Summer is here. I’m lazy and getting out in the heat to run errands isn’t on my list unless I’m totally desperate. I also try not to spend much time in the kitchen, especially if it involves heating things up with the stove or oven because 1) hot and 2) the cost of electricity during peak hours is ridiculas. And when do I get the munchies and/or the urge to snack? You got it, during peak hours. Anyway, this recipe hits all the buttons–easy, yummy, and the microwave makes it fast and cool.
Total Time: 2 Hr. 15 Min.
Prep Time: 15 Min.
Cook Time: 2 Hr.
Layer shortbread cookies with deliciousness to create these Chocolate-Caramel Cookie Bars! Our Chocolate-Caramel Cookie Bars are like a favorite candy bar.
What You Need
35 square shortbread cookies
1 pkg. (11 oz.) KRAFT Caramel Bits
1 Tbsp. milk
3 oz. BAKER’S Semi-Sweet Chocolate
3 oz. BAKER’S White Chocolate
Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let’s Make It
1 – Line 13×9-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.
2 – 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.
3 – 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.
4 – Let stand 2 hours before cutting into bars.
Tip 1 – Substitute: Substitute 1 pkg. (11 oz.) KRAFT Caramels for the caramel bits.
Tip 2 – Note: The combination of semi-sweet and white chocolates results in a chocolate mixture with the flavor and texture of milk chocolate.
Tip 3 – Shortcut: In a hurry? Refrigerate dessert 15 min. before cutting into bars. Serve at room temperature.
My Tip – Y’all know I’m all about the nuts! I vote for a sprinkling of chopped peanuts or pecans, or slivered almonds either as a layer between the caramel and chocolate or on top. Yummers!
Note: Pepperidge Farms Chessmen cookies or Nabisco Lorna Doones fit this cookie bill.
Check out all the nutritional infor and details on My Food & Family and watch a spiffy how-to video while you’re there! This is a snack right up my alley and if you eat fast (and/or carefully), you won’t leave chocolate fingerprints on your book or ereader. Also, it’s easy so there are several heroines of mine who could accomplish this recipe and who are also chocoholics. The first who came to mind, though, is Britt, our favorite storm chaser from TWICE THE TEMPTATION. With TS Elsa bearing down on the Gulf states, I’m reminded that Britt and Cooper met during a hurricane. Tis the season and all. You can read their story (from my RED DIRT ROYALTY series) by clicking on the cover or the title. The link takes you to the book’s Harlequin page. You can buy a copy there or click on other stores who have it for sale from that page. Tough question today, readers. If you make this will you use Caramel Bits or go old school and unwrap the caramel squares? 😉
Ooo, yummy! I’m back to watching what I eat, though. (And I don’t mean watching as it disappears into my mouth.) If I made this Hubs and I would have to fight over who ate the most. ;o)
Squee! I love Britt! And Cooper. And all of T3. And all of the RDR series! =o)
Britt and Coop were fun to write and Luci. 😉 And it is that season. And I totally get the snarfing of the whole pan! Maybe tuck it away for a rainy day. LOL