Chocolate Caramel Cookie Bars

Buttery caramel sandwiched between cookie base and chocolate topping




117 bars




Cookie Layer

  • 1 cup all-purpose flour
  • ¼ cup sugar
  • ½ cup (1 stick) Challenge Butter, cold and cut into ½-inch pieces

Caramel Layer and Topping

  • ½ cup (1 stick) Challenge Butter
  • 1½ cup sugar
  • 1 cup corn syrup
  • 14 ounce can sweetened condensed milk
  • 5-6 ounce chocolate chips, bittersweet or semisweet
  • 1 cup walnuts, finely chopped


Cookie Layer

  • 1

    Preheat oven to 350°F.

  • 2

    Prepare a 9 x 13-inch pan by lightly buttering the sides.

  • 3

    Combine flour, sugar, and butter pieces in food processor bowl with knife blade attachment; pulse 8-10 times. Particles should resemble coarse crumbs. (To mix by hand, combine dry ingredients then cut butter in with a pastry blender.)

  • 4

    Pour mixture into prepared pan, shake pan to distribute the crumbs evenly. Bake 12 minutes or until lightly browned.

Caramel Layer and Topping

  • 5

    In heavy 2 to 3-quart saucepan, melt butter over medium heat.

  • 6

    Add sugar, corn syrup and sweetened condensed milk. Cook over medium heat stirring constantly. Mixture will caramelize to a golden brown and come to a boil. Continue to cook over medium heat stirring frequently to prevent scorching until the temperature of the mixture reaches 248°F (firm ball stage). Pour mixture evenly onto baked cookie layer in pan.

  • 7

    Sprinkle with chocolate chips, wait 2 minutes; then spread chocolate evenly over candy. Then sprinkle nuts over the warm chocolate.

  • 8

    Allow the candy to thoroughly cool so the chocolate is firm. Cut into approximately 1-inch bars. Store in an airtight container with waxed paper between candy layers.

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