Best 2 Chocolate Caramel Cookie Candy Bars Recipes

Indulge in the irresistible combination of chocolate and caramel with our curated selection of the best chocolate caramel cookie candy bar recipes. These delectable treats are a perfect balance of rich chocolate and gooey caramel, encased in a crispy cookie crust. Whether you prefer a classic flavor profile or a more adventurous twist, our article offers a variety of recipes to cater to every palate. Prepare to tantalize your taste buds with these irresistible chocolate caramel cookie candy bars that are sure to become a favorite indulgence.

Here are our top 2 tried and tested recipes!

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

Ingredients

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 COOKIE CANDY BARS

Chocolate Caramel Cookie Candy Bars image

These are different than the other ones posted on here. We love these better than the "actual" real thing! The topping is traditionally a milk chocolate one but semi-sweet chocolate is good too. I am guessing at the prep time.

Provided by MarieRynr

Categories Bar Cookie

Time 1h

Yield 36-60 bars

Number Of Ingredients 15

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons brown sugar, firmly packed
1 tablespoon corn syrup
1/3 cup white sugar
3/4 cup unsalted butter
2 tablespoons cream or 2 tablespoons milk
1 teaspoon pure vanilla extract
1 (14 ounce) can condensed milk
1/4 cup unsalted butter
3 tablespoons corn syrup
1/2 cup light brown sugar, packed
milk chocolate candy bar (such as Dairy Milk or Hershey's)

Steps:

Preheat oven to 350°F.
Spray an 8 by 11 inch pan with nonstick cooking spray. Set aside.
In a large bowl, blend the flour with the baking powder, baking soda, salt, corn syrup, white and brown sugar. Cut in the butter until the mixture resembles a fine meal. Turn out into the baking pan and drizzle in cream and vanilla and toss by hand to combine until you have a slightly, damp, sandy mixture. Press or pat gently into the pan. Bake until edges are barely browned, 20-25 minutes. Remove and spread on the caramel.
Prepare the caramel while the bottom layer is baking.
In a medium saucepan, stir the condensed milk, corn syrup, butter, and brown sugar over low heat. Simmer, stirring once in awhile, 8-10 minutes, until mixture does not taste gritty (sugar dissolves), and is thickened and about 245°F Be careful that the bottom does not burn. If this happens do not stir the burnt part into the rest of the caramel. Pour caramel over baked (very warm, or still hot) cookie bottom.
Place the chocolate bars on the caramel. Using a metal icing spatula, apread the chocolate over the caramel to cover the top. Alternatively, chop the chocolate and sprinkle over the top (or use milk chocolate chips but chocolate bar chocolate tastes better), let melt a bit and then coat the top.
Refrigerate a few hours to let the chocolate set. Remove from the fridge, bring to room temperature, then cut into finger sizes.

Nutrition Facts : Calories 141.6, Fat 6.5, SaturatedFat 4.1, Cholesterol 18.5, Sodium 47.5, Carbohydrate 19.6, Fiber 0.2, Sugar 12.5, Protein 1.8

Tips:

Use high-quality chocolate chips for the best flavor.
If you don't have caramel sauce, you can make your own by melting caramels in a saucepan over low heat.
Be careful not to overcook the cookies. They should be slightly soft in the center.
Let the cookies cool completely before cutting them into bars.
Store the cookie bars in an airtight container at room temperature for up to 3 days.

Conclusion:

Chocolate caramel cookie candy bars are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients, you can create a dessert that is sure to please everyone. So next time you are looking for a sweet snack, give these cookie bars a try!