Chocolate Caramel Cookie Bark

Temp: 350 deg F (180 deg C)  

Cookie:
1 cup butter, melted
½ cup granulated sugar
¼ brown sugar, packed
1 tsp vanilla
2 Tbsp water
2 cups flour
½ tsp baking soda
¼ tsp salt

Topping:
1 cup butter
1 cup brown sugar, packed
2 pkg milk chocolate chips
1 cup toasted almonds, finely chopped (optional)

Beat butters, sugars, vanilla and water until smooth. Add remaining 3 ingredients and beat until mixture is combined. Spread dough to cover a greased 17” x 11” baking sheet and line with parchment paper, overlapping the ends for easy removal. Bake for 15 minutes.

Meanwhile, over medium heat, bring butter and brown sugar to a boil. Stir to combine. Spread mixture over partially baked cookie dough. Return to oven and bake an additional 8 minutes until caramel is bubbling. 

Remove from oven, immediately sprinkle chocolate chips over hot caramel. Wait 5 minutes and spread melted chocolate over cookie. If using nuts, sprinkle over chocolate.

Cool in refrigerator until chocolate is set. Once at room temperature, break or cut cookie slab into irregular pieces or into your favourite cookie cutter shapes.