Gooey Salted Caramel Chocolate Chip Cookie Bars

• Vegetarian

• Refrigerated

  • 2 Eggland's best eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 10 oz Caramels, soft
  • 2 cups Chocolate chips, semisweet
  • 1 tsp Kosher salt
  • 1 tsp Sea salt, flaked
  • 1 tsp Vanilla extract
  • 1/2 cup White sugar, granulated

• Dairy

  • 1 cup Butter, salted
  • 1 14-ounce can Condensed milk, sweetened

Found on recipegirl.com

Ingredients

• 1 cup (2 sticks) salted butter, at room temperature
• 1 cup packed light brown sugar
• 1/2 cup granulated white sugar
• 2 large Egglands Best eggs
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 1/2 cups all-purpose flour
• 2 cups semisweet chocolate chips
• 1 14-ounce can sweetened condensed milk
• 10 ounces soft caramels, unwrapped (about 40 pieces)
• 1 teaspoon flaked sea salt

Directions

• Preheat the oven to 350 degrees F.  Line a 9x13-inch baking pan with foil and coat liberally with cooking spray. In a large bowl, use an electric mixer to combine the butter and both sugars on medium speed for 2 minutes until fluffy. Add the eggs, vanilla, salt and baking soda and continue mixing until smooth, scraping the sides of the bowl as necessary. Turn the speed to low and add the flour until combined.  Stir in the chocolate chips. Press half the dough into the prepared pan. In a medium saucepan, combine the condensed milk and caramels and cook over medium-low heat, stirring frequently, until the caramels are melted. Pour the caramel mixture on top of the dough in the pan and drop the remaining dough evenly in teaspoon-size amounts on top of the caramel. Bake for 25 to 30 minutes, until the center is just set. Sprinkle with flaked sea salt. Allow to cool completely in the pan before cutting into bars.