Cookies and Cream Caramel Layer Bars with Pecans
Decadent four-layer dessert bars featuring a chocolate cookie base studded with vanilla chips, rich caramel middle with crunchy pecans, creamy vanilla frosting, and a glossy Cookies 'n' Creme candy topping. Perfect for potlucks, bake sales, or special occasions when you want to impress with minimal effort. The combination of textures from crispy base to smooth caramel and fluffy frosting creates an irresistible treat that combines classic cookie flavors with bakery-style presentation.
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury Sugar Cookie Dough
- ¼ cup dark unsweetened baking cocoa
- 4 crème-filled chocolate sandwich cookies, crushed
- ⅓ cup white vanilla baking chips
- 1 package (11 oz) caramel bitshomemade caramel1:1
May need to adjust cream amount
- 8 tablespoons heavy whipping cream
- ¾ cup pecans, coarsely chopped
- 8 tablespoons butter
- 3 cups powdered sugar
- 3 bars (1.55 oz each) HERSHEY'S Cookies 'n' Creme Candy, broken into pieces
Instructions
- 1
Heat oven to 350°F and line 8-inch square baking dish with foil, then spray with cooking spray
- 2
Crumble cookie dough in medium bowl and mix in cocoa until well combined
- 3
Stir in crushed cookies and vanilla chips, then press mixture evenly in bottom of prepared dish
- 4
Bake 18 to 20 minutes until set, then cool 20 minutes
- 5
Microwave caramel bits and 2 tablespoons cream on High 1 1/2 to 2 1/2 minutes, stirring every 30 seconds until smooth
- 6
Pour and spread caramel evenly over cooled base, sprinkle with pecans, then cool 20 minutes until set
- 7
Microwave 6 tablespoons butter on High 30 to 60 seconds until melted
- 8
Beat melted butter with powdered sugar and remaining 6 tablespoons cream until smooth and creamy
- 9
Pour and spread frosting evenly over pecans, then refrigerate 1 hour until set
- 10
Microwave candy bars and remaining 2 tablespoons butter on Medium 50% for 1 to 1 1/2 minutes, stirring every 30 seconds until smooth
- 11
Spread candy mixture evenly over bars and refrigerate 2 hours until center is firm
- 12
Let stand 30 minutes before cutting into 32 pieces
Tips
Line the pan with foil extending over edges for easy removal and clean cutting of the finished bars.
Let each layer cool completely before adding the next to prevent layers from mixing together.
Use a sharp knife dipped in warm water and wiped clean between cuts for neat, professional-looking squares.
Good to Know
Refrigerate covered up to 5 days or freeze up to 3 months
Make completely up to 2 days ahead and refrigerate covered
Let stand 30 minutes at room temperature before serving for easier cutting
Common Mistakes
Cut while cold to avoid messy, uneven pieces that stick to knife
Cool each layer completely to avoid layers mixing together and creating muddy appearance
Substitutions
Dairy-Free Swaps
General Alternatives
Use same weight of dough
May need to adjust cream amount
FAQ
Can I use different candy bars for the topping?
Yes, try other chocolate bars like Kit Kat, Oreo bars, or plain milk chocolate. Melt with butter using the same method and timing.
What if my caramel layer is too thick to spread?
Add 1 tablespoon more cream and microwave 30 seconds to thin. The caramel should pour easily but not be too runny.
How long will these bars keep at room temperature?
Due to the cream layers, these bars should not sit at room temperature longer than 2 hours for food safety.