Best 12 Chocolate Caramel Cookie Bark Recipes

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Get ready to embark on a delectable journey with our comprehensive guide to creating the ultimate chocolate caramel cookie bark. In this article, we will unveil the secrets behind achieving the perfect balance of flavors and textures in this irresistible treat. Discover how to craft a rich and decadent chocolate base, a layer of luscious caramel that will transport you to candy heaven, and a topping of crunchy, chewy cookie bits that add the perfect touch of texture. Whether you're a seasoned baker or just starting out in the kitchen, our step-by-step instructions and expert tips will ensure that your chocolate caramel cookie bark is a showstopping success.

Here are our top 12 tried and tested recipes!

CHOCOLATE CARAMEL COOKIE BARK



Chocolate Caramel Cookie Bark image

What a fantastic dessert cookie to be served after dinner. Can be easily frozen and brought out for those unexpected guests over the Holiday Season!!

Provided by Chef mariajane

Categories     Bar Cookie

Time 23m

Yield 90 2x2-inch pieces

Number Of Ingredients 12

1 cup butter, melted
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 tablespoons water
2 cups Robin Hood Nutri Flour Blend
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup brown sugar, packed
3 cups chips milk chocolate chips (2 packages)
1 cup toasted almond, finely chopped

Steps:

  • Preheat oven to 350°F Grease a 17x11 baking sheet and line with parchment paper overlapping the two ends for easy removal.
  • COOKIE: Beat butter, sugars, vanilla and water until smooth. Add remainin 3 ingredients and beat until mixture is combined.
  • Spread dough to cover prepared baking sheet.
  • Bake in preheated oven for 15 minutes.
  • TOPPING: Meanwhile, over medium heat bring butter and brown sugar to a boil. Stir to combine. Spread mixture over partially baked cookie dough. Return to oven and bake an additional 8 minutes until caramel is bubbling.
  • Remove from oven. Immediately sprinkle chocolate chips over hot caramel. Wait 5 minutes and spread melted chocolate over cookie, if using nuts, sprinkle over chocolate.
  • Cool in refrigerator until chocolate is set. Once at room temperature, break or cut slab into irregular pieces or into your favorite cookie cutter shapes.

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

Need a sweet bar cookie? Cake mix, oats, caramels and chocolate chips make this a super delicious treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ devil's food cake mix
2/3 cup butter or margarine, softened
1 egg
2 cups quick-cooking or old-fashioned oats
1 bag (14 oz) caramels, unwrapped
1/4 cup milk
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans or walnuts, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease or spray bottom and sides of 13x9-inch pan. In large bowl, beat cake mix, butter and egg with electric mixer on low speed until well mixed.
  • Stir in oats until crumbly (use fingers if necessary). Reserve 1 cup cake mixture. Press remaining mixture in pan (use plastic wrap or waxed paper to press mixture if it is sticky).
  • In heavy 2-quart saucepan, heat caramels and milk over medium-low heat, stirring frequently, until melted. Pour over chocolate layer in pan. Sprinkle with chocolate chips and pecans. Crumble reserved cake mixture into small pieces; sprinkle over top.
  • Bake 24 to 29 minutes or until caramel bubbles along edges and cake mixture on top appears crisp and dry. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 4 rows. Store tightly covered.

Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 17 g, TransFat 0 g

FAMOUS CARAMEL COOKIE BARS



Famous Caramel Cookie Bars image

These are like the real thing, they are real good. If you want to speed up the process after dipping, put in refrigerator for about 30 minutes.

Provided by SAUNDRA

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 3h

Yield 40

Number Of Ingredients 4

40 rectangular shortbread cookies
35 individually wrapped caramels, unwrapped
¼ cup water
4 cups milk chocolate chips

Steps:

  • Place shortbread cookies on a baking sheet or tray. In a small saucepan over medium-low heat, melt caramels in water, stirring frequently. Spoon a thin line of caramel over each cookie. Place cookies in refrigerator until caramel is set.
  • Line baking sheets or trays with waxed paper. In a double boiler over simmering water, melt chocolate. Dip cookies in chocolate one at a time, tapping against the side of the bowl to remove excess. Place on prepared sheets and let rest at room temperature several hours, until set.

