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Cookies and Cream Caramel Layer Bars

Pillsbury Kitchens
Updated May 7, 2021
Bake-Off® Contest 48, 2018
Sandy Reiter
San Mateo, California
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Calling all fans of cookies and cream bars: You’ve never seen Pillsbury™ cookies do this before! These decadent layered bars combine candy bars, caramel and pecans for a dessert our Bake-Off® contest judges gave two thumbs up. (We bet you will, too!) Make these homemade cookies and cream bars with your little chefs for an afternoon of family fun.

More About This Recipe

  • This is a fun twist on a nursery school bake-sale favorite. When I was raising small children, we were part of a co-op preschool where the parents were always present and the kids always got messy! As part of our ongoing efforts to raise money for the school, we had bake sales, auctions and theme parties, each requiring donated sweet treats. I have always loved to bake and never missed a chance to experiment in the kitchen. This recipe has been tweaked many times over the years. I’ve made these with different bases, nuts and all flavors of candy, depending on my mood and what I have on hand. Dessert bars are always a hit with kids and adults, and mine are easy, pretty and delicious!

Cookies and Cream Caramel Layer Bars

  • Prep Time 30 min
  • Total 4 hr 30 min
  • Ingredients 10
  • Servings 32
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Ingredients

  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 1/4 cup dark unsweetened baking cocoa
  • 4 crème-filled chocolate sandwich cookies, crushed
  • 1/3 cup white vanilla baking chips
  • 1 package (11 oz) caramel bits
  • 8 tablespoons heavy whipping cream
  • 3/4 cup pecans, coarsely chopped
  • 8 tablespoons butter
  • 3 cups powdered sugar
  • 3 bars (1.55 oz each) HERSHEY'S Cookies 'n' Creme Candy, broken into pieces

Instructions

  • Step 
    1
    Heat oven to 350°F. Line 8-inch square (2-quart) baking dish or pan with foil; spray with cooking spray.
  • Step 
    2
    In medium bowl, crumble cookie dough; stir or knead in cocoa until well mixed. Stir or knead in crushed cookies and white vanilla baking chips. Press mixture evenly in bottom of baking dish. Bake 18 to 20 minutes or until set. Cool 20 minutes.
  • Step 
    3
    In medium microwavable bowl, microwave caramel bits and 2 tablespoons of the whipping cream uncovered on High 1 1/2 to 2 1/2 minutes, stirring every 30 seconds, until smooth. Carefully pour and spread caramel mixture evenly over cooled bar base. Sprinkle with pecans. Cool about 20 minutes or until caramel is set.
  • Step 
    4
    In medium microwavable bowl, microwave 6 tablespoons of the butter uncovered on High 30 to 60 seconds or until melted. Beat in powdered sugar and remaining 6 tablespoons whipping cream until smooth and creamy. Pour and spread evenly over pecans. Refrigerate about 1 hour or until set.
  • Step 
    5
    In small microwavable bowl, microwave candy bars and remaining 2 tablespoons butter uncovered on Medium (50%) 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Spread evenly over bars. Refrigerate about 2 hours or until center is firm. Let stand 30 minutes before cutting. Cut into 8 rows by 4 rows.

Nutrition

240 Calories
11g Total Fat
2g Protein
33g Total Carbohydrate
26g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    For easy removal and cutting of bars, line pan with foil.
  • tip 2
    Be sure to allow for refrigeration and cooling times in between each step for best results!
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  • The HERSHEY’S trademark and trade dress are used with permission
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