Browned butter chocolate chip cookie dough stuffed with salted caramel–what’s not to love? Bring these dessert bars to your next cookout, or have on hand for a snack.
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3/4 cup Land O Lakes® Butter
1 1/2 cups firmly packed brown sugar
2 large Land O Lakes® Eggs
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
1 (11-ounce) bag caramels, unwrapped
3 tablespoons Land O Lakes® Heavy Whipping Cream
1/2 teaspoon coarse sea salt
Melt butter in heavy 2-quart saucepan over medium-high heat. Continue cooking, watching closely, 5 minutes or until butter foams and turns deep golden brown. Immediately remove from heat; pour into large bowl. Refrigerate 15 minutes.
Heat oven to 375°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Spray bottom of foil-lined pan with no-stick cooking spray; set aside.
Add brown sugar, eggs and vanilla to cooled browned butter; mix well. Add flour, baking powder and salt; stir just until combined. Stir in chocolate chips. Spread 2/3 of cookie dough into prepared pan. Reserve remaining dough.
Combine caramels and whipping cream in microwave-safe bowl. Microwave 1 minute; stir. Continue microwaving in 30-second intervals until completely melted. Pour mixture over cookie dough in pan; spread to 1/4 inch from sides. Sprinkle with 1/4 teaspoon coarse sea salt. Drop pieces of reserved cookie dough over top of caramel. Sprinkle with remaining 1/4 teaspoon coarse sea salt.
Bake 19-23 minutes or until golden brown around edges and toothpick inserted in center comes out clean. Cool completely.
Lift bars from pan, using foil ends. Cut into squares.
Caramel is creamy, sweet and salty. It makes ordinary desserts luscious and sophisticated.