SALTED CARAMEL CHOC CHIP COOKIE BARS
- 1 cup butter
- 1 cup light brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 ½ cups cake flour
- 2 cups chocolate chips
- 450 g white chocolate
- 1 tin Caramel treat
Beat the butter and 2 sugars together until light and fluffy about 2 minutes. Add eggs, vanilla, salt and baking soda. Mix well and scrape down the sides of the bowl. Add flour and beat to combine. Mix in the chocolate chips.
Line a deepish baking dish (mine was ± 27 cm x 20 cm) with non stick baking paper (or use foil paper and make sure you grease very well with non cook spray). Press half the cookie dough into the bottom of the prepared dish evenly.
Melt white chocolate with Caramel together over a bowl of boiling water until completely melted and smooth. Pour this over prepared base.
Use remainder of cookie dough and drop teaspoon full sized clumps all over the caramel.
Bake in a preheated oven at 180°C for 25 to 30 minutes until golden.
Sprinkle with a teaspoon of course salt as soon as it comes out the oven and let cool completely before slicing into bars with a warm knife.
Will keep for 3 days at room temperature in an airtight container.
Photo and recipe: Delila De Barros Viljoen
