Ingredients
For crust
- 2 sticks unsalted butter at room temp
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 tbsp pure vanilla extract
- 1/2 tsp salt
- 2 cups flour
For caramel layer
- 1/2 cup granulated sugar
- 4 tablespoons unsalted butter
- 1/2 teaspoon flaked sea salt
- 4 tablespoons heavy cream
For chocolate layer
- 8 ounces bittersweet chocolate (I prefer Valrhona 65% with orange) chopped into small pieces
- 2/3 cup heavy cream
Directions
- Preheat oven to 325 degrees. Line a 13 x 9″ glass baking dish with parchment paper (allowing extra to hang over the sides) and set aside.
- Cream together the soft butter with the granulated sugar and powdered sugar until fluffy. Then, add the vanilla and salt.
- Mix in the flour until you have a soft dough then press dough into the bottom of the baking dish.
- Prick holes all over the dough using a fork then bake for 35 minutes, until golden brown.
- Let the crust cool while you make the caramel layer.
- In a small saucepan over medium-high heat, melt the sugar; this will take about 3 minutes.
- Cook the liquefied sugar to a nice copper color, another minute or two.
- Off the heat, add the sea salt and butter and stir until the butter melts and is incorporated.
- Add the heavy cream and return to the stove over medium heat.
- Cook, stirring constantly, until you have a lovely, bronzed caramel syrup, just another minute or two.
- Pour caramel sauce over cookie crust, smoothing with a rubber spatula. Set aside while you prep the chocolate layer.
- In a small saucepan over medium-high heat, bring the 2/3 cup of cream to a boil, stirring constantly. Remove from heat as soon as it boils and pour it over the chocolate pieces in a bowl. Let sit for a minute or two, then whisk until all the chocolate is melted and smooth.
- Spread evenly with a spatula over the caramel layer, then immediately scatter flaked sea salt all over the top.
- Set in the fridge for an hour to cool completely before slicing.
- To slice cookie bars, remove the entire large cookie bar from the pan by picking up the edges of the parchment paper and place on the counter.
- Using a HOT knife, cut the bars into 1×1″ squares. The hot knife is key here — be sure to wipe knife with a paper towel between slices.
Recipe inspiration from eat, live, run.