Caramel Stuffed Cookie Bars
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 slices 1x
- Category: Dessert
Ingredients
Scale
*For the cookie bars:*
- 1 â…› cups 18 tbsp salted butter, melted
- 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 (or your preferred type of chocolate)
*For the caramel:*
- 11 oz caramel candies (I use Kraft caramels)
- 3 tbsp heavy cream
Instructions
*For the caramel:*
- Unwrap the caramels and add them to a heatproof bowl with the heavy cream. Microwave for 30 seconds, stir, and repeat until melted and smooth. Set aside.
*For the cookie bars:*
- Preheat the oven to 350°F. Grease and line a metal 9×13 pan with parchment paper.
- In the bowl of a stand mixer, combine the melted butter, brown sugar, and granulated sugar. Mix until combined. Add in the vanilla and eggs, and mix until incorporated.
- While the mixer is on low, add in the flour, corn starch, baking soda, and salt. Mix until just combined. Fold in the chocolate chips.
- Scoop half of the batter into the prepared pan and spread it evenly to the edges. This layer will be thin.
- Pour the caramel on top of the cookie dough, leaving about ½ inch around the edges uncovered. Refrigerate for 15 minutes to set the caramel.
- Top with the remaining cookie dough, spreading it out evenly. It’s okay if some caramel peeks through.
- Bake for 25-30 minutes, or until the edges are golden brown. Remove from the oven and allow to cool completely before serving. For the best results, refrigerate the bars before slicing.
