Mixing up the world of salted caramel and chocolate - this is not too sweet, but chewy goodness.


  • 2.125 cups self-raising flour

  • 1.5 tsp salt

  • 170g butter, softened

  • 1 cup brown sugar, lightly packed

  • 0.5 cup caster sugar

  • 1 eggs

  • 1 egg yolks

  • 2 tsp vanilla extract (or 1 vanilla bean paste)

  • 375g chocolate chips (I use dark chocolate, for preference, but have used a mixture)

  • 250g jersey caramels

  • 0.5 can top'n'fill caramel

  • 50ml thickened cream


  • 1.

    Preheat the oven to 160c.

  • 2.

    Line a 205mmx45mm square baking tin with aluminium foil and spray with a light film of vegetable/canola oil.

  • 3.

    In a bowl, cream the butter and sugars together. Add in the egg and yolk, and mix well.

  • 4.

    Sift the flour and half a teaspoon of salt into the butter mixture, and mix until flour is incorporated.

  • 5.

    Add in chocolate chips and mix until well separated.

  • 6.

    Place the jersey caramels, caramel and cream into a glass bowl over a bain marie. Stir well until it is melted in together.

  • 7.

    Add the remaining salt and mix well - taste to see if more salt required.

  • 8.

    Place 1/2 the cookie mixture into the bottom of the tin, and use a wet fork to spread this to all corners.

  • 9.

    Pour the caramel over the top, from the centre. Do not spread this as it will spread naturally.

  • 10.

    Spread the remaining cookie dough over the top, and spread to the edges again.

  • 11.

    Place tin into the oven to bake for 50mins. Check after 50mins and allow to keep baking in 10min increments until cooked through.

  • 12.

    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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