Caramel Chocolate Cookie Bars
Millionaire shortbread bars with a touch of orange and dark chocolate
Servings 16
Ingredients
- 10 tbsp unsalted butter
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 cup AP flour
- 1/2 tsp kosher salt
- 1 egg yolk
- 1 cup white sugar + 1 tbsp
- 1/4 cup heavy cream
- 1 tbsp orange zest
- 1/2 tsp olive oil
- sea salt for garnish
- 8 oz dark chocolate 70 - 80%
Instructions
- Preheat oven to 350°F.
- Combine 1 cup AP flour, 1/2 tsp kosher salt, and 1 tbsp white sugar in a large bowl.
- Add brown butter, vanilla, and cinnamon and mix with a fork until the dough becomes sand-like.
- Add an egg yolk and incorporate gently into the dough. Mix until it just comes together.
- Line a 9 x 9″ baking pan with parchment paper. Press your shortbread dough evenly into the bottom of the pan. Place in fridge to chill for 30 minutes.
- After chilling, bake crust for 30 minutes until evenly golden brown. Cool.
- Combine 1 cup white sugar and 1/2 cup water in a large saucepan over medium-high heat.
- Cook until the mixture bubbles, then turns a medium golden brown / amber color.
- Remove from heat and carefully add 1/4 cup heavy cream and 2 tbsp butter.
- Stir to combine and add orange zest and olive oil.
- Pour caramel sauce into the bottom of your tart shell. Spread evenly with an offset spatula and let cool at room temperature.
- Chop and melt chocolate in a double boiler of microwave-safe bowl. Once melted, pour on top of the caramel layer and spread evenly. Top with flaky sea salt.
- Chill for at least 1-2 hours. Cut into 16 bars and serve at room temperature.
Notes
- I use 70-80% dark chocolate for these, but feel free to use your chocolate of choice.
- Keep these are room temperature for 15-20 minutes before eating so the caramel isn't too chewy.