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.
Servings: 32 bars
Calories: 104kcal
Ingredients
- 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
Instructions
- 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.
- 32 bars
Nutrition
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