Caramel Cookie Bars
Makes 1 8 x 8″ tin or 1 20cm x 30cm traybake foil.
Uploaded by Renshaw Baking
- 412 g Plain Flour
- 6 g Bicarbonate of Soda
- 2 g Salt
- 11 g Cornflour
- 172 g Butter
- 82 g Granulated Sugar
- 202 g Soft Brown Sugar
- 2 Eggs
- 4 tsp Vanilla Extract
- 150 g White Chocolate Chips
- 150 g Milk Chocolate Chips
- 150 g Dark Chocolate Chips
- 400 g Renshaw Bakers Caramel (1 Pot)
- 350 g White Chocolate
- 200 g Milk Chocolate
- 100 g Dark Chocolate
- 2 Piping Bags
- 1 Cocktail Stick
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Cookie base method:
Pre heat oven 190/165C fan assisted oven, line the tin with parchment paper.
Add flour, bicarbonate of soda and cornflour to a bowl and mix.
Melt the butter in a pan or in the microwave, until the butter is at boiling point, then add the granulated sugar, soft brown sugar and mix until sugar has dissolved. Allow to cool slightly and add the egg and vanilla extract mix again.
Now add the dry ingredients to the butter/ sugar mix. Mix with a spoon, it will soon start to resemble a cookie dough.
Blend in the chocolate chips and mix again.
Allow the base to cool, this can then be rolled out to the size of the tin. Place inside the tin, making sure it’s a level surface.
Bake in the oven 15 – 23 minutes. It should be a pale brown colour, baking for to long will, will dry the base. Allow to cool.
Heat the baking caramel in the microwave. Remove lid and place microwave on full power, for 10 seconds. Stir and heat for another 10 seconds. Until the caramel is a spreadable consistency. Alternatively use a bain marie, stirring until a spreadable consistency is achieved is reached. Allow to cool.
In separate bowls melt the white, dark and milk chocolate.
Add the white chocolate and spread on the surface to cover the baking caramel, add the milk and dark chocolate to piping bags.
Quickly pipe both chocolates in random patterns on the white chocolate, then use the cocktail stick to create a marbled design.
Allow the chocolate to set, cut into required size pieces.