Mocha Caramel Crunch Chocolate Chip Cookie Bars.
There’s something undeniably comforting about chocolate chip cookie bars, and when you add mocha and caramel into the mix, it becomes an irresistible treat that will have everyone reaching for seconds. These Mocha Caramel Crunch Chocolate Chip Cookie Bars are the perfect blend of rich chocolate, a hint of coffee, and a delightful crunch. Whether you’re hosting a gathering or simply want a sweet indulgence for yourself, these bars will surely impress.
Top Reasons to Make Mocha Caramel Crunch Chocolate Chip Cookie Bars.
- Decadent Flavor: The combination of chocolate, coffee, and caramel creates a flavor explosion that’s hard to resist.
- Easy to Make: Unlike traditional cookies, these bars are simple to prepare and bake in one pan, saving you time on cleanup.
- Perfect for Sharing: Cut them into squares and you have the perfect treat for parties, potlucks, or just sharing with friends and family.
- Customizable: Feel free to experiment with different types of chocolate or add nuts for an extra crunch.
- Make Ahead: These bars hold up well, making them a great option for meal prep or baking in advance.
Ingredient Notes
- Unsalted Butter: Use 2 sticks (1 cup) at room temperature for the best texture.
- Light Brown Sugar: 2/3 cup adds moisture and a subtle caramel flavor.
- Granulated Sugar: 1/2 cup balances the sweetness and texture.
- Eggs: 2 large eggs provide structure and richness.
- Vanilla Extract: 1 tablespoon enhances the overall flavor profile.
- Instant Coffee: 1 tablespoon deepens the mocha flavor—choose a high-quality brand for the best results.
- All-Purpose Flour: 2 1/4 cups are essential for the structure of the bars.
- Baking Soda: 1 teaspoon helps the bars rise slightly.
- Kosher Salt: 1 teaspoon balances the sweetness perfectly.
- Semi-sweet Chocolate Chips: Use 4-5 cups for a rich chocolate experience; adjust based on your preference.
- Rice Krispies Cereal: 1 cup adds a delightful crunch to the bars.
- Granulated Sugar: 2 cups are used to create the luscious caramel layer.
- Heavy Cream: 1/2 cup (plus more if needed) makes the caramel creamy and smooth.
- Unsalted Butter: 4 tablespoons, at room temperature, for the caramel layer, adds richness.
- Kahlua (Optional): 1 tablespoon enhances the mocha flavor but can be omitted if desired.
- Sea Salt: A pinch sprinkled on top elevates the flavors.
Equipment & Tools
- Mixing Bowls: For combining ingredients.
- Electric Mixer: Makes it easier to cream the butter and sugars.
- Measuring Cups and Spoons: For precise measurements.
- 9×13-inch Baking Pan: The ideal size for these cookie bars.
- Parchment Paper: Lining the pan makes for easy removal and cleanup.
- Whisk: For mixing dry ingredients and the caramel sauce.
- Spatula: Great for folding in chocolate chips and spreading the batter evenly.
Make Mocha Caramel Crunch Chocolate Chip Cookie Bars.: A Simple Method
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This step ensures your cookie bars bake evenly.
Step 2: Prepare the Baking Pan
Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later. This will prevent the bars from sticking.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together 2 sticks of unsalted butter, 2/3 cup light brown sugar, and 1/2 cup granulated sugar until light and fluffy.
Step 4: Add Eggs and Flavorings
Beat in 2 eggs, 1 tablespoon of vanilla extract, and 1 tablespoon of instant coffee until well combined.
Step 5: Combine Dry Ingredients
In another bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of kosher salt. Gradually add this mixture to the wet ingredients, mixing just until combined.
Step 6: Fold in the Chocolate Chips and Rice Krispies
Gently fold in 4-5 cups of semi-sweet chocolate chips and 1 cup of Rice Krispies. The Rice Krispies will add a nice crunch to the bars.
Step 7: Pour and Spread the Batter
Pour the cookie dough into the prepared baking pan and spread it evenly using a spatula.
Step 8: Bake the Cookie Bars
Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and a toothpick inserted in the center comes out with a few crumbs.
Step 9: Prepare the Caramel Layer
While the cookie bars are baking, prepare the caramel. In a saucepan, combine 2 cups of granulated sugar over medium heat. Stir continuously until the sugar is melted and turns a light amber color. Be careful not to burn it.
