Burnt Butter And Caramel Cookie Bars

• Begin by preheating your oven to 350°F / 175°C. Spray a 9 x 9-inch square cake tin with oil spray and line the sides and bottom with baking paper.
• Add the butter into a medium sized saucepan and cook on medium heat for a couple minutes, occasionally stirring until the butter turns a golden colour. You’ll notice that little flecks of butter will stick to the bottom of the saucepan. That’s completely normal. Set aside to cool.
• Add the unwrapped caramel candies to a large microwave safe bowl along with the cream and microwave for one minute. Stir until smooth. Set aside to cool slightly.
• Pour the butter into a large mixing bowl and add the sugar, eggs and vanilla extract. Use a whisk to combine.
• Add the flour, cinnamon, orange zest, salt, and bicarb soda into a medium sized bowl and whisk to combine. Add half the mixture to the wet ingredients and use a spatula to combine. Add the remaining dry ingredients along with the chocolate chips and fold through until there are no dry ingredients showing.
• Split the mixture in half and spread the first half around on the cake tin as evenly as you can. Pour the caramel on top and spread around evenly. Place in the freezer for 20 minutes to cool completely. Then add the other cookie dough half and spread around evenly.
• Bake for 25-30 minutes. Allow to cool to room temperature before lifting out of the tin. Use a large knife to slice up into 3x3 bars or you could cut it 4x4 if you want smaller bars.