Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dark Chocolate Caramel Cookie Bars

  • Author: Elizabeth Buuck
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 16 bars 1x
  • Category: Dessert, Snack
  • Cuisine: American

Description

Soft and easy-to-make cookie bars loaded with dark chocolate and salted caramel.


Ingredients

Scale
  • C All Purpose Flour
  • 1 tsp Baking Soda
  • ¼ tsp Baking Powder
  • ½ tsp Salt
  • 1 C (2 Sticks) Unsalted Butter
  • ¾ C Brown Sugar
  • ½ C Granulated Sugar
  • 1 Lg Egg +1 Yolk (Room Temperature)
  • 1 tsp Pure Vanilla Extract
  • 1 Bag Ghirardelli Dark & Sea Salt Caramel Squares (You can sub 1 C of chocolate chips)

Instructions

  1. Preheat oven to 350°
  2. Line a 9X9 with parchment paper, leaving an overhang to easily removed cooled bars.
  3. Brown the butter in a small saucepan over medium heat. This will take 5-7 minutes.
  4. While the butter is browning, whisk the dry ingredients together in a medium bowl. Set aside. (Flour, baking soda, baking powder, and salt.)
  5. Add the browned butter (and the brown bits at the bottom of the pan!) to the bowl of your stand mixer with the paddle attachment.
  6. Add sugar and brown sugar. Cream on medium high speed until light and fluffy. 3 minutes.
  7. Check to make sure the butter has cooled enough to add the eggs. (Just feel the outside of the mixing bowl) Add egg, egg yolk, and vanilla. Mix to combine.
  8. Add the dry ingredients 1/2 at a time and mix until just incorporated and there are no streaks of flour.
  9. Chop up the chocolate squares and add to dough. Mix to incorporate. Don’t over mix.
  10. Add the dough to the pan and press down in an even layer using a rubber spatula. (Or your hands!)
  11. Bake for 18 minutes.
  12. Allow to finish baking in the hot pan on the counter.
  13. Once they are cooled enough to handle, lift the bars out of the pan using the parchment overhang. Slice into 16 squares. Enjoy!