Caramel Granola Cookie Bars (Edit recipe)

Make the Cookie Base

1. Make a batch of our gluten-free sugar cookie dough. Be sure to reserve about 1/2 cup of it for the topping of the bars. Press the cookie dough down into an even layer in a greased 8x8 inch cake pan.
2. Bake the cookie layer for 30 minutes at 350 F. Allow to cool.

Make the Caramel Sauce

1. In a sauce pan, combine 1 cup sugar and 1/4 cup water. Stir until it is evenly combined, and has the consistency of wet sand.
2. Cook over medium heat for 8-10 minutes. Do not stir, but you can swirl the pan. Using a wet pastry brush, you can brush sugar crystals down the sides of the pot back into the caramel.
3. When the caramel takes a deep amber color like maple syrup, it is done. Remove it from head, and briskly whisk in the 4 Tbsp of unsalted butter (1 Tbsp at a time).
4. Whisk in the 2/3 cup heavy cream.
5. Sprinkle the salt, whisk in, and set aside.
6. Add 1/2 cup of the caramel to a small mixing bowl, and whisk in the peanut butter. Thicken with up to 3 tbsp of the gluten free flour.

Assembly

1. Heat your oven to 350 F.
2. Pour the peanut butter salted caramel over the cooled cookie base, and spread into an even layer with a spatula.
3. Chop the Nana Joes granola into a finer texture and sprinkle over the caramel layer.
4. Add the chocolate chips and evenly distribute over the cookie bars.
5. Pinching chunks with your fingers, add hunks of the remaining cookie dough to the top layer of the bars.
6. Bake the cookie bars at 350 F for 20 minutes.
7. Remove the bars, and allow to cool.
8. Once cooled, cut into portions. Drizzle with some extra caramel sauce, and a sprinkle of kosher salt.