This is the way to go if you are looking for a delectable, yet fun dessert. It has a bit of salty and lots of sweet. It is not too thin, yet perfectly thick. It has a layer of chewy and then a big thick layer of gooey. Loads of chocolate are involved, as well as massive amounts of caramel. I mean, how could you go wrong with this? It is sure to incorporate flavors that everyone loves!
Check out what our friends over at A Spicy Perspective had to say about this:
“Sticky chocolate chip bars oozing with thick buttery caramel filling… These cookie bars scream family game night, movie night, or any other kind of cozy night you want to share with people you love.”
Oh goodness, yes! These treats are exactly what you want when you are cozied up watching a movie or playing a board game. So fun, so yum!
Ingredients
1 cup Land O’ Lakes unsalted butter, softened
1 cup packed Domino light brown sugar
1/2 cup Domino granulated sugar
2 large eggs
1 teaspoon McCormick vanilla extract
1 teaspoon kosher salt
1 teaspoon baking soda
2 1/2 cups Gold Medal all purpose flour
2 cups Hershey’s semisweet chocolate chips
14 ounce can La Lechera sweetened condensed milk
10 ounces soft caramels, unwrapped
1 teaspoon flaked sea salt
Instructions
Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with foil and liberally coat with nonstick cooking spray.
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.
Turn the speed to low and add the flour. Beat to combine, then mix in the chocolate chips.
Press half of the cookie dough into the bottom of the prepared baking dish.
In a medium sauce pot, add the sweetened condensed milk and unwrapped 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.
Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps. Bake the bars for 25-30 minutes, until the center is just set.
Sprinkle with sea salt flakes and allow the bars to cool completely. Then 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.
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Quick Tip: Feel free to freeze leftovers and enjoy for up to a month!
Thanks again to A Spicy Perspective for this amazing recipe.
