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–+ servings
salted caramel chocolate chunk bars cut into squares and placed on a wood countertop

Salted Caramel Chocolate Chunk Bars

Sheila
A buttery cookie bar full of chocolate chunks and caramel and sprinkled with sea salt. Always the perfect treat. Top with vanilla ice cream while they are warm for a decadent dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course baked goods, cookie bar, cookies, Dessert
Cuisine American
Servings 24 bars
Calories 358 kcal

Equipment

  • stand mixer with paddle attachement
  • 9x13 inch baking pan

Ingredients
  

  • 2 cups butter 1 pound, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/2 cups powdered sugar
  • 2 tsp vanilla
  • 4 cups flour
  • 14 ounce bag caramel candy cubes unwrapped (approximately 50 candies)
  • 1/3 cup half & half
  • 1/2 tbsp sea salt
  • 1 cup semi sweet chocolate chunks I used Nestle brand

Instructions
 

Preheat oven to 350 degrees, and spray a 9×13 baking pan lightly with cooking spray.

  • Place butter and sugars in mixer, beat until creamed. Scrape down sides of mixing bowl and beat another minute. Add vanilla and beat another 30 seconds. Gradually add flour a half cup at a time
  • Take one-third of the dough and press into the bottom of pan. Place in oven and bake for 15 minutes. Place remainder of the dough in the refrigerator. (this will help it get crumbly)
  • Unwrap caramels and place them in a medium-sized glass bowl pour half and half over caramels, place in microwave and gradually melt on high at 30 second intervals stirring in between each until caramels are melted and smooth. This step takes about 3 minutes.
  • Remove bottom crust from oven pour caramel over crust and spread evenly with spatula, sprinkle sea salt evenly over caramel. Remove dough from refrigerator, crumble half of the dough over caramel. Sprinkle chocolate chunks evenly over bars, as well as the remainder of the dough.
  • Return bars to oven and bake an additional 30-40 minutes or until bars just start to get a little brown on top.
  • Place pan on a cooling rack allow to cool for 1 hour before cutting into squares.

Notes

These bars cut much easier if allowed to cool completely and then place them in the refrigerator for 15 minutes. Store bars in an airtight container.
**If you want to serve them warm with vanilla ice cream, (as a very decadent dessert) you should still wait 30 minutes to cut into them or the caramel will not stay in place. 

Nutrition

Serving: 1squareCalories: 358kcalCarbohydrates: 47gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 43mgSodium: 244mgPotassium: 42mgFiber: 1gSugar: 29gCalcium: 26mgIron: 1mg
Keyword baked goods, chocolate chunk, cookie, cookie bar, salted caramel
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