Best 7 Giant Chocolate Caramel Cookie Bars Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in a Decadent Treat: Giant Chocolate Caramel Cookie Bars**

Prepare to tantalize your taste buds with the ultimate indulgence - Giant Chocolate Caramel Cookie Bars. These colossal treats are a symphony of flavors and textures that will leave you craving more. Each bite offers a perfect balance of chewy cookie dough, gooey caramel, and rich chocolate, creating an irresistible experience. With just a few simple steps, you can create these magnificent bars in the comfort of your own kitchen. Whether you're a seasoned baker or a novice cook, this recipe is designed for success. Read on to discover the secrets behind these extraordinary cookie bars and embark on a culinary journey like no other. From gathering the necessary ingredients to mastering the baking process, we'll guide you through each step to ensure a delightful outcome.

Here are our top 7 tried and tested recipes!

CHOCOLATE-CARAMEL COOKIE BARS



Chocolate-Caramel Cookie Bars image

Deep, dark chocolate, rich caramel, and a sprinkling of fleur de sel atop a shortbread crust make a contemporary combination with timeless appeal. Martha made this recipe on Martha Bakes episode 405.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16

Number Of Ingredients 11

4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
1/4 cup packed light-brown sugar
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon table salt
10 1/2 ounces milk chocolate, chopped (2 cups)
1 1/2 cups granulated sugar
1/4 cup water
3 ounces (6 tablespoons) unsalted butter
1 cup heavy cream
1/2 teaspoon table salt
1 tablespoon sea salt, preferably fleur de sel

Steps:

  • Crust: Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
  • Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
  • Chocolate Caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
  • Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.

GIANT CHOCOLATE CARAMEL COOKIE BARS



Giant Chocolate Caramel Cookie Bars image

When a good ol' American candy bar veers French, it becomes a decadent dessert. Buttery pat-in-pan shortbread takes the place of mass-produced cookies and gets smothered with silken chocolate and from-scratch caramel, rich with fresh cream.

Provided by Genevieve Ko

Categories     Halloween     Candy     Butterscotch/Caramel     Chocolate     Cookies     Dessert

Yield Serves 20-24

Number Of Ingredients 16

For the cookie:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1/2 cup sugar
1/2 teaspoon fine sea salt
2 teaspoons vanilla extract
2 cups all-purpose flour
For the caramel:
1 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
3/4 teaspoon fine sea salt
1 3/4 cups sugar
For the chocolate coating:
1 pound milk, semisweet, and/or bittersweet chocolate (preferably 40-60% cacao), chopped
2 tablespoons plus 1 teaspoon coconut or other neutral vegetable oil
Special Equipment
A candy thermometer

Steps:

  • Make the cookie:
  • Preheat oven to 350°F. Butter a 13x9" baking pan, line bottom and sides with parchment paper, and butter parchment.
  • Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until creamy. Add sugar and beat, scraping bowl occasionally, until incorporated. Beat in salt, then vanilla. Reduce mixer speed to low and gradually beat in flour, scraping bowl occasionally, until dough just starts to form and large pieces of flour remain.
  • Press dough into prepared pan in an even layer. Poke holes all over with a fork. Bake cookie until golden brown and firm to the touch, 30-35 minutes. Transfer to a wire rack and let cool.
  • Make the caramel:
  • Heat cream, butter, and salt in a heatproof measuring cup or bowl in a microwave until cream is warm and butter is melted, about 45 seconds.
  • Gently stir sugar and 1/3 cup water in a large saucepan. Heat over medium and cook, brushing down sides of pan with a wet pastry brush if needed and swirling pan gently (do not stir), until sugar is amber-brown, 15-20 minutes. Remove from heat.
  • Carefully add cream mixture in a steady stream, stirring with a silicone spatula (it will bubble up violently); if it looks like it may boil over, stop adding cream mixture and stir to break up bubbles.
  • Fit saucepan with candy thermometer and heat over medium. Cook, undisturbed, until mixture reaches 245°F (almost firm-ball stage). Immediately and carefully pour over cookie. Tilt pan to spread caramel evenly. Let sit until set, at least 1 hour and up to overnight.
  • Make the chocolate coating:
  • Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate firms slightly, about 10 minutes.
  • Place a sheet of parchment paper over cake pan. Place cutting board over parchment. Holding pan and board, invert quickly. Lift off pan, then peel off parchment.
  • Pour one-third of chocolate mixture over cookie; reserve remaining chocolate mixture at room temperature, stirring occasionally. Spread chocolate mixture evenly with an offset spatula until cookie is coated. Chill until set, about 15 minutes.
  • Using an oiled knife, cut cookie in half lengthwise. Carefully invert bars, caramel side up, and transfer to a wire rack set inside a rimmed baking sheet lined with waxed paper, spacing 2" apart.
  • Slowly pour reserved chocolate mixture over bars; coat tops completely and let run down sides (use an offset spatula to coat sides completely if needed). If you run out of chocolate mixture, carefully lift rack off pan, then remove waxed paper with chocolate drippings. Return rack to pan and pour chocolate drippings over. Create a swoopy texture in chocolate with offset spatula, if desired. Chill until firm, about 45 minutes.
  • Let sit at room temperature 10 minutes, then slice each bar crosswise into 10-12 pieces.
  • Do Ahead
  • Cookie bars can be made 3 days ahead; loosely cover and chill.

