Salted Caramel Skillet Cookie

Ingredients:

1 cup salted butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 tsp salt
1 tsp baking soda
2- 1/4 cups all purpose flour
1- 1/2 cups semi-sweet chocolate chips
1/2 cups coarsely crushed pretzels
1 (11- ounce) bag soft caramels, unwrapped
1/3 cup milk
optional – 2 tsp flaked sea salt

Instructions

1. Preheat oven to 350°F. Grease a 10- inch skillet with butter, or nonstick spray. Set aside.

2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar on medium speed for 2 minutes.

3. Add in the eggs, vanilla, salt, and baking soda and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.

4. Turn the mixer to low and add flour, mixing for 30 seconds, or until just combined.

5. Stir in the chocolate chips and crushed pretzels. Set the dough aside.

6. Place the caramels and milk in a large, microwave-safe bowl. Microwave in 30- second increments, stirring after each until the caramels are melted and smooth.

7. Press 2/3 of the cookie dough into the bottom of the prepared skillet. Pour the caramel evenly on top, doing your best to keep it away from the edge.

8. Scoop out the remaining dough by the tablespoon and flatten each portion, placing it evenly on top of the caramel. Some of the caramel will peek through, this is ok.

9. Bake for 25- minutes, or until the edges are golden. The top will be just set, but slightly wobbly.
Sprinkle with sea salt, if desired.

10. Allow the skillet cookie to cool for 20 minutes in the pan before serving. Eat right out of the skillet, or scoop into bowls and top with ice cream!

Store airtight at room temperature for up to 3 days.

from Cookies and Cups

Brownie Gooey Bars

1 (approximately 18 ounces) brownie mix
1 egg
1/2 cup (1 stick) butter
1/2 cup sweetened condensed milkregular or fat-free
1 cup semi-sweet chocolate chips

INSTRUCTIONS

1.  Preheat oven to 350°F.  Line a 9x9” pan with foil and spray with cooking spray for easy removal, if desired or just spray the pan.

2. Add brownie mix, egg, and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat until at thick mixture forms (thicker than cookie dough). You can do this with a hand mixer but it will take a really long time!

3. Press half the mixture into the bottom of the prepared pan. Top with the chocolate chips and pour the sweetened condensed milk over the top, but try to not let the milk touch the edges of the pan. (That will cause it to bubble and brown.) Break pieces of the remaining dough and drop them evenly over the top of the bars, then press gently to compact.

4. Bake for 27-32 minutes, until the top starts to loose the glossy look. Cool to room temperature before cutting.

5. Store at room temperature for maximum gooeyness.

from Crazy for Crust