Nutrition Facts : Calories 198.7 calories, Carbohydrate 26.6 g, Cholesterol 9.2 mg, Fat 9.9 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4.5 g, Sodium 117.9 mg, Sugar 14.7 g

CHOCOLATE CARAMEL COOKIES



Chocolate Caramel Cookies image

This is my favorite recipe for bake sales and bazaars. Each delightfully sweet chocolate cookie has a fun caramel surprise in the middle, thanks to Rolo candy. Dipped in pecans before baking, they look so nice that they sell in a hurry. —Melissa Vannoy, Childress, Texas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 cup chopped pecans, divided
1 package (13 ounces) Rolo candies

Steps:

  • In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.

Nutrition Facts : Calories 121 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 60mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

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.

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

CHOCOLATE CARAMEL COOKIE CANDY BARS



Chocolate Caramel Cookie Candy Bars image

Make and share this Chocolate Caramel Cookie Candy Bars recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 4h20m

Yield 40 bars

Number Of Ingredients 4

35 Kraft caramels, unwrapped
1/4 cup water
1 (40 count) box Nabisco Lorna Doone shortbread cookie
2 (12 ounce) bags milk chocolate chips

Steps:

  • Combine the caramels with the water in a small p an and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up.
  • In the meantime, in a double boiler over low heat, melt the chocolate chips.
  • You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap 'em for another minute. Remove the cookies from the refrigerator.
  • rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way.
  • If you want to speed up the process, put the candy in the refrigerator for 30 minutes.
  • Makes 40 bars.
  • - - - - - - - - - - - - - - - - - - NOTES : Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels.
  • The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers.
  • Follow the rest of the directions exactly.

Nutrition Facts : Calories 124.8, Fat 5.8, SaturatedFat 3.4, Cholesterol 4.5, Sodium 35.1, Carbohydrate 16.9, Fiber 0.6, Sugar 14.6, Protein 1.7

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.

COOKIES AND CREAM BARK RECIPE BY TASTY



Cookies And Cream Bark Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, white chocolate chip, chocolate chips

Provided by Katie Aubin

Categories     Desserts

Yield 15 servings

Number Of Ingredients 3

40 chocolate sandwich cookies
3 ¼ cups white chocolate chip, melted
¼ cup chocolate chips, melted

Steps:

  • Place the chocolate sandwich cookies inside a plastic bag and use a rolling pin to crush them into small chunks.
  • Add of the crush cookies to the melted white chocolate and mix it together.
  • Transfer the mixture to a parchment paper-lined baking sheet, spreading in an even layer with a spatula.
  • Sprinkle the remaining cookies over the top.
  • Drizzle the chocolate over the bark.
  • Freeze for at least 1 hour.
  • Remove the bark from the freezer and break it into pieces.
  • Enjoy!

Nutrition Facts : Calories 216 calories, Carbohydrate 25 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 23 grams

CHOCOLATE COOKIE BARK



Chocolate Cookie Bark image

Learn how to make Chocolate Cookie Bark with a helpful video. A festive dessert perfect for holiday parties, the delightful marbling of our Chocolate Cookie Bark makes for an unforgettable presentation.

Provided by My Food and Family

Categories     Festive Recipes

Time 1h20m

Yield 14 servings

Number Of Ingredients 4

2 Tbsp. creamy peanut butter
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), melted
10 vanilla creme-filled chocolate sandwich cookies, coarsely crushed, divided
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted

Steps:

  • Mix peanut butter and white chocolate in medium bowl until blended. Add half the cookie crumbs; mix well.
  • Combine semi-sweet chocolate and remaining cookie crumbs.
  • Drop spoonfuls of the 2 chocolate mixtures alternately onto waxed paper-covered baking sheet. Swirl gently with knife.
  • Refrigerate 1 hour or until firm. Break into small pieces to serve.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

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

Tips:

  • Mise en Place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and prevent mistakes.
  • Use High-Quality Chocolate: The quality of your chocolate will greatly impact the taste of your bark. Look for chocolate with a high cocoa content (at least 70%) and a smooth, even texture.
  • Temper Your Chocolate: Tempering chocolate is a process of heating and cooling it in a specific way. This helps to stabilize the chocolate and give it a smooth, shiny finish. If you don't temper your chocolate, it will be more likely to seize up and become grainy.
  • Use a Variety of Toppings: Don't be afraid to get creative with your toppings. You can use anything from nuts and seeds to dried fruit and candy. Just make sure that you choose toppings that will complement the flavor of the chocolate.
  • Let the Bark Cool Completely: Once you've assembled your bark, let it cool completely before cutting it into pieces. This will help to prevent the chocolate from cracking.

Conclusion:

Chocolate caramel cookie bark is a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a bark that is both beautiful and delicious. So next time you're looking for a sweet snack, give this recipe a try. You won't be disappointed!

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