Caramel Chocolate Cookie Bars Recipes

CHOCOLATE-CARAMEL COOKIE BARS

Steps:

• Crust: Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
• Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
• Chocolate Caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
• Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.

CHOCOLATE CHIP CARAMEL BARS

Steps:

• HEAT oven to 350 degrees F. Spray an 8 x 8-inch pan with flour no-stick cooking spray.
• COMBINE shortening, granulated sugar, brown sugar, eggs and vanilla in medium bowl; beat at medium speed until blended.
• COMBINE flour, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chips with spoon. Divide dough in half. Spread half in bottom of prepared pan.
• COMBINE caramels and water in small saucepan; heat over very low heat. Stir until caramels melt. Spread over dough in pan to within 1/2 inch of edge. Spoon remaining dough over caramel mixture. Spread carefully.
• BAKE 30 to 35 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool completely. Cut into 1 1/2 x 1 1/2-inch bars.

CHOCOLATE CHIP-CARAMEL-PUDDING COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, mix cookie mix, butter, egg and dry pudding mix with spoon until soft dough forms. Stir in chopped chocolates. Press evenly in pan.
• Bake 28 to 32 minutes or until golden brown. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.

GOOEY CHOCOLATE CARAMEL BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. , Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans. , Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.

CHOCOLATE CARAMEL BARS

Steps:

• In a small saucepan over low heat, melt caramels with 1/4 cup milk; stir until smooth. Meanwhile, in a large bowl, cream butter until light and fluffy. Beat in dry cake mix and remaining milk., Spread half of the dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6 minutes; sprinkle with chocolate chips. , Gently spread caramel mixture over chips. Drop remaining dough by tablespoonfuls over caramel layer. Return to the oven for 15 minutes.

CARAMEL CHOCOLATE CHIP COOKIE BARS RECIPE

Steps:

• Preheat oven to 350°F. Line a 9x13-inch pan with foil and spray it with nonstick cooking spray.
• Place melted butter in a large bowl. Add granulated and brown sugars and stir until the mixture is smooth. You can use a mixer if you prefer but it's easy to do by hand.
• Stir in eggs and vanilla extract, then stir in baking soda and salt. Slowly mix in 3 cups flour and stir just until the batter is smooth and comes together. Stir in chocolate chips.
• Press half the batter into the bottom of the prepared pan.
• Place caramels and cream in a medium microwave-safe bowl. Heat on high power for 1 minute, then stir until the cream mixes into the melted caramels, heating in additional 30 second increments until caramel is melted and smooth. You can also do this in a medium saucepan over medium-low heat.
• Stir remaining 1 tablespoon flour into the caramel. Pour caramel mixture over cookie dough in pan, leaving a small border around all the edges.
• Break off pieces of the remaining dough and flatten between your hands. Lay on the top of caramel. Continue until the entire pan is covered, pressing the edges to seal them together. The cookie dough won't make a solid cover and a little of the caramel may peek through.
• Bake for 30-35 minutes, or until the bars are light golden around the edges and on top. Cool completely before slicing.

COOKIE AND CARAMEL CHOCOLATE BARS

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
• Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes.
• Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet.
• Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack.
• Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over.
• Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines -- at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes.
• Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days.

CHOCOLATE CARAMEL COOKIE BAR

Steps:

• Grease an 8"X8" square baking pan.
• Preheat oven to 350ºF.
• Place butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium to high speed for 2-3 minutes.
• Gradually add sugar and beat until pale and fluffy (5-10 minutes). Be sure to scrape down the bowl a few times during mixing.
• Turn mixer to lowest speed and slowly add the flour. Mix until well combined.
• Press dough evenly into your prepared baking pan.
• Place pan in oven and bake for 15 min or until the top is light golden brown.
• Set aside and allow to completely cool.
• Melt butter in a saucepan over medium heat.
• Add brown sugar, corn syrup and sweetened condensed milk.
• Bring to a rolling boil over medium heat.
• Once boiling, keep boiling and stir constantly for 5 minutes.
• Remove saucepan from heat and pour caramel over the cooled shortbread cookie layer.
• Allow to cool for at least 1 hour.
• Once cooled, sprinkle with 1/4 tsp sea salt.
• Place Carmelia Chocolate in a glass bowl and set aside.
• Place whipping cream in a saucepan and bring to just a boil over medium heat.
• Pour hot cream over chocolate.
• Allow mixture to sit for 5 minutes.
• Stir chocolate and cream together with a spatula until well combined and no lumps are visible.
• Pour over caramel and allow to completely cool.
• Once cooled, cut bar into 32 1"x 2" pieces.

CARAMEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
• Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
• Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

GIANT CHOCOLATE CARAMEL COOKIE BARS

Steps:

• Make the cookie:
• Preheat oven to 350°F. Butter a 13x9" baking pan, line bottom and sides with parchment paper, and butter parchment.
• Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until creamy. Add sugar and beat, scraping bowl occasionally, until incorporated. Beat in salt, then vanilla. Reduce mixer speed to low and gradually beat in flour, scraping bowl occasionally, until dough just starts to form and large pieces of flour remain.
• Press dough into prepared pan in an even layer. Poke holes all over with a fork. Bake cookie until golden brown and firm to the touch, 30-35 minutes. Transfer to a wire rack and let cool.
• Make the caramel:
• Heat cream, butter, and salt in a heatproof measuring cup or bowl in a microwave until cream is warm and butter is melted, about 45 seconds.
• Gently stir sugar and 1/3 cup water in a large saucepan. Heat over medium and cook, brushing down sides of pan with a wet pastry brush if needed and swirling pan gently (do not stir), until sugar is amber-brown, 15-20 minutes. Remove from heat.
• Carefully add cream mixture in a steady stream, stirring with a silicone spatula (it will bubble up violently); if it looks like it may boil over, stop adding cream mixture and stir to break up bubbles.
• Fit saucepan with candy thermometer and heat over medium. Cook, undisturbed, until mixture reaches 245°F (almost firm-ball stage). Immediately and carefully pour over cookie. Tilt pan to spread caramel evenly. Let sit until set, at least 1 hour and up to overnight.
• Make the chocolate coating:
• Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate firms slightly, about 10 minutes.
• Place a sheet of parchment paper over cake pan. Place cutting board over parchment. Holding pan and board, invert quickly. Lift off pan, then peel off parchment.
• Pour one-third of chocolate mixture over cookie; reserve remaining chocolate mixture at room temperature, stirring occasionally. Spread chocolate mixture evenly with an offset spatula until cookie is coated. Chill until set, about 15 minutes.
• Using an oiled knife, cut cookie in half lengthwise. Carefully invert bars, caramel side up, and transfer to a wire rack set inside a rimmed baking sheet lined with waxed paper, spacing 2" apart.
• Slowly pour reserved chocolate mixture over bars; coat tops completely and let run down sides (use an offset spatula to coat sides completely if needed). If you run out of chocolate mixture, carefully lift rack off pan, then remove waxed paper with chocolate drippings. Return rack to pan and pour chocolate drippings over. Create a swoopy texture in chocolate with offset spatula, if desired. Chill until firm, about 45 minutes.
• Let sit at room temperature 10 minutes, then slice each bar crosswise into 10-12 pieces.
• Do Ahead
• Cookie bars can be made 3 days ahead; loosely cover and chill.