Chocolate Caramel Cookie Bar

Chocolate Caramel Cookie Bar
32 servings

Carolyn and Jodi at Crave Cupcakes have upgraded this bar from just caramel to a caramel ganache.



Shortbread Cookie Layer

cup butter, room temperature
cup sugar
1 ¼
cup flour

Caramel Layer

cup butter
cup brown sugar
Tbsp dark corn syrup
cup sweetened condensed milk

Valrhona Caramelia Chocolate Layer

1 ¼
cups Valrhona Caramelia Chocolate
cup whipping cream


Step 1

Grease an 8”X8” square baking pan.

Step 2

Preheat oven to 350ºF.

Step 3

Place butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium to high speed for 2-3 minutes.

Step 4

Gradually add sugar and beat until pale and fluffy (5-10 minutes). Be sure to scrape down the bowl a few times during mixing.

Step 5

Turn mixer to lowest speed and slowly add the flour. Mix until well combined.

Step 6

Press dough evenly into your prepared baking pan.

Step 7

Place pan in oven and bake for 15 min or until the top is light golden brown.

Step 8

Set aside and allow to completely cool.

Step 9

Melt butter in a saucepan over medium heat.

Step 10

Add brown sugar, corn syrup and sweetened condensed milk.

Step 11

Bring to a rolling boil over medium heat.

Step 12

Once boiling, keep boiling and stir constantly for 5 minutes.

Step 13

Remove saucepan from heat and pour caramel over the cooled shortbread cookie layer.

Step 14

Allow to cool for at least 1 hour.

Step 15

Once cooled, sprinkle with 1/4 tsp sea salt.

Step 16

Place Carmelia Chocolate in a glass bowl and set aside.

Step 17

Place whipping cream in a saucepan and bring to just a boil over medium heat.

Step 18

Pour hot cream over chocolate.

Step 19

Allow mixture to sit for 5 minutes.

Step 20

Stir chocolate and cream together with a spatula until well combined and no lumps are visible.

Step 21

Pour over caramel and allow to completely cool.

Step 22

Once cooled, cut bar into 32 1”x 2” pieces.

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