Serves: Makes a LOT of bars!
If these aren’t the perfect bars to leave out for Santa, we don’t know what are! He thought he liked regular old cookies, until he arrived at Maddie & Kiki’s place, and then he was like, ‘Plain old cookies are so 2017!’
For the Smoked Sea Salt:
1500g fine sea salt
1 medium sized chunk of your favourite smoking wood (we used wild cherry)
For the Crust:
1 roll of Pillsbury Sugar Cookie Dough
Red food Colouring
Green Food Colouring
For the TOP layer:
1/4 cup butter
As much of the smoked sea salt as you dare to put on!
Christmas coloured candies of your choosing (we like …….)
For the morels:
1. First let’s get the salt smoking! Obviously 500g is more salt that you need for this dessert, but if you’re taking the time to smoke salt, you’re going to want to smoke a lot of it to have on standby. Trust me. It’s incredible on steaks, as a Caesar glass rimmer, in hot dips, on eggs, the list goes on! Set up your charcoal grill with a small amount of lit briquettes, beside a small amount of unlit briquettes. Place your piece of wood half on the lit side, and half on the unlit side. This will create a slow, billowy amount of beautiful white smoke to slowly smoke the salt. Place the salt in a very thin later of an aluminum pan. Place the pan indirectly on the grill. Close the lid. Let the smoke do the work. Check on the salt every now and then, stirring it once in a while if needed. Take the salt off the grill once a nice amber colour is achieved. How easy was that?!
2. For the crust: Preheat oven to 375 degrees, and grease an 11 ¾ inch x 9 3/8 inch pan, as well as lining it with parchment paper. Break the log of sugar cookie dough in half. In a bowl, mix half the dough with a few drops of red colouring and combine. Do the same in another bowl with the green colouring. Break each dough into chunks, and arrange the chunks in the bottom of the pan. Press down to create a smooth surface. Bake according to package directions, and let cool completely.
3. For the cookie dough layer: Now listen up because this layer is a little tricky. Just kidding! Combine all ingredients except chips. Stir in chips. Voila! Cookie dough! 😊 Smear this layer over the crust, and let’s move the heck on so we can get this dessert done so we can pour a glass of spiked egg nog and go put our feet up!
4. For the caramel layer: Combine caramels with Baileys in a saucepan over low heat until melted. About 5-10 minutes. Pour this over the cookie dough (don’t you wish life was as easy as these bars?! 😊) Let cool a bit before moving on.
5. For the final (and best layer): In a saucepan over low heat, stir chocolate chips with butter until melted. Pour over caramel layer. Now here’s the fun part – sprinkle on some of the smoked salt, and your Christmas coloured goodies.