Recipe courtesy of Damaris Phillips
Recipe courtesy of Damaris Phillips
Watch how to make this recipe.
Chocolate Caramel Cookie Bars
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- Level: Easy
- Total: 4 hr 15 min (includes chilling, freezing and setting times)
- Active: 45 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 270
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 2 g
- Cholesterol
- 33 mg
- Sodium
- 133 mg
Indulge in the homemade goodness of my Chocolate Caramel Cookie Bars! With a buttery cookie crust, gooey caramel and rich chocolate, these bars taste even better than store-bought. Perfect for any occasion, they're a sure way to impress your guests and satisfy your sweet tooth.
- Level: Easy
- Total: 4 hr 15 min (includes chilling, freezing and setting times)
- Active: 45 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 270
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 2 g
- Cholesterol
- 33 mg
- Sodium
- 133 mg
Ingredients
Cookies:
Caramel Layer:
Chocolate Coating:
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Directions
Special equipment:
16 wooden skewers- For the cookies: Preheat the oven to 350 degrees F. Line an 8-inch square glass pan with parchment; cut the parchment extra long so you have 2 wings that will help you remove the cookies after they have baked.
- With a large wooden spoon, combine the butter, granulated sugar, brown sugar, kosher salt and vanilla in a bowl. Add the flour and mix until a dough just forms. (It’s easiest to just use your hands.)
- Press the dough into the prepared pan. (Cover in parchment or plastic wrap, then press to keep your hands clean. An offset spatula will help smooth the top and make it flat.) Prick with a fork.
- Bake until golden brown and the edges are just firm, 25 to 30 minutes.
- For the caramel layer: Meanwhile, in a wide, high-sided heavy-bottomed pan, heat the granulated sugar on medium-low heat until it’s completely melted. Continue to cook, swirling the pan every so often if the sugar seems to be unevenly caramelizing, until it turns a deep amber color, 7 to 8 minutes.
- Once the sugar is melted and caramelized, stir in the butter. Be careful – it’s very hot and will bubble. Remove from the heat and add the cream and kosher salt. If it clumps up, put back on the heat and stir until dissolved. Stir in the vanilla. Cool for about 10 minutes, then pour over the cookie layer. Spread evenly, avoiding the edges of the pan, and allow to cool completely in the refrigerator for at least 2 hours.
- Once the bars are set, pull up on the parchment to lift the cookies out of the pan. Use a very sharp knife to cut into 16 bars (cut the square in half and then each half into 8 pieces). Add a skewer to one end of each bar and place on a tray. Put the tray in the freezer for at least 1 hour.
- For the chocolate coating: Add the chocolate to a microwave-safe bowl with the coconut oil. Microwave in 20-second increments, stirring between each round, until the chocolate is completely melted and the mixture is smooth. (Or use a double broiler to melt the chocolate.)
- Pick up a bar by the skewer and dip into the chocolate to coat each side. Tap gently to remove excess chocolate. Place on wax paper and sprinkle with flaky salt. Repeat until all the bars are dipped. Store in the refrigerator until the chocolate is hardened and set. Enjoy!
Cook’s Note
Variations: Use dark chocolate in the coating. Sprinkle with Aleppo pepper for a spicy twist. Sprinkle with espresso powder for a mocha twist. Replace 2 tablespoons of the flour with 2 tablespoons of cocoa powder in the cookie recipe to make a chocolate cookie center.
