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Mixing up the world of salted caramel and chocolate - this is not too sweet, but chewy goodness.
Preheat the oven to 160c.
Line a 205mmx45mm square baking tin with aluminium foil and spray with a light film of vegetable/canola oil.
In a bowl, cream the butter and sugars together. Add in the egg and yolk, and mix well.
Sift the flour and half a teaspoon of salt into the butter mixture, and mix until flour is incorporated.
Add in chocolate chips and mix until well separated.
Place the jersey caramels, caramel and cream into a glass bowl over a bain marie. Stir well until it is melted in together.
Add the remaining salt and mix well - taste to see if more salt required.
Place 1/2 the cookie mixture into the bottom of the tin, and use a wet fork to spread this to all corners.
Pour the caramel over the top, from the centre. Do not spread this as it will spread naturally.
Spread the remaining cookie dough over the top, and spread to the edges again.
Place tin into the oven to bake for 50mins. Check after 50mins and allow to keep baking in 10min increments until cooked through.
Allow to cool before slicing into squares to serve.
I normally bake this until just under as this contributes to the chewy texture of the slice.
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