Ingredients
Scale
- 2 cups (260g) all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168g) unsalted butter (room temperature)
- ½ cup (112g) light brown sugar (packed)
- ¼ cup (52g) sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups (211g) semi-sweet chocolate chips
- 32 unwrapped Kraft caramel squares
- 8 tablespoons unsalted butter
Instructions
- Preheat your oven to 350°F (180°C) and line a 9-inch baking pan with parchment paper, ensuring there's some overhang for easy removal later.
- In a medium bowl, mix together the flour, cornstarch, baking soda, and salt. Set this mixture aside.
- In a large bowl, cream the butter and sugars together at medium speed until light and fluffy, about 2-3 minutes. You'll notice a color change when it's ready.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients, mixing until just combined. Avoid overmixing.
- Fold in the chocolate chips with a silicone spatula until the dough is uniform.
Notes
These cookie bars can be stored at room temperature in an airtight container for up to a week.
For a richer flavor, consider using dark chocolate chips instead of semi-sweet.
You can experiment with different types of caramel for unique flavors.
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.