Decadently rich chocolate cookie bars topped with a thick layer of caramel and creamy chocolate ganache and sprinkled with chopped peanuts.
If you are looking for an ooey, gooey, chewy, and chocolatey cookie bar recipe, this is it!
Look at those layers of chocolate cookie bar topped with creamy caramel and luscious chocolate ganache and a sprinkling of salted peanuts.
It doesn't get much better!
I know these layered cookie bars look like they'll be a lot of work, but I've made this recipe as simple as possible. You'll start by making a double chocolate cookie bar layer using a mixing bowl and spoon.
The caramel layer is ridiculously easy. You simply spread a can of Dulce de Leche over the cookie layer.
And the chocolate ganache is made in a small saucepan on the stove. You simply heat heavy whipping cream and chocolate over low heat until melted and smooth.
Easy enough! Right?
Let's make Chocolate Caramel Cookie Bars!
You'll need:
- mixing bowl
- silicone spatula (or wooden spoon)
- 8-inch square baking pan
- non-stick tin foil (or parchment paper)
- offset spatula, optional
- small saucepan
Tips for making these cookies:
- Use chocolate that you enjoy eating right out of the package to make these cookie bars. The chocolate flavor will really shine through so be sure you use your favorite brand of chocolate. You can use chips or bars (finely chopped).
- Bake the cookie bars just until the edges look set and the center no longer looks wet. If you shake the pan and the center still jiggles (but doesn't appear too wet) you can remove the pan from the oven. Your cookies will have moist, fudgy centers. If you prefer firmer cookies, bake longer.
- Do not overheat your chocolate ganache or it will become grainy or greasy.
chocolate caramel cookie bars
Decadently rich chocolate cookie bars topped with a thick layer of caramel (Dulce de Leche) and creamy chocolate ganache are sprinkled with chopped peanuts.
Ingredients
- Chocolate Cookie Bars
- 170 grams or (6 ounces or 1 cup) semi-sweet chocolate (chips or finely chopped bars)
- 113 grams (or ½ cup or 1 stick) unsalted butter
- 22 grams (or 3 tablespoons) Dutch Processed or special dark cocoa powder
- 141 grams (or ⅔ cup packed) light brown sugar
- 38 grams (or 3 tablespoons) granulated sugar
- 1 large egg
- 1 egg yolk (for extra richness and to keep the cookie bars soft)
- 2 teaspoons vanilla extract
- 128 grams (or 1 cup) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon table salt
- Toppings
- 397 grams (or 14 ounces) Dulce de Leche
- 80 grams (or ⅓ cup) heavy whipping cream
- 170 grams (or 6 ounces) semi-sweet chocolate (finely chopped bars or 1 cup of chips)
- 100 grams (or ⅓ cup) peanuts, chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Line an 8-inch square baking pan with non-stick tin foil or parchment paper.
- Combine the 6 ounces of semi-sweet chocolate with the butter in a microwave-safe mixing bowl.
- Heat on high power for 30-second increments, stirring after each until melted.
- Alternatively, melt the chocolate and butter in a small saucepan set over low heat, then pour it into a mixing bowl.
- Stir the cocoa powder into the melted chocolate. This will intensify the flavor of the cocoa powder.
- Add the brown sugar and granulated sugar and stir until well blended.
- Mix in the egg, egg yolk, and vanilla.
- Stir the flour, baking powder, and salt together then mix it into the chocolate cookie dough.
- Spread the cookie dough into the 8-inch square pan.
- Bake for 20 minutes, then rotate the pan.
- Continue to bake for 4-8 minutes until the edges firm up but the center still jiggles slightly but does not look wet.
- Remove and let cool in the pan for 1 hour.
- Spread the Dulce de Leche over the cookie in an even layer.
- To make the chocolate ganache, combine the heavy whipping cream with 6 ounces of semi-sweet chocolate in a small saucepan.
- Set the pan over LOW heat.
- Allow the chocolate to begin melting, stirring occasionally until about 75% of the chocolate is melted.
- Remove from the heat and continue to stir until smooth and creamy.
- Spread the chocolate ganache over the Dulce de Leche, then immediately sprinkle on the chopped peanuts.
- Cover the pan and set aside for 1 hour.
- Then, chill in the refrigerator for about an hour until the chocolate ganache is firm.
- Allowing the chocolate ganache to cool slowly will ensure it has the creamiest texture.
- Remove the cookie from the pan, peel off the tin foil or parchment paper, then cut it into 16 bars.
Notes
Why do you use weights in the ingredients list?
When baking, it is always best to weigh your ingredients, particularly flour. If you have a scale, weigh your ingredients. You'll get the most accurate measurements using grams.
I do include measurements in grams, ounces, cups, tablespoons, or teaspoons to make it easier for you.
How to measure flour without a scale?
If you do not have a scale, spoon the flour into a dry measuring cup then scrape across the top of the cup with a spatula or knife.
How to tell when the chocolate cookie layer is done?
The edges of the cookie will bake more quickly than the center of the cookie. If you prefer more fudge-like cookie bars, then bake just until the edges look set and the center still jiggles for about 24 minutes. For firmer cookie bars, bake until the center no longer jiggles for about 28 minutes.
How to store these caramel chocolate cookie bars?
Store in an airtight container at room temperature for up to 4 days.
OR place in a zip-top bag, then freeze for up to 3 months.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 372Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 51mgSodium: 133mgCarbohydrates: 47gFiber: 2gSugar: 35gProtein: 6g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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