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Day 17 – Countdown to Christmas Chocolate Chip Cookie Caramel Bark – 2012

  • Author: The Kitchen Whisperer

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Ingredients

  • 3 cups melted chocolate – 1 cup milk, 1 cup semi sweet and 1 cup dark
  • 1 cup mini chocolate chips *optional
  • 23 cups chocolate chip cookies broken up into small pieces (about nickel size)
  • 11 1/2 cups Caramel Sauce I highly recommend using this caramel sauce
  • 23 cups white chocolate melted

Instructions

  1. Line a 9×13” sheet pan with foil.
  2. Pour the 3 cups of melted chocolate onto the foil and tilt the pan from side to side to evenly distribute.
  3. Put in the refrigerator for 5 minutes.
  4. Remove the pan from the fridge and evenly distribute the cookie pieces on top, lightly pressing down so each piece adheres to the chocolate.
  5. Drizzle caramel sauce on top.
  6. Place in the fridge for 15 minutes.
  7. Remove the pan from the fridge and pour 2 cups of the melted white chocolate over top distribute as evenly as possible.
  8. Do not try and smooth it out with a utensil as you’ll smear the caramel sauce beneath it. Instead tilt the pan from side to side. If not all areas are covered, use the remaining 1 cup in the gapped areas.
  9. Put in the fridge for at least 2 hours or overnight.
  10. Remove from the pan, remove foil and cut with a very sharp knife.

Notes

If you don’t want to make your own caramel sauce from scratch, be sure you buy a sauce and not ice cream topping. You want something that will thicken up when cooled.

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