Chocolate Caramel Cookie Bark | Recipes

Chocolate Caramel Cookie Bark

(37) Ratings:
Prep Time:
Baking Time:
Makes:90 2” x 2” (5 cm) pieces

This great tasting recipe is packed with brown sugar, chocolate chips and toasted almonds. With a satisfying caramel crunch, everyone will want a bite of this bark.



1 cup 250 mL butter, melted
½ cup 125 mL granulated sugar
¼ cup 50 mL packed brown sugar
1 tsp 5 mL vanilla extract
2 tbsp 30 mL water
2 cups 500 mL Robin Hood® Original All Purpose Flour
½ tsp 2 mL baking soda
¼ tsp 2 mL salt


1 cup 250 mL butter
1 cup 250 mL packed brown sugar
3 cups 750 mL milk chocolate chips
1 cup 250 mL toasted, finely chopped (optional) almonds


  1. Preheat oven to 350ºF (180ºC). Grease a 17” x 11” (45 cm x 29 cm) baking sheet and line with parchment paper, overlapping the two ends for easy removal.
  2. Cookie: Beat butter, sugars, vanilla and water until smooth. Add remaining 3 ingredients and beat until mixture is combined.
  3. Spread dough to cover prepared baking sheet.
  4. Bake in preheated oven 15 minutes.
  5. Topping: Meanwhile, over medium heat bring butter and brown sugar to a boil. Stir to combine. Spread mixture over partially baked cookie dough. Return to oven and bake an additional 8 minutes until caramel is bubbling.
  6. Remove from oven, immediately sprinkle chocolate chips over hot caramel. Wait 5 minutes and spread melted chocolate over cookie. If using nuts, sprinkle over chocolate.
  7. Cool in refrigerator until chocolate is set. Once at room temperature, break or cut cookie slab into irregular pieces or into your favourite cookie cutter shapes.


  • Also tastes great cold. Try freezing for unexpected guests over the holidays!

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