Oh my goodness. There are no words. These are simply over-the-top decadent. We are talking a cookie dough base, layer of Oreo cookies, layer of caramel and topped with more cookie dough. It sounded a little weird (to me) with the caramel, but these totally work. A keeper recipe.
And of course, top it with more caramel and chocolate chips!
First, let’s take a look at my pantry. Apparently peanut butter was on sale? I actually had another jar in another cabinet. I really love peanut butter. And on the floor? Besides a cat, bags of unopened flour and sugar. Totally normal, right?
Oreo and Caramel Stuffed Chocolate Chip Cookie Bars, only slightly changed from Recipe Girl – these come together really quickly.
1 cup (2 sticks) butter, at room temperature
1 cup packed dark brown sugar (light would work, I only have dark right now)
1/2 cup granulated white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking or old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups semi-sweet chocolate chips, plus a few more for sprinkling on top (I used mini and liked the look of them)
24 regular, double stuffed or store brand Oreo-type cookies
1 cup or so of jarred caramel
1. Preheat oven to 350 degrees F. Spray a 9×13-inch pan with nonstick spray.
2. Prepare the cookie dough: Place the butter and sugars in a large bowl. Beat with an electric mixer until smooth and creamy. Add the eggs and vanilla. Beat well. Whisk together the flour, oats, baking powder, baking soda and salt in a medium bowl. Add to the butter mixture. Beat until everything is well incorporated, scraping down the sides of the bowl as needed. Stir in the chocolate chips.
3. Prepare the bars: Using half of the batch of cookie dough, place dollops into the prepared pan and press with greased hands to press and make an even layer in the bottom of the pan. (I spray my hands with nonstick spray for this part). Set the Oreos on top of the dough- four rows of 6. Drizzle caramel on top- about 1 cup- over and around the Oreos. Spoon small dollops of the remaining cookie dough on top. Don’t worry if the dollops don’t completely cover the Oreos/caramel. Just drop small bit of the cookie dough all over the tops of the cookies. The cookie dough will spread out as you bake it.
4. Bake until lightly browned, 20 to 25 minutes. Sprinkle a few more chocolate chips onto the baked cookies, then set aside to cool completely, then cut into 32 bars.
*These are easiest to cut when they have chilled for a while. You’ll be able to get nice, clean cuts when they’re firmer, then they’ll soften up a bit when they’re at room temperature again.
The cookie dough base is super thick. I think the bars would be good with just this!
Definitely spray your hands to spread the dough out evenly.
Drop in cookies and cover with caramel. I used Smuckers caramel syrup and it worked great.
I dropped the rest of the dough on top and didn’t press down like the instructions state. I did have a few Oreos poking out on top – but it was fine.
Cool and cut into small bars with a large, sharp knife. These are super decadent. The edges crisped up nicely while the insides stayed gooey and delicious.
Garnish with more chips and caramel syrup.
Ooooo! Look at the cookie middle. Such a great treat.
Enjoy! I will have another recipe later this week to get you to use up the rest of that package of Oreo cookies.