The Scoop
These seriously indulgent bars stack fudgy chocolate, buttery caramel, chewy cookie dough, and a glossy chocolate topping into one very over-the-top treat.
Ingredients
For the brownie layer:
- 1/2 cup butter, melted
- 1 cup sugar
- 1 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 2 eggs
- 1/2 cup flour
For the caramel layer:
- 1 cup soft caramels
- 2 tablespoons heavy cream
For the cookie dough layer:
- 3/4 cup flour, heat-treated (see directions)
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla
- 2 tablespoons heavy cream
- 1/8 teaspoon salt
- 1/4 cup mini semi-sweet chocolate chips
- 1/4 cup regular-size semi-sweet chocolate chips
- 1/4 cup old-fashioned oats
For the chocolate glaze:
- 1 cup regular-size semi-sweet chocolate chips
Directions
- Preheat the oven to 325 degrees F.
- Line an 8x8-inch square pan with foil and spray it with cooking spray.
- Cream 1/2 cup of the butter and 1 cup of the sugar in a large bowl.
- Mix the cocoa powder and 1/4 teaspoon of the salt into the butter mixture.
- Add 1/2 teaspoon of the vanilla and the eggs, mixing until smooth.
- Mix 1/2 cup of the flour until incorporated.
- Spread the brownie batter in the prepared pan.
- Bake the brownie layer until the center is set and a tester comes out with a few moist crumbs clinging to it, about 15-28 minutes.
- In a small saucepan, combine the caramels and 2 tablespoons of the heavy cream.
- Heat the saucepan over medium-high heat, stirring constantly until melted and smooth.
- Pour the caramel mixture over the brownie layer in the pan.
- Place the pan in the fridge to chill until the cookie layer is done.
- Increase the oven temperature to 350 degrees F.
- Spread the remaining 3/4 cup of the flour on a baking sheet.
- Bake the flour until it reaches 160 degrees F, about 5 minutes. This should kill any potential bacteria in the flour and ensure the cookie dough layer is safe to eat.
- Cream together the remaining butter, the remaining sugar, and the brown sugar until light and fluffy.
- Mix in the remaining vanilla and the remaining heavy cream.
- Add the heat-treated flour and the remaining salt and mix until incorporated.
- Stir in 1/4 cup of the mini semi-sweet chocolate chips, 1/4 cup of the regular-size semi-sweet chocolate chips, and the oats.
- Test the caramel to make sure it can support the next layer; if you gently push your finger across the caramel without it moving too much, it's ready.
- Spread the cookie dough over the caramel layer.
- In a microwave safe bowl, pour the remaining chocolate chips.
- Microwave the chocolate chips on medium power, stirring every 20 seconds, until the chocolate is melted and smooth, about 1-2 minutes.
- Spread the ganache over the cookie dough layer.
- Refrigerate until firm, about 15-30 minutes. You may want to cut them into bars first before refrigerating.
- Cut into bars and serve.
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