No-Bake Caramel Cookie Dough Bars
No-Bake Caramel Cookie Dough Bars are sweet chilled dessert bars made with cookie dough, mini chocolate chips, sweetened condensed milk, and caramel topping.
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Servings: 6 slices
Ingredients
- 2 cups all-purpose flour
- 1 stick butter softened
- 3/4 cup brown sugar packed
- 2 tsp vanilla extract
- 1/2 tsp salt
- 14 oz sweetened condensed milk
- 14 oz mini chocolate chips divided
- 10 oz caramel flavored candy chips
Instructions
- Heat-treat the all-purpose flour before use, since this is a no-bake recipe.
- Allow the heat-treated flour to cool completely before adding it to the dough mixture.
- Place the softened butter and packed brown sugar in a mixing bowl.
- Beat the butter and brown sugar together until the mixture is light and creamy.
- Add the vanilla extract to the butter mixture.
- Add the salt.
- Mix until the vanilla and salt are evenly incorporated.
- Pour in the sweetened condensed milk.
- Mix until the mixture is smooth and fully combined.
- Add the cooled flour to the mixing bowl.
- Blend on high speed until all ingredients are thoroughly combined and a thick dough forms.
- Add 10 oz of the mini chocolate chips to the dough.
- Fold the chocolate chips in by hand until evenly distributed.
- Lightly grease a 9x9-inch baking pan.
- Transfer the cookie dough mixture into the prepared pan.
- Press the dough firmly and evenly into the bottom of the pan to form a smooth layer.
- Place the pan in the freezer for 45 minutes to 1 hour, or until the dough is firm.
- After the dough has chilled, place the caramel flavored candy chips in a microwave-safe bowl.
- Microwave the caramel chips for 1 minute.
- Remove the bowl from the microwave and stir the chips.
- Continue microwaving in 30-second intervals, stirring after each interval, until the caramel chips are fully melted and smooth.
- Add the remaining 4 oz of mini chocolate chips to the melted caramel mixture.
- Stir until the chocolate chips are melted and fully incorporated.
- If needed, microwave the mixture for an additional 30 seconds to melt any remaining chocolate chips.
- Allow the caramel-chocolate topping to cool for a few minutes.
- Pour the cooled topping over the chilled cookie dough layer.
- Spread the topping evenly with a spatula.
- Place the pan in the refrigerator.
- Chill until the topping is firm and fully set.
- Slice into bars and serve chilled.
Notes
To make these No-Bake Caramel Cookie Dough Bars gluten free, replace the all-purpose flour with a certified gluten-free all-purpose flour blend.
Heat-treat the gluten-free flour before adding it to the dough, just as you would with regular flour.
Confirm that the sweetened condensed milk, mini chocolate chips, caramel flavored candy chips, vanilla extract, brown sugar, and all packaged ingredients are certified gluten free.
Use clean mixing bowls, spatulas, measuring tools, and pans to prevent gluten cross-contact.
If serving someone with celiac disease or a serious gluten sensitivity, verify every ingredient label before preparing the recipe.