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Loaded Caramel Cookie Bars Recipe

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4.9 from 79 reviews

Loaded Caramel Magic Cookie Bars are a decadent treat featuring a buttery graham cracker crust topped with sweetened condensed milk, a rich mix of semi-sweet chocolate chips, butterscotch chips, shredded coconut, chopped nuts, and a luscious caramel drizzle. These bars are baked to golden perfection, resulting in a chewy, gooey, and satisfyingly crunchy dessert perfect for any occasion.

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

For the Filling:

  • 1 can (14 oz) sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1 cup chopped nuts (walnuts or pecans)
  • 1/2 cup caramel sauce (store-bought or homemade)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper to ensure easy removal of the bars after baking.
  2. Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly until the mixture is well combined and resembles wet sand. Press this mixture evenly into the bottom of the prepared baking pan to form a firm crust. Bake in the preheated oven for 8 to 10 minutes or until the crust is lightly golden. Remove from the oven and set aside.
  3. Layer the Filling: Pour the sweetened condensed milk evenly over the baked crust to create a moist base layer. Next, sprinkle the semi-sweet chocolate chips and butterscotch chips evenly over the condensed milk. Then distribute the shredded coconut and chopped nuts evenly on top. To finish, drizzle the caramel sauce all over the layered ingredients to add a rich sweetness.
  4. Bake: Return the pan to the oven and bake the bars for an additional 15 to 20 minutes, or until the edges are bubbly and the top has turned golden brown. This step ensures all the flavors meld together and the bars set properly. After baking, allow the bars to cool in the pan for about 30 minutes to firm up before transferring them to the refrigerator to cool completely, which helps the bars hold their shape when cut.
  5. Cut and Serve: Once fully cooled, use the edges of the parchment paper to lift the bars out of the baking pan. Cut the bars into squares or rectangles of your desired size. Serve the caramel magic cookie bars chilled or at room temperature for a deliciously sweet and textured dessert.

Notes

  • Use parchment paper in the baking pan for easy removal of the bars.
  • For best texture, allow bars to cool completely in the refrigerator before cutting.
  • Feel free to substitute walnuts or pecans depending on your preference.
  • Caramel sauce can be store-bought or homemade; homemade adds extra richness.
  • Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Find it online: https://forkvista.com/loaded-caramel-cookie-bars-recipe/