Caramel Magic Cookie Bars
The first time I tested these with caramel added, the bars disappeared faster than any version I had ever made before. That golden caramel layer instantly turned a classic into something unforgettable.
Equipment
- 9×13 inch baking pan
- Mixing Bowl
Ingredients
Crust
- 200 g graham cracker crumbs
- 120 g melted butter
Topping
- 300 g caramel sauce
- 150 g chocolate chips
- 100 g coconut flakes
- 80 g chopped pecans
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Mix the graham cracker crumbs and melted butter together. Press this crumb mixture evenly into the bottom of a 9x13 inch baking pan.
- Drizzle the caramel sauce generously over the pressed crumb layer.
- Sprinkle the chocolate chips, coconut flakes, and chopped pecans evenly over the caramel layer.
- Bake at 175°C for 25 to 30 minutes, or until the edges are lightly golden brown.
- Remove the pan from the oven and let the bars cool completely, then chill them in the refrigerator before cutting for clean layers.
Notes
Chilling the bars for at least two hours before cutting makes the sticky caramel easier to handle and gives you neat squares.