Ingredients
The following ingredients have 24 Servings
- 11 ounces kraft caramels (1 package, unwrapped)
- ¼ cup heavy cream
- 1 cup butter
- ¾ cup sugar
- 1 cup brown sugar
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 Tablespoon vanilla
- 1½ cups mini Semi Sweet Chocolate Chips
- 3 Hershey Bars ((1.55 ounces each) broken into pieces)
Instruction
- Heat oven to 350 degrees.
- Make the caramel by adding unwrapped caramels and cream into a microwave safe bowl. Microwave at 20 second intervals stirring until all are melted and smooth. Set aside.
- Melt the butter in a saucepan over medium heat. Cook and stir often until it becomes brown in color, about 6 minutes. It will start to foam, then reduce down and then start to foam again.
- When it starts to brown, stir constantly so it doesn't burn. When it's done the foam is light brown. Remove from heat and let cool for about 5-7 minutes.
- Once cool, pour butter into a large mixing bowl.
- Add sugar and brown sugar and mix with a hand mixer on low speed until combined. Set aside for a few minutes.
- In a medium bowl combine flour, baking soda and salt. Set aside.
- Add eggs into the cooked butter mixture and mix on low setting or by hand. Add in vanilla to the mixture.
- Add flour mixture with the wet ingredients and mix until combined. Stir in chocolate chips.
- Grease a 9 x 13 inch pan with non stick cooking spray.
- Press half of the cookie dough into the prepared pan.
- Go up the sides of the pan about 1/4 -1/2 inch. Spread and pat down the dough with hands until bottom of pan is completely covered.
- Pour the caramel mixture over the cookie dough. Place the Hershey bar pieces over the caramel layer.
- Place flattened pieces of the remaining cookie dough all over the chocolate pieces until mostly covered. (there will be spots that aren't covered).
- Bake for about 30 minutes until golden brown.
- Cool and slice into bars.
