Description
Mexican-inspired Layer Everything Bars blend sweet and savory flavors into a crowd-pleasing dessert. Chocolate, caramel, nuts, and graham cracker crust combine for an irresistible treat that will delight guests at any gathering.
Ingredients
Scale
Chocolate Chip Cookie Layer:
- 1 (12 ounces / 340 grams) package prepared chocolate chip cookie dough
Caramel and Nougat Layer:
- 35 caramels, unwrapped
- 1 tablespoon evaporated milk
- 1 tablespoon water
- ⅓ cup (75 grams) unsalted butter
- 1 ¼ cups (250 grams) white sugar
- ½ cup evaporated milk
- 1 (7 ounces / 198 grams) jar marshmallow cream
- ¼ cup (60 grams) peanut butter
Chocolate and Cereal Topping:
- 1 cup (170 grams) semisweet chocolate chips
- ¼ cup (60 milliliters) heavy whipping cream
- ¾ cup rice krispies cereal
Instructions
- Prepare a 9×9-inch (23×23 centimeters) baking pan by lightly greasing its surface, ensuring uniform coverage to prevent sticking.
- Create the chocolate chip cookie foundation by pressing prepared dough evenly across the pan’s bottom, maintaining a consistent thickness.
- Bake the cookie layer in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 13-15 minutes until a delicate golden hue emerges.
- Allow the cookie base to cool completely, creating a stable foundation for subsequent layers.
- Craft the caramel layer by combining ingredients in a saucepan over medium heat, stirring consistently until caramels transform into a smooth, glossy mixture.
- Carefully pour the molten caramel over the cooled cookie crust, ensuring complete coverage.
- Freeze the caramel layer for precisely 10 minutes to set and stabilize.
- Prepare the nougat filling by melting butter in the same saucepan, then incorporating sugar and milk.
- Bring the mixture to a rolling boil, then reduce heat and simmer for 10 minutes without disturbing the liquid.
- In a separate mixing bowl, thoroughly combine marshmallow cream and peanut butter until a uniform consistency develops.
- Pour the hot butter mixture over the marshmallow-peanut butter blend, whisking vigorously to create a smooth nougat filling.
- Spread the nougat layer evenly over the set caramel surface.
- Freeze the nougat layer for 10 minutes to solidify.
- Create the rice krispies chocolate ganache by heating cream until hot but not boiling.
- Pour the warm cream over chocolate chips, stirring until a silky, fully melted chocolate mixture forms.
- Gently fold rice krispies into the chocolate ganache, ensuring even distribution.
- Spread the chocolate-rice krispies mixture uniformly across the nougat layer.
- Refrigerate the assembled dessert for a minimum of 2 hours, allowing all layers to set and flavors to meld.
- Before serving, let the bars rest at room temperature for 5-10 minutes to facilitate easier cutting and optimal texture.
Notes
- Prep ahead by lining your baking pan with parchment paper for easy removal and clean cutting of bars.
- Ensure each layer is completely cooled before adding the next to prevent melting and maintain distinct, clean layer textures.
- Use a candy thermometer when making caramel and nougat layers to achieve perfect consistency and prevent burning.
- Store bars in an airtight container in the refrigerator for up to 5 days, allowing flavors to meld and firm up.
- Allow bars to sit at room temperature for 10-15 minutes before serving to soften slightly and enhance flavor release.
- Select high-quality chocolate chips and marshmallow cream for richer, more decadent taste profile.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 280 kcal
- Sugar: 26 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg