|A layer of chocolate chip cookie dough, topped with melted chocolate, gooey caramel, and chopped pecans.|
Chocolate Chocolate Chip Caramel BarsThese little bars are just evil. Evil. Evil. Evil. A layer of chocolate chip cookie dough. Topped with melted chocolate. Topped with gooey caramel. Topped with crunchy chopped pecans. Just evil I tell you.
Seriously though... this is a recipe that came in my power association's monthly newsletter. Those of you who also live in the country, or in rural areas of your county, know exactly what I'm talking about. We get a monthly newsletter that talks about what our power association is up to, articles about and around our state, and a few teaser recipes, usually from a community cookbook from somewhere in our state.
This recipe comes from West Lauderdale Mighty Knights Marching Band from West Lauderdale High School in Collinsville, Mississippi and contains those kinds of tried and true recipes from friends and family that we all love. You can order a copy of Excalibur: Victory Rising by sending a check for $15, along with your mailing address to: West Lauderdale Band Boosters, 9916 West Lauderdale Road, Collinsville, MS 39325. If you do, you'll find these cookie bars under the name "Fat Ladies" in the cookbook.
My caramel was a bit more gooey than I would prefer, so I suggest using only a scant (just under) half cup of the cream and adding 5 extra caramels from the original recipes 35. My caramels must've been smaller than theirs were. Some toasted coconut on top might be nice, but for this first round, I stayed true to the original. They will be a repeat.
Go. Now. Make them.
Recipe: Chocolate Chocolate Chip Caramel Bars©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 12 bars
- 1 roll of chocolate chip cookie dough
- 10 ounces of chocolate chips
- Scant 1/2 cup of half and half
- 40 caramels
- 1 cup of chopped pecans
Preheat the oven to 350 degrees F. In a 9 x 12 inch pan, press the cookie dough evenly into the bottom. Bake for about 12 minutes. While the cookie crust is baking, unpeel the caramels and put them into a microwave safe bowl; set aside.
Take the cookie crust out of the oven and sprinkle the chocolate chips all around on the top. Return to the oven until they are melted. Quickly and gently use an offset spatula to spread the chocolate across the top of the cookie, taking care not to tear into the cookie layer. If the chocolate begins to cool too quickly to spread, just return the pan to the oven briefly to soften and continue spreading.
Add just under a 1/2 cup of half and half to the caramels and microwave on high for about 3 to 4 minutes, or until fully melted, stirring every minute. Pour the melted caramel evenly all over the chocolate chip layer. Sprinkle the pecans evenly over the top and set aside to fully cool.
Cut into bars.
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