• Preparation Time 15 minutes
  • Baking Time 23 minutes
  • Makes 90 2” x 2” (5 cm) pieces
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cookie
  • 1 cup butter, melted
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 tbsp water
  • 2 cups Robin Hood® Original All Purpose Flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • Topping
  • 1 cup butter
  • 1 cup packed brown sugar
  • 3 cups milk chocolate chips
  • 1 cup toasted, finely chopped (optional) almonds

Serving Size: 90 2” x 2” (5 cm) pieces


Serving Size: 90 2” x 2” (5 cm) pieces

  • 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.
  • Cookie: Beat butter, sugars, vanilla and water until smooth. Add remaining 3 ingredients and beat until mixture is combined.
  • Spread dough to cover prepared baking sheet.
  • Bake in preheated oven 15 minutes.
  • 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.
  • 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.
  • 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.


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