Chocolate-Caramel Cookie Bars

A great way to use up odds of gourmet chocolate bars! These are a must for a dinner party or a simple get together. My colleague at work loved them too,,

Chocolate-Caramel Cookie Bars

YIELD:Makes 16

Ingredients:

FOR THE CRUST:

4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
1/4 cup packed light-brown sugar
1 1/2 cups all-purpose flour
1/4 teaspoon table salt

FOR THE CHOCOLATE CARAMEL:

10 1/2 ounces

milk chocolate, chopped (2 cups)

1 1/2 cups granulated sugar

1/4 cup water

3 ounces (6 tablespoons) unsalted butter

1 cup heavy cream

1/2 teaspoon table salt

1 tablespoon sea salt, preferably fleur de sel

Instructions:

Preheat oven to 350 degrees. Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.

Press dough evenly into pan, and bake until lightly browned, about 30 minutes.

Make the chocolate caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.

Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars.

COOK'S NOTE:
Bars can be refrigerated for up to 3 days.