Ingredients
Chocolate cookie layer
2 cups (240 grams) all-purpose flour
1/4 cup (56 grams) diced cold butter
1 1/2 cups (300 grams) granulated sugar
1 cup (80 grams) unsweetened baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (168 grams) melted butter
5 oz (1 small) can evaporated milk
Caramel layer
14 oz baking caramels, unwrapped
1 1/2 cups (226 grams) semi-sweet chocolate chips and/or chunks
Optional
1/2 cup store-bought or homemade caramel sauce to drizzle over the cooled bars
Instructions
Heat the oven to 350F.
Line a 13X9 baking pan with parchment paper allowing the paper to hang about 1-2 inches over the sides of the pan. Set aside.
In a food processor add the flour and cold diced butter. Pulse a few more times until the mixture resembles fine breadcrumbs and all the butter is cut in. You can also use a pastry blender, a fork or rub the butter and flour with your hands.
Add the sugar, cocoa, baking powder, baking soda, salt and whisk to combine.
In a large mixing bowl add the dry ingredients mix and pour the melted butter on top. Add 1/3 cup of the evaporated milk and, with a spatula or a wooden spoon, stir until well combined. The dough it's going to be similar to a crumbly cookie dough.
Spread 2/3 of the dough in the prepared baking pan and set aside. Crumble the remaining dough on a piece of parchment paper and refrigerate until needed.
In a small saucepan, place the remaining evaporated milk and the caramels. Stir continuously over low heat until the caramels are melted. Pour over the cookie dough base.
Sprinkle the chocolate chunks over the warm caramel layer.
Take the reserved cookie dough out of the fridge and sprinkle it over the chocolate chunks.
Bake for 25 minutes.
It may seem bubbly and undone but once cooled the caramel and chocolate layers will set.
Cool completely in the pan before cutting into bars.
Note
Source recipes -Here-
