Chocolate Caramel Cookie Bark
Makes 90 2” x 2” (5 cm) pieces
Ingredients
- Cookie:
- 1 cup (250 mL) butter, melted
- 1/2 cup (125 mL) granulated sugar
- 1/4 cup (50 mL) packed brown sugar
- 1 tsp (5 mL) vanilla extract
- 2 tbsp (30 mL) water
- 2 cups (500 mL) Robin Hood® Original All Purpose Flour
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (2 mL) salt
- Topping:
- 1 cup (250 mL) butter
- 1 cup (250 mL) packed brown sugar
- 3 cups (750 mL) milk chocolate chips
- 1 cup (250 mL) toasted, finely chopped (optional) almonds
Directions
Step 1:
Preheat oven to 350ºF (180ºC). Grease a 17” x 11” (45 cm x 29 cm) baking sheet and line with parchment paper, overlapping the two ends for easy removal.
Step 2:
Cookie: Beat butter, sugars, vanilla and water until smooth. Add remaining 3 ingredients and beat until mixture is combined.
Step 3:
Spread dough to cover prepared baking sheet.
Step 4:
Bake in preheated oven 15 minutes.
Step 5:
Topping: Meanwhile, over medium heat bring butter and brown sugar to a boil. Stir to combine. Spread mixture over partially baked cookie dough. Return to oven and bake an additional 8 minutes until caramel is bubbling.
Step 6:
Remove from oven, immediately sprinkle chocolate chips over hot caramel. Wait 5 minutes and spread melted chocolate over cookie. If using nuts, sprinkle over chocolate.
Step 7:
Cool in refrigerator until chocolate is set. Once at room temperature, break or cut cookie slab into irregular pieces or into your favourite cookie cutter shapes.