• Prep Time: 15 minutes
  • Baking Time 23 minutes
  • Makes A lot!!!!! (hide it in the freezer and use it as you need)
  • Freezing Excellent


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


  • Cookie Dough
  • 1 cup butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tbsp water
  • 1 tsp vanilla extract
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Caramel
  • 1 cup butter
  • 1 cup packed brown sugar
  • Topping
  • 3 cups milk chocolate or semi-sweet chocolate chips
  • 1 cup toasted slivered almonds (optional)

Serving Size: A lot!!!!! (hide it in the freezer and use it as you need)


Serving Size: A lot!!!!! (hide it in the freezer and use it as you need)

  • Preheat oven to 350°F (180°C). Grease a 17” x 11” (45 cm x 29 cm) baking sheet and line with parchment paper.
  • Beat butter, sugars, water and vanilla until combined and smooth. Add remaining three ingredients and beat until mixture is combined. Spread the dough to covered prepared baking sheet.
  • Bake in preheated oven 15 minutes.
  • Caramel: while cookie dough is in oven cook caramel. Place butter and brown sugar in a saucepan. Cook over medium heat, stirring until mixture comes to a boil.
  • Spread hot caramel over partially baked cookie dough. Return to oven and bake an additional 8 minutes until caramel is bubbling.
  • Remove from oven and place on wire cooling rack. Immediately sprinkle chocolate chips over hot caramel. Wait 5 minutes and spread chocolate to evenly cover cookie. If using nuts, sprinkle over chocolate. Refrigerate until chocolate is set. Break or cut cookie slab into pieces.


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