Usually, I like to tweak recipes. Substitute some healthy ingredients, add something new, make it my own. But every once in a while I find a recipe that is, as Mary Poppins would say, practically perfect in every way. This Salted Carmel Cookie Bar recipe from Eat, Live, Run is so fantastic just the way it is I didn’t need to change a thing!
I mean, you have everything you need for a ridiculously decadent treat…
Buttery shortbread cookie crust…
Smooth, rich, carmel…
And creamy dark chocolate
If that weren’t enough, you top it all with a sprinkle of flaked sea salt. Amazing!
What’s great about this recipe (besides how delicious it is!) is how easy it is to make! Everyone thought I made my own carmel…nope! You just melt down prepared caramels with some milk (small departure from the original recipe, Jenna uses cream-I didn’t have any and milk worked just fine!) Another small departure, I used dark chocolate chips and used a double boiler to melt the chocolate. I hate having to watch chocolate melting in a saucepan like a hawk, just waiting for it to burn on me. So I always use a double boiler. Less stress for me, but if your chocolate melting skills are better than mine, feel free to melt it in a saucepan!
One important thing, these are best served chilled, right outta the frige or freezer. I left mine out a bit too long and they got a little, well, droopy. Didn’t look as pretty but no one seemed to mind as they were stuffing their faces with these perfectly balanced treats!
Head over to Eat, Live, Run for the recipe!