The theme throughout the layers is cookie butter; Laura before you eat the entire jar of Cookie Butter, thought you or Marina might want to make these!! Cookie Butter Caramel Bars for the bottom chocolate layer: 3/4 cups semisweet chocolate chips 1/4 cup cookie butter for the white chocolate layer: ¾ cups white chocolate chips 1/3 cup finely crushed cookie crumbs for the caramel layer: 8 oz storebought caramels 2 tbsp heavy cream 1/4 tsp salt for the cookie butter layer: 1-1/4 cup unsalted butter, at room temperature 3/4 cup cookie butter 1 -1/4 cup dark brown sugar 1/2 cup granulated sugar 3 tsp vanilla extract 2-1/2 cups all purpose flour 4 tbsp milk 1 cup mini chocolate chips for the top chocolate layer: 3/4 cups semisweet chocolate chips 1/4 cup cookie butter Extra cookie crumbs for decoration Directions: for the bottom chocolate layer: Line a 8x8 baking pan with tinfoil, leaving extra foil on all sides to make handles, and spray with non-stick baking spray. In a microwave-safe bowl, combine the chocolate chips and cookie butter and melt in 30 second intervals, stirring well between each interval, until completely smooth. Pour melted chocolate mixture into your prepared pan and use an offset spatula to smooth it out into an even layer. Place in the fridge for 10 minutes to set while you prepare the next layer. for the white chocolate layer: Melt white chocolate in the microwave in 30 second intervals, stirring well between each interval, until completely melted. Mix in the crushed cookies crumbs and pour mixture on top of the first chocolate layer. Smooth it all out again with the offset spatula and return to the fridge to set. for the caramel layer: Unwrap all your caramels and combine them with the cream in a saucepan over low heat. Let melt, stirring occasionally, until smooth. Mix in the salt and then pour over the white chocolate layer. Return to the fridge to allow caramel to cool. for the cookie butter layer: In the bowl of an electric mixer, beat together the butter and cookie butter until light and fluffy on medium-high speed, about 2-3 minutes. Add the brown sugar and granulated sugar and continue beating for another 2 minutes. Add the vanilla and milk and continue to mix. Reduce the mixer speed to low and slowly add the flour until just combined. Gently fold in the chocolate chips with a rubber spatula then transfer the cookie dough on top of the last layer and smooth flat. You might not use all of the cookie dough depending on your preference of how tall youd like your bars to be. Set aside whatevers leftover for your next baking/binging endeavor. for the top chocolate layer: Once again melt the chocolate chips in the microwave in 30 second intervals, stirring well in between each interval, until smooth. Pour chocolate over the cookie dough layer and smooth with an offset spatula. Microwave the cookie butter for 30 seconds to make it drippy, then drizzle lines of melted cookie butter over the chocolate. Use a toothpick to draw perpendicular lines and make a pretty design. Sprinkle with cookie crumbs and put the pan back into the fridge. Let it set for at least one hour before cutting. Once cooled, cut bars with a sharp knife and store in the fridge until ready to serve.
Posted on: Wed, 17 Sep 2014 20:44:37 +0000
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