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Chocolate Caramel Cookie Bark Recipe

Indulge in this irresistible Chocolate Caramel Cookie Bark! Perfect as a decadent after-dinner treat or a show-stopping holiday dessert. Easily frozen for those unexpected guests, this recipe combines buttery cookie dough, rich caramel, and decadent chocolate for a symphony of flavors. Make it your go-to dessert this season!

Prep Time 20 mins
Cook Time 23 mins
Calories 91.3 kcal
Protein 1g
Rating 5.0 (2 Reviews)
Chocolate Caramel Cookie Bark 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Caramel Cookie Bark

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How to Make Chocolate Caramel Cookie Bark

  1. Preheat oven to 350°F (175°C). Grease a 17x11 inch baking sheet and line with parchment paper, leaving an overhang on the sides for easy removal.
  2. **Cookie Dough:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed light brown sugar, and ¾ cup granulated sugar until light and fluffy.
  3. Beat in 1 teaspoon vanilla extract and 1 tablespoon water until well combined.
  4. Add 2 large eggs one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Spread the cookie dough evenly onto the prepared baking sheet.
  8. **Caramel Topping:** In a medium saucepan over medium heat, combine ½ cup (1 stick) unsalted butter, ¾ cup packed light brown sugar, and ¼ cup light corn syrup.
  9. Bring to a boil, stirring constantly, until the sugar dissolves and the mixture turns a rich caramel color.
  10. Pour the caramel evenly over the partially baked cookie dough.
  11. Bake for 15 minutes, then pour caramel over the cookie dough and bake for an additional 8 minutes, or until the caramel is bubbling and the edges of the cookie are lightly golden.
  12. Remove from oven and immediately sprinkle 2 cups of semi-sweet chocolate chips over the hot caramel.
  13. Let stand for 5 minutes, then spread the melted chocolate evenly over the cookie bark. If desired, sprinkle with ½ cup chopped nuts.
  14. Refrigerate for at least 30 minutes, or until the chocolate is completely set.
  15. Once firm, break or cut the cookie bark into irregular pieces or use cookie cutters for fun shapes.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

28g

Fat

18g

Carbs

2g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Preparation Desserts Cookies And Brownies Bar Cookies