Chocolate-Carmel Cookie Bars

I saw this on the Martha Stewart website and just had to try them. Don't be frighted off by the fact that you will being making the caramel, it's really easier than you think.

Crust
4 1/2 ounces butter, plus more for parchment
1/4 cup light brown sugar
1 1/2 cups all-purpose flour
1/4 tsp salt

Chocolate Caramel

10 1/2 ounces milk chocolate, chopped

1 1/2 cups granulated sugar

1/4 cup water

3 ounces butter

1 cup heavy cream

1/2 tsp salt

1 tbs sea salt like Fleur de sel



Preheat your oven to 350 degrees. Line a square or rectangular baking pan with parchment paper so it has over hang. I found that if you trace the bottom of the pan and then cut along two sides so that the parchment paper will hang over. Do the same thing for the other side of the pan. Butter the parchment paper but leave the over hang butter free.

Start by creaming the butter and brown sugar in a bowl until it is fluffy, then add the flour and salt. The blended butter, sugar, flour and salt should have a sandy consistency.

Press the mixture into the pan so that it is even. I used a spoon but you can use your hand if you would like. Cook for 25-30 minutes or until the cookie gets golden brown.

While the cookie is baking start to make the chocolate caramel. Chop the chocolate and place it in a medium bowl. 

In a saucepan heat the granulated sugar and water. Keep brushing the sides of the saucepan with water using a pastry brush so that sugar crystals don't form on the pan. Let the sugar water mixture bubble until it goes a nice caramel amber colour.

 

Take the pot off the heat and add the butter, salt and cream. Place the pot back on the heat and bring it back to a bubble and stir until smooth. Pour the caramel over the chocolate and stir until its all combined and let stand for about 10 minutes to cool. Pour over the cookie and store in the fridge for 4 hours or preferably over night. Top with Fleur de sel and cut into bars.