Chocolate Caramel Cookie Bark
Prep time:
Baking time:
Makes:
90 2” x 2” (5 cm) pieces
Freezing:
excellent
Ingredients:
Cookie
1 cup
(250 mL)
butter, melted
½ cup
(125 mL)
granulated sugar
¼ cup
(50 mL)
packed brown sugar
1 tsp
(5 mL)
vanilla extract
2 tbsp
(30 mL)
water
2 cups
(500 mL)
Five Roses® All Purpose Bleached White Flour
½ tsp
(2 mL)
baking soda
¼ tsp
(2 mL)
salt
Topping
1 cup
(250 mL)
butter
1 cup
(250 mL)
packed brown sugar
3 cups
(750 mL)
milk chocolate chips
1 cup
(250 mL)
toasted, finely chopped (optional) almonds
Directions:
- Preheat oven to 350ºF (180ºC). Grease a 17” x 11” (45 cm x 29 cm) baking sheet and line with parchment paper, overlapping the two ends for easy removal.
- Cookie: Beat butter, sugars, vanilla and water until smooth. Add remaining 3 ingredients and beat until mixture is combined.
- Spread dough to cover prepared baking sheet.
- Bake in preheated oven 15 minutes.
- Topping: Meanwhile, over medium heat bring butter and brown sugar to a boil. Stir to combine. Spread mixture over partially baked cookie dough. Return to oven and bake an additional 8 minutes until caramel is bubbling.
- Remove from oven, immediately sprinkle chocolate chips over hot caramel. Wait 5 minutes and spread melted chocolate over cookie. If using nuts, sprinkle over chocolate.
- Cool in refrigerator until chocolate is set. Once at room temperature, break or cut cookie slab into irregular pieces or into your favourite cookie cutter shapes.
Tips:
- Also tastes great cold. Try freezing for unexpected guests over the holidays!