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Home » Desserts and Sweets » Chocolate Caramel Cookie Bars

Chocolate Caramel Cookie Bars

Last Updated on March 9, 2021. Originally Posted on March 17, 2021 By Laura Franco / Leave a Comment

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Ooey gooey, creamy, chocolatey cookie bars are my favorite no-bake, easy recipe for all my sweet tooth chocolate lovers. Made with graham crackers, caramel, chocolate chips, and assorted candy bars. via @krazykitchenmomOoey gooey, creamy, chocolatey cookie bars are my favorite no-bake, easy recipe for all my sweet tooth chocolate lovers. Made with graham crackers, caramel, chocolate chips, and assorted candy bars. via @krazykitchenmomOoey gooey, creamy, chocolatey cookie bars are my favorite no-bake, easy recipe for all my sweet tooth chocolate lovers. Made with graham crackers, caramel, chocolate chips, and assorted candy bars. via @krazykitchenmom

Ooey gooey, creamy, chocolatey cookie bars are my favorite no-bake, easy recipe for all my sweet tooth chocolate lovers.

chocolate bars cut and sliced on a cookie sheet

These cookie bars are super simple to make and they are a big hit at my house. Layers of graham crackers, caramel and chocolate. Topped with your favorite candy bar pieces. There’s a lot of chocolate love in this recipe.

Ingredients

cookie sheet filled with ingredients to make chocolate caramel cookie bars

Let’s Make Chocolate Caramel Cookie Bars

  1. Unwrap and chop the candy bars into small bite-sized pieces and set them aside.
  1. Cover a 9×15 cookie sheet with aluminum foil.
  2. Lay graham crackers next to each other so that they fit snug and cover most of the cookie sheet.
  3. Pour Dulce de leche into a microwave-safe dish and microwave for 30 seconds, stir the mixture, and microwave again for another 30 seconds.
  4. Spread the caramel over the graham crackers using an offset spatula or small knife. Be sure to spread the caramel all the way to the edges.
  5. Place chocolate chips into a microwave-safe dish, microwave for 30 seconds, stir, microwave again for another 30 seconds.
  6. Pour the melted chocolate over the caramel and spread it all the way to the edges covering the caramel.
  7. Sprinkle the cut-up candy bars on top of the chocolate.
  8. Refrigerate for 2-3 hours.
  9. To slice, lift the foil out of the cookie sheet, place it on a large cutting board, and slice it into pieces.
collage of how to make cookie bars

Krazy Kitchen Mom Tips

  • I recommend placing the candy bars in the refrigerator for 1-2 hours before cutting them into pieces.
  • Substitute mini candy bars for 4 regular-sized bars. 
  • This recipe should be refrigerated until serving.
  • Make these 1-2 days in advance and store them in an airtight container in the refrigerator.
  • This recipe is easy to customize. Some of my favorite variations are to use chopped salted nuts instead of chopped-up candy bars. Or omit the topping and top the chocolate layer with sea salt for a more sophisticated bar. Be creative and use any type of candy bars you like.
overhead shot of cookie bars and candy bars on a cutting board

More KKM Sweet Treats

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overhead shot of cookie bars and candy bars on a cutting board

Chocolate Caramel Cookie Bars

Ooey gooey, creamy, chocolatey cookie bars are my favorite no-bake, easy recipe for all my sweet tooth chocolate lovers. Made with graham crackers, caramel, chocolate chips, and assorted candy bars.
Print Pin Rate
Course: chocolate, Desserts, No-bake dessert
Cuisine: Amercian
Keyword: chocolate lovers, no-bake, nobake cookies
Prep Time: 10 minutes
Refrigeration time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 18 large pieces
Author: Laura Franco

Ingredients 

  • 1 packet cinnamon graham crackers
  • 10 oz. bag semi-sweet chocolate chips
  • 13.4 oz. can Dulce de leche
  • 1/4 cup coconut oil
  • 24 mini candy bars

Instructions

  • Unwrap the candy bars and cut them into bite-sized pieces. Set them aside.
  • Cover a 9×15 cookie sheet with aluminum foil.
  • Lay graham crackers next to each other so that they fit snug and cover most of the cookie sheet.
  • Pour Dulce de leche into a microwave-safe dish and microwave for 30 seconds, stir the mixture, and microwave again for another 30 seconds.
  • Spread the caramel over the graham crackers using an offset spatula or small knife. Be sure to spread the caramel all the way to the edges.
  • Place chocolate chips into a microwave-safe dish, microwave for 30 seconds, stir, microwave again for another 30 seconds.
  • Pour the melted chocolate over the caramel and spread it all the way to the edges covering the caramel.
  • Sprinkle the cut-up candy bars on top of the chocolate.
  • Refrigerate for 2-3 hours.
  • To slice, lift the foil out of the cookie sheet, place it on a large cutting board, and slice it into pieces.

Notes

  • I recommend placing the candy bars in the refrigerator for 1-2 hours before cutting them into pieces.
  • Substitute mini candy bars for 4 regular-sized bars. 
  • This recipe should be refrigerated until serving.
  • Make these 1-2 days in advance and store them in an airtight container in the refrigerator.
  • This recipe is easy to customize. Some of my favorite variations are to use chopped salted nuts instead of chopped-up candy bars. Or omit the topping and top the chocolate layer with sea salt for a more sophisticated bar. Be creative and use any type of candy bars you like.

If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom

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Last Updated: March 9, 2021

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