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BARS - Chocolate-Caramel Cookie Bars
Nb persons: 0
Yield: 24 bars
Preparation time:
Total time:
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| Chocolate-Caramel Cookie Bars DMN 12/8/10 Ingredients | |
| 15 tablespoons | unsalted butter,, (17/8 sticks, divided use), at room temperature, plus more for parchment paper |
| 1/4 cup | light brown sugar |
| 1 1/2 cups | flour |
| 3/4 teaspoon | salt,, (divided use) |
| 10 1/2 ounces | milk chocolate, chopped |
| 1 1/2 cups | sugar |
| 1/4 cup | water |
| 1 cup | heavy whipping cream |
| 1 tablespoon | sea salt, preferably fleur de sel |
Directions
Preheat oven to 350 F. Line a 9-inch-square baking pan with parchment paper, leaving an overhang. Butter the paper.
In a mixing bowl, beat 9 tablespoons butter and the brown sugar on medium until light and fluffy. Add the flour and 1/4 teaspoon salt, and beat until just combined. Press the dough evenly in the pan and bake until lightly browned, about 30 minutes.
In another bowl, place the chopped chocolate. Heat the sugar and 1/4 cup water in a saucepan over medium-high heat until it turns amber in color, about 10 minutes. Remove from heat and add 6 tablespoons (3/4 stick) butter, the cream and the remaining 1/2 teaspoon salt. Pour the mixture over the chopped chocolate. Let it stand for 2 minutes, then stir to combine and let it stand 10 minutes longer.
Pour the chocolate mixture over the crust and refrigerate at least 4 hours or overnight. Lift the parchment paper to remove the whole bar from the pan. Sprinkle with the sea salt, then trim edges and cut into 24 bars. The mixture may be sticky; wipe the knife often while cutting. Can be stored, refrigerated, for up to 3 days.
Makes 24 bars.
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