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You are here: Home / Dessert / Cookie Dough Caramel Brownie Bars

Cookie Dough Caramel Brownie Bars

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

March 14, 2016 by Hugs & Cookies xoxo 2 Comments

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If you’ve been following my blog for a while now you know all about 2 sweetie pies! Today is that lucky day when Liz from That Skinny Chick Can Bake and I do a recipe swap and bake from each other’s blog. We keep it a secret until the reveal day ….today! The bars I chose this month were Liz’s Cookie Dough Brownie bars with caramel and ganache. Ummmm, yup! They taste as good as they sound! These really were quite irresistible! They take a bit of time to make because you are working with 4 layers but each layer comes together really quickly. Bring these to your next party and they will be the talk of the dessert table! Thanks Liz for yet ANOTHER hit! This seems to a pattern, a wonderful and delicious pattern!

You can also visit Liz on:

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cookie dough brownie model cookie dough brownie bars caramel dark chocolate cookie dough brownie bar cookie dough bars
cookie doh caramel brownies cookie doh brownies caramel chips cookie doh brownie

You’ll Need:

8 inch pan

Nonstick Foil

Cookie Dough Caramel Brownie Bars

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Ingredients
  

Brownie Layer:

  • ½ cup butter melted
  • 1 cup sugar
  • 1 cup unsweetened dark cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 2 eggs
  • ½ cup flour

Caramel layer

  • 25 Kraft caramels unwrapped
  • 2 tablespoons heavy cream

Cookie dough layer

  • ½ cup butter softened
  • ¼ cup sugar
  • ½ cup light brown sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla
  • ¾ cup flour
  • ¼ teaspoon salt
  • ½ cup chocolate chips

chocolate glaze

  • 1 cup semi sweet-chocolate chips
  • 2 tablespoons heavy cream

Instructions
 

  • Preheat oven to 325º, line an 8×8 inch pan with non-stick foil.

Brownie batter.

  • Cream together butter and sugar in a large bowl. Mix in cocoa powder and salt. Add vanilla and eggs and mix until smooth. Mix in flour until incorporated. Spread brownie batter in prepared pan. Bake 20 minutes.

Caramel Layer

  • In microwave safe bowl, melt caramels by microwaving for 60 seconds, stirring, then repeating for 30 second intervals till melted and smooth.
  • Pour caramel over brownie layer.
  • Put the pan in the fridge to chill until cookie dough layer is ready.

Prepare cookie dough layer.

  • Cream together butter and sugars until light and fluffy.
  • Add vanilla and heavy cream.
  • Add flour and salt and mix until incorporated.
  • Stir in chocolate chips.
  • When caramel layer is firm, carefully spread the cookie dough on top.

Prepare chocolate glaze.

  • In a microwave safe bowl combine chocolate chips and heavy cream.
  • Microwave for 60 seconds, then stop and stir.
  • Repeat using 30 second intervals till melted and smooth.
  • Spread chocolate over cookie dough layer.
  • Chill for easier cutting. Serve at room temperature.

 

 

cookie dough bar brownie

 

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Filed Under: Brownies, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Anneli says

    September 21, 2018 at 7:29 am

    Hi, here in Finland i cannot buy the Kraft caramels. What kind of sweets you suggest instead of Krafts and how many grams i need?
    Thank you,
    Greetings
    Anneli

    Reply
  2. David O'Garr says

    June 25, 2019 at 6:12 pm

    This recipe looks great, I am going to try it out soon. Although I just wanted to say that you should really toast the flour before using it in the cookie dough layer. One of the reasons why people tell you not to eat raw cookie dough is not because of the raw eggs, (because if they’re pasteurized there is little to no risk) but the raw flour.

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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