Step 10: Add Cream and Butter
Once the sugar is melted, carefully add 1/2 cup of heavy cream and 4 tablespoons of unsalted butter, stirring continuously until smooth. If the caramel is too thick, add more heavy cream to reach your desired consistency.
Step 11: Add Kahlua (Optional)
If using, stir in 1 tablespoon of Kahlua for an extra kick of flavor.
Step 12: Assemble the Bars
Once the cookie bars are done baking, remove them from the oven and immediately drizzle the caramel sauce over the top. Let them cool completely in the pan.
Step 13: Cut and Serve
Once cooled, use the parchment overhang to lift the bars out of the pan. Cut into squares and enjoy your Mocha Caramel Crunch Chocolate Chip Cookie Bars!
Low-Carb/Keto Alternatives
- Almond Flour: Substitute all-purpose flour with almond flour for a low-carb alternative.
- Sweeteners: Use erythritol or monk fruit sweetener instead of granulated sugar to reduce carbs.
- Sugar-Free Chocolate Chips: Opt for sugar-free chocolate chips to keep the bars keto-friendly.
- Coconut Cream: Replace heavy cream with coconut cream for a dairy-free option.
Pro Tips & Notes
- For a richer flavor, let the cookie bars sit for a day before serving; they will become even more delicious.
- Experiment with different types of chocolate chips, such as dark or white chocolate, for a unique twist.
- Make sure not to overbake the bars; they should be soft in the center when you remove them from the oven.
- Store leftovers in an airtight container at room temperature for up to a week.
Freezer-Friendly Notes
These Mocha Caramel Crunch Chocolate Chip Cookie Bars freeze beautifully! Once fully cooled, cut them into squares and place them in a single layer in an airtight container or freezer bag. They will keep well in the freezer for up to three months. When ready to enjoy, simply thaw at room temperature or microwave for a few seconds.
Mocha Caramel Crunch Chocolate Chip Cookie Bars. Q&A
Can I use a different type of sugar?
Absolutely! You can substitute brown sugar with coconut sugar for a more natural option. Just keep in mind that it may alter the color slightly.
What if I don’t have Kahlua?
No worries! You can simply omit it or use another coffee liqueur if you have one on hand. Alternatively, a splash of brewed coffee can work in a pinch.
How do I know when the cookie bars are done baking?
The edges should be golden brown, and a toothpick inserted into the center should come out with a few moist crumbs. If it comes out clean, the bars may be overbaked.
Can I make these cookie bars gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free blend, and make sure all other ingredients are gluten-free as well.
Wrap-Up
These Mocha Caramel Crunch Chocolate Chip Cookie Bars are bound to become a favorite in your dessert repertoire. Their rich flavors and delightful textures make them a perfect treat for any occasion. Whether you enjoy them fresh out of the oven or after a day of resting, each bite is a celebration of chocolate, coffee, and caramel goodness. Don’t forget to share with friends and family, or keep them all to yourself—no judgment here!
Indulge in the delightful experience that is these Mocha Caramel Crunch Chocolate Chip Cookie Bars. They are more than just a dessert; they are an invitation to savor every moment. Happy baking!
Mocha Caramel Crunch Chocolate Chip Cookie Bars.
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) for even baking.
- Step 2: Line a 9x13-inch baking pan with parchment paper.
- Step 3: Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Step 4: Beat in eggs, vanilla extract, and instant coffee.
- Step 5: Whisk together flour, baking soda, and salt, then mix with wet ingredients.
- Step 6: Fold in chocolate chips and Rice Krispies.
- Step 7: Pour the batter into the prepared pan and spread evenly.
- Step 8: Bake for 20-25 minutes until edges are golden brown.
- Step 9: Prepare the caramel by melting sugar in a saucepan.
- Step 10: Add heavy cream and butter to melted sugar until smooth.
- Step 11: Stir in Kahlua if using.
- Step 12: Drizzle caramel over baked bars and let cool completely.
- Step 13: Cut into squares and serve.
Notes
- Let the bars sit for a day before serving for enhanced flavor.
- Try different types of chocolate chips for variety.
- Do not overbake; they should be soft in the center.
