SALTED CARAMEL BROWN BUTTER CHOCOLATE CHIP BARS
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INGREDIENTS
- 3/4 cup (12 tablespoons, 6 ounces) butter
- 1 cup (7.5 ounces) packed light or dark brown sugar
- 1/2 cup (3.75 ounces) granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (7.5 ounces) all-purpose flour
- 1 1/2 cups (9 ounces) chocolate chips
- 14-ounce bag soft caramels, unwrapped (not caramel sauce)
- 2-3 tablespoons milk or cream
- 1/8 to 1/4 teaspoon coarse sea salt (optional)
- Preheat the oven to 350 degrees F. Line a 9X13-inch pan (I use metal) with foil or parchment paper (to make cleanup easier with the caramel). Lightly grease the bottom and sides with nonstick cooking spray and set aside.
- Brown the butter by cutting the butter into tablespoon-size pieces and placing in a skillet (preferably not nonstick so you can see the changing color easily - quick tutorial here). Cook over medium-low heat until the butter melts, begins to sizzle, and the butter solids on the bottom begin to turn a toasty brown, 3-4 minutes. Watch closely; the exact time will vary. Remove from the heat and immediately pour into a medium bowl. Refrigerate the butter for 10 minutes or so (not too long or it will solidify) until no longer hot.
- Stir in the brown sugar, granulated sugar, baking soda and salt until evenly combined.
- Add the eggs and vanilla and mix until well combined. Stir in the flour and chocolate chips until no dry streaks remain.
- Take about 2/3 of the dough and dot in large pieces across the bottom of the prepared pan. Press into an even, thin layer.
for full instructions you can go to : https://www.melskitchencafe.com
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