The holidays are starting to seem like a distant memory, but I did some fun baking that’s worth writing about. Maybe you spotted the Chocolate-Caramel Cookie Bars recipe in Martha Stewart back in the Fall. If not, you can check out the recipe here. As long as you have a little patience, it’s a lot easier to prepare than you might think. And if you’re one of those people who likes a little sea salt with chocolate and caramel, you’re in luck.
The crust is pretty straightforward, but you definitely have to line the pan. Don’t even think about skipping that step.
Look, I even weighed the chocolate — not something you often see at my house.
Then you roughly chop the chocolate and mix it into a caramel mixture you make from scratch. I always get nervous about sugar crystals forming when I make caramel myself, which is probably why I didn’t stop to take any photos of that process.
You’re almost done at this point — pour the chocolate caramel over the crust, and refrigerate for four hours. Remember, I said you need a little patience. If you did things right, it pops out of the pan in one piece like this.
Finally you cut them up into bars. Keep them cold until you’re ready to serve, because they get soft fast at room temperature. And as for the salt, I’d say it’s optional. I liked them with sea salt on top, but I made care packages for family & friends, and I decided they would prefer them without. My mom liked these bars so much, she said, “Just make me a tray of this for my birthday instead of a cake this year.” That’s quite an endorsement