World Nutella Day

It's World Nutella Day and since I am an obsessive nutella eater, I thought I would share one of my recent recipes - the top layer calls for chocolate chips and butter melted, but since I had this gigantic jar of Nutella in my cupboard, it was obvious what ingredient I HAD to use. Don't forget the sea salt! 

Salted Caramel Chocolate Cookie (twix) Bars 

 COOKIE LAYER 1/2 cup granulated 1/2 cup powdered sugar 1 tbsp pure vanilla extract 1/2 tsp salt 2 cups flour 

 CARAMEL LAYER 10 oz plastic wrapped caramels, unwrapped and roughly chopped {I used those Fleur de Sel caramels from Trader Joe’s– fabulous!} 2 tbsp heavy cream 

 CHOCOLATE LAYER 12 oz. dark chocolate chips Or 1-1/2 cups nutella tbsp butter flaky sea salt

 

Directions: Preheat oven to 325 degrees. Spray a 15 x 10″ glass baking dish with cooking spray and set aside. Cream together the soft butter with the granulated sugar and powdered sugar until fluffy. Then, add the vanilla and salt. Mix in the flour until you have a soft dough then press dough into the bottom of the baking dish. Prick holes all over the dough using a fork then bake for 35 minutes, until golden brown. After baking, remove crust and let cool while you make the caramel layer. Melt together the chopped caramels with the cream in a medium saucepan over low heat, stirring constantly. Once melted completely, pour caramel over cookie crust, smoothing with a rubber spatula. Set aside. Melt the chocolate chips with the butter over low heat, stirring constantly. Pour the chocolate over the caramel layer, smooth with a spatula, then immediately scatter flaky sea salt all over the top. Set in the fridge for an hour to cool completely before slicing. To slice cookie bars, run a knife around the edge of the pan to loosen then gently take the entire large “cookie bar” out of the pan and place on the counter. Using a HOT knife (keep the knife in a mug of hot water), cut into bars. The hot knife is key here — be sure to wipe knife with a paper towel between slices. total time (includes cooling) — 2 hours