Candy Bar Caramel Bar Cookies – Delicous!

Aren’t these caramel bar cookies absolutely fabulous looking!  Topped off with pieces of your favorite candy bar (shown here with Milky Way chunks).   This divine recipe comes to you from a fabulous baker and a new guest blogger of mine,  Danielle at Hugs and Cookies Blog (she calls them her “Milky Way Madness Bars” – gotta love that!).

Danielle’s recipe is easy and straightforward and will result in a decadent, rich bar cookie that will be an instant hit.  And you decide what candy bar you’d like to top these caramel bars with  (Snickers, Mars, Milk Way, Reeses, etc – the sky’s the limit!!).

Candy Bar Caramel Bar Cookies (adapted a tad from Hugs and Cookies Milky Way Madness Bars)

Makes one 9″ x 13″ pan of bar cookies


  • 1 1/2 cups flour
  • 1/2 cup plus  2 Tbsp. confectioners sugar
  • 1 1/2 sticks unsalted butter, softened
  1. Beat all ingredients together until crumbly and combined and pat down evenly in a 9″ x 13″ pan sprayed with non-stick cooking spray. (Alternatively you can line the pan with non-stick foil).  Bake at 350F for 15-20 minutes until edges just start to brown.

Caramel Layer:

  • 40 caramel (from a bag of individually wrapped caramels)
  • 5 Tbsp. unsalted butter
  • 1 can sweetened condensed milk
  1. Microwave for 1 minute on high.  Stir, and then keep microwaving at 30 second increments (stirring in between) until the mixture is smooth.

Candy Bar Topping

  • 1 bag mini size candy bars.  Cut the mini’s into 4 slices each, however, if using larger candy bars just cut into small pieces.

To Assemble:

  • While the crust is baking, prepare the caramel layer and chop up the candy bars.
  • Let crust cool 5 – 10 minutes and then pour on the caramel layer and spread evenly across the cookie base.  Place the candy bar pieces on top of caramel to decorate and chill completely before cutting.  These are very easy to cut when very cold and should remain in the fridge until ready to eat (caramel will get too gooey if left out).

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Divine Chocolate Chunk Bars

Here’s another fabulous recipe from my friend Lizzy at That Skinny Chick Can Bake blog.  Why are these chocolate chunk bars divine?  Because like Lizzy,  I’m all for recipes that go the extra step to make the result a bit richer and moister than the traditional recipe.  And this recipe achieves it by adding an extra egg yoke to the batter (I always throw an extra yoke into my cake batters) and using a combination of white sugar and granulated sugar.

Lizzy adapted this recipe from a Cook’s Illustrated recipe – I love this magazine! If you’ve never read one you may want to pick it up at a bookstore – each recipe is a cooking lesson!

Important note from Lizzy: “Instead of using 2 cups of a variety of chocolate chip flavors as called for in the original recipe, I turned these into chocolate chunk bars.  That way I could sneak some of my favorite white chocolate into the mix. I’ve always like my chocolate chip bars slightly underdone...maybe my it’s due to my love of cookie dough, but they’re just moister, chewier when not cooked the full 28 minutes.”  You, of course, can use any combination of chocolate chunks that you want – or just one type of chocolate!

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