I should never start looking through my cooking magazines at bedtime. Last week my husband and I were sitting on the couch both thinking about going to bed when I started flipping through a cooking magazine. I started ripping out recipes and setting them aside. I got to a recipe for Salted Caramel Browned Butter Chocolate Chip Bars and my mouth started watering.
Instead of just putting the recipe aside with the other recipes I held it up to show my husband. He looked at it and said how yummy it looked. We both went back to work and I said that I wish I had those bars. A few minutes later he said that they looked really good. After a few more minutes we both just looked at each other.
I stood up and went into the kitchen. I told my husband that I didn’t think I had any caramel so I probably couldn’t make them anyhow. When I looked in the refrigerator there just happened to be half a bag of caramel bits sitting in my baking drawer. I took it as a sign that I needed to make them and got to work.
It took a little bit longer then I thought it would but I got the bars into the oven. By the time they came out it was 9:15. You have to understand that we have a toddler who is up by 6 every day so we usually get into bed around 9 and are asleep before 10. However, that day it didn’t happen.
My husband was ready to try one when they came out of the oven. I told him we couldn’t because the caramel had to set or it would run everywhere. We made it about 15 minutes before I cut two squares, put them in the refrigerator, and then we ate them. The were rich, gooey, and pretty awesome.
I knew they would taste different the next day once they were cooled and I was right. The brown butter flavor really came through once the bars had cooled. The caramel was chewy and just about perfect. The chocolate chips were firm and the bars were soft. These bars were the perfect combination of sweet, chewy caramel, chocolate chips, and brown butter. I would make them again in a minute!
- ¾ c. butter, softened
- 1½ c. firmly packed brown sugar
- 2 eggs
- 1 T. vanilla
- 1½ c. flour
- 1 t. baking powder
- 1 t. salt
- 1 c. mini chocolate chips
- 1 c. caramel bits
- 3 T. heavy whipping cream
- 2 t. sea salt
- Preheat the oven to 375 degrees. Line a 9 x 13 baking dish with aluminum foil.
- Melt the butter in a medium saucepan over medium high heat. Cook for 5-7 minutes or until the butter foams up and begins to turn a golden brown. Remove from heat and pour into a large bowl. Cool 5 minutes.
- Add the brown sugar, eggs, and vanilla to the bowl with the butter. Mix well.
- Add in the flour baking powder, and salt. Stir until just combined.
- Stir the mini chocolate chips into the cookie dough.
- Spread two-thirds of the cookie dough into the prepared pan. Set aside.
- Place the caramel bits and heavy whipping cream in a small saucepan. Heat oven medium heat and stir until the caramel has melted and is combined with the cream. Remove from heat.
- Pour the caramel over top of the cookie dough in the pan. Spread to within ¼ inch of the edge of the pan. Sprinkle with half of the sea salt.
- Drop the remaining pieces of cookie dough on top of the caramel. Sprinkle with remaining sea salt.
- Bake for 22-25 minutes or until golden brown. Remove from oven and cool completely.
- Cut into 24 squares.
Check out all of the Back to School Recipes:
Air Fryer Taco Sticks from Daily Dish Recipes
Carrot Coconut Muffins from That Recipe
Cupcake Cones from A Day in The Life on the Farm
Easy, Peasy Chocolate Smoothie from Our Good Life
Fresh Fruit Yogurt Parfaits from Blogghetti
Pizza Muffins from Cheese Curd in Paradise
Salted Caramel Brown Butter Chocolate Chip Bars from Hezzi-D’s Books and Cooks
Watermelon Feta Salad from Art of Natural Living