Halloween: Cookie Monster Bars

By NicoleS

Ingredients

• For the Shortbread:
• (might need to add more butter or milk, shortbread was a little crumbly)
• 2 1/4 cups all-purpose flour
• 1/3 cup sugar
• 3/4 cup unsalted butter, cold
• 1/2 teaspoon vanilla extract
• For the Caramel:
• 1 can sweetened condensed milk
• 7 tbsp unsalted buter
• 1/2 cup dark brown sugar
• For the Chocolate:
• 3 cups chocolate chips
• Assorted candy, cut into bite size pieces

Details

Adapted from keyingredient.com

Preparation

Step 1

Line a 9x13 inch baking dish with parchment paper and preheat the oven to 350°F.

To make the shortbread combine flour and sugar in a medium bowl. Cut in butter until pieces are about the size of peas. Add in vanilla. Alternatively you can do this in a food processor combining everything and giving it a few short pulses to achieve the same result. Press shortbread into the bottom of your prepared pan. Bake for 20-25 minutes or until shortbread is golden brown.

To make the caramel combine caramel ingredients in a small stockpot and gently bring to a boil. Reduce heat to a simmer and stir constantly for 5-7 minutes until thick and golden. Remove from heat and let cool.

When the shortbread comes out of the oven, top with caramel and place in the freezer until cool to the touch.

To make the chocolate, gently melt the chocolate chips in a double boiler or in the microwave. If microwaving, make sure to stop every 30 seconds to stir until melted. Pour the chocolate on top of the cool shortbread and caramel and spread evenly.

Press candy into chocolate and then transfer to the refrigerator for 30-45 minutes to allow the chocolate to harden. Remove from the refrigerator and gently lift bars out using the parchment paper. Cut into irregular shapes.