Salted Caramel Chocolate Chip Cookie Bars

*This recipe was featured by Lauren Conrad on her official website!*

Once a month in my office, we have a party for the ladies in my group who are celebrating their birthday. We all take turns bringing in desserts, chips & dips and healthy snacks and this month I was up to bake a sweet treat! I decided to make these salted caramel chocolate chip cookie bars that I saw on the amazing Brown Eyed Baker's blog.

(click to enlarge)

They are a delicious combination of soft chocolate chip cookies and gooey salted caramel layers...perfection! I love how the sweet and salty flavors compliment each other - it makes these bars super unique and unlike anything else I've made. I didn't alter the recipe from the original at all, but I may skip the salt on top of the brownies and just stick to using salt on the caramel layer next time - I think I may have overdone it!! :)

Salted Caramel Chocolate Chip Cookie Bars
recipe from Brown Eyed Baker
makes 16 bars

Ingredients...

• 2 1/8 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 12 tablespoons unsalted butter, melted and cooled to room temperature
• 1 cup light brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 2 cups chocolate chips
• 10 ounces Kraft caramel candy squares, unwrapped
• 3 tablespoons heavy cream
• sea salt for sprinkling over caramel and bars

What to do...

1. Preheat oven to 325 degrees F. Grease a 9-inch square pan; set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. In the bowl of your standing mixer, beat the melted butter and sugars on medium speed until combined.
4. Add the egg, egg yolk, and vanilla extract and mix until smooth. 
5. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
6. In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 30 seconds. This will take about 2-3 minutes.
7. Press half of the cookie dough into the pan, smoothing the top with a spatula or the back of a spoon. Pour the hot caramel over the cookie dough and spread into an even layer, leaving some empty space around the edges. Sprinkle the caramel lightly 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.
8. Sprinkle the bars with additional sea salt (optional.)
9. 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.
10. 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.
11. Store leftovers in an airtight container at room temperature.