Please don’t hate me. I should be put away for writing about this recipe in January but hey, we all know come February most of us will be eating them so let’s just stop with the pretending.
I was slacking in the baking department lately. Sometimes just getting dinner on the table is a challenge in of itself. We had been stuck with (sad) leftover Christmas hershey kisses for something sweet after dinner. Not horrible, but definitely not ideal.
Finally, it was leftover night, i.e. a night off of cooking for me! I made a big healthy pot of this on Monday and I always rely on two dinners out of it. Bonus? B took a TWO HOUR nap. On his own. I didn’t know what to do with myself. I felt….lost….
So I baked.
I mean, seriously baked. These puppies are no joke. Basically a cookie dough sandwich with salted caramel layered throughout the middle.
Yes you heard me right.
You forgot all about your resolution, didn’t you?
- 12 TBS unsalted butter, melted and cooled
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg, room temp
- 1 egg yolk, room temp
- 2 tsp vanilla
- 2 1/8 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips
- 6 ounce jar of good caramel sauce (I love the fleur de sel caramel from TJ's)
- 3 TBS cream
- fancy sea salt
- Preheat your oven to 325 degrees and grease a 9X9 inch square pan.
- Combine your butter with the sugars and mix together until smooth. Add in the eggs and vanilla and combine.
- Shift together the flour, baking soda, and salt and slowly combine to the wet ingredients. Stir in the chocolate chips.
- Press half the dough into the bottom of the pan and use your fingers to make it nice and smooth.
- Melt the caramel if it's not already soft, combine with the cream, and pour onto the bottom layer. Try to avoid the edges as best you can. Sprinkle with some sea salt.
- Press the remaining dough on top of the caramel layer to form the top half and sprinkle additional sea salt to finish them off.
- Bake for 30 minutes or until the edges start to brown and pull away from the pan. Cool to room temperature then store in the fridge for an hour or so to help them set before you cut into them.
So worth it.