Good Dinner Mrs Mellen

Salted Caramel Chocolate Bars

 

 

Who doesn’t love caramel and chocolate? Generally, homemade cookies require time, although they are worth all the effort. If you love cookies but think you don’t have the patience or time to make rolled or cutout cookies, try a bar cookie. So easy to make without having to roll out or decorate. And so delicious; need I say more. Once you master the bar cookie, you will always find time to whip up a batch.

Ingredients

  • 1 cup softened butter, Cabot butter
  • 2 cups packed brown sugar, Domino 
  • 1 teaspoon baking soda
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour, King Arthur Flour
  • 3 cups quick-cooking rolled oats,  Quaker Oats
  • 1 14-oz package of vanilla caramels, unwrapped; I use Kraft
  • 1 14-ounce can (1 1/4 cups) sweetened condensed milk or low-fat sweetened condensed milk, Eagle Brand, my favorite
  •  2 cups semisweet chocolate pieces: Ghirardelli Chocolate is the best
  • 2 teaspoons vanilla
  • 1 1/2 teaspoon fleur de sel or fine sea salt 

Directions

  1. Preheat oven to 350 degrees F. Set aside 2 tablespoons of the butter. In a large mixing bowl, beat the remaining butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in eggs and 2 teaspoons vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Add the rolled oats and mix until combined.
  2. For filling, in a medium saucepan, combine the reserved 2 tablespoons butter, caramels, and sweetened condensed milk. Cook over low heat until caramel melts, stirring occasionally. Remove from heat. Stir 2 teaspoons vanilla and 1/2 teaspoon sea salt.
  3. Press two-thirds (about 3-1/3 cups) of the flour-oat mixture into the bottom of an ungreased 15X10X1-inch baking pan. Spread caramel filling evenly over the mixture. Sprinkle chocolate chips. Dot with the remaining rolled oats mixture on top.
  4. Bake for about 25 minutes or until top is lightly browned. Cool pan on a wire rack. Cut into bars. Makes 60 bars.

Enjoy!

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