Mocha Caramel Crunch Chocolate Chip Cookie Bars.
If you’re on the hunt for a dessert that combines the deep, rich flavors of mocha with the sweet, buttery goodness of caramel and a delightful crunch, look no further than these Mocha Caramel Crunch Chocolate Chip Cookie Bars. These bars are a chocolate lover’s dream, featuring a luscious layer of gooey caramel, a hint of coffee, and the satisfying crunch of Rice Krispies. Perfect for gatherings, or simply a sweet treat to enjoy at home, these cookie bars are sure to impress everyone who tries them.
Top Reasons to Make Mocha Caramel Crunch Chocolate Chip Cookie Bars.
- Flavor Explosion: The combination of mocha, caramel, and chocolate creates a flavor profile that is both complex and utterly delicious.
- Easy to Make: With simple mixing and layering techniques, these bars come together quickly, making them a perfect last-minute dessert.
- Texture Galore: The chewy cookie base, soft caramel layer, and crunchy topping ensure every bite is a delightful experience.
- Shareable Delight: Cut them into squares, and they’re perfect for sharing at potlucks, parties, or just with family.
- Customizable: You can easily modify the recipe to include your favorite nuts or adjust the chocolate to your liking.
What’s in the Bowl
- 2 sticks (1 cup) unsalted butter, at room temperature: This is the foundation for a rich, buttery cookie base.
- 2/3 cup light brown sugar: Adds moisture and a subtle caramel flavor.
- 1/2 cup granulated sugar: For sweetness and structure.
- 2 eggs: Essential for binding the ingredients together.
- 1 tablespoon vanilla: Enhances the overall flavor profile.
- 1 tablespoon instant coffee: Boosts the mocha flavor without the need for brewed coffee.
- 2 1/4 cups all-purpose flour: The main structure of the cookie bars.
- 1 teaspoon baking soda: Helps the bars rise and become fluffy.
- 1 teaspoon kosher salt: Balances the sweetness.
- 4-5 cups semi-sweet chocolate chips: A generous amount of chocolate is a must!
- 1 cup Rice Krispies cereal: Provides that delightful crunch topping.
- 2 cups granulated sugar (for caramel): The base for a smooth caramel sauce.
- 1/2 cup heavy cream + more if needed: Creates a rich, creamy caramel.
- 4 tablespoons unsalted butter, at room temperature, cut into chunks: Adds richness to the caramel.
- 1 tablespoon Kahlua (optional): For an extra kick of flavor, but can be omitted.
- Pinch of sea salt: Elevates the flavor of the caramel.
Toolbox for This Recipe
- Mixing Bowls: For combining wet and dry ingredients.
- Electric Mixer: To make creaming the butter and sugars easier.
- Spatula: For mixing and spreading the batter evenly.
- 9×13 inch Baking Pan: The perfect size for these cookie bars.
- Medium Saucepan: For making the caramel sauce.
- Parchment Paper: For easy removal of the bars from the pan.
Mocha Caramel Crunch Chocolate Chip Cookie Bars. Cooking Guide
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookie bars will bake evenly and come out perfectly golden.
Step 2: Prepare the Baking Pan
Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easy to lift the bars out after baking.
Step 3: Make the Cookie Dough
In a large mixing bowl, beat the 2 sticks of unsalted butter, 2/3 cup light brown sugar, and 1/2 cup granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer.
Step 4: Add Eggs and Flavorings
Add in the 2 eggs, 1 tablespoon vanilla, and 1 tablespoon instant coffee. Continue to mix until everything is well combined.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Step 6: Fold in the Chocolate Chips
Gently fold in 4-5 cups of semi-sweet chocolate chips. Make sure they are evenly distributed throughout the dough.
Step 7: Spread the Cookie Dough
Spread the cookie dough mixture evenly into the prepared baking pan. Use a spatula to smooth the top.
Step 8: Bake the Cookie Layer
Bake in the preheated oven for about 15-20 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Allow the cookie layer to cool slightly while you prepare the caramel.
Step 9: Make the Caramel
In a medium saucepan over medium heat, combine 2 cups granulated sugar and 1/2 cup heavy cream. Stir continuously until the sugar dissolves and the mixture begins to bubble. Allow it to simmer for about 5-7 minutes until it turns a light amber color.
