These kitchen sink bars consist of all things delicious! It is like a homemade snickers bars plus cookies dough and the perfect salty addition of pretzels!
You’ll Need:
9×13 baking pan
nonstick foil
Kitchen Sink Bars
Ingredients
Bottom Layer
- 1¼ cups milk chocolate chips
- ¼ cup creamy peanut butter
Nougat layer
- ¼ cup butter
- ½ cup granulated sugar
- ¼ cup milk
- 1½ cups marshmallow fluff
- 1 cup salted peanuts chopped
- 1 teaspoon vanilla
Caramel
- 1 14-ounce bag of caramels
- ¼ cup heavy cream
Cookie Dough Layer
- 1½ (3/4 cup) sticks butter
- ⅔ cup brown sugar
- 2 tablespoons heavy cream
- 1½ teaspoon vanilla
- 1 cup flour
- ¼ teaspoon salt
- ½ -3/4 cup mini chocolate chips
Top chocolate layer
- 1½ cups milk chocolate chips
- ¼ cup creamy peanut butter
- 1 cup pretzels sticks
- ½ cup chocolate chips, melted
Instructions
- Line a 9x13 inch pan with nonstick foil and let some hang over the edges. Melt 1¼ cups chocolate chips with ¼-cup peanut butter in microwave, then pour into the baking dish and spread until even. Place in the freezer a few mins until set.
- Make the nougat layer. Melt the butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in marshmallow fluff and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Place in freezer until firm.
- Make the caramel layer. Combine the caramels and cream in the microwave until smooth. Pour over nougat layer and stick back in freezer until firm.
- Make the cookie dough. Beat butter, add the brown sugar, cream, vanilla. Beat until combined, fluffy and light in color. Beat in the flour and salt until combined. Stir in the chocolate chips. Spread the cookie dough over the caramel layer gently with an offset spatula and yes, back into the freezer!
- Melt 1½ cups chocolate chips with ¼-cup peanut butter in microwave. Pour over cookie dough and spread until even. Sprinkle with the pretzels and drizzle with the remaining melted chocolate. Let cool and harden completely.
- Refrigerate for at least one hour before serving, then cut as desired. I had some trouble cutting these and many of my pretzels came off. Next time I will cut the bars and THEN drizzle each individual one with chocolate and "attach" the pretzels.
These bars are pure insanity!!!!!! Beyond amazing and a real show stopper!!!!
THIS INSANE RECIPE COMES FROM HALF BAKED HARVEST!
crazydude2000 says
At step 5,it should say “Melt 1 1/2 cups chocolate chips with 1/4-cup peanut butter in microwave. Pour over the cookie dough and spread until even. Sprinkle with the pretzels and drizzle with the remaining melted chocolate. Let cool and harden completely.”
Debbie says
Isn’t that what is says?
danielle says
🙂 !!!
DANIELLE says
u r GOOOOOD! THANK U!
debbie says
In the Cookie dough snickers bar with salted pretzels have to be baked at some point since the cookie dough contains flour
danielle says
no
[email protected] says
you don’t have to cook the cookie dough 1 cup of flour in cookie dough and no cooking don’t know about that would like to make this but don’t think i would like raw cookie dough
danielle says
If you like cookie dough, you’ll love it and no raw egg!!! It’s fabulous!
Nicole says
You’re “supposed” to cook flour, because it contains the eggs of various types of bugs, and it has the potential to contain bacteria. There’s no way to avoid it, all flour has it, unless it is heat treated.
-Nicole
Mercantile519
Becky says
nope…only have to cook if there’s EGG…….but then again, they teach us nowadays to NEVER eat raw dough with eggs in them, however, I’m usually not hungry for whatever I baked when it’s done due to eating some of the raw dough…shame on me & shame on sharing this yummy goodness with my kids risking them tummy ailments. (Personally, I think it’s worth the risk, since there has rarely been anything baked that tastes as good as it’s dough! lol)
Tara says
Add candied bacon and were good
danielle says
I like how you think!
danielle says
good thinking!!!
Kirstin says
These were a hit. I try to make 1 of your desserts every other week to try them. This one by far has had the most votes. Also, the person wondering about baking this recipe and wanting to bake it, definitely did not read the name of this dessert. It says ‘cookie dough’ for a reason!!!!;) Keep up the amazing recipes.
Jeff says
Okay. I tried making this (because I so DESPERATELY WANT TO!) and after following the recipe to a T, the nougat layer totally turns brown and burns after a few mins of boiling the sugar and milk with the melted butter – and when the fluff is added, it also becomes brown. And then it turns totally hard when cooled. Like a thick top sugar layer of a creme brulee. I even tried making this twice and then got so flustered I gave up. Can you help?!
danielle says
Sounds like you are cooking it on way too high of a heat-try a lower setting. 🙂
Joyce says
Why do I have to print 9 pages??
Hugs & Cookies xoxo says
Not sure why you would do that-just click the option to omit photos.
mark maass says
Which recipe is correct. I saw one with coconut milk and now its not on there. Then one says to melt the butter and one says to beat the butter?
Jeannie says
I have made this 3 times. Each time the nougat layer runs out when I cut it. I keep it in the freezer until I cut it so this doesn’t happen. The minute I cut it it runs out. Any suggestions on what I am doing wrong?
danielle says
coconut milk? I don’t think you saw that on my blog-perhaps somewhere else?
danielle says
hmm, maybe you’re not boiling it long enough? Just a thought.
Laurie says
I have had this issue as well. They are delicious but my nougat layer runs out. Any suggestions?