For this month's Leftover's Club, I was paired with Sarah from The Self-Trained Chef. Sarah has a wide variety of great recipes on her blog. She most recently made this homemade Rosemary Focaccia which I have been dying to try to make at home. I'm definitely going to have to give her recipe a try!
I knew I wanted to send Sarah some type of cookie bar using my favorite Ghiradelli Bittersweet Chocolate Chips, but I wanted to make them extra special by using some ingredients I had on hand - leftover Dulce de Leche from these Mini Churro Cheesecakes I made recently for a friend's baby shower and some toffee chips I had in my pantry. To counter balance the sweetness of the bars, I sprinkled sea salt on top for just a slight touch of saltiness.
Sweet + Salty = Delish!
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Sea Salt Dulce de Leche Chocolate Chunk Cookie Bars
Makes 12 large bars or 16 regular size bars
Adapted from Bakerita
1 3/4 cups all purpose flour
1/2 teaspoon baking soda
1 3/4 sticks unsalted butter, cut into tablespoon size pieces
1/2 cup granulated sugar
3/4 cup packed dark brown sugar (use dark brown for best flavor)
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs, room temp
1 1/4 cup Ghiradelli Bittersweet Chips
1/2 cup toffee bits
3/4 cup Dulce de Leche
1/2 teaspoon coarse sea salt
Line a 13"x9" baking pan with non-stick foil (or spray regular foil with non-stick cooking spray).
Make the brown butter by placing the butter in a sauce pan over medium-low heat. Allow the butter to melt, swirling the pan frequently to prevent burning. Cook, swirling the pan occasionally, until the butter stops foaming and golden brown bits form on the bottom of the pan. Watch carefully, once the butter starts to brown it can burn very quickly.
Pour the brown butter into a small bowl and allow to cool for 20-25 minutes.
While the butter is cooling, preheat the oven to 350f.
Combine the flour, baking soda and salt in a small bowl and whisk to combine. Set aside.
In the bowl of your electric stand mixer fitted with the paddle attachment (or using your hand mixer) cream the cooled brown butter, granulated sugar and brown sugar together at medium speed until well combined (approx. 2 minutes).
Mix in eggs, one at a time, at low speed until well combined, then mix in the vanilla extract.
Add the dry ingredients and mix on low speed just until combined. A few remaining streaks of flour is ok.
Fold in the chocolate chips and toffee bits by hand using a rubber spatula.
Spread half of the cookie batter into the prepared baking pan.
Place the Dulce de Leche in a small bowl and microwave for approx. 10-15 seconds just to loosen it up. Stir well.
Dollop the Dulce de Leche over the cookie batter in the pan, then carefully spread into an even layer (the dough may not be completely covered which is ok).
Dollop the remaining cookie batter over the top of the Dulce de Leche and spread carefully.
Sprinkle the top with the coarse sea salt.
Bake approx. 25 minutes or until light golden brown and set. Remove from the oven and place the pan on a cooling rack. Cool completely, then remove from pan & cut into bars.
Store leftovers tightly covered at room temperature for up to 2 days.