Cookies and Cream Caramel Layer Bars
A decadent layered cookie bar that starts with a Pillsbury cookies and cream base, is topped with luscious caramel and pecans, then layered with a frosting mixture and topped with a crunchy, chocolate-y topper.
Prep Time25 mins
Cook Time20 mins
Total Time25 mins
Servings: 32 bars
- 1 package 16 oz PillsburyTM Big DeluxeTM HERSHEY'S refrigerated cookies ‘n’ creme cookies
- 1/4 cup dark unsweetened baking cocoa
- 1 package 11 oz caramel bits
- 8 tablespoons heavy whipping cream
- 3/4 cup pecans coarsely chopped
- 8 tablespoons butter
- 3 cups powdered sugar
- 3 bars HERSHEY'S cookies 'n' creme candy 1.55 oz each, broken into pieces
Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish or pan with cooking spray.
In medium bowl, crumble cookie dough; stir or knead in cocoa until well mixed. Press evenly in bottom of baking
dish. Bake 18 to 20 minutes or until set. Cool 20 minutes.
In medium microwavable bowl, microwave caramel bits and 2 tablespoons of the whipping cream uncovered on
High 1 1/2 to 2 1/2 minutes, stirring every 30 seconds, until smooth. Carefully spread caramel mixture evenly over
cooled bar base. Sprinkle with pecans. Cool about 20 minutes or until caramel is set.
In medium microwavable bowl, microwave 6 tablespoons of the butter uncovered on High 30 to 40 seconds or until
melted. Beat in powdered sugar and remaining 6 tablespoons whipping cream until smooth and creamy. Pour
evenly over pecans. Refrigerate about 1 hour or until set.
In small microwavable bowl, microwave candy bars and remaining 2 tablespoons butter uncovered on Medium
(50%) 1 minute to 1 minute 30 seconds, stirring every 30 seconds until smooth. Spread evenly over bars.
Refrigerate about 2 hours or until center is firm. Cut into 8 rows by 4 rows.
Calories: 104kcal | Carbohydrates: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 29mg | Potassium: 22mg | Sugar: 11g | Vitamin A: 145IU | Calcium: 7mg | Iron: 0.2mg