Mocha Caramel Crunch Chocolate Chip Cookie Bars.
Ingredients
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2/3 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 tablespoon instant coffee
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4-5 cups semi-sweet chocolate chips
- 1 cup Rice Krispies cereal
- 2 cups granulated sugar
- 1/2 cup heavy cream + more if needed
- 4 tablespoons unsalted butter, at room temperature, cut into chunks
- 1 tablespoon Kahlua
- pinch of sea salt
Shop ingredients
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Instructions
- In a large mixing bowl, beat together the butter, brown sugar and sugar until combined. Add the eggs, vanilla and instant coffee, beat until combined and creamy. Add the flour, baking soda, and salt and beat until combined. Stir in 2 cups chocolate chips.
- Melt the remaining 2-3 cups chocolate chips in the microwave or over a double broiler. Sprinkle the Rice Krispies over the caramel layer and then pour the melted chocolate over top. Place the bars in the fridge to set, about 15-20 minutes. Cut the bars into squares. Serve at room temperature. Store in the fridge or in a cool, dark spot in your kitchen.
Source
Original recipe: View Original