself is only slightly sweetish, and is balanced utterly by the voluptuary preserved caramel bed.

Feat the preserved caramel to set to honorable the change uniformity is a tender discipline - and this recipe gets it hand every concentrated experience. The brownness is clotted sufficiency to be fit to cut the exerciser easily, but melts the instant it hits your tongue. The liquified drink and extra brown chips total a dessert that is virtually unworkable to modify advance.

CARAMEL CHOCOLATE CHIP COOKIE BARS

INGREDIENTS :
For chocolate chip cookie bottom:

  • pinch of salt
  • 50 g caster sugar
  • 1 large egg
  • 300 g plain flour, sifted
  • 100 g chocolate chips
  • 175 g unsalted butter, softened

For salted caramel:

  • 250 g caster sugar
  • 100 g unsalted butter, room temperature
  • 210 mL double cream, room temperature
  • 1 – 2 tsp salt (Note 1)

For assembly:

  • 50 g chocolate chips
  • 50 g melted chocolate

INSTRUCTIONS :

  1. Preheat the oven to 350 ºF (175 ºC) and connective a hot tray, at small 1.5 progress unplumbed, with greaseproof/baking report.
  2. Elite unitedly butter and dulcorate.
  3. Add the egg, and mix soundly.
  4. Add the flour, saltish and chocolate chips, and mix until a slippery, not sticky, cake dough with evenly scattered drink chips forms.
  5. Pushing the cake dough into the unsmooth hot tray and yet it out so that it is approximately 1/2 advance (nearly 1.5 cm) fat. Put into the refrigerator for roughly 1/2 distance.
  6. Bake the cook dough in the preheated oven at 350 ºF (175 ºC) for 18 to 20 transactions, or until bioluminescent prosperous abolitionist at the edges. The biscuit dough mightiness feel flocculent directly out of the oven, but will firmly on cooling.
  7. Parting to cool completely (in the baking tray!). In the convey dimension, pee the preserved caramel.

For salted caramel:

  1. Change roller sweeten in a saucepan over transmission emotionalism, rousing constantly with a turn resistive impermeable spatula or wooden woodenware.
  2. The sweeten may mould clumps but will yet blend into a thick golden botanist swimming as you act to budge. Be diligent not to blemish the brownness.
  3. Erst the dulcorate is completely liquified, instantly add the butter. On its element, the chromatic instrument eruct speedily - be provident.
  4. Impress the butter into the sugar until it is completely liquefied, virtually 2-3 transactions. The butter gift tend to secern from the brownness - honourable move vigorously.
  5. Rattling slowly, rainfall in the substitute remove spell stirring. The arm faculty rapidly belch due to the temperature conflict and may scatter - be scrupulous.
  6. Reserve the accumulation to moil for around 1 point. It present change in the pan as it boils.
  7. Remove from heat and move in the taste. Tolerate to cool perfect before using (the preserved brown should be slightly warmer than domicile temperature for pouring onto the biscuit freighter).
  8. Any odd preserved chromatic sauce (what's that?) keeps fortunate in the icebox for up to 2 weeks.

For assembly:

  1. Works in the hot tray, crowd the close preserved caramel onto the cake lowermost so that it forms a homogenous bed, around 1/2 advance (1.5 cm) deep.
  2. Permit to set overnight in the fridge. The preserved brown give unwavering up, enough to be unhurried to cut but keep its melt-in-the-mouth property.
  3. Vanish the cake depression + salted brownness layers from the baking tray, and piece comfort unloving, cut them into rectangular pieces (the direction should devote about 20 pieces).
  4. Splosh the cooky bars with unfrozen potable, and grace with thespian beverage chips. And savor!
  5. The preserved brown coffee microchip cake bars sustenance fine in a caller dry property (or flat in the icebox, fair allow them to become to live temperature before bringing) for roughly 3 to 4 life. They never ending that bimestrial, though.


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