Caramel Stuffed Cookie Bars
Servings: 12 slices
Ingredients
For the cookie bars:
- 18 tbsp salted butter, melted 1.125 cup
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 1 tbsp vanilla extract
- 3 eggs room temperature
- 3 cups all-purpose flour
- 4 tsp corn starch
- ¾ tsp baking soda
- ½ tsp kosher salt
- 1 ½ cups milk chocolate chips you can use whatever type of chocolate you prefer!
For the caramel:
- 11 oz caramel candies I use Kraft caramels
- 3 tbsp heavy cream
Instructions
For the caramel:
- Unwrap the caramels and add to a heat proof bowl along with the heavy cream. Microwave for 30 seconds, stir and repeat until completely melted and smooth. Set aside.
For the cookie bars:
- Preheat the oven to 350°. Grease and line a metal 9×13 pan with parchment paper. In the bowl of a stand mixer combine the melted butter, brown and granulated sugar. Mix until combined. Add in vanilla and eggs, and mix until incorporated.
- While the mixer is on low add in the flour, salt, corn starch and baking soda. Mix until just combined. Fold in the chocolate chips. Scoop half of the batter into the prepared pan and use a spatula to make sure the dough is evenly spread out to the edges of the pan. This layer will be thin! Pour caramel on top of the cookie dough, leaving about ½ inch around the edges that you don't cover with caramel. Refrigerate for 15 minutes to help set up the caramel. Top with remaining cookie dough, spreading it out but it's okay if some caramel peeks through.
- Bake or 25-30 minutes, or until the edges are golden brown. Remove from the oven and allow to cool completely before serving. These bars set up and slice best after being refrigerated.