Caramel Cookie Bars
Mmmmm. Caramel.
It really has always been one of my favorite things on this earth. I used to go through bags of those Werther’s candies when I was in college. Back when I could eat anything without consequence.
I used to tell people I would only “go out for a run” if someone was chasing me, and the situation looked truly dire. Outside of that, I would take my chances.
Post three children, I now run willingly. And dream about the caramel and chocolate that I’m earning.
Or coax myself into more mileage because I fully plan to make these bars, and the amount of butter in them is probably something none of us should spend time thinking about.
Here is what’s amazing about caramel:
1) If you are anyone in my house, you could eat it on cardboard.
2) We’ve all been known to dip a finger in the pot while it’s cooking, although it’s hot sugar. So, you know, it scalds.
3) If you serve it over cookies/crackers and top with some chocolate, my husband claims it can be addictive.
So, while this recipe is officially titled “Caramel Cookie Bars”, my husband has dubbed it “Crack on a Cookie.”
Cooking Notes
To Make the Crust
Like almost all baked things, you can preheat your oven to 350 degrees.
Start by tossing your flour and salt together in a bowl and set aside.
In the bowl of a mixer, cream together the granulated sugar and first two sticks of butter. Once the butter and sugar become light and fluffy, add the dry ingredients to the mixer and combine.
The batter will come out crumbly. Use your hands to press the batter onto a greased jelly roll pan. For the caramel and the chocolate to spread well, you want it fairly even.
Perfection is not the goal, though, so the best you can do is just fine. They will taste the same.
Bake the crust for 15 min or until golden brown.
To Make the Caramel
While the crust is baking, combine the remaining two sticks of butter (remember, don’t dwell), the corn syrup and brown sugar in a saucepan over low heat.
This needs to come to a simmer and cook for about 5-8 minutes. You want it to thicken, and come together like a lovely, dark brown syrup.
Remove the pan from its heat and mix in the vanilla. Don’t try to add the vanilla while the pan is on a live burner. It will bubble up over the edge. I’ve made that mistake. It’s messy.
To Assemble
Pour the caramel over the cooked crust and place your pan in the refrigerator. It will take about 2 hours to set up.
**You can speed this process in the freezer, if you are under a time crunch, or just REALLY want some caramel bars. The caramel doesn’t cool quite as evenly, but it’s still good.
To Make the Chocolate topping
A chocolate choice is up to you. I think that my mom has always used semi-sweet chocolate chips, but I happen to be a huge fan of dark chocolate.
The caramel adds the sweetness, so, in my opinion, dark chocolate melted over the top of these bars is amazing. Totally up to the baker.
Take your chocolate of choice and melt it in the microwave with a tablespoon or two of butter.
You can just use the chocolate, if you can’t imagine adding any more butter to this dish. Which I get.
Butter makes the chocolate a bit smoother, which is why I usually opt in. At this point, I honestly don’t know that 2 more tablespoons are going to do more damage.
Spread the melted chocolate over the cooled caramel.
The pan needs to go back in the refrigerator for an additional 1-2 hours to finish setting. To serve, cut them into squares.
If you’re like us, this is when the Great Caramel Race begins. So maybe time how long they last.
Caramel Cookie Bars
Ingredients
For the crust:
- 2 cups of flour
- 1 cup butter (2 sticks) softened
- 1/2 cup sugar
- 1/4 tsp salt
For the caramel
- 1 cup butter (2 sticks)
- 1/4 cup corn syrup
- 1 cup brown sugar
- 1 tsp vanilla
For the chocolate topping
- 2 tbsp butter
- 12 oz chocolate chips (1 bag)
Instructions
To make the crust:
- Preheat oven to 350 degrees
- Sift together flour and salt in a mixing bowl and set aside
- Cream together sugar and butter in a mixer
- Add dry ingredient and combine – mixture will be a bit crumbly
- Press into a prepared jelly roll pan
- Bake for 15 min, or until golden brown
To make the caramel:
- Combine butter, corn syrup and brown sugar in a saucepan over low heat
- Slowly bring to simmer and cook for approximately 5-8 minutes (you want it to thicken, but don’t want it to get to a hard candy stage)
- Remove from flame and add vanilla – this will cause the pan to sizzle/bubble up a bit
- Spread over cooled cookie crust and place in refrigerator
- Allow the caramel to set, about 2 hours
Chocolate topping:
- Melt remaining 2 tbsp of butter and chocolate chips in a microwave safe container
- Stir together until smooth and spread over the top of the set caramel
- Place back in refrigerator for another 1-1.5 hours
- Cut into squares to serve
