• Cookie Dough

  • 12 tablespoons unsalted butter, softened
  • ¾ cup dark brown sugar
  • ½ cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup chocolate chips
  • Topping

  • 1 11-ounce bag caramels (39 caramels), unwrapped
  • 2 tablespoons Salt of the Earth Salt Popcorners, broken into pieces
  • 1 cup chocolate chips


Preheat oven to 350 degrees F. Line a 9x9-inch baking pan with foil. Coat the foil with vegetable oil spray.

To make the cookie dough, put the butter and both sugars into a large mixing bowl and beat until light and creamy. Blend in the egg and vanilla. In a separate bowl, whisk together the flour and baking soda. Gently blend the flour into the butter mixture.  Stir in the 1 cup chocolate chips.

Spoon the batter into the prepared pan and pat it down evenly with your fingers.

Bake 22-24 minutes, until lightly browned along the edges.

Let cool 5 minutes.

While the dough is baking, prepare the topping.

Put the caramels into a medium saucepan, add the milk and set over low heat. Cook, whisking often, until the caramels have melted and the mixture is smooth.

Pour the caramel topping over the baked dough evenly. Sprinkle Popcorners and chocolate chips over the caramel, pressing them down lightly and then stirring them a bit with a spoon to be sure that they stick.

Refrigerate until set, about 20 minutes. Lift the bars out of the pan by the edges of the foil. Peel off the foil, set the bars on a cutting board and slice into 9 squares.