Salted Caramel Cookie Bars

1 Cup Unsalted Butter, Softened

3/4 Cup Light Brown Sugar

3/4 Cup Granulated Sugar

1 Egg + 1 Egg Yolk

1 tsp Vanilla Extract

2 1/4 Cups All Purpose Flour

1 tsp Salt 1 tsp Baking Soda

1 tsp Baking Powder

1 1/3 Cup Semi-Sweet Chocolate Chips

1 (14 oz) Can Sweetened Condensed Milk

15 Soft Caramels

1 tsp Sea Salt Flakes

Caramel Sauce: In a medium sauce pan over medium low heat add Sweetened Condensed Milk and Soft Chewy Caramels and allow caramels to melt for 10-15 minutes until a smooth, creamy consistency forms. Be sure to stir often. (TIP: I usually make my caramel while I am making the cookie dough so it is ready when the cookie dough is complete.)

Cookie Dough: Add Softened Butter, Light Brown Sugar, and Granulated Sugar to the base of your stand mixer. Mix on medium low speed until the butter and sugars are well combined and there are no visible signs of these ingredients. At this point you should have a smooth, pale consistency. Add Egg and Egg Yolk and Vanilla Extract and turn mixer back on medium/low for another 30-45 seconds until combine.

In a separate medium size bowl, combine all dry ingredients: Flour, Salt, Baking Soda, and Baking Powder. Use a whisk to combine ingredients.

Add dry ingredients to the wet ingredients in your stand mixer about 1/3 at a time until all dry ingredients have been fully blended and a dough forms. Add Chocolate Chips and use a spatula to gently fold into the cookie dough.

To assemble the cookie bars, place parchment paper on the bottom of a 13x9 baking dish. Split cookie dough in half and place 1/2 of the cookie dough in the bottom of the parchment lined baking dish. Use your fingers to gently press the cookie dough into the bottom, making sure to spread evenly across the entire pan. Once 1/2 of cookie dough is pressed into the bottom, pour creamy caramel sauce over the entire surface. Use a spatula to ensure the entire surface is covered. Top your cookie bar with the remaining 1/2 of the cookie dough. To do this, you will drop small pieces over the caramel sauce. TIP: making sure you drop small pieces across the entire surface. You will still see caramel sauce but as the cookie bakes it will bake together allowing only a little bit of caramel to come through - YUM!

Final step, top with 1 tsp Sea Salt Flakes and place into a 350 degree oven for 25-30 minutes until fully baked.

Allow to cool before pulling the entire cookie bar out of the baking dish (this is why I use parchment paper!) to cut into squares and serve! Enjoy!