Chocolate Caramel Cookie Bark 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 CARAMEL COOKIES

Steps:

• In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.

CHOCOLATE-CARAMEL COOKIE BARS

Steps:

• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies in single layer on bottom of prepared pan.
• Microwave caramel bits and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Pour over cookies; spread to completely cover cookies.
• Microwave chocolates in microwaveable bowl 2 min. or until almost melted, stirring every 30 sec.; stir until chocolates are completely melted. Pour over caramel layer; spread to completely cover caramel layer.
• Let stand 2 hours before cutting into bars.

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.