These bars will ruin you for all the other bars. They are the perfect combination of chocolate chip cookies and caramel!
INGREDIENTS
CHOCOLATE CHIP COOKIE BARS
1 cup (2 sticks or 226g) butter, at room temperature
1 1/2 cups (300g) of brown sugar
1 teaspoon of vanilla
2 large eggs, at room temperature
2 1/4 cups (282 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon of salt
2 cups of semi-sweet chocolate sandwiches
CARAMEL SAUCE
5 ounces of evaporated milk
1 package (11 ounces) of wrapped candy pieces or candies (be sure to unwrap them if using wrapped candy)
INSTRUCTIONS
CHOCOLATE CHIP COOKIE BARS
Heat oven to 350°F.
Add the butter, brown sugar and vanilla to a large bowl and with a hand blender, mix the ingredients until light and fluffy. Add the eggs, mixing well afterwards.
Add the flour, baking soda and salt and simmer until combined. Usually I add my chocolate chips directly to the cookie dough and mix them with the hand blender, but you can also mix them by hand.
On an 8×12 or 9×13 baking dish, press half of the cookie dough. Try to get an even layer. Put the rest of the cookie dough aside.
Bake for 10 minutes. While the cookie bars are baking, prepare the caramel.
CARAMEL SAUCE
In a saucepan over medium heat, add the evaporated milk and the pieces of caramel. Stir frequently for about 8 minutes, or until the caramels melt and the evaporated milk is completely incorporated. Remove from heat.
Carefully remove cookie bars from oven and place on a heat-resistant surface.
Pour the caramel sauce over the bars making sure it goes into each corner.
Begin carefully placing the crushed pieces of the remaining cookie dough on the hot caramel. I think it’s best to take a small handful, flatten it a bit in your hand, and then place it directly on the candy. Do this with all the remaining cookie dough. It’s okay if you see some candy.
Bake for 15-18 minutes more, or until the caramel is bubbling and the cookie is golden.
Allow the bars to cool to room temperature and then cut and serve.