Salted Caramel Cookie Crunch Bars

Directions

Prep time: 1 hour + 30 minutes setting time
Total time: 2 hours
Makes: 24

A perfect dessert for anyone looking to limit that little bit of extra indulgence over the holidays. They offer a sweet yet salty crunch with half the sugar of a normal square. When making the caramel, be careful, as the sugar becomes super-heated.

• Preheat oven to 350°F. Spray a 9 by 13-inch cake pan with PAM Baking Spray. For the cookie base, use an electric mixer’s paddle attachment on high for 5 minutes to mix butter and both sugars together until creamy and fluffy in texture.
• Combine baking soda and hot water in a cup. Add to butter and sugar mixture and blend on high speed for 2 more minutes.
• Slowly add salt and flour to mixture. Blend well, then add chocolate chips. Press cookie dough into pan to cover the base evenly. Bake for 13 minutes, remove from oven and set pan on a rack to cool.
• While cookie base is baking and cooling, prepare caramel. Combine whipping cream and butter in a small saucepan on medium heat. When butter melts, turn off burner, but keep pot on burner to stay warm.
• Combine Splenda, water, salt and vanilla in a medium saucepan on medium-high heat until it boils and foams up. Reduce heat to medium. Stir often and cook about 8 to 10 minutes, using a candy thermometer or instant-read thermometer to ensure it reaches 320°F. The mixture will hover at around 250°F and feel as though it will never get hot enough as the last water evaporates.
• At 320°F, reduce heat to low and add warm cream and butter mixture. It will splatter. Mix well. Cook for 2 minutes, stirring constantly. Remove from burner and put aside to cool for 5 minutes.
• Pour caramel over cookie base. Smooth the surface and immediately arrange pretzels on the caramel in an even pattern. Place in fridge and let set for 30 minutes.
• Once the caramel layer has set, heat caramel chips in a microwave at 70% power for 1½ to 2 minutes, using a microwave-safe bowl. Stir. If chips are not all melted, microwave for another 15 to 20 seconds. Stir again.
• Repeat with chocolate chips in a separate bowl.
• Once chips are melted, pour over caramel layer, alternating each flavour in swirls. Use a sharp tool to drag through the melted chocolate to marble the top. Finish with a sprinkle of flaked or coarse sea salt and optional cookie sprinkles. Chill to let chocolate set.
• Slice with a knife dipped in hot water between each cut for a clean edge. Leftovers can be stored in ZIPLOC Freezer Bags in the fridge for the next time you’re ready for a yummy treat.