salted nutella caramel chocolate chip cookie bars

Name: Salted Nutella Caramel Chocolate Chip Cookie Bars
Cook time: 30 min
Yield: 16
Cuisine: American
Ingredients: 2 1/8 cup(s) all-purpose flour; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 12 tablespoon(s) unsalted butter, melted and cooled to room temperature; 1 cup(s) light brown sugar; 1/2 cup(s) sugar; 1 - egg and 1 egg yolk; 2 teaspoon(s) vanilla extract; 1/2 cup(s) semisweet chocolate chips; 1/2 cup(s) chopped hazelnuts; - coarse sea salt, for sprinkling over caramel and bars; FOR THE CARAMEL; 7 tablespoon(s) unsalted butter; 1/4 cup(s) + 2 tbsp light brown sugar; 1/4 cup(s) sugar; 1/4 cup(s) + 2 tbsp light corn syrup; 1 teaspoon(s) sea salt; 2 tablespoon(s) heavy cream; 1 teaspoon(s) vanilla extract; 1 tablespoon(s) nutella

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.thespiffycookie.com/2013/07/09/salted-nutella-caramel-chocolate-chip-cookie-bars/

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yield 16 serving(s)

cook time 30 Min

method Bake

Ingredients For salted nutella caramel chocolate chip cookie bars

2 1/8 c

all-purpose flour
1/2 tsp

baking soda
1/2 tsp

salt
12 Tbsp

unsalted butter, melted and cooled to room temperature
1 c

light brown sugar
1/2 c

sugar
1

egg and 1 egg yolk
2 tsp

vanilla extract
1/2 c

semisweet chocolate chips
1/2 c

chopped hazelnuts
coarse sea salt, for sprinkling over caramel and bars
FOR THE CARAMEL
7 Tbsp

unsalted butter
1/4 c

+ 2 tbsp light brown sugar
1/4 c

sugar
1/4 c

+ 2 tbsp light corn syrup
1 tsp

sea salt
2 Tbsp

heavy cream
1 tsp

vanilla extract
1 Tbsp

nutella

How To Make salted nutella caramel chocolate chip cookie bars

1
Preheat oven to 325 degrees. Grease a 9-inch square pan; set aside. For the bars: In a medium bowl, whisk together the flour, baking soda, and salt; set aside. Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips and hazelnuts. Set aside.

2
Make the caramel: In a heavy bottomed large sauce pan, add butter, sugars, syrup, sea salt and cream. Bring to a boil and stir until sugars are dissolved and mixture is well combined. Using a candy thermometer, when mixture reaches 230 degrees remove from heat and stir in vanilla and Nutella.
3
To assemble, press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving some empty space around the edges. Sprinkle the caramel with the sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt. Bake the cookie bars for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool the bars on a wire rack to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature.
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