Oreo and Caramel Stuffed Chocolate Chip Cookie Bars
I know. The name alone is enough to give you a heart attack. Picture it–a chocolate chip cookie topped with Double Stuf Oreos, then a layer of caramel, then finally topped with even more chocolate chip cookie.
Insanity. And a huge hit with my coworkers. These cookies were gone well before the end of the day, and there is photographic evidence of everyone’s caloric intake floating around Instagram and Twitter.
They’re crazy sweet, but a fun treat that people will definitely enjoy! Thanks Recipe Girl!
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated white sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking or old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups semi-sweet chocolate chips
24 Double Stuf Oreos
1 cup or so of jarred caramel
Preparation
- Preheat oven to 350 degrees F. Spray a 9×13-inch pan with nonstick spray.
- Prepare the cookie dough: Place the butter and sugars in a large bowl. Beat with an electric mixer until smooth and creamy. Add the egg, egg yolk and vanilla. Beat well. Whisk together the flour, oats, baking powder, baking soda and salt in a medium bowl. Add to the butter mixture. Beat until everything is well incorporated, scraping down the sides of the bowl as needed. Stir in the chocolate chips.
- Prepare the bars: Using half of the batch of cookie dough, place dollops into the prepared pan and press with greased hands to press and make an even layer in the bottom of the pan. (I used an offset spatula.)
- Set the Oreos on top of the dough in four rows of 6. Drizzle caramel on top–about 1 cup–over and around the Oreos. Spoon small dollops of the remaining cookie dough on top. Don’t worry if the dollops don’t completely cover the Oreos/caramel. The cookie dough will spread out as you bake it.
- Bake until lightly browned, 20 to 25 minutes. Cool completely (I put the pan in the fridge), then cut into 32 bars.
Recipe from Recipe Girl.
Chocolate Salted Caramel Bars
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I was going to visit friends with a newborn, and wanted to bring a sweet treat. Since I didn’t have a chance to get the grocery store, I had to make do with what was already in my pantry. This recipe called for the basics. And yes, I usually happen to have jars of salted caramel in pantry–you can blame Trader Joe’s for that.
The reviews for the recipe were all stellar, so I was expecting something pretty amazing and was slightly disappointed. The bar is chewy, but the chocolate definitely overpowers and the caramel isn’t very noticeable. These are OK, but not so incredible that I felt the need to steal half of the pan for myself.
Ingredients
2-1/4 cups all-purpose flour, divided
2 cups quick-cooking oats
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups cold butter, cubed
2 cups (12 ounces) semisweet chocolate chips
1 jar (12 ounces) salted caramel
Preparation
In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping.
Press the remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Sprinkle with the chocolate chips.
Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting. Yield: about 4-1/2 dozen.
Recipe adapted from Taste of Home.
