Caramel Cheesecake Stuffed Chocolate Chip Cookie Bars
User Reviews
4.8
Caramel Cheesecake Stuffed Chocolate Chip Cookie Bars
Description
This recipe creates dessert bars with distinct layers beginning with a chocolate chip cookie dough base made from melted butter, sugars, flour, and chocolate chips. The cookie dough's soft chew contrasts the richness of the cheesecake layer. The cheesecake filling consists of cream cheese, powdered sugar, egg, and vanilla, whipped to a light and fluffy texture that provides a creamy counterpoint to the cookie base.
The caramel layer is made by melting soft caramel candies with cream to achieve a pourable consistency that’s spread over the cookie dough before adding the cheesecake. This warm caramel serves as a sticky, sweet bridge between the cookie and cheesecake textures. Baking the entire assembly melds these layers, producing bars that hold together with a moist, tender crumb and a glossy top.
The method starts by pressing half of the cookie dough into a prepared pan, adding the caramel, and then topping with the cheesecake filling, before finishing with remaining dough. Browning the butter beforehand is mentioned as an optional step to intensify caramel flavor but is not required. The choice of caramel brand can be varied based on personal preference.
Ingredients
Chocolate Chip Cookie Dough:
- 1 cup butter melted and cooled slightly, salted
- 1 ⅓ cups brown sugar lightly packed
- ⅔ cup granulated sugar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 egg large
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 cups chocolate chips
Caramel:
- 11 to 14 ounces caramel candies unwrapped, soft
- 1 tablespoon cream
Cheesecake:
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 egg large
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a 9X13-inch pan with aluminum foil or parchment paper (helps with cleanup), and lightly coat with nonstick cooking spray. Set aside.
- For the cookie dough, in a large bowl, add the melted butter, brown sugar, granulated sugar, baking soda and salt. Stir together until well-combined. Add the eggs and vanilla and mix well.
- Stir in the flour and chocolate chips and mix until combined and no dry streaks remain. Press half of the dough evenly on the bottom of the prepared pan.
- For the caramel, combine the soft caramels and cream in a microwave-safe bowl and microwave for 1-minute intervals at 50% power, stirring in between until melted and smooth. Drizzle the warm caramel over the cookie dough and spread into an even layer.
- For the cheesecake filling, in a medium bowl, add the cream cheese and powdered sugar and mix with an electric mixer (stand mixer or handheld) on medium-high speed until light and fluffy, 1-2 minutes. Add the egg and vanilla and mix until evenly combined, scraping down the sides of the bowl as needed. Spread the cheesecake filling evenly over the caramel layer.
- Take the remaining cookie dough and flatten into disc shapes, about 1/8- to 1/4-inch thick. Place the flattened cookie dough over the top of the cheesecake layer. It's ok if there are small spaces; the entire top doesn't need to be completely covered just make sure it is mostly covered with cookie dough.
- Bake the bars for 35-40 minutes until lightly browned on the edges and mostly set throughout. Remove to a wire rack to cool completely. Refrigerate bars until well chilled, 2-3 hours (these bars taste even better the next day after chilling). Cut into squares and serve. Store covered in the refrigerator for up to a week or freeze for several months.
Notes
- Browning the butter before making the cookie dough enhances the caramel notes in the bars.
- Use soft caramel candies, like fleur de sel, melted with cream for a smooth caramel layer.
- Melting caramel can be done in brief microwave intervals, stirring until smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Bars (9X13-inch pan)
Amount Per Serving
Calories 0 kcal
% Daily Value*
| Serving | 1Bar | |
| Calories | 339kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 56mg | 19% |
| Sodium | 263mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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