1 cup brown sugar
½ cup sugar
2 large eggs
1 tsp vanilla extract
1 tsp salt
1 tsp baking soda
2½ cups flour
1½ cups milk chocolate chips
1 cup chopped pecans (or walnuts)
11 oz soft caramels, unwrapped
3 TBS heavy cream
sea salt
Preheat the oven to 350 degrees. Line a 9x13 baking dish with foil and coat completely with nonstick spray. In a large bowl, beat the butter, brown sugar and white sugar for about 2 minutes, or until light and fluffy. Add in the eggs and vanilla, and stir to combine. Add in the salt, baking soda and flour and mix until just combined. Mix in the chocolate chips and chopped nuts. Press half of the cookie dough evenly into the baking dish. Add the caramels and heavy cream in a medium sauce pan over medium heat. Heat caramels, stirring often, until they are creamy. Pour caramels over the cookie dough. Drop remaining cookie dough over the caramel by the tablespoon. Bake bars in the oven for 30-35 minutes, until they are golden and the center is just set. Sprinkle sea salt over the top and allow bars to cool. Remove bars from the pan with the foil and cut and serve.