Our friend Christina is having a baby, and of course we’re having virtual baby shower to celebrate! Christina is expecting another boy in November, and he’s sure to be a heartbreaker just like his big brother. When Christina and her husband Simon found out that they were having a boy, their cutie pie Timothy suggested they name his brother Olaf, and we’ve all referred to her bump as such since.

Instead of crazy pregnancy cravings, Christina’s been battling a persistent case of nausea through these last few months. However, I happen to know she has a love of raw cookie dough that almost matches my own. I actually own this book, so I cracked it open and right away knew I would make these insane Chocolate Chip Cookie Dough Caramel Squares. The cookie dough is egg-free so it’s safe for mamas-to-be to snack on!

Congratulations Christina! I can’t wait to meet Olaf!

Make sure you check out what everyone else brought to the party:

• Brittany made Grilled Peach Pavlova {My Daily Randomness}
• Heather made Apple Bread Pudding with Dark Brown Sugar Sauce {Tasty Gardener}
• Jenny made Apple Custard Pie {The Brunette Baker}
• Lou made Authentic Greek Baklava {Living Lou}
• Meg made Peanut Butter & Jelly Bars {Sweet Twist of Blogging}

Chocolate Chip Cookie Dough Caramel Squares

Source: The Cookie Dough Lover’s Cookbook

Ingredients

Crust

1/2 cup (1 stick) butter, room temperature

1/3 cup sugar

1/2 tsp vanilla

1/4 tsp salt

1 cup flour

Caramel

7 oz (about 25) soft caramel candies, unwrapped

2 tbsp whipping cream

Cookie Dough

1/2 cup (1 stick) butter, room temperature

1/4 cup sugar

1/2 cup brown sugar

2 tbsp whipping cream

1/2 tsp vanilla

3/4 cup flour

1/8 tsp salt

1/2 cup mini chocolate chips

Chocolate Glaze

7 oz semisweet or dark chocolate, chopped

2 tbsp butter

Directions

1. For the crust, preheat the oven to 350, and line an 8×8 baking pan with foil. Spray the foil with non-stick spray. In a large bowl, mix together the butter and sugar until light and fluffy, then add the vanilla and salt and mix again until combined. Add the flour and mix with a spatula so the flour doesn’t fly everywhere, then finish with the mixer until everything is mixed together. Pour the dough into the pan and press into an even layer with your fingers. Prick it all over with a fork, and bake for 18-22 minutes (mine took about 18) until lightly golden brown. Let cool.
2. For the caramel, add the caramels and cream to a small saucepan and heat over medium heat until the caramels start to melt. Stir until everything is smooth, then pour over the cooled crust and even out with an offset spatula. Stick in the fridge to firm up while you make the cookie dough.
3. For the cookie dough, mix together the butter, sugar, brown sugar, cream and vanilla until fluffy and smooth. Add the flour and salt and mix again until combined. Fold in the chocolate chips and spread the cookie dough evenly overtop the caramel.
4. For the chocolate glaze, melt the chocolate and butter in the microwave and spread evenly overtop the cookie dough. Stick the whole thing in the fridge for about half an hour before slicing.