Mocha Caramel Crunch Triple Chocolate Cookie Bars
When it comes to desserts, sometimes more is more, and that’s exactly the philosophy behind our latest recipe: Mocha Caramel Crunch Triple Chocolate Cookie Bars. These bars have a little bit of everything, so, if you’re someone who wants your desserts to really deliver on flavor, you’ve got to try these bars. Each one is made with layers of rich Triple Chocolate cookies, decadent coffee-infused salted caramel, crunchy rice cereal, and velvety sweet chocolate for a texture and flavor combination that is guaranteed to be an instant hit. So, what are you waiting for? Let’s get baking!
Servings: 12 Mocha Caramel Crunch Triple Chocolate Cookie Bars
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Ingredients
Cookies:
- 10 cubes of Wooden Spoon® Triple Chocolate Cookie Dough
- 1/2 c. rice cereal
- 2 c. chocolate chips
Caramel:
- 2 c. granulated sugar
- 1/2 c. heavy cream
- 1 tbsp. instant coffee
- 4 tbsp. unsalted butter, room temperature & cut into chunks
- Pinch of sea salt
Featured Flavor
Make It Happen
Step 1
Preheat your oven to 350°F. While your oven is heating, press the 10 cubes of cookie dough evenly into the bottom of a greased 8×8-inch baking pan.
Step 2
Bake for 20 minutes or until the cookie dough is cooked completely through. Remove from the oven and set aside to cool slightly.
Step 3
In a large, dry, heavy-bottomed pot, cook the granulated sugar over moderately high heat. Stir constantly with a heat-proof rubber spatula until the sugar melts and turns a golden caramel color. This takes roughly 8 minutes.
Step 4
Remove the pot from the heat and let it cool for 5 minutes. Then, gradually whisk in the chunks of butter one by one until fully combined. The mixture will bubble, so be careful!
Step 5
Mix the instant coffee with the heavy cream. Then, slowly add the cream-coffee mixture to the pot, whisking continuously.
Step 6
Return the pot to moderate heat and stir until the caramel thickens or until it reaches 235-240°F on a sugar thermometer. Then, remove from the heat, stir in a pinch of sea salt, and let the caramel cool for 5 minutes.
Step 7
Pour the caramel over the baked cookie base, spreading it evenly with a spatula. Let the caramel layer set for at least 30 minutes at room temperature.
Step 8
Sprinkle the rice cereal evenly over the caramel layer.
Step 9
Melt the chocolate chips in the microwave in 30-second intervals, stirring between each interval. Pour the melted chocolate over the rice cereal and spread evenly.
Step 10
Place the pan in the refrigerator for 15-20 minutes to allow the chocolate to set. Once firm, cut the bars into squares, and you’ve got a treat that’s perfect for holiday gatherings, parties with friends, or a simple weekday afternoon.
Storage Information
You can store your Mocha Caramel Crunch Triple Chocolate Cookie Bars in an airtight container in the refrigerator for up to 7 days.
