Salted Caramel Chocolate Chip Cookie Bars
Salted Caramel Chocolate Chip Cookie Bars
IngredientsFor chocolate chip cookie bottom:
- 1 large egg
- pinch of salt
- 50 g caster sugar
- 100 g chocolate chips
- 300 g plain flour, sifted
- 175 g unsalted butter, softened
For salted caramel:
- 250 g caster sugar
- 1 – 2 tsp salt (Note 1)
- 100 g unsalted butter, room temperature
- 210 mL double cream, room temperature
For assembly:
- 50 g chocolate chips
- 50 g melted chocolate
Instructions
- Preheat the oven to 350 ºF (175 ºC) and line a baking tray, at least 1.5 inch deep, with greaseproof/baking paper.
- Cream together butter and sugar.
- Add the egg, and mix thoroughly.
- Add the flour, salt and chocolate chips, and mix until a smooth, not sticky, cookie dough with evenly distributed chocolate chips forms.
- Press the cookie dough into the lined baking tray and even it out so that it is approximately 1/2 inch (about 1.5 cm) thick.
- Put into the fridge for about 1/2 hour.
- Bake the cookie dough in the preheated oven at 350 ºF (175 ºC) for 18 to 20 minutes, or until light golden brown at the edges.
- The cookie dough might feel soft immediately out of the oven, but will firm on cooling.
- Leave to cool completely (in the baking tray!).
- In the mean time, make the salted caramel.
For salted caramel:
- Heat caster sugar in a saucepan over medium heat, stirring constantly with a heat resistant rubber spatula or wooden spoon.
- The sugar may form clumps but will eventually melt into a thick golden brown liquid as you continue to stir.
- Be careful not to burn the caramel.
- Once the sugar is completely melted, immediately add the butter.
- On its addition, the caramel will bubble rapidly – be careful.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- The butter will tend to separate from the caramel – just stir vigorously.
- Very slowly, drizzle in the double cream while stirring. The mixture will rapidly bubble due to the temperature difference and may splatter – be careful.
- Allow the mixture to boil for about 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in the salt. Allow to cool down before using (the salted caramel should be slightly warmer than room temperature for pouring onto the cookie bottom).
- Any leftover salted caramel sauce (what's that?) keeps well in the fridge for up to 2 weeks.
For assembly:
- Still in the baking tray, pour the warm salted caramel onto the cookie bottom so that it forms a uniform layer, about 1/2 inch (1.5 cm) thick.
- Allow to set overnight in the fridge.
- The salted caramel will firm up, enough to be easy to cut but retain its melt-in-the-mouth consistency.
- Remove the cookie bottom + salted caramel layers from the baking tray, and while still cold, cut them into rectangular pieces (the recipe should give about 20 pieces).
- Drizzle the cookie bars with melted chocolate, and decorate with extra chocolate chips. A
- The salted caramel chocolate chip cookie bars keep well in a cool dry place (or even in the fridge, just allow them to come to room temperature before serving) for about 3 to 4 days.
- They never last that long, though.
- Enjoy!
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