Chocolate Caramel Cookie Candy Bars
Indulge in the irresistible layers of these Chocolate Caramel Cookie Candy Bars—a decadent combination of buttery cookie base, gooey caramel, and rich chocolate topping. Perfect for satisfying your sweet tooth, this recipe features simple pantry staples like semi-sweet chocolate chips, soft caramel candies, and a hint of sea salt for a gourmet touch. The step-by-step instructions guide you through crafting these luxurious bars, from the golden cookie crust to the glossy chocolate finish. Whether you're hosting a party or treating yourself, these candy bars are the ultimate dessert for any occasion. Plus, they're easy to make ahead, storing beautifully for whenever cravings strike. Make your kitchen smell heavenly and savor this homemade twist on classic candy bars!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 1 teaspoons vanilla extract
- 14 ounces soft caramel candies, unwrapped
- 2 tablespoons heavy cream
- 1.5 cups semi-sweet chocolate chips
- 1 teaspoons vegetable oil or shortening
- 0.25 teaspoons sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
In a mixing bowl, combine the softened butter, granulated sugar, and vanilla extract. Beat until light and creamy.
Gradually add the flour to the butter mixture, mixing until a soft dough forms.
Press the dough evenly into the prepared baking pan to form the cookie base layer.
Bake the cookie base for 18-20 minutes, or until lightly golden at the edges. Remove from the oven and let cool completely.
While the cookie base cools, make the caramel layer. In a microwave-safe bowl, combine the unwrapped caramel candies and heavy cream. Microwave in 30-second intervals, stirring after each, until the caramel is fully melted and smooth.
Pour the melted caramel over the cooled cookie base, spreading it evenly. Allow it to set for about 15 minutes in the refrigerator.
For the chocolate topping, melt the semi-sweet chocolate chips and vegetable oil (or shortening) together in a microwave-safe bowl in 20-second bursts, stirring after each interval until smooth.
Spread the melted chocolate evenly over the caramel layer.
If desired, sprinkle a pinch of sea salt over the chocolate layer for added flavor.
Refrigerate the bars for at least 1 hour, or until fully set.
Once set, remove the bars from the pan using the parchment paper overhang. Cut into 12 equal pieces and serve.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 41.1 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 39 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
