3-Layer Chocolate Caramel Cookie Bars

⏱ 60 mins 🍽 12 bars, 12 serving(s) 🏷 Bar Cookie

These decadent bars feature three distinct layers. A chocolate chip cookie dough forms the base, which is baked until set. A homemade caramel, mixed with crisp cereal, creates the middle layer. The final topping is a smooth blend of melted marshmallows and chocolate chips. The assembled dessert requires chilling to set fully before being sliced into individual portions.

3-Layer Chocolate Caramel Cookie Bars

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons evaporated milk
  • 1 tablespoon water
  • 4 tablespoons cocoa powder
  • 3/4 cup chocolate chips
  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1/2 cup evaporated milk
  • 1/4 teaspoon vanilla
  • 1 cup crisp rice cereal or 1 cup Rice Chex
  • 3 cups mini marshmallows
  • 1 tablespoon corn syrup
  • 1 1/2 cups chocolate chips

Method

  1. Begin by preparing the cookie layer. In a bowl, cream together the butter with both the brown and regular sugars until smooth.
  2. Incorporate the vanilla extract and salt, mixing until fully combined.
  3. Add the all-purpose flour and mix until the mixture becomes crumbly in texture.
  4. Pour in the evaporated milk and mix until the dough resembles play-dough, then add the water.
  5. Mix in the cocoa powder until the dough has a consistent, play-dough-like texture, then stir through the chocolate chips.
  6. Press this dough into a 10x10 or 9x11 inch pan that is about 2 inches deep. Bake at 350 degrees for about 20 minutes.
  7. While the cookie base bakes, start the caramel layer. Melt the butter in a saucepan.
  8. Add the brown sugar to the melted butter and stir continuously for 2 minutes.
  9. Pour in the evaporated milk and whisk vigorously for about 3-5 minutes, until the mixture thickens and bubbles.
  10. Take the saucepan off the heat, stir in the vanilla, then fold in the crisp rice cereal. Pour this over the baked cookie layer and place in the refrigerator for 30 minutes.
  11. For the final layer, combine the mini marshmallows and corn syrup in a saucepan over a low heat. Stir until the marshmallows have completely melted.
  12. Add the chocolate chips to the melted marshmallow mixture, stirring constantly just until they melt. Immediately pour this over the chilled caramel layer.
  13. With damp hands, gently press the melted marshmallow and chocolate topping onto the cooled caramel layer to spread it evenly.
  14. Refrigerate the assembled bars for at least 3 hours. Once fully set, cut into bars and serve.

Nutrition (per serving)

Sodium237200 mg

Recipe details

CategoryBar Cookie
AuthorLexi8185