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.
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Servings: 18 large pieces
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 9x15 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.