Salted (with browned butter Vanilla-Caramel Butterscotch Cookie Bars

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 5/16 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar, packed light
  • 25 Lancaster vanilla-caramel soft cremes
  • 1/8 tsp Salt
  • 1 Sea salt, coarse
  • 1 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter
  • 1 tbsp Milk

• Desserts

  • 3/4 cup Butterscotch baking chips

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F. Line an 8-inch baking pan with parchment paper and set aside.
• Remove all of the vanilla-caramel candies from their wrappers. Cut each of the caramels in half and then toss in a small bowl with one tablespoon flour to keep them from sticking together.
• Heat a skillet over medium heat. Slice the butter into 6 individual tablespoons and add the butter to the skillet. Whisk the butter frequently. When the butter melts all the way it will foam up a bit. Watch the butter carefully for lightly browned specks at the bottom of the skillet. Remove from the heat and immediately pour the butter into your mixing bowl.
• Browning butter can easily get burned so watch it carefully and make sure it doesnt get too brown or burned. If it does, you will need to start over.
• Beat together the browned butter and brown sugar. Beat in the egg, milk, and vanilla extract. Beat well.
• In another bowl stir together the flour, baking soda, and salt. Slowly add the dry to wet and blend until well incorporated.
• Spread about one cup of the mixture evenly on the bottom of your prepared pan. Sprinkle the vanilla caramel pieces over the batter. Sprinkle the butterscotch baking chips on top. Gently spread the batter over the butterscotch baking chips to cover as much as possible (the mixture spreads as it bakes so just try to make sure it is even on top).
• Bake 25 to 30 minutes or until the sides and top are lightly browned. Cool completely in pan on wire rack. Cut into bars.
• Sprinkle with sea salt.