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1. Preparation:
• Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking pan with non-stick baking spray and set aside.
2. Mix the Wet Ingredients:
• In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until smooth and fluffy.
• Add the egg, vanilla extract, and caramel coffee creamer (or milk). Mix until everything is well combined.
3. Combine Dry Ingredients:
• In a separate bowl, sift together the all-purpose flour, dark cocoa powder, baking powder, and salt.
• Gradually add the dry ingredients to the butter mixture, mixing until a consistent dough forms.
4. Bake:
• Spread the dough evenly in the prepared 9×13-inch baking pan.
• Bake in the preheated oven for 14-15 minutes. Avoid over-baking to maintain a soft texture.
• Remove from the oven and allow the cookie base to cool to room temperature.
5. Finish with Frosting:
• Once cooled, spread the Salted Caramel Frosting evenly over the top of the cookie base.
• Optionally, sprinkle coarse ground sea salt over the frosting for added flavor.
6. Serve and Store:
• Cut into 24 bars and serve. Store any leftovers in an airtight container to maintain freshness.
Tips:
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