CHOCOLATE-CARAMEL COOKIE BARS



Chocolate-Caramel Cookie Bars image

Layer shortbread cookies with deliciousness to create these Chocolate-Caramel Cookie Bars! Our Chocolate-Caramel Cookie Bars are like a favorite candy bar.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 24 servings

Number Of Ingredients 5

35 square shortbread cookies
1 pkg. (11 oz.) KRAFT Caramel Bits
1 Tbsp. milk
3 oz. BAKER'S Semi-Sweet Chocolate
3 oz. BAKER'S White Chocolate

Steps:

  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies in single layer on bottom of prepared pan.
  • Microwave caramel bits and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Pour over cookies; spread to completely cover cookies.
  • Microwave chocolates in microwaveable bowl 2 min. or until almost melted, stirring every 30 sec.; stir until chocolates are completely melted. Pour over caramel layer; spread to completely cover caramel layer.
  • Let stand 2 hours before cutting into bars.

Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

COOKIE AND CARAMEL CHOCOLATE BARS



Cookie and Caramel Chocolate Bars image

If you love Twix, you?ll flip for these treats. We've cracked the code on tender biscuits topped with gooey caramel -- making them at home really takes them to the next level.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 32 cookies

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/3 cup sugar
1 large egg
20 ounces milk chocolate, chopped
2 tablespoons canola oil
2 cups soft caramel candies, unwrapped (54 pieces)
2 tablespoons heavy cream

Steps:

  • Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
  • Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes.
  • Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet.
  • Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack.
  • Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over.
  • Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines -- at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes.
  • Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days.

CHOCOLATE CARAMEL BARS



Chocolate Caramel Bars image

Taking dessert or another treat to a church or school potluck is never a problem for me. I jump at the chance to offer these rich, chocolaty bars.-

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 5

1 package (11 ounces) caramels
1 can (5 ounces) evaporated milk, divided
3/4 cup butter, softened
1 package German chocolate cake mix (regular size)
2 cups semisweet chocolate chips

Steps:

  • In a small saucepan over low heat, melt caramels with 1/4 cup milk; stir until smooth. Meanwhile, in a large bowl, cream butter until light and fluffy. Beat in dry cake mix and remaining milk., Spread half of the dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6 minutes; sprinkle with chocolate chips. , Gently spread caramel mixture over chips. Drop remaining dough by tablespoonfuls over caramel layer. Return to the oven for 15 minutes.

