Salted Caramel Cookie Bars with Chocolate Chips (60 Minutes)

Instructions:

1. Preheat and Prep. Set your oven to 350°F (175°C). Line your 9x13 inch metal pan with parchment paper, leaving an overhang on the long sides. Note: This ensures even heat and easy removal.
2. Cream the Base. In your mixer, beat the 1 cup softened butter, 0.75 cup light brown sugar, and 0.5 cup granulated sugar for 3 to 4 minutes until the mixture looks pale, fluffy, and like soft clouds.
3. Incorporate Liquids. Add the 2 large eggs one at a time, beating well after each. Mix in the 1 tablespoon vanilla bean paste until the aroma of vanilla fills the air.
4. Fold Dry Ingredients. Gently stir in the 2.33 cups all purpose flour, 1 teaspoon baking soda, and 1 teaspoon cornstarch. Stop as soon as no white streaks remain to keep the bars tender.
5. Add Chocolate. Fold in the 1.5 cups dark chocolate chips. Note: Stirring too much here can toughen the dough.
6. Press the Base. Press exactly two thirds of this dough into the bottom of your pan. Use the back of a spoon or damp fingers to get an even layer until the bottom is completely covered.
7. Melt the Caramel. In your heavy saucepan over medium low heat, combine the 14 oz soft caramels, 0.33 cup heavy cream, and 1 tablespoon flour. Whisk until you have a smooth, velvety liquid with no lumps.
8. Layer and Salt. Pour the caramel over the dough base. Sprinkle the 1 teaspoon flaky sea salt evenly across the surface. The contrast of white salt on amber caramel is stunning.
9. Crumble and Bake. Break the remaining dough into small bits and scatter them over the caramel. Bake for 35 minutes until the edges are a deep golden brown and the top smells like toasted sugar.
10. The Long Wait. Let the bars cool in the pan for at least 2 hours. Note: This is the hardest part, but the caramel must set or it will run everywhere when sliced.