CHOCOLATE CARAMEL COOKIE BARK

CHOCOLATE CARAMEL COOKIE BARK image

Yield 90 2" x 2"

Number Of Ingredients 14

Cookie
1 cup (250 mL) butter, melted
½ cup (125 mL) granulated sugar
¼ cup (50 mL) brown sugar, packed
1 tsp (5 mL) vanilla
2 tbsp (30 mL) water
2 cups (500 mL) Robin Hood® Nutri Flour Blend
½ tsp (2 mL) baking soda
¼ tsp (2 mL) salt
Topping
1 cup (250 mL) butter
1 cup (250 mL) brown sugar, packed
2 pkgs (540 g) Chipits®* Milk Chocolate Chips (3 cups/750 mL)
1 cup (250 mL) toasted almonds, finely chopped (optional)

Steps:

1. Preheat oven to 350ºF (180ºC). Grease a 17" x 11" (45 cm x 29 cm) baking sheet and line with parchment paper, overlapping the two ends for easy removal. 2. Cookie: Beat butter, sugars, vanilla and water until smooth. Add remaining 3 ingredients and beat until mixture is combined. 3. Spread dough to cover prepared baking sheet. 4. Bake in preheated oven 15 minutes. 5. Topping: Meanwhile, over medium heat bring butter and brown sugar to a boil. Stir to combine. Spread mixture over partially baked cookie dough. Return to oven and bake an additional 8 minutes until caramel is bubbling. 6. Remove from oven, immediately sprinkle chocolate chips over hot caramel. Wait 5 minutes and spread melted chocolate over cookie. If using nuts, sprinkle over chocolate. 7. Cool in refrigerator until chocolate is set. Once at room temperature, break or cut cookie slab into irregular pieces or into your favourite cookie cutter