Caramel Chocolate Chip Cookie Dough Bars

I made these bars for my sister-in-law's baby shower. I figured that they would curb any kind of pregnancy craving that she was having. Needless to say, they were a hit! This is definitely a recipe I will visit again very soon. 

Tips:

Keep it cool - These bars are much easier to cut when they have been chilled. Sitting at room temperature, the caramel sauce begins to ooze out, which makes them look delicious, but it can be a mess to clean up.

Small bites - I found it was easier for these to be eaten when they were in smaller pieces, but if you feel you can fit a large piece in your mouth, MORE POWER TO YOU!!

Hands on - I recommend not using a mixer for this recipe because everything is fairly easy and doesn't require a lot of man-power; besides, our grandmother's never had standing mixer, make them proud!

Oven Temperature: 350 degrees

Prep Time: 20-30 minutes

  Cook Time: 18-22 minutes

Cool Time: 20-30 minutes

Servings: 1, 8x8 inch pan

Source: The Cookie Dough Lover’s Cookbook

Crust

1/2 cup (1 stick) butter, room temperature

1/3 cup sugar

1/2 tsp vanilla

1/4 tsp salt

1 cup flour

Caramel

7 oz (about 25) soft caramel candies, unwrapped

2 tbsp whipping cream

Cookie Dough

1/2 cup (1 stick) butter, room temperature

1/4 cup sugar

1/2 cup brown sugar

2 tbsp whipping cream

1/2 tsp vanilla

3/4 cup flour

1/8 tsp salt

1/2 cup mini chocolate chips

Chocolate Glaze

7 oz semisweet or dark chocolate, chopped

2 tbsp butter

Directions:

1) Preheat the oven to 350 degrees, and line an 8×8 baking pan with foil. Spray the foil with non-stick spray. 

2) For the crust, in a large bowl, mix together the butter and sugar until light and fluffy. Add in the vanilla and salt and mix again until combined. Carefully add in the flour and mix with a spatula until everything is mixed together.

3) Spoon the dough into the prepared pan and press it out to create an even layer. Prick the dough several times with a fork, and bake for 18-22 minutes until lightly golden brown. Allow to cool while making the caramel.

4) For the caramel, add the caramels and cream to a small saucepan and heat over medium heat until the caramels start to melt. Stir until everything is smooth, then pour over the cooled crust. Spread the caramel with a spatula into an even layer. Place the pan into the refrigerator to firm up while you make the cookie dough.

5) For the cookie dough, mix together the butter, sugar, brown sugar, cream and vanilla until fluffy and smooth. Add in the flour and salt and mix again until combined. 

6) Fold in the chocolate chips. Remove the pan from the fridge and spread the cookie dough evenly over top the caramel.

7) For the chocolate glaze, melt the chocolate and butter in the microwave for 1 - 2 minutes. Spread the chocolate evenly over top the cookie dough. Place the bars into the refrigerator for at least half an hour before slicing.