Nutrition Facts : Calories 185 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 161mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

GIANT CARAMEL CANDY BAR CAKE RECIPE BY TASTY



Giant Caramel Candy Bar Cake Recipe by Tasty image

Here's what you need: all-purpose flour, granulated sugar, salt, unsalted butter, light brown sugar, light corn syrup, unsalted butter, heavy cream, salt, milk chocolate chips, milk chocolate chips, coconut oil, baking pan

Provided by Katie Aubin

Categories     Desserts

Yield 10 servings

Number Of Ingredients 13

3 cups all-purpose flour
¾ cup granulated sugar
1 teaspoon salt
2 cups unsalted butter, 4 sticks, cubed, room temperature
¾ cup light brown sugar
¾ cup light corn syrup
¾ cup unsalted butter, 1 1/2 sticks
¾ cup heavy cream
1 pinch salt
1 cup milk chocolate chips, melted
2 cups milk chocolate chips
3 tablespoons coconut oil
baking pan, 12x4½- in (30x11-cm)

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease a 12x4½- in (30x11-cm) baking pan and line with parchment paper.
  • Make the shortbread: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the butter. Use your hands to work it into the flour until a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover with foil.
  • Bake for 45 minutes, then remove the foil and bake for another 45-60 minutes, until light golden brown. Let cool completely.
  • Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat, bring the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat to low and cook for 10 more minutes, until slightly deeper golden in color. Remove the pot from the heat.
  • Pour the caramel over the shortbread cookie. Let cool in the refrigerator for 2 hours or until set.
  • Once the cookie has chilled, line a baking sheet with parchment paper.
  • Make the chocolate ridges. Pour ⅓ of the melted chocolate onto the prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
  • Lift the cookie out of the pan using the parchment paper, and remove the paper. Place the cookie on top of the chocolate rectangle. Pour the remaining melted chocolate on top of the caramel. Spread the chocolate to the edges in a zig-zag motion to create textured ridges. Return to the refrigerator for 20 minutes, until the chocolate hardens.
  • While the cookie is chilling, make the chocolate glaze: Add the chocolate chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between each, until smooth. Set aside to cool for 15 minutes.
  • Remove the cookie from the refrigerator. Invert 2 jars or glasses on a baking sheet or piece of parchment paper. Set the cookie bar on the jars and pour the chocolate glaze over the cookie. Use a spatula to carefully push the chocolate over the edges of the cookie to coat the sides, being careful not to flatten the edges. Carefully return to the refrigerator to chill for at least 1 hour, until the chocolate is hardened. Keep refrigerated until ready to serve.
  • Cut into ¾-inch (2 cm) thick slices with a sharp knife.
  • Enjoy!

Nutrition Facts : Calories 1070 calories, Carbohydrate 90 grams, Fat 77 grams, Fiber 2 grams, Protein 9 grams, Sugar 54 grams

SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS



Salted Caramel Chocolate Chip Cookie Bars image

Your new favorite indulgence--a chocolate chip cookie bar topped with a luscious layer of salted caramel for the ultimate chocolate-caramel taste sensation.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 25

Number Of Ingredients 7

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
1 bag (11 oz) caramels, unwrapped
1 cup (from 14-oz can) sweetened condensed milk (not evaporated)
3 tablespoons butter
1/2 teaspoon coarse sea salt
1/4 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
  • In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Spread dough evenly in pan. Bake 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes on cooling rack.
  • In 2-quart saucepan, heat caramels, milk and 3 tablespoons butter over medium heat 7 to 10 minutes, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in salt. Spread over warm cookie base.
  • In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds or until chips can be stirred smooth. Drizzle over top of bar. Refrigerate about 2 hours or until set.
  • Cut into 5 rows by 5 rows. Store covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 22 g, TransFat 0 g

Tips:

  • Use high-quality chocolate and caramel: The quality of the chocolate and caramel you use will greatly affect the flavor of your cookie bars. Look for high-quality chocolate that has a cocoa content of at least 60%. You can also use a combination of dark chocolate and milk chocolate for a richer flavor.
  • Don't overmix the dough: Overmixing the dough will result in tough, chewy cookie bars. Mix the dough just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough before baking will help the cookie bars to hold their shape and prevent them from spreading too much.
  • Bake the cookie bars until they are just set: The cookie bars should be slightly soft in the center when you take them out of the oven. They will continue to set as they cool.
  • Let the cookie bars cool completely before cutting them: Letting the cookie bars cool completely will help them to hold their shape and prevent them from crumbling.

Conclusion:

These giant chocolate caramel cookie bars are the perfect treat for any chocolate lover. They are rich, chewy, and gooey, with a perfect balance of chocolate and caramel. Follow these tips to make sure your cookie bars turn out perfectly every time.

Related Topics