INGREDIENTS
For the Cookie Base:
2 cups unsalted butter, softened
1 cup packed brown sugar
4 to 4-1/2 cups all-purpose flour
Pinch of salt
For the Caramel Layer:
21 ounces soft caramels (unwrapped)
5 tablespoons heavy cream
For Chocolate Coating:
1 pound semisweet chocolate + milk chocolate (50/50)
DIRECTIONS
Heat the oven to 325 F. Prepare a 10x10-inch baking pan lining it with aluminum foil.
Cream butter and brown sugar until pale and fluffy.
Add 3-3/4 cups flour. Combine well.
Place dough a floured surface and knead for 5 minutes, adding remaining flour bit by bit to form a soft dough.
Press dough into prepared pan.
Bake until cookies are lightly browned, 20-25 minutes.
Let the cookie cool.
Caramel Layer:
Place caramels in a sauce pan with cream. Turn heat to medium and let the caramels soften before starting to stir.
Stir until caramels are completely melted and you have a luxurious caramel sauce.
Pour the melted caramel over cooled cookie base. Make sure the cookie base is completely covered with caramel.
Refrigerate the pan to set the caramel completely, about 1 hour.
Chocolate coating:
Melt the chocolate using a double boiler.
Remove the caramel-covered bars from the pan using the foil hanging off the pan.
Spray a bit of cooking spray on a large chef's knife and cut caramel coated cookie into bars.
Use a fork, dip the bars in the melted chocolate, covering completely.
Place bars on cookie sheet covered with parchment paper or silpat (silicon sheet)
Refrigerate to set the chocolate, about 10 minutes.
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