Mocha Caramel Crunch Chocolate Chip Cookie Bars Recipe

Here’s the deal. I will keep this post brief as I am travelling to The Wizarding World of Harry Potter with Asher and most of the family in less than 24 hours. How six of my nine family members got on this “sister’s only” trip is beyond me! It's cool because I like my family and rarely see them, so it's a much-needed trip. 

Ingredient

COOKIE BASE – 2 sticks (1 cup) unsalted butter, at room temperature – 2/3 cup light brown sugar – 1/2 cup granulated sugar – 2 eggs – 1 tablespoon vanilla – 1 tablespoon instant coffee – 2 1/4 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 – 1/2 cup heavy cream + more if needed – 4 tablespoons unsalted butter, at room temperature, cut into chunk – 1 tablespoon Kahlua optional – Pinch of sea salt

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1

Start with a 350-degree oven. Grease 9x13 baking dish. Mix butter, brown sugar, and sugar in a large bowl.

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Instruction

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2

Add eggs, vanilla, and instant coffee and beat until creamy. Beat in flour, baking soda, and salt. Mix in 2 cups chocolate chips.

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3

Scatter dough in the baking pan. Place in oven and bake until centre is firm, 18–20 minutes. Let cool.

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4

Stir the sugar with a heat-proof rubber spatula over moderately high heat for 8 minutes in a big, dry, deep, heavy saucepan to melt and develop golden caramel.

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5

Remove the saucepan from heat and cool 5 minutes. Slowly stir in butter bits one by one. Caramel bubbles are fine. Pour in the cream gently and whisk until incorporated.

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6

Bring the mixture back to moderate heat and whisk until the caramel thickens, about 5 minutes or until a sugar thermometer reads 235-240 degrees F. Add Kahlua and a pinch of salt after removing from heat. 

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7

Let cookie bars cool 5 minutes before pouring caramel on top. Give the bars 30 minutes to set. Melt the remaining 2-3 cups chocolate chips in the microwave or double grill.

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8

Put Rice Krispies on the caramel layer and pour melted chocolate on top. Set the bars in the fridge for 15-20 minutes. Cutting bars into squares. Serve room-temp. Refrigerate or store in a dark, cold kitchen.

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also see

also see

Gooey Chocolate Chip Cookie Pie Recipe