Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Caramel Cookie Bars 3.7 (353) 31 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 19, 2020 Rate PRINT Share Close Photo: Joseph De Leo Yield: 16 Deep, dark chocolate, rich caramel, and a sprinkling of fleur de sel atop a shortbread crust make a contemporary combination with timeless appeal. Martha made this recipe on Martha Bakes episode 405. Cook Mode (Keep screen awake) Ingredients Crust 4 ½ ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment ¼ cup packed light-brown sugar 1 ½ cups unbleached all-purpose flour ¼ teaspoon table salt Chocolate Caramel 10 ½ ounces milk chocolate, chopped (2 cups) 1 ½ cups granulated sugar ¼ cup water 3 ounces (6 tablespoons) unsalted butter 1 cup heavy cream ½ teaspoon table salt 1 tablespoon sea salt, preferably fleur de sel Directions Crust: Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined. Press dough evenly into pan, and bake until lightly browned, about 30 minutes. Chocolate Caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes. Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days. Cook's Notes Martha likes to secure the parchment to the pan with binder clips so that the parchment doesn't fall into the cookie bars during chilling. Originally appeared: Martha Stewart Living, November 2009 Rate It PRINT