Attention, a new treat unlocked for snack time! We have draped an ultra-soft and crunchy cookie with a layer of the creamiest caramel in the world and a layer of melting milk chocolate for a result that is simply indecent. We promise you, if there aren’t these cookie bars in paradise, we’d rather not go there! This is our new favorite recipe and we’re sharing it so you can easily recreate it at home.
Your snacks will never be the same after trying this caramel and chocolate cookie recipe!
If you still haven’t found THE ultimate recipe to melt with pleasure at snack time, stop searching because you’re in the right place! We present our new indulgent creation: caramel and chocolate cookie bars. We took the basics of millionaire’s shortbread but replaced the shortcrust pastry with a super-soft cookie. For the caramel, we found the BEST recipe in the world, ultra-smooth and vanilla-scented! We finish with a layer of melty milk chocolate and a touch of fleur de sel to make each bite addictive.
The hardest part of this recipe is the waiting times for each layer to cool and deliver this wonderfully tasty and balanced result… But we guarantee the wait is worth it! We cut our new obsession into bars to share a delicious moment with family or friends. These caramel and chocolate cookies will melt your taste buds!
To make this recipe, follow the steps below :
CARAMEL AND CHOCOLATE COOKIE BARS 🍫🍪
Serves 6 to 8
Ingredients :
For the cookie :
– 60 g vergeoise sugar
– 50 g white sugar
– 120 g soft salted butter
– 180 g flour
– 2 g baking soda
– 1 egg
– 150 g dark chocolate, roughly chopped
For the caramel :
– 150 g vergeoise sugar
– 25 g honey
– 175 g salted butter
– 1 can sweetened condensed milk (397 g)
– 1 vanilla bean
For the chocolate layer :
– 200 g milk chocolate
– Sea salt
Preparation :
1. Make the cookie dough: mix the soft butter (not melted) with the vergeoise sugar and the white sugar. Add the egg and mix until you obtain a smooth texture.
2. Fold in the flour, the baking soda, then mix well. Finish by adding the chocolate chips. Spread the dough in a 20 x 20 cm square baking pan.
3. Bake at 175°C for 13 minutes so that the cookie is nicely golden. Let it cool completely in the pan.
4. In the meantime, make the caramel: in a saucepan, melt the butter with the honey, the vergeoise sugar and the seeds from the vanilla bean. Bring to a boil for about 5 minutes to obtain a rich golden color.
5. Remove from heat, pour in the condensed milk and mix vigorously (be careful not to burn yourself). Return the saucepan to the heat, bring back to a boil and stir for 10 minutes without stopping.
6. Pour the caramel over the cookie and smooth the surface. Refrigerate for at least 3 hours so the caramel sets.
7. Melt the milk chocolate until smooth and glossy. Pour it over the cold caramel and smooth the surface. Add a pinch of fleur de sel and let it set again.
8. Cut into bars and devour!
