Double chocolate cookies flavored with coffee are pressed into a 9 X 13 pan, baked, cut, and covered with a thick buttery homemade caramel sauce. So easy. SO sinful.
Pre-heat the oven to 350 and butter a 9 X 13 casserole dish.
Beat together the butter and sugars until they are fluffy. Add the eggs, vanilla, and Keoke Flavor and beat until just combined.
Add the flour, baking soda, salt, and cocoa powder. Beat for about 1½ - 2 minutes until a soft dough forms, being sure to scrape down the sides. Stir in the chocolate chips.
Press the dough evenly into the prepared pan and bake for 20-25 minutes. The whole pan of cookie dough will puff up and look huge. It will fall as it cools. You will know it's done when the sides sort of bump up like brownies would and the center is slightly firm to the touch.
While the cookie bars bake and cool, make the caramel sauce.
Let the cookie bars cool completely before cutting and then drizzle each one with the caramel sauce.
Heat the water in a small saucepan. Dump the ½ cup sugar right in the center. Cover and bring the mixture to a boil (it only takes a minute or less). Remove the lid, stir (if the sugar is not completely incorporated into the water at this point) and continue cooking until the liquid is a pretty caramel-amber color.
Place the pan in the sink and add the heavy cream. It will bubble. Stir until it’s smooth. Add the vanilla. Stir.
These are also excellent with ice cream.
Notes
If you can't find Lorann Keoke (Kahlua) Flavor, a densely concentrated essential oil that is especially great for baking & candy making, you can use a tablespoon of Kahlua (omit 1 teaspoon of vanilla) OR you can use 2 teaspoons espresso powder (still use 2 teaspoons vanilla) OR 1 tablespoon instant coffee granules. The Lorann oil is really wonderful and it would be my top piuck, but don't drive all over town looking for it.
Recipe by Sugar Dish Me at https://www.sugardishme.com/chocolate-caramel-coffee-bars/