Prayer Bars
Indulge in the heavenly combination of buttery cookie dough, gooey caramel, and rich chocolate with these irresistible Prayer Bars! Perfectly layered with a soft cookie base, a luscious caramel center, and a golden cookie top, these decadent dessert bars are an effortless way to impress. Featuring simple pantry staples like brown sugar, vanilla, and chocolate chips, plus optional pecans for a nutty crunch, this recipe strikes the perfect balance between chewy and crispy. Whether you're baking for a crowd or savoring a quiet treat, Prayer Bars are the ultimate comfort dessert that will have everyone asking for more. With a prep time of just 20 minutes and a bake time of 30, these bars are an ideal quick and easy dessert for any occasion.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1.5 cups caramel candies
- 2 tablespoons heavy cream
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy.
Add the eggs and vanilla extract to the bowl and beat until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to the wet mixture and mix just until combined. Do not overmix.
Fold in the semi-sweet chocolate chips and optional chopped pecans.
Press half of the dough evenly into the prepared baking pan, forming the base layer.
In a microwave-safe bowl, melt the caramel candies and heavy cream in 15-second intervals, stirring in between, until smooth and pourable.
Pour the melted caramel evenly over the cookie dough base, spreading it gently to cover.
Drop spoonfuls of the remaining cookie dough over the caramel layer, trying to cover as much of the caramel as possible. Some caramel exposure is fine.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges appear set.
Allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board.
Slice into 12 equal bars and serve. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 43.8 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 113 mg | 2% | |
*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.