Step 10: Add Butter and Flavor
Remove the saucepan from heat and stir in 4 tablespoons of unsalted butter and a pinch of sea salt. If using, add 1 tablespoon Kahlua for an extra flavor boost. Stir until the butter is melted and the caramel is smooth.
Step 11: Pour the Caramel
Carefully pour the warm caramel over the slightly cooled cookie layer in the baking pan. Spread it out evenly.
Step 12: Add the Crunch
Sprinkle 1 cup Rice Krispies cereal over the caramel layer, pressing down gently to adhere them to the caramel.
Step 13: Cool and Slice
Allow the bars to cool completely at room temperature. Once cooled, lift them out of the pan using the parchment paper and slice them into squares.
Substitutions by Diet
- Dairy-Free: Use vegan butter and dairy-free chocolate chips.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Lower Sugar: Use a sugar substitute or reduce the sugar in the cookie layer.
- Nut-Free: These bars are nut-free, but you can always add nuts if desired, just ensure they’re safe for your dietary needs.
Behind the Recipe
This recipe combines the love for classic chocolate chip cookies with the richness of caramel and the unexpected depth of coffee. It’s inspired by the popular flavor pairing of mocha and caramel, which has become a favorite in many desserts. The addition of Rice Krispies not only adds texture but also a nostalgic crunch that complements the softness of the cookie and the gooey caramel. Each bite is a celebration of flavors and textures that will have you coming back for more.
Shelf Life & Storage
To keep your Mocha Caramel Crunch Chocolate Chip Cookie Bars fresh, store them in an airtight container at room temperature for up to 5 days. If you want to extend their shelf life, you can refrigerate them for up to 2 weeks. Alternatively, these bars freeze beautifully! Just wrap them tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Ask the Chef
Can I use a different type of chocolate?
Absolutely! You can use dark chocolate, milk chocolate, or even white chocolate chips depending on your preference. Each will give a different flavor profile to the bars.
What if I don’t have instant coffee?
If you don’t have instant coffee, you can substitute with espresso powder or omit it altogether for a non-coffee flavor. The bars will still be delicious!
Can I make these cookie bars ahead of time?
Yes! You can make the bars a day in advance. Just store them in an airtight container, and they will keep well without losing their freshness.
How do I know when the caramel is ready?
The caramel is ready when it turns a light amber color and starts to bubble. Keep an eye on it, as it can go from perfect to burnt quickly.
Before You Go
Indulging in Mocha Caramel Crunch Chocolate Chip Cookie Bars is an experience you won’t want to miss. They’re not just a dessert; they’re a treat that brings joy with every bite. Whether you’re making them for a special occasion or simply to satisfy a sweet craving, these bars are bound to delight. So gather your ingredients, follow this guide, and get ready to enjoy a mouthwatering dessert that combines the best of all worlds!
Mocha Caramel Crunch Chocolate Chip Cookie Bars.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your cookie bars will bake evenly and come out perfectly golden.
- Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easy to lift the bars out after baking.
- In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add in the eggs, vanilla, and instant coffee. Continue to mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add this to the wet ingredients, mixing until just combined.
- Gently fold in the semi-sweet chocolate chips until evenly distributed.
- Spread the cookie dough mixture evenly into the prepared baking pan and smooth the top with a spatula.
- Bake for about 15-20 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Allow to cool slightly.
- In a medium saucepan over medium heat, combine the granulated sugar and heavy cream. Stir continuously until dissolved and bubbling, then simmer for about 5-7 minutes until light amber.
- Remove from heat, stir in the unsalted butter and sea salt, and add Kahlua if using. Stir until smooth.
- Pour the caramel over the slightly cooled cookie layer and spread it out evenly.
- Sprinkle Rice Krispies over the caramel layer, pressing gently to adhere.
- Allow to cool completely at room temperature. Lift out using parchment paper and slice into squares.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- For longer shelf life, refrigerate for up to 2 weeks.
- These bars freeze well! Wrap tightly and store in a freezer-safe container for up to 3 months.
