Triple Layer Cookie Bars
Indulge in pure dessert decadence with these irresistible Triple Layer Cookie Bars! Featuring a buttery shortbread crust, a lusciously rich caramel center, and a smooth milk chocolate topping, this recipe is the ultimate treat for any sweet tooth. Each layer harmoniously blends textures and flavors, with optional sea salt adding a sophisticated twist. Perfect for parties, potlucks, or a luxurious homemade snack, these cookie bars are as easy to make as they are to devour. With a prep time of just 20 minutes and common pantry ingredients like sweetened condensed milk and chocolate chips, this recipe guarantees maximum satisfaction with minimal effort. Slice into 12 delightful portions, and let each bite transport you to dessert heaven.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 14 ounces Sweetened condensed milk
- 0.5 cup Light brown sugar, packed
- 2 tablespoons Dark corn syrup
- 1.5 cups Milk chocolate chips
- 2 tablespoons Heavy cream
- 4 tablespoons Butter
- 0.25 teaspoon Sea salt (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, combine 1 cup of softened unsalted butter, 0.5 cup of granulated sugar, and 2 teaspoons of vanilla extract. Beat until smooth and creamy.
Gradually add in 2 cups of all-purpose flour and mix until a crumbly dough forms.
Press the dough evenly into the prepared baking dish to form the shortbread base. Use the back of a spoon or a flat spatula to smooth it out.
Bake the shortbread base in the preheated oven for 18–20 minutes, or until lightly golden. Remove from the oven and allow to cool slightly while preparing the caramel layer.
In a medium saucepan over medium heat, combine 14 ounces of sweetened condensed milk, 0.5 cup of packed light brown sugar, 2 tablespoons of dark corn syrup, and 4 tablespoons of butter.
Stir constantly to prevent scorching. Cook the mixture until it thickens and turns a pale golden color (about 10–12 minutes).
Pour the caramel layer evenly over the baked shortbread base. Spread with a spatula to evenly distribute. Allow it to cool and set for about 10 minutes while preparing the chocolate topping.
In a microwave-safe bowl, combine 1.5 cups of milk chocolate chips and 2 tablespoons of heavy cream. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
Pour the melted chocolate over the caramel layer and spread evenly with an offset spatula or the back of a spoon.
Sprinkle with 0.25 teaspoon of sea salt, if desired, for a salted caramel version.
Refrigerate the bars for at least 2 hours, or until the layers are fully set.
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Slice into 12 even squares or rectangles to serve.
Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 121 mg | 5% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 49.0 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 119 mg | 9% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 209 mg | 4% | |
*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.
