- 2 1/2 cups all-purpose flour
- 2 cups (mini) semi-sweet chocolate chips
- 1 cup light brown sugar
- 1 cup (2 sticks) unsalted butter, melted
- 2/3 cup sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (14 oz.) sweetened condensed milk
- 1 package (10 oz.) soft caramels, unwrapped
- Preheat oven to 325°F and line a 9×13 inch baking pan with aluminum foil. Coat foil with non-stick spray.
- Combine the sweetened condensed milk and unwrapped caramels in a medium sauce pot and place over medium-low heat. Stir frequently until the caramels melt and the mixture is smooth and a medium-dark amber color. Set aside.
- In a medium bowl, combine flour, baking soda, and salt and mix together.
- In a large bowl or mixer, beat together butter and sugars until combined. Then add eggs one by one, mixing after each addition.
- Add in vanilla extract, then gradually mix in dry ingredients until just combined.
- Fold in chocolate chips, then press half of the cookie dough into foil-lined baking dish.
- Pour the caramel mixture over the cookie dough, and spoon the remaining cookie dough over the top taking care that the spoonfuls are evenly distributed across the whole dish.
- Bake for 25-30 minutes, or until golden brown and the edges have begun to pull away from the sides of the pan.
- Remove from oven and let cool completely. Lift bars out of pan by the edges of the foil and cut into bars. Serve and enjoy!
1/2 c. unsalted butter, room temperature
3/4 c. light brown sugar, packed
1 tsp. vanilla
1 c. all-purpose flour
1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers)
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. semi-sweet chocolate chips
3/4 c. mini semi-sweet chocolate chips
1 3/4 c. shredded sweetened coconut
1/2 c. sliced almonds
about 12 oz. sweetened condensed milk (not quite one can)
Preheat oven to 350 degrees. Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside. For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy. Add the vanilla and egg and mix until combined. Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined. Stir in the chocolate chips. Press graham cracker dough evenly into the bottom of your prepared baking pan. Bake for 5 minutes.
Remove from oven and sprinkle with the mini chocolate chips (reserving a small amount), coconut and sliced almonds. Drizzle the sweetened condensed milk over the top and sprinkle with reserved mini chocolate chips. Remember the pan is hot and return to the oven and bake for 25-30 minutes until set (I baked mine for about 26 minutes). Loosely tent the pan with aluminum foil halfway through baking time to prevent the coconut and almonds from browning and rotate the pan in the oven.
Allow to cool at room temperature for 30 minutes and then stick in the refrigerator to cool all the way through (the bottom of the pan will be cold). Cut into 9-12 squares. DO NOT cut the bars while they are still warm or the gooey filling will run all over the place.
Jenn’s Notes: I cut mine into 9 bars, but since they are pretty rich, I think 12 bars would be perfect.
For the Crust
1 3/4 cups unbleached all-purpose flour
2/3 cup confectioners’ sugar
1/4 cup cornstarch
1 tablespoon lemon zest
3/4 teaspoon salt
12 tablespoons unsalted butter (1 1/2 sticks), cut into 1-inch pieces, slightly softened plus extra for greasing pan
For Lemon-Ricotta Filling
8 oz (1 cup) fresh whole milk Ricotta, drained
4 large eggs, beaten
1 1/3 cups granulated sugar
3 tablespoons unbleached all-purpose flour
2 tablespoons lemon zest
2/3 cup lemon juice from 3 to 4 large lemons, strained
1/4 teaspoon salt
To make the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Using a pastry brush, lightly butter a 13-by-9-inch baking dish and line with one sheet parchment paper. Butter paper, then lay second sheet crosswise over it. Pulse flour, confectioner’s sugar, cornstarch, lemon zest and salt in food processor. Add butter and process to blend; then pulse until mixture is pale yellow and resembles coarse meal. Sprinkle mixture into lined pan and, press firmly with fingers into even layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, and then bake until light golden brown, about 20 minutes. To make the filling: Whisk ricotta, eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, and salt to blend well. Reduce oven temperature to 325 degrees. Stir filling mixture before pouring into warm crust. Bake until filling feels firm when touched lightly, about 30 minutes. Transfer pan to wire rack; cool to room temperature, at least 2 hours. Transfer to cutting board, fold paper down, and cut into bars, wiping knife or pizza cutter clean between cuts. Dust with confectioner’s sugar.
Makes 18, 2-inches squares