Salted Chocolate Caramel Chip Bars

Salted Chocolate Caramel Chip Bars requires around 30 minutes from start to finish. For 41 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This side dish has 289 calories, 3g of protein, and 15g of fat per serving. This recipe serves 12. It is brought to you by It Bakes Me Happy. 19 people were impressed by this recipe. Head to the store and pick up peppermint baking chips, salt, egg, and a few other things to make it today. With a spoonacular score of 15%, this dish is not so awesome. Salted Caramel Chocolate Chip Cookie Bars, Salted Caramel Chocolate Chip Cookie Bars, and Salted Caramel Chocolate Chip Cookie Bars are very similar to this recipe.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1½ c all purpose flour

½ tsp baking powder

½ tsp baking soda

½ c brown sugar

1/3 c butter

½ c cocoa powder

1 egg, large

½ tsp fleur de sel

½ c caramel baking chips, I used Ghirardelli

1 tsp salt

1/3 c shortening

½ c sugar

1 tsp vanilla

Equipment:

stand mixer

hand mixer

bowl

oven

baking pan

frying pan

Cooking instruction summary:

Preheat your oven to 350 F.In the bowl of your stand mixer or using an electric hand mixer cream together the butter and shortening.Add the sugars and mix well, add the egg and vanilla and beat until fluffy.Next add the flour, cocoa powder, baking powder, baking soda and salt, mix until well combined.Stir in the caramel baking chips and press the mixture into a greased 8"x8" baking pan.Sprinkle on the fleur de sell and bake for 18-20 minutes, depending on desired firmness.Let cool in the pan 20-25 minutes, then slice and serve.Store in an air tight container for up to 3 days.

 

Step by step:


1. Preheat your oven to 350 F.In the bowl of your stand mixer or using an electric hand mixer cream together the butter and shortening.

2. Add the sugars and mix well, add the egg and vanilla and beat until fluffy.Next add the flour, cocoa powder, baking powder, baking soda and salt, mix until well combined.Stir in the caramel baking chips and press the mixture into a greased 8"x8" baking pan.Sprinkle on the fleur de sell and bake for 18-20 minutes, depending on desired firmness.

3. Let cool in the pan 20-25 minutes, then slice and serve.Store in an air tight container for up to 3 days.


Nutrition Information:

Quickview
288k Calories
3g Protein
15g Total Fat
37g Carbs
1% Health Score
Limit These
Calories
288k
14%

Fat
15g
23%

  Saturated Fat
8g
50%

Carbohydrates
37g
12%

  Sugar
22g
26%

Cholesterol
29mg
10%

Sodium
307mg
13%

Caffeine
8mg
3%

Get Enough Of These
Protein
3g
7%

Manganese
0.25mg
13%

Selenium
7µg
10%

Vitamin B1
0.13mg
9%

Copper
0.17mg
8%

Folate
31µg
8%

Iron
1mg
8%

Phosphorus
67mg
7%

Fiber
1g
6%

Vitamin B2
0.11mg
6%

Magnesium
22mg
6%

Vitamin B3
1mg
5%

Calcium
42mg
4%

Vitamin E
0.55mg
4%

Vitamin A
180IU
4%

Vitamin K
3µg
3%

Potassium
112mg
3%

Zinc
0.42mg
3%

Vitamin B5
0.2mg
2%

Vitamin D
0.18µg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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