Once you’ve made your chocolate chip cookie dough, press half of it into a greased 9 x 9 pan. Then pour your caramel sauce over the cookie dough, attempting to leave an edge around the pan without any caramel sauce. This was a bit of a challenge for me since caramel sauce is a liquid and really just does what it wants. If you are really worried about it, you can build up an edge of cookie dough around the perimeter of your pan so the caramel sauce stays contained. However, if you don’t do this, the “worst” that will happen is some caramel sauce will ooze up to the top while baking (not a bad thing).
|Bottom layer of cookie dough.|
|Adding on caramel sauce. I ended up just pouring the sauce straight from the mason jar but that picture wasn't as pretty.|
|Layer of sticky, salty caramel.|
|After attempting to cover the cracks in the top layer of cookie dough.|
|Close up of raw cookie, salty, sticky goodness.|
|Baked. You can see the caramel crept up the edges of the pan and caramelized on top.|