Chocolate Caramel Cookie Bars

Chocolate caramel cookie bars are made in a bread loaf pan for a small batch of your favorite candy bar! Also, this post is sponsored by Eagle brand sweetened condensed milk, a product that is always in my pantry for baking, and a product I’m proud to feature. All opinions, text, recipe, and photos are my own.

Hooray for baking season! Oh, does that phrase make you nervous? Are you instantly transported back to memories of last year’s cookie exchange when you had no idea what to bake and spent many stressful hours in the kitchen desperately trying to make a treat worthy enough to impress your friends and family?

Stop it. Just stop it right there. I mean it!

Ingredients
For the crust:

• 7 tablespoons unsalted butter, softened
• 1/4 cup powdered sugar
• 3/4 cup + 1 tablespoons all-purpose flour
• 1/4 teaspoon salt

For the caramel:

• 1/4 cup unsalted butter
• 1/3 cup brown sugar
• 1/3 cup Eagle Brand Sweetened Condensed Milk
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract

For the chocolate topping:

• 1 cup milk chocolate chips
• 2 teaspoons Eagle Brand Sweetened Condensed Milk

Instructions

1. First, preheat the oven to 350.
2. Line a 9x3x5” bread loaf pan with parchment paper in one direction (the 3” ends can be exposed).
3. Slice the softened butter into 7 pieces, and add it to a small bowl. Add the powdered sugar, four and salt, and work it together using a large fork, a pastry blender or two knives.
4. When the mixture is evenly combined, it will look like sandy sugar cookie dough. Press it into the prepared loaf pan. Press it as flat as possible.
5. Bake for 25 minutes, until golden brown and very fragrant. Don’t be afraid of a little color around the edges.
6. For full instructions : www.dessertfortwo.com

Share this post