Homemade Cookie Caramel and Chocolate Candy Bars
Indulge in the ultimate homemade treat with these irresistible Cookie Caramel and Chocolate Candy Bars! This decadent recipe combines a buttery cookie base, a luscious layer of gooey caramel, and a rich chocolate topping to create the perfect balance of textures and flavors. Made with simple pantry staples like soft caramels, semisweet chocolate chips, and all-purpose flour, these layered bars are as satisfying to make as they are to eat. Whether you're whipping up a batch for a special occasion or treating yourself on a cozy night in, these no-fuss candy bars deliver bakery-quality results right from your kitchen. Plus, the make-ahead convenience ensures you have sweet indulgence ready for up to 5 days in the fridge.
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Recipe Information
Ingredients
- 115 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 50 grams Light brown sugar, packed
- 1 teaspoon Vanilla extract
- 150 grams All-purpose flour
- 0.25 teaspoons Salt
- 300 grams Soft caramels, unwrapped
- 60 milliliters Heavy cream
- 200 grams Semisweet chocolate chips
- 1 teaspoon Vegetable oil
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, cream together the softened butter, granulated sugar, and light brown sugar using a whisk or electric mixer until light and fluffy.
Add the vanilla extract and mix until combined.
Gradually mix in the all-purpose flour and salt until a soft dough forms.
Press the dough evenly into the prepared pan to form the cookie base. Bake for 18-20 minutes, or until the edges are lightly golden. Allow it to cool completely in the pan.
Meanwhile, prepare the caramel layer. In a microwave-safe bowl, combine the unwrapped soft caramels and heavy cream. Heat in 30-second intervals, stirring between each, until the mixture is smooth and fully melted.
Pour the melted caramel over the cooled cookie base, spreading evenly with a spatula. Let it set at room temperature for about 15 minutes, or until slightly firm.
For the chocolate layer, melt the semisweet chocolate chips and vegetable oil together in a microwave-safe bowl, using 15-20 second intervals and stirring until smooth.
Spread the melted chocolate evenly over the caramel layer. Gently tap the pan on a flat surface to remove any air bubbles and smooth out the chocolate.
Refrigerate the candy bars for 1-2 hours, or until fully set.
Once chilled, use the parchment paper overhang to lift the candy bars out of the pan. Slice into 12 equal bars or your desired size and serve.
Store leftover bars in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 126.7 g | 634% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 619.8 g | 225% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 449.0 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1356 mg | 29% | |
*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.
