Easy chocolate cookie bars recipe, composed of 5 layers and made with simple ingredients. These dessert bars are packed with cookies, caramel, chocolate, pecans and buttercream.
*Thank you Pillsbury for sponsoring today's post. As always, all opinions are mine.*
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I have a simple Cake Mix Cookie Bars recipe that you all love but I wanted to make another version with multiple layers. I made these for a party last weekend and there were absolutely no leftovers. These dessert bars are composed of 5 layers: Cookie base which is topped off with caramel and then chopped pecans, which is further topped off with buttercream and finally melted cookies and cream chocolate is poured on top. They are rich and fudgy and all the flavors and textures come together so well. They make a great Halloween or holiday treat.
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This is actually Sandy Reiter’s winning recipe in the category of No-Fuss Desserts for the 48th Pillsbury Bake Off Contest. Sandy said that she has always loved to bake and never misses a chance to experiment in the kitchen. These “Cookies and Cream Caramel Layer Bars” used to be a bake sale favorite at her kid’s schools. She further added that she has tweaked this recipe many times and made it with different bases, nuts and various flavors of candy, depending on whatever she has on hand.
Key ingredients for layer bars
- Cookie dough- I personally like to use the Pillsbury brand.
- Cocoa powder- The higher the quality, the better the taste.
- Butter- Be sure it is unsalted for best flavor.
- Caramel- The ooey gooey layer that no one can resist.
- Heavy cream- This makes the dessert nice and creamy.
- Pecans- Roughly chop them up.
- Sugar- Just regular granulated is best for this recipe.
- Candy bars- I used Hershey's Cookies 'n' Cream bars, but you can use another option.
Variations
- Peanut butter version- Use refrigerated peanut butter cookie dough and replace buttercream frosting with my Peanut Butter Frosting.
- Sugar cookie options- Use refrigerate sugar cookie dough. A sugar cookie base is also delicious. Try my Easy Sugar Cookie (Soft and Chewy) Recipe.
- Replace cookie base with brownie base- For a different texture altogether.
- Cookie dough option- I have also made this with my Best Chocolate Chip Cookie dough and encourage you to try that as well.
- Mix some quick oatmeal- In the cookie dough for additional chewy texture.
- Load it up- Toss some M&Ms, toffee, or mini chocolate chips into one of the layers for extra chocolate crunch.
- Salted caramel version- Toss some sea salt on top of the caramel layer to add that sweet and salty taste.
- Use other nuts- Such as walnuts, almonds, or pistachios.
How to make easy chocolate cookie bars recipe?
1. Prepare the chocolate cookie dough- By mixing together refrigerated cookies ‘n’ creme cookie dough and cocoa powder.
2. Use a rubber spatula- To pat down mixture into prepared pan.
3. Pour- Thick melted caramel on top
4. Toss- Some pecans on top and let it set.
5. Mix together- Melted butter, whipping cream, and powdered sugar to make a thick frosting.
6. Spread the frosting- On top and let it set.
7. Melt butter and candy bars- And stir until combined.
8. Spread this mixture- As the top layer and let cool in the fridge.
Tips and techniques
- Use unsalted butter- Otherwise your bars will become very salty.
- Don't replace heavy cream with any other kind of milk- Because it does not work well at all. This includes evaporated milk or half and half.
- Don't replace caramel bits with caramel sauce- Because caramel sauce does not set and you need the caramel layer to set firm.
- Chill bars completely before slicing them- Or else all the layers will get muddled together.
- Allow each layer to set- Before putting on an additional layer so that they don't get muddled in the making.
- Do not use hot cocoa powder- It is not the same as cocoa powder and won't turn out correctly if used.
- When microwaving ingredients- Be sure to use a microwavable safe bowl and stir the contents every 30 seconds.
Recipe FAQs
First, chill until firm. Second, run a sharp knife under hot water. Wipe it dry with paper towels. Then, finally cut slices. Clean your knife after each cut so that each bar is neat.
You need to be sure you allow time for each layer to set. Also, remember to use caramel bits and not caramel sauce. Follow the recipe and measure all ingredients precisley and you should be good!
No, caramel sauce will not set firmly and you will have a mess. You must use the melted caramel bits.
Storage
- Make ahead- These can be made up to 3 days in advance if kept in a sealed container in the fridge.
- Room temperature- This is not recommended beyond the 5 hour mark.
- Refrigerate- Place in an airtight container for up to 3 days.
- Freeze- These cannot be frozen because they don't thaw well.
More dessert bar recipes
- Chocolate Oatmeal Bars (Crumb Bars)
- Homemade Granola Bars (No Bake)
- Snickerdoodle Bars
- Date Bars or Squares (No Bake)
- Best Rice Krispie Treats
Recipe
Chocolate Cookie Bars (5 Layers)
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Ingredients
- 1 package Refrigerated cookies ‘n’ creme cookie dough 16 oz, Pillsbury brand
- ¼ cup Cocoa powder
- 11 oz Caramel bits
- 8 tablespoon Heavy cream
- ¾ cup Pecans Roughly chopped
- 8 tablespoon Butter Unsalted
- 3 cups Powdered sugar
- 3 bars HERSHEY'S cookies 'n' creme candy 1.55 oz each
Instructions
- Heat oven to 350 degrees F
- In a mixing bowl, crumble cookie dough and knead in cocoa powder until well mixed.
- Press evenly in bottom of an 8 inch square baking dish.
- Bake 18 to 20 minutes or until set. Cool 20 minutes.
- In a microwavable bowl, add caramel bits and 2 tablespoons of the whipping cream and heat uncovered on High 1 ½ to 2 ½ minutes. Be sure to stir every 30 seconds, until smooth.
- Pour and spread caramel mixture evenly over cooled bar base.
- Sprinkle with pecans. Cool about 20 minutes or until caramel is set.
- In a microwavable bowl, microwave 6 tablespoons of the butter uncovered on High 30 to 40 seconds or until melted.
- Beat in powdered sugar and remaining 6 tablespoons whipping cream until smooth and creamy.
- Pour and spread evenly over pecans. Refrigerate about 1 hour or until set.
- In small microwavable bowl, microwave candy bars and remaining 2 tablespoons butter uncovered on Medium (50%) 1 minute to 1 minute 30 seconds, stirring every 30 seconds until smooth.
- Spread evenly over bars.
- Refrigerate for about 2 hours or until center is firm.
- Cut into 8 rows by 4 rows with a sharp knife. Enjoy!
Video
Notes
- Cocoa powder is not the same as hot cocoa powder. Make sure you are using the correct powder.
- Please don't replace heavy cream with evaporated milk or half and half. I tried and it wasn't successful.
- Do not even attempt to cut slices until all the layers have completely set and become firm or else you will end up with a sticky crumbly mess.
- You can try other flavors of cookie dough for the base. They can be homemade from scratch too.
- Try other nuts instead of pecans for a different flavor profile such as walnuts or almonds or pistachios.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Des
Love, Love, Love! These are making my mouth water.
Jacque
This sound simply amazing. I love how easy they are to make.
Dorothy
You have combined all my fave flavors in one treat! I have not yet seen that Cookies and Cream dough, but my son would love it so I just wrote it on my shopping list! Thank you for enabling him.
Cathy
Oh MY! I am seriously drooling over these yummy cookie bars.....cookies & cream is the best!
Krista
Well these 5 layers are pure amazingness!
Dee
Wow! These look like the ultimate cookie bars to me!
Erin
This looks AHH-mazing! I would love to grab one right now!