To be perfectly honest with you, I very nearly didn’t post this recipe for my caramel cookie bars. It wasn’t because I didn’t thoroughly enjoy them (they were epic, FYI), but simply because they didn’t look as perfect as I’d imagined in my head. I’d wanted clean cut layers but because I hate making my own caramel and opted for a cheat version instead (sorry Mum…), the caramel didn’t set as well and I was left with gooey layers which spilled over the sides. I received only sheer enthusiasm from anyone who gobbled one but I guess I was looking at it from a purely aesthetic, bloggers view. Figures, huh? So I’ve posted these bad boys anyway, purely because if I don’t say so myself, they taste amazing. Naturally they’re not going to win any healthy eating awards but damn, they’re worth it.
If you fancy checking out any more of my recipes, you can do so here.
You will need:
For the cookie base:
-275g Plain Flour
-1 tsp baking powder
-half a tsp salt
-1 tbsp cornflour
-115g melted unsalted butter or stork
-55g granulated sugar
-135g light brown sugar
-1 beaten egg
-half a tsp of vanilla extract
-100g chocolate chips or chunks
For the topping:
-1 tin of carnation caramel
-200g milk chocolate
- Preheat your oven to 190C/17oC Fan. Line a 9×9 inch square tin with baking paper.
- Whisk together the flour, baking powder, salt and cornflower.
- Add in the melted butter, granulated sugar, brown sugar, egg, vanilla extract and chocolate chunks and mix until a delicious dough has formed.
- Press the dough into the bottom of your lined tin and bake for 20 minutes. You want it to be golden by not too hard.
- Once your base has cooled, pour your carnation caramel into a pan and heat until it is runny enough to pour over your cookie base. Leave in fridge to set.
- Once the caramel has set, melt the milk chocolate and pour over the caramel and leave until hard.
- Cut with a sharp knife and enjoy!
Rosalie Horrocks x