SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS
They are “moresome”!
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 2½ cups cake flour
- 2 cups semi-sweet chocolate chips
- 1 tin condensed milk
- 300 g soft caramel sweets
- 1 teaspoon flaked sea salt
Preheat oven to 180 °C and line a 20 x 30 cm baking dish with foil paper and spray generously with spray and cook (I used non-stick baking paper).
With an electric beater beat the softened butter with the two sugars until light and fluffy for approximately two minutes.
Add the eggs, vanilla, salt and bicarbonate of soda and mix well.
Lower speed of mixer and add flour, mixing well until combined.
Mix in chocolate chips.
Use half the cookie batter to line the bottom of the prepared baking dish.
Melt the soft caramels with the condensed milk on medium to low heat until a smooth caramel is formed.
Pour this over the cookie batter in the prepared dish.
Drop teaspoon full chunks of the remaining cookie batter to form a topping on the caramel.
Bake until golden for 25 – 30 minutes until the middle is set.
Sprinkle the flaked sea salt over and let cool completely.
Cut into blocks only once cooled.
Can be frozen successfully. Thaw to room temperature.
Enjoy!
Recipe and photo: Dalila De Barros Viljoen
