Chocolate Chip Caramel Heath Bars
Heath bars and caramel sandwiched in between two cookie bar layers. Your new dessert decadence.
Servings 9 squares
Ingredients
- 1 roll Chocolate Chip Cookie Dough Large 30 ounce roll
- 1/4 cup Caramel Sauce
- 5 each Full Size Heath Bars
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
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