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Caramel Stuffed Cookie Bars

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 slices

Ingredients

*For the cookie bars:*

  • 1 ⅛ 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.