Chocolate Caramel Cookie Bark Food

CHOCOLATE CHIP CARAMEL BARS

Steps:

• HEAT oven to 350 degrees F. Spray an 8 x 8-inch pan with flour no-stick cooking spray.
• COMBINE shortening, granulated sugar, brown sugar, eggs and vanilla in medium bowl; beat at medium speed until blended.
• COMBINE flour, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chips with spoon. Divide dough in half. Spread half in bottom of prepared pan.
• COMBINE caramels and water in small saucepan; heat over very low heat. Stir until caramels melt. Spread over dough in pan to within 1/2 inch of edge. Spoon remaining dough over caramel mixture. Spread carefully.
• BAKE 30 to 35 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool completely. Cut into 1 1/2 x 1 1/2-inch bars.

CHOCOLATE-CARAMEL COOKIE BARS

Steps:

• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies in single layer on bottom of prepared pan.
• Microwave caramel bits and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Pour over cookies; spread to completely cover cookies.
• Microwave chocolates in microwaveable bowl 2 min. or until almost melted, stirring every 30 sec.; stir until chocolates are completely melted. Pour over caramel layer; spread to completely cover caramel layer.
• Let stand 2 hours before cutting into bars.

CHOCOLATE SALTED CARAMEL COOKIES

Steps:

• Beat butter in a bowl with an electric mixer until creamy. Beat in 1 cup white sugar and brown sugar gradually. Beat in eggs and vanilla extract.
• Combine flour, cocoa powder, baking soda, and 1/8 teaspoon salt in a separate bowl. Add to the butter mixture gradually, beating well. Cover dough and chill for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Press a small amount of dough around each caramel-filled candy. Roll into balls. Pour 2 tablespoons white sugar into a small bowl. Dip the top of each ball into the sugar. Place 2 inches apart on the prepared baking sheets. Sprinkle each cookie with some of the coarse salt.
• Bake in the preheated oven until edges are set, about 8 minutes. Cool for 5 minutes on the baking sheets. Remove to wire racks to cool completely.

CHOCOLATE-CARAMEL COOKIE BARS

Steps:

• Crust: Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
• Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
• Chocolate Caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
• Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.

CHOCOLATE CARAMEL COOKIES

Steps:

• In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.

CHOCOLATE SALTED CARAMEL BARS

Steps:

• Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.

CHOCOLATE BARK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch rimmed baking sheet with parchment paper. Spread saltine crackers on baking sheet in a single layer, salted sides up.
• Combine butter and brown sugar in a saucepan; melt together over medium heat, stirring well until mixture turns a caramel color, about 5 minutes. Pour caramel mixture over crackers and spread evenly.
• Bake in the preheated oven until just bubbly, about 5 minutes. Remove from oven and let cool briefly.
• Melt chocolate chips in a microwave-safe bowl in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour chocolate over crackers and spread evenly.
• Transfer baking sheet to the refrigerator and chill until bark hardens, about 1 hour. Break bark up into pieces.

CHOCOLATE CARAMEL COOKIE BARK

Steps:

• Preheat oven to 350°F Grease a 17x11 baking sheet and line with parchment paper overlapping the two ends for easy removal.
• COOKIE: Beat butter, sugars, vanilla and water until smooth. Add remainin 3 ingredients and beat until mixture is combined.
• Spread dough to cover prepared baking sheet.
• Bake in preheated oven for 15 minutes.
• TOPPING: Meanwhile, over medium heat bring butter and brown sugar to a boil. Stir to combine. Spread mixture over partially baked cookie dough. Return to oven and bake an additional 8 minutes until caramel is bubbling.
• Remove from oven. Immediately sprinkle chocolate chips over hot caramel. Wait 5 minutes and spread melted chocolate over cookie, if using nuts, sprinkle over chocolate.
• Cool in refrigerator until chocolate is set. Once at room temperature, break or cut slab into irregular pieces or into your favorite cookie cutter shapes.

CHOCOLATE COOKIE BARK

Steps:

• Mix peanut butter and white chocolate in medium bowl until blended. Add half the cookie crumbs; mix well.
• Combine semi-sweet chocolate and remaining cookie crumbs.
• Drop spoonfuls of the 2 chocolate mixtures alternately onto waxed paper-covered baking sheet. Swirl gently with knife.
• Refrigerate 1 hour or until firm. Break into small pieces to serve.

CHOCOLATE CRUNCH BARK RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered.
• In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes.
• Pour the caramel over the crackers, spreading evenly with a spatula.
• Bake for 5 minutes.
• Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes.
• Remove the foil and spread the softened chocolate over the top evenly.
• Sprinkle with pecans, cover with foil, and freeze for 1 hour.
• Break the bark up into pieces.
• Enjoy!

CHOCOLATE COOKIE BARK

Steps:

• PLACE semi-sweet chocolate and white chocolate in separate medium microwaveable bowls.
• Microwave until completely melted, following directions on package.
• Add peanut butter to white chocolate; stir until well blended.
• Crumble half the cookies over chocolate in each bowl; mix well.
• DROP spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates.
• Cut through chocolate mixtures several times with knife for marble effect.
• REFRIGERATE at least 1 hour or until firm. Break into 14 pieces.
• Store in airtight container in refrigerator.
• Variation:.
• Cranberry-Kissed Chocolate Cookie Bark.
• Omit peanut butter. Prepare chocolate mixtures and marbleize as directed. Immediately sprinkle evenly with 1/4 cup dried cranberries. Refrigerate at least 1 hour, then break into pieces as directed.

COOKIES AND CREAM BARK RECIPE BY TASTY

Steps:

• Place the chocolate sandwich cookies inside a plastic bag and use a rolling pin to crush them into small chunks.
• Add of the crush cookies to the melted white chocolate and mix it together.
• Transfer the mixture to a parchment paper-lined baking sheet, spreading in an even layer with a spatula.
• Sprinkle the remaining cookies over the top.
• Drizzle the chocolate over the bark.
• Freeze for at least 1 hour.
• Remove the bark from the freezer and break it into pieces.
• Enjoy!