Chocolate Chip Caramel Heath Bars

Heath bars and caramel sandwiched in between two cookie bar layers. Your new dessert decadence.

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I thought before everyone starts making their new year’s resolutions, I better slip this decadent guy into the line up!  Chocolate Chip Caramel Heath Bars.  You can thank me later!  

I have always been a fan of cookie bars!  They are tough…they hold up to picnics, kids, sitting on a plate for hours on end at a party!!  I love cookies, I love caramel and I love heath…so there pretty much is nothing NOT to love about these bars!  They can be dressed up with vanilla ice cream and a drizzle of chocolate sauce or they can be plated and stacked for a group of hungry soccer team kids!  These are great to pack and go!! 

I first tasted this recipe years ago on New Year’s Day, to be exact, at my aunt and uncle’s house.  Our family has a huge New Year’s day party, hosted by my grandparents and my aunt and uncle.  My aunt made this dessert that night and it has been a favorite ever since!  My uncle isn’t really one who does sweets {GASP!  I know!!!  I am pretty sure he is adopted!  :) } but I clearly remember my aunt saying “This is one of the only desserts your uncle will eat!”  so…I was pretty sure at that moment that it would rock…and it did! 

Chocolate Chip Caramel Heath Bars

Heath bars and caramel sandwiched in between two cookie bar layers. Your new dessert decadence.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Servings 9 squares

Ingredients

 

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• ▢ 1 roll Chocolate Chip Cookie Dough, Large 30 ounce roll
• ▢ 1/4 cup Caramel Sauce
• ▢ 5 each Full Size Heath Bars

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Instructions

 

• Start out by spraying the bottom and sides of an 8 inch Brownie Pan. Next press half of the roll of cookie dough into the bottom of the pan forming the bottom layer of the cookie bar.
• Bake at 350 degrees F for 5 minutes.
• Remove from oven and while cooling slightly, add Heath bars to a ziploc bag and crush with a rolling pin.
• When slightly cool (does not need to be cooled all the way) spread the caramel sauce onto the layer. Top with the Heath pieces.
• Press the remaining cookie dough on the top of the heath pieces and caramel forming the top of the cookie bar.
• Bake for approximately 12 minutes.
• Cool slightly. May serve slightly warm or at room temperature.
• Run a butter knife around the edges of the pan. Cut a line down the center of the pan and then cut crosswise to make bars.
• Optional: Vanilla ice cream and chocolate drizzle

Notes

© That’s What Che Said, LLC. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Nutrition information is provided as reference values only.
That's What Che Said®

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