These bars are HEAVENLY. Think s'mores bars on steroids! I am drooling just thinking about how delicious these things are. Once cooled, you can even cut and wrap them individually and freeze them for a treat later. Mine stay good for months in the freezer. Mmmmmmmm! This is one dessert that you will not regret eating.
Ingredients for the Cookie Bar
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cup chocolate chips
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cup chocolate chips
1/2 cup caramel bites
1/2 cup pecans, chopped
Ingredients for the Chocolate Fudge Filling
1 14-ounce can sweetened condensed milk
12 ounce milk chocolate chips (or semisweet if that is all you have)
1 tablespoon butter
Ingredients for the Filling
1 cup marshmallows (or enough for an even single layer)
1 cup white chocolate chips (or enough for an even single layer)
Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips.
5. Press half of the dough into a greased 8x8 baking sheet.
6. Melt the sweetened condensed milk, butter, and milk chocolate chips together until creamy. Pour over the top of the dough in the 8x8 pan. Sprinkle with marshmallows and white chocolate chips.
7. Drop the remaining cooke dough in spoonfuls over the filling.
8. Bake for about 20-25 minutes, or until cookie dough is cooked. Allow to cool at room temperature; then place in refrigerator for about 30 minutes before cutting (this will help the fudge layer set). Store at room temperature.
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