Yes, we are going to have to rely on input from our UK friends. Was my dough too runny? Then lift the bars out of the pan by the edges of the foil and cut. On Pinterist it’s the pin everyone goes to and saves off my board., even people I don’t know. Also, would parchment paper work instead of foil to avoid the sticking issue I’ve seen in previous comments? However, some readers commented that they tried it with extra thick jarred sauce and it worked! Perfect texture as long as you allow them to fully set. These bars look delicious. For the next time I make them, are they supposed to look a little u set poked when you take them out of the oven? Pingback: Salted Caramel Chocolate Chip Cookie Bars | | These bars are so good! Second time around, I pushed the bottom cookie layer up the sides of the pan a little to stop the caramel from reaching the edges and it worked great!! Add eggs into the cooked butter mixture and mix on low setting or by hand. I had to put them in the freezer because I was eating too many of them. I used a can of sweetened condensed milk that I simmered in the crockpot overnight. I am hankering for this cookbook for my upcoming birthday. My family and coworkers love these bars! These look fabulous. I have made them many times, and they come out the same every time! I do think homemade sauce might be too runny for this recipe, but I have not tried it. Pingback: Day Wired » News Daily » 11 Irresistible Cookie Bars That Are Better Than Sex, Pingback: 11 Irresistible Cookie Bars That Are Better Than Sex - Buzz And Gossip. Place the caramels and cream in a small saucepan over low-medium heat. Do the caramel filling need to cool at all before pouring over the dough? Would I still add the condensed milk to the recipe? This look delicious. These are excellent! It was a big gooey mess. Good luck!! I wanted this recipe to live up to the reviews. Amazing. Shelly’s book is so much fun! With the other recipe, I use evaporated milk instead of sweetened condensed, so it’s not as sweet, do you think that would work here too, or would it not harden as much? so what did i do wrong? All Rights Reserved. So gooey and delicious!!! Thank you! I read this recipe on another site and almost everyone said it was a fail because of the caramel going through bottom layer and oozing out everywhere. Thanks for helping us find this one. Next time I make these I will for sure follow these rules and I hope they come out better!! I’m freezing what’s left and have a question about thawing – thaw in the refrigerator or thaw at room temp? I should have sprayed more Pam on foil. A nice twist to a chocolate chip bar. She/we have since renamed them Crack Brownies. The noises people made while eating them was the best part! I’m putting it in my recipe book that’s for sure! Pour the caramel mixture over the cookie dough. In a medium bowl combine flour, baking soda and salt. I'm Sommer Collier... Travel Enthusiast, and the Resident Cookery Queen of A Spicy Perspective. Bake at 350 degrees for about 30 minutes until golden brown. These bars freeze really well! I’m so sorry that happened! I tweaked it a bit because we are allergic to corn so caramels are taboo. No unwrapping all of those caramels!!! Big big hit! Place the Hershey bar pieces over the caramel layer. Several requests for recipe. Family agrees it’s a keeper! – Just another WordPress site. You can find The Cookies & Cups Cookbook on Amazon and in bookstores across the country. Looking for more cookie & bar recipes? I’m sorry, but I’ve never tried that so I can’t answer with confidence. They have to cool ( I plan for overnight, always) and they never disappoint . This recipe calls for melted butter, but I also like to brown it a little. I also did not let them cool off completely before cutting. Do you know if it would work with a homemade caramel sauce/filling or would it be too runny once in the oven? , Click Here For Full Nutrition, Exchanges, and My Plate Info, This recipe looks like perfection! SO DELISH! Directions were perfect as were the results! The thick layer of caramel in the middle is making me swoon! This recipe was a hit! Lol. I agree, VERY rich. It adhered to my pan and had to be scrapped out with a spatula. I’ve never made the recipe that way, but it does make sense to leave out the condensed milk if you are using caramel sauce. Thanks! Place flattened pieces of the remaining cookie dough all over the chocolate pieces until mostly covered. Do not copy or publish A Spicy Perspective content without prior consent. By commenting I offer my full consent to the privacy policy of A Spicy Perspective. The recipe says room temperature for so many days…we put them in the frig after being cut up and they lasted longer and were even better cold. Turn the speed to low and add the flour. Grease a 9 x 13 inch pan with non stick cooking spray. This cookbook is a reverse of what you usually find in cookbooks, with a whole lot of savory recipes, followed by a short dessert section. Sprinkle with sea salt flakes and allow the bars to cool completely. All that salt and caramel!!! Perfect. My grandchildren devoured them, and daughter likened them to “crack brownies,” not that she ever tasted crack brownies, but that they were so delicious she felt an addiction coming on. Spread and pat down the dough with hands until bottom of pan is completely covered. Very good recipe. Pingback: Turtle Cookie Bars (Salted Caramel Chocolate Chip and Pecan Cookie Bars) – Like Mother, Like Daughter. This recipe was a big hit when I made it for Superbowl Sunday. Pingback: How To Make Salted Caramel Chocolate Chip Cookie Bars | Food Recipes – Delish, Pingback: 13 Ways to Make Your Gift More Personal (and thus more memorable) - All Gifts Considered. Can never get my head around cup measurements, If you look at our new recipe form, there is a place you can click to convert the recipe to metric measurements. I took them out anyway and they set up beautifully as they cooled. Pingback: Oatmeal Chocolate Fudge Chewies - Garnish & Glaze, Pingback: Chocolate Chip Cheesecake Cookie Bars - Inside BruCrew Life, Pingback: Salted Caramel Chocolate Chip Cookie Bars – daisyfrancesca, Pingback: Salted Caramel Chocolate Chip Bars – Rebekah and her Ramblings. OMG, these are fabulous! This recipe is a game changer. Haven’t made this yummy recipe yet, but it looks so delicious and tasty, that I can hardly wait to roll up my sleeves and start baking! They are AMAZING!! Set aside for a few minutes. Will definitely be making again! Part of the goodness is that they are a bit gooey. It makes a great gift for your favorite baker… And for yourself! I have not tried this method, but I’ve heard from the ASP community that some people have used thick caramel sauce and it worked. These Salted Caramel Chocolate Chip Cookies Bars are not the only winner in this book. I thought they may not have been cooked enough but once they cool, they are a perfect texture, nice and soft and chewy. Yes, I’m afraid the evaporated milk would make the filling too thin and runny. They are so good as I have had them before! It’s about halfway between the top and the comment section, Pingback: Recipe Roundup: Winter 2017 – Adventuring Pandas. Bake the bars for 25-30 minutes, until the center is just set. I have made it numerous times and it is my husband’s favorite as well as the first thing to run out at potlucks. Sorry, couldn’t let that go. Try hanging an oven thermometer off the center oven rack, then adjust the temperature as needed. My oldest son requests this for his birthday “cake” every year! Desserts are my favorite and these bars looked to good to pass up. Allow bars to come to room temperature and serve! Cook and stir often until it becomes brown in color, about 6 minutes. Instead Shelly focuses on eating dessert first, sharing dozens of tantalizing treat recipes, with a section on her favorite family meals at the end. That’s “too” good to pass up. Salted Caramel Chocolate Chip Cookie Bars are the latter treat variety.