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.

More Recipes

Get recipes, techniques, and special offers delivered monthly to your inbox.

By submitting this form you agree to our Privacy Policy.