Salted Caramel Coffee Chip Bars
Soft and chewy coffee oatmeal cookie bars stuffed with a very generous amount of dark chocolate and coffee caramel sauce.
Ingredients
Salted Coffee Caramel Sauce
- 200 g granulated sugar (1 c.)
- 75 g brewed Papanicholas Salted Caramel Coffee (⅓ c.)
- 56 g unsalted butter room temperature (¼ c.)
- 130 g heavy whipping cream (4 ½ oz.)
- ¾ tsp. salt
Salted Caramel Coffee Chip Bars
- 113 g unsalted butter (½ c.)
- 100 g light brown sugar (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg room temperature
- 130 g all purpose flour (1 c. + 1 tbsp.)
- 80 g rolled oats (1 c.)
- ½ tbsp. Papanicholas Salted Caramel Coffee grounds
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 170 g dark chocolate chips (1 c.)
Instructions
Salted Coffee Caramel Sauce
- Add the sugar and brewed coffee to a medium sized saucepan set over medium heat. Stir to combine, then let the mixture come to a boil.
- Keep heating the mixture, without stirring it, until it reaches 360°F / 182°C. Then, while still heating, whisk in the butter until it has completely melted.
- Take the caramel off of the heat, and slowly whisk in the heavy cream, followed by the salt.
- Pour the caramel sauce into a heat-safe container and set it in the fridge to cool while making the bars.
Salted Caramel Coffee Chip Bars
- Preheat the oven to 350°F / 175°C. Grease and line an 8" square pan with butter and parchment paper.
- Add the butter to a microwave safe medium sized mixing bowl, then melt it in the microwave.
- To the melted butter, whisk in both sugars, followed by the egg.
- Add in the flour, oats, coffee grounds, baking soda, baking powder and salt. Fold the mixture together with a rubber spatula just until no flour streaks remain.
- Spread ~¾ of the cookie dough into the bottom of the prepared 8" square pan, and smooth it down into an even layer. Bake for 15-20 minutes, until the edges turn golden brown.
- Remove the dough from the oven. Sprinkle the chocolate chips into an even layer over the dough, then top them with the salted coffee caramel sauce.
- Tear the remaining dough into little chunks and place them scattered on top of the caramel layer. It will not fully cover the layer - this is completely fine!
- Bake the bars for an additional 20-25 minutes, until the dough on top of the bars turns golden brown.
- Let the pan cool at room temperature, then place the bars into the fridge for at least 2 hours before slicing. Serve and enjoy!