Mocha Caramel Crunch Chocolate Chip Cookie Bars
Ingredients
Cookie Base
-
2
sticks
unsalted butter, at room temperature
-
⅔
cup
light brown sugar
-
½
cup
granulated sugar
-
2
eggs
-
1
tablespoon
vanilla
-
1
tablespoon
instant coffee
-
2 ¼
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1
teaspoon
kosher salt
-
4-5
cups
semi-sweet chocolate chips
-
1
cup
Rice Krispies cereal
Salted Caramel
-
2
cups
granulated sugar
-
½
cup
heavy cream
-
4
tablespoons
unsalted butter, at room temperature, cut into chunks
-
1
tablespoon
Kahlua (optional)
-
1
pinch
sea salt
Instructions
- Preheat the oven to 350°F and grease a 9x13 inch baking dish.
- In a large bowl, beat together the butter, brown sugar, and granulated sugar until combined.
- Add the eggs, vanilla, and instant coffee, and mix until creamy.
- Stir in the flour, baking soda, and salt until combined, then add 2 cups of chocolate chips.
- Spread the dough in the prepared baking pan and bake for 18-20 minutes until set in the center.
- Allow the cookie base to cool.
- To make the caramel, cook the sugar in a pot over moderate heat, stirring until melted and golden.
- Remove from heat and let cool for 5 minutes before adding butter chunks one at a time, whisking until combined.
- Slowly add the cream and whisk until combined, then return to heat and cook until thickened.
- Remove from heat and add Kahlua and a pinch of salt if desired, then let cool for 5 minutes.
- Pour the caramel over the cooled cookie bars and let set for at least 30 minutes.
- Melt the remaining chocolate chips and pour over the caramel layer, then sprinkle with Rice Krispies.
- Refrigerate to set for 15-20 minutes, then cut into squares and serve at room temperature.
Nutrition Facts (estimated)
Servings
20 Bars
Calories
478
Total fat
24g
Total carbohydrates
64g
Total protein
6g
Sodium
200mg
Cholesterol
60mg
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