SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS

In this particular instance, I adapted one of my favorite chocolate chip cookie recipes into bars, added a layer of salted caramel sauce in the middle, and then sprinkled the top with more flaked sea salt, just for good measure.

These set up and keep for me perfectly at room temperature, but if your house or kitchen is a little on the warm side, you may need to pop them in the refrigerator to allow the caramel layer to set and to keep them from getting too messy once you cut and store them.

INGREDIENTS:

•  2 1/8cupsall-purpose flour
•  ½teaspoonbaking soda
•  ½teaspoonsalt
•  12tablespoonsunsalted butter, melted and cooled to room temperature
•  1cuplight brown sugar
•  ½cupgranulated sugar
•  1egg
•  1egg yolk
•  2teaspoosvanilla extract
•  2cupssemisweet chocolate chips
•  10ouncescaramel candy squares(unwrapped)
•  3tablespoonsheavy creamFleur de sel(or other sea salt, for sprinkling over caramel and bars)

DIRECTIONS:

1. Preheat oven to 325 degrees F. Grease a 9-inch square pan and line with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
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full recipe : www.browneyedbaker.com

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