Chocolate Chip Espresso Banana Caramel Bars

Prep Time: 15 mins | Cook Time: 25-30 minutes | Course: Dessert | Servings: 9 

Chocolate chips and salted caramel chips are sprinkled throughout this espresso cookie\bar dough with a layer of banana and fleur de sel caramels hiding in the middle. Serve warm out of the oven, and warm up any leftovers for maximum gooey deliciousness. Inspired by Trader Joe's sea salt caramel baking chips and fleur de sel caramels.

2 sticks butter, softened

1 cup brown sugar

½ cup sugar

1 tsp vanilla

2 eggs

1 Tbsp espresso powder

2 ½ cups flour

1 tsp baking soda

1 tsp salt

½ cup chocolate chips

½ cup sea salt caramel baking chips

2 bananas, sliced

½ cup fleur de sel caramels, unwrapped

Preheat oven to 325*. In a stand mixer, cream the butter, brown sugar and sugar until fluffy. Add in the vanilla, eggs and espresso powder. Stir in the flour, salt and baking soda until just combined. Mix in the chocolate and caramel chips. Spray oil in a 9” square baking dish and press half of the dough evenly over the bottom. Layer with banana slices and top with the caramels. Press the remaining half of the dough on top, spreading evenly. Bake for 25-30 minutes. The edges and top will be browned and the middle will be gooey. Allow to cool just a bit before serving. Rewarming is recommended for any leftovers.