Three Layer Keebler Bars
Indulge in the irresistible decadence of Three Layer Keebler Bars, the ultimate no-fuss dessert that layers buttery shortbread, gooey caramel, and silky milk chocolate for a flavor-packed treat. Perfect for potlucks, holidays, or a special indulgence, this recipe starts with a crumbly Keebler shortbread cookie crust baked to perfection and topped with a rich caramel layer made from sweetened condensed milk and soft caramels. Finished with a glossy layer of melted milk chocolate, these bars balance buttery, sweet, and fudgy textures in every bite. Easy to make in just under an hour, these crowd-pleasing bars can be prepped ahead and refrigerated for convenience. Whether you're serving them as a dessert centerpiece or a grab-and-go snack, these three-layer delights are guaranteed to wow your guests and satisfy every sweet tooth!
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Recipe Information
Ingredients
- 2 cups Keebler shortbread cookies (crushed into crumbs)
- 1 cup Unsalted butter (melted)
- 0.25 cup Granulated sugar
- 14 ounces Sweetened condensed milk
- 1.5 cups Soft caramels (unwrapped)
- 1.5 cups Milk chocolate chips
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, combine the crushed Keebler shortbread cookies, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake in the preheated oven for 10 minutes, then let the crust cool for 10 minutes.
In a medium saucepan, heat the unwrapped caramels and sweetened condensed milk over low heat, stirring constantly until the caramels are completely melted and the mixture is smooth. This will take about 5 minutes.
Pour the caramel mixture evenly over the cooled crust, spreading it out with a spatula. Refrigerate for 10 minutes to help the caramel set slightly.
In a microwave-safe bowl, combine the milk chocolate chips and heavy cream. Microwave in 15-second increments, stirring well after each, until the chocolate is melted and smooth.
Pour the melted chocolate over the caramel layer, spreading it evenly with an offset spatula.
Refrigerate the bars for 1-2 hours, or until firm and fully set.
Once set, use the parchment overhang to lift the bars out of the pan. Cut into 12 equal portions and serve.
Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
7666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 439.3 g | 563% | |
| Saturated Fat | 258.7 g | 1293% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 897.0 g | 326% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 726.3 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1911 mg | 147% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3150 mg | 67% | |
*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.
