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

Ready.
Set.
Make.

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

Lets Make

Ingredients

  • 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

Next

Directions

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.
Finish

Finished!

You made
that look
easy.

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
View all recipes
Our
most-made
recipes
Check out these classic recipes from Robin Hood®
Download
View all
Bake fresh fruit into everything.
Back to top