Salted Caramel Dark Chocolate Cookie Bars
Salted caramel sauce and dark chocolate sandwiched between oatmeal pecan cookie bars!
Ingredients
- 113 g unsalted butter (½ c.)
- 100 g light brown sugar (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg room temperature
- 1 tsp. vanilla
- 130 g all purpose flour (1 c. + 1 tbsp.)
- 80 g rolled oats (1 c.)
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 60 g chopped pecans (½ c.)
- 170 g dark chocolate chips (1 c.)
- 300 g salted caramel sauce (1 c.)
Instructions
- If you're making your own salted caramel sauce - do it prior to starting the recipe (here). It can also be made up to one week in advance and kept in the fridge until needed!
- Preheat the oven to 350°F / 175°C. Grease and line an 8" 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 and vanilla.
- Add in the flour, oats, baking soda, baking powder, and salt. Gently mix the ingredients together until just a few flour streaks remain. Then, mix in the chopped pecans just until no flour streaks remain.
- Spread ~¾ of the batter into the bottom of the prepared 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 with the salted caramel sauce.
- Tear the remaining dough into little chunks and place it on top of the salted caramel layer. It will not fully cover the layer - this is completely fine!
- Bake for an additional 20 minutes, until the dough on top turns golden brown.
- Let the pan cool at room temperature, then place the bars in the fridge for at least 2 hours before slicing. Serve and enjoy!