27 July 2013

Chocolate and caramel cookie bars

First of all, I want to apologise for being so distant recently. I was visiting family in Leeds all last week and I've been really ill with a horrible infection this week. Luckily, the antibiotics are working their magic and yesterday I found myself back in the kitchen.
Whilst I've been ill my appetite has been way down and barely any food has actually appealed to me. One thing I have wanted however, is cookie dough. So it seemed only appropriate that my return to the kitchen involved making something cookie related. I wanted to be a bit experimental and do something new so my littlest brother and I decided on chocolate chip and caramel cookie bars.

These are not delicate and elegant.
These do not look like some beautiful masterpiece you could find in a french patisserie. 
These are delicious.
These are dangerously moreish. 

These are like the best kind of sweet sandwich you could imagine. The bread is gooey chocolate chip cookie dough. The filling is melted soft toffees which turn into a beautiful sauce. You bake that sandwich and let it cool and all of a sudden you have some tasty magic begging to be eaten.

Let's get down to the recipe.

170g butter, melted
1 cup light brown sugar
1/2 cup caster sugar
1 egg
1 egg yolk
2 tsps vanilla extract
2 1/8 cups plain flour
1/2 tsp baking powder
2 cups chocolate chips (milk or dark depending on your preference)
225g soft toffees, melted (I used werther's originals)

Preheat the oven to fan 150. Grease and line an 8 x 12 inch pan.
Put the melted butter and two sugars in a large mixing bowl and stir until combined. 
Add the egg and egg yolk (if you have recently melted the butter, be careful the mixture isn't too hot or you'll end up with scrambled egg) and beat along with the vanilla extract.
Fold in the flour and baking powder and fully incorporated. Stir in the chocolate chips.
Spread half the batter into the pan.
Melt the toffees either in a pan over a low heat or in the microwave using short bursts of 30 seconds. 
Pour the melted toffees over the cookie dough layer then top with the remaining cookie dough. Bake for 30 minutes until lightly golden. 
Cool in the tin on a wire rack. Once cooled place in the fridge for about an hour for the caramel layer to firm up then cut into slices.


  1. Hi Rebecca,
    I only just saw your comment on my blog- I'm really sorry about that, it could be that some water got in, it shouldn't have done that!
    If you need any more help I'm Lottie Woolley on FB and @lottiewoolley on twitter xx

  2. Wow these look yummy! Will have to try out your recipe.
    Would love you to check out my blog!