I adore salty sweet things so the idea of salted caramel and chocolate chip cookie all wrapped up together seemed like instant success. The final product was indeed a smashing success but nothing like the original recipe! That’s ok. Everyone enjoyed their salted caramel
cookie bar brownie deliciousness!
This is based on the recipe from Two Peas and their Pod
You start by making a basic cookie dough although the process here was a bit different from what I’m accustomed to doing. Normally a cookie recipe has you cream the room temperature butter and sugar together. This recipe called for the sugar to be mixed with the melted butter. I think the idea was to make a slightly less stiff dough so it could be pressed into the pan to make the bars. Either way, I went with it. I try not to make too many adjustments to a recipe the first time I make something.
The most accurate way to measure flour is to scoop it into the measuring cup and level the top. (Actually, the very most accurate way is to weigh the flour. But, this is second best)
Mix the sugar and butter together
Add 1 whole egg, an egg yolk and some vanilla
Slowly add the flour, salt and baking powder
Stir in chocolate chips
Press half the batter into the pan. I like to use buttered parchment paper to prevent sticking. It seems to be foolproof.
Next, you need to make the caramel layer. Now, the original recipe called for melting a bunch of Kraft caramels. But, I figured a homemade caramel sauce would be so much better. Caramel is just cooked sugar. However, that hardens very quickly so you add butter and cream to make an actual caramel sauce. Start by cooking your sugar.
When it become fully liquid and turns a dark amber color, whisk in your butter. I would highly advise wearing an oven mitt on your stirring hand. This gets HOT and it bubbles and splashes a good bit.
After the butter is fully melted, add some slightly warmed cream. This will bubble and splash even more, so be careful.
Pour the caramel sauce over the cookie dough and sprinkle lightly with sea salt
This is where things started to go a bit awry. The next step is to add the top layer of cookie dough. However, my cookie dough basically dissolved into the caramel and became a topping of swirled caramel cookie dough. Again, not necessarily a bad thing, just not quite what I expected.
Put this in the oven to bake and let cool in the pan on a wire rack. Mine didn’t have the distinct cookie, caramel, cookie layers but I think I like this even better. The top became almost a hard chocolate caramel shell and then you bite through that to a gooey brownie like center. It’s good. Really, really good, in fact.