Chocolate Chip Caramel Bars

🍫🍪 Chocolate Chip Caramel Bars 🍪🍫

Ingredients:
225g (1 cup) unsalted butter, melted 🧈
150g (3/4 cup) brown sugar 🧂
2 large eggs 🥚🥚
1 tsp vanilla extract 🌿
375g (2 1/2 cups) all-purpose flour 🌾
1 tsp salt 🧂
1 tsp bicarb soda 🥄
300g (1 1/2 cups) semi-sweet chocolate chips 🍫
285g (10 ounces) soft caramel chews, unwrapped 🍬
3 tbsp heavy cream 🥛
1 tsp flaked sea salt 🌊

Instructions:
Preheat Oven: Preheat your oven to 350°F / 175°C. Spray a 9 x 9-inch square cake tin with oil spray and line the sides and bottom with baking paper.

Prepare Butter: Add the butter into a medium-sized saucepan and cook on medium heat for a couple of minutes, occasionally stirring until the butter turns a golden color. Set aside to cool.

Melt Caramel: In a large microwave-safe bowl, combine the unwrapped caramel candies and cream. Microwave for one minute, then stir until smooth. Set aside to cool slightly.

Mix Wet Ingredients: Pour the melted butter into a large mixing bowl. Add the sugar, eggs, and vanilla extract. Use a whisk to combine.

Combine Dry Ingredients: In another bowl, whisk together the flour, salt, and bicarb soda.

Mix Batter: Add half of the dry mixture to the wet ingredients and use a spatula to combine. Add the remaining dry ingredients along with the chocolate chips and fold through until well combined.

Layer Batter: Split the batter in half. Spread the first half evenly in the cake tin. Pour the caramel on top and spread evenly. Place in the freezer for 20 minutes to cool.

Add Top Layer: Spread the remaining batter over the caramel layer.

Bake: Bake for 25-30 minutes or until golden brown.

Cool and Serve: Allow to cool to room temperature before lifting out of the tin. Use a large knife to slice into bars.

Notes:
These bars can be stored in an airtight container for up to three days.
Burnt butter adds a toasty flavor, but regular melted butter can be used instead.

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