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CHOCOLATE CHIP COOKIE BARS STUFFED WITH SALTED CARAMEL AND PEANUT BUTTER CUPS



INGREDIENTS:
2 cups all-purpose flour plus 2 Tablespoons
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled
1 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla 

2 cups chocolate chips
10 ounces salted caramel (click here for recipe I used)  OR use 10 ounces Kraft caramel squares plus
3 tablespoons heavy cream

bag of snack size peanut butter cups




Directions:



1. Preheat oven to 325 degrees. Line 11×7 with nonstick foil. 

2. In a mixer, beat the melted butter and sugars
together.  Add egg, egg yolk, and vanilla.  Slowly add all of the dry ingredients (flour, salt, baking soda) and mix on low.  Add the chocolate chips.


4. If you are using Kraft caramels,  microwave them with heavy cream until smooth.

5. Divide your cookie dough in half. Press half into the pan and smooth it.   Pour whichever caramel you are using on top.  Lay peanut butter cups on top to cover the caramel.  Drop scoops of dough over the peanut butter cups and spread to cover pb cups.   

6.Bake for 30 minutes or until golden.  Cool completely in the an before attempting to cut! 
Adapted from Two Peas and Their Pod

FABULOUS THICK & DELIICOUS CHOCOLATE CHUNK COOKIES

Ingredients
  • 2 and 1/4 cups flour
  • 1 tsp. baking soda
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup salted butter, melted (yes, I like to use salted!)
  • 3/4 cup light brown sugar, loosely packed
  • 1/2 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 2 tsp. vanilla
  • 1 cup good quality chocolate chunks
Instructions
  1. Melt the butter and stir in sugars.  Add egg, yolk and vanilla. 
  2. Add all the dry ingredients and stir just until blended. 
  3. Stir in the chocolate chunks and chill in a sealed ziploc bag overnight.
  4. Preheat  oven to 325 F.  Line baking sheets with parchment paper.  
  5. Scoop 2-3T. of dough for each cookie.  Bake 10-12 minutes.  They will look under baked but let them sit on the cookie sheet 10 minutes before removing.  Once out of the oven, immediately press in a few more chunks to look nice!  

Adapted from Sally’s Baking Addiction-Click to visit!

CARAMEL STUFFED CHOCOLATE CHIP COOKIE BARS

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZY (FROM THAT SKINNY CHICK CAN BAKE)
AND I EACH BAKE FROM THE OTHER’S BLOG AND SURPRISE EACH OTHER…AND
YOU-WITH WHAT WE MADE!!! TRUTH BE TOLD, I LOVE THAT EVERY RECIPE I CHOOSE IS ALWAYS A
WINNER AND THIS WAS NO DIFFERENT!!!!

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Caramel Chocolate Chip Cookie Bars


Ingredients
  • 2 1/8 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons butter, melted and cooled slightly
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/4 cups chocolate chips
  • 6 tablespoons caramel sauce (I used one from ABC Cake decorating-CHECK OUT THEIR FACEBOOK PAGE HERE!  YOU CAN ORDER THEIR PRODUCTS HERE ON THEIR WEBSITE)

Instructions
  1. Preheat oven to 325º. Line an 8 x 8-inch baking dish with non-stick aluminum foil, to help remove bars from pan after baking.
  2. In
    a medium bowl, whisk the flour, baking soda and salt together. In a
    second bowl, combine the butter and both sugars, mixing until combined.
    Add the egg, egg yolk and vanilla and mix to completely incorporate.
    Add the dry ingredients and mix till combined. Mix in the chocolate
    chips.
  3. Pat
    half the batter evenly in bottom of pan. Pour the caramel sauce over
    the cookie dough, leaving just a little space around the edges. Dollop
    the remaining cookie dough over the caramel. Carefully pat dough with
    your fingertips to distribute.The caramel will not be totally covered.
  4. Bake for 35-40 minutes, or until the bars are golden brown and slightly firm to the touch.
  5. Remove
    the pan to a wire rack. Let the bars cool completely before lifting
    them out of the pan and cutting into squares to serve.
  6. Yield: 16 servings
    Total time: 2 hours with cooling time