Tastē Thursday~ The week in the kitchen ended much better than it started! I was thrilled with our two main dinner dishes the past two evenings. Even little boy #3, who I thought was going to be the family vegetarian, sat and ate what was put on his plate. Next week I hope to begin sharing some of these savory recipes with you if I can work with my pictures. In the meantime, you can't go wrong with a chocolate and caramel combination, and these bars don't disappoint. The great thing is that they freeze well, so I can tuck the rest of these away and enjoy some Easter treats this weekend. Our little guys have 4 Easter Egg hunts! Don't be surprised if some chocolate, candy dessert concoction hits the blog in the coming month. In the meantime, keep this recipe in mind for the next time you need some office treats, have a potluck, or just need a gooey chocolate fix. I wish you all a blessed Easter!
Salted Caramel Chocolate Chip Cookie Bars
Adapted from aspicyperspective.com
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/4 cups all purpose flour
1 cup semisweet chocolate chips
7 ounces low-fat sweetened condensed milk
5 ounces caramels bits (Kraft)
Flaked sea salt
Directions:
1. Preheat the oven to 350 degrees F. Line a 9x9 baking dish with foil and liberally coat with nonstick cooking spray.
2. In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula.
3. Add the flour and stir with a spoon to combine. Mix in the chocolate chips.
4. Press half of the cookie dough (a little more if necessary to completely cover the bottom of the pan) into the bottom of the prepared baking dish.
5. In a small sauce pot, add the sweetened condensed milk and caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base.
6. Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps. Gently spread to corners and flatten as much as possible without swirling into the caramel. Bake the bars for 22-15 minutes, until the center is just set.
7. Immediately out of the oven, sprinkle with sea salt flakes and allow the bars to cool completely. Lift the bars out of the pan by the edges of the foil and cut. Store in an airtight container at room temperature for up to 3 days. For a chewier versus a gooier bar, refrigerate.
NOTE: These bars can also be frozen. This is great for folks who want a chocolatey gooey treat but don't need an entire pan all at once!
Salted Caramel Chocolate Chip Cookie Bars (printable recipe)
Adapted from aspicyperspective.com
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/4 cups all purpose flour
1 cup semisweet chocolate chips
7 ounces low-fat sweetened condensed milk
5 ounces caramels bits (Kraft)
Flaked sea salt
Directions:
1. Preheat the oven to 350 degrees F. Line a 9x9 baking dish with foil and liberally coat with nonstick cooking spray.
2. In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula.
3. Add the flour and stir with a spoon to combine. Mix in the chocolate chips.
4. Press half of the cookie dough (a little more if necessary to completely cover the bottom of the pan) into the bottom of the prepared baking dish.
5. In a small sauce pot, add the sweetened condensed milk and caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base.
6. Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps. Gently spread to corners and flatten as much as possible without swirling into the caramel. Bake the bars for 22-15 minutes, until the center is just set.
7. Immediately out of the oven, sprinkle with sea salt flakes and allow the bars to cool completely. Lift the bars out of the pan by the edges of the foil and cut. Store in an airtight container at room temperature for up to 3 days. For a chewier versus a gooier bar, refrigerate.
NOTE: These bars can also be frozen. This is great for folks who want a chocolatey gooey treat but don't need an entire pan all at once!
Salted Caramel Chocolate Chip Cookie Bars (printable recipe)
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