Wednesday, October 15, 2014

Caramel Cookie Butter Bars

Since we 'discovered' cookie butter at a Trader Joe's near us, we can't seem to get enough of it. I made this recipe for our Financial Peace class and then took some to the teachers at school. I got a thumbs up from our PE Coach! These are rich, so a small piece is all you need!


Caramel Cookie Butter Bars
http://www.lovefromtheoven.com

1/2 cup butter
3/4 cups brown sugar
3/4 cups sugar
1/2 cup cookie butter
1/4 cup caramel sauce (ice cream sundae topping works great)
1 tsp vanilla extract
2 large eggs
2 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup chocolate chips or chunks
Optional: extra caramel sauce, approximately 1/2 cup
Optional: sea salt to taste for adding to the top, approximately 2 tsp (again, this is to taste!)


Preheat oven to 350 degrees F.

Line an 8x8" square pan with foil (this makes for the easiest clean up) and spray lightly with cooking spray.

In a large sauce pan, over low to medium heat, melt butter with sugar and brown sugar, stirring well until butter is melted and all ingredients are well combined. Remove from heat and allow to cool (at least 10-15 minutes is ideal).

In a large bowl, combine flour, baking powder, baking soda and salt.

Once butter and sugar mixture has cooled slightly (it's okay if it's still slightly warm, but you do not want it hot, or you risk cooking your eggs in it!), add in cookie butter and stir well to combine. Add in caramel sauce and stir well to combine. Add in vanilla, stir well to combine. The mixture may be thick and crumbly, that's okay. Add in eggs and stir well.

Pour wet mixture into dry mixture and stir to combine. Mix in chocolate chips. The mixture may be thick, so you will more press it into your pan than pour it into your pan.

Bake at 350 degrees for 20-25 minutes. Remove from oven.

If using extra caramel on top, use a knife, fork or even straw to create some small holes in the surface of your bars. Pour caramel sauce over the bars, focusing on getting the caramel sauce poured over the holes you have poked, which will allow it to melt into the bars and not just remain on top. Sprinkle with sea salt.

Beth's notes:  I doubled this recipe and used a 9 x 13 pan.  It had to bake 45 minutes.

ly settle into the bars. Serve and enjoy!





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