These 4-layer everything bars are one of those recipes you’ll find yourself craving at odd hours (and trust me, they’re worth it). With layers of chocolate chip cookie dough, gooey caramel, marshmallow-nougat filling, and a crispy chocolate topping, they’re a delightful mix of textures and flavors. Imagine the satisfaction of biting into something that’s simultaneously creamy, chewy, and crispy—these bars have it all. If you’re ready to bake up something indulgent, this recipe’s got you covered.

I first made these bars on a chilly weekend when all I wanted was something sweet and comforting. I didn’t want to bake multiple different desserts, so I thought, “Why not try putting all my favorites together?” After a bit of experimenting (and some trial and error), this 4-layer masterpiece was born. Now, these everything bars have become a staple for potlucks, holidays, and cozy nights in.

A quick backstory: what are “everything” bars?

These bars don’t come with a historical backstory per se, but they’re very much inspired by classic layered bar desserts like millionaire’s bars and snickers bars. The concept of layering contrasting textures and flavors is something bakers have been experimenting with for ages. What sets these everything bars apart is that they don’t follow a strict formula—each layer adds a different, delicious twist. The chocolate chip cookie base gives that familiar warmth, while the nougat adds a touch of nostalgia for candy lovers. And the final crispy chocolate ganache? A little modern twist that makes the whole thing downright addictive.

Let’s talk ingredients: making each layer shine

The magic of this recipe lies in its layers, and each one brings something unique to the table.

Chocolate chip cookie dough: This is the base of our bars, giving them a solid, chewy foundation. I use store-bought dough for convenience, but you can absolutely make your own if you prefer. Just make sure it’s well-chilled before pressing it into the pan for an even layer.
Caramels and evaporated milk: Caramel is the rich, gooey middle layer. I find that store-bought caramels work wonderfully here—they melt smoothly with a bit of evaporated milk and water. You could use a homemade caramel if you’re feeling ambitious, but the pre-made kind saves time and still tastes amazing.
Nougat filling: This is where things get interesting! The combination of marshmallow cream and peanut butter gives the nougat a slightly nutty, fluffy texture that’s reminiscent of popular candy bars. It’s sweet, creamy, and brings the layers together beautifully.
Chocolate chips, cream, and Rice Krispies: The chocolate ganache is smooth, rich, and gets a bit of crunch from the cereal. This topping layer is pure bliss. If you don’t have Rice Krispies, you can use any crispy rice cereal, but I love how these stay crunchy in the ganache.

Must-have kitchen tools (and easy substitutes)

9×9-inch baking pan: This size is perfect for creating thick layers. If you only have an 8×8 pan, the layers will be slightly thicker, and you might need to adjust the baking time a bit.
Saucepan: For melting the caramels and making the nougat filling. A small, heavy-bottomed saucepan works best to prevent burning.
Mixing bowl: You’ll need a heatproof bowl for melting chocolate and stirring in the Rice Krispies.
Offset spatula or spoon: This is optional, but an offset spatula makes it easier to spread each layer evenly, especially the caramel and nougat.

Step-by-step: how to make 4-layer everything bars

Alright, let’s get into it. Here’s a breakdown of each layer and how to bring it all together.

1. Make the chocolate chip cookie layer

Start by preheating your oven to 350°F (175°C). Grease your 9×9-inch baking pan lightly. Press the chocolate chip cookie dough evenly into the bottom of the pan. I like to use my fingers for this to get an even layer, but you can use the back of a spoon if the dough sticks too much. Bake for 13-15 minutes until the top is lightly golden. Let it cool completely before moving on. (Trust me, you don’t want the caramel to melt into a hot cookie base!)

2. Create the caramel layer

While the cookie layer cools, unwrap those caramels and place them in a saucepan with 1 tablespoon of evaporated milk and 1 tablespoon of water. Melt the caramels over medium heat, stirring frequently until smooth and creamy. Pour this molten caramel goodness over the cooled cookie layer, spreading it evenly. Pop the pan into the freezer for about 10 minutes to let the caramel firm up. This makes it easier to add the next layer without them blending together.

3. Whip up the nougat filling

In the same saucepan (yay, fewer dishes!), combine ⅓ cup unsalted butter, 1¼ cups sugar, and ½ cup evaporated milk. Bring this to a boil, stirring constantly. Once it’s boiling, reduce the heat and let it simmer for about 10 minutes without stirring. In a separate bowl, mix together the marshmallow cream and peanut butter. Pour the hot butter-sugar mixture over this, and whisk until smooth. Pour the nougat layer over the firmed-up caramel and pop the pan back in the freezer for another 10 minutes.

4. Make the Rice Krispies chocolate ganache

Place 1 cup of chocolate chips in a heatproof bowl. In a small saucepan, heat ¼ cup of heavy cream until it’s hot but not boiling. Pour this over the chocolate chips, letting it sit for a minute, then stir until smooth. Add ¾ cup of Rice Krispies cereal and stir until the cereal is evenly coated. Spread this crunchy ganache over the nougat layer as evenly as possible. Now, refrigerate the bars for at least 2 hours to let everything set.

Variations and twists for your everything bars

Nut-free version: Skip the peanut butter in the nougat layer and add an extra spoonful of marshmallow cream for sweetness and texture. You could also use sunflower seed butter for a slightly nutty flavor without any actual nuts.
Gluten-free option: Swap the chocolate chip cookie dough for a gluten-free version. Most stores carry gluten-free cookie dough, or you can make your own. The rest of the ingredients are naturally gluten-free!
Dark chocolate twist: If you’re a dark chocolate fan, swap out the semisweet chocolate chips for dark chocolate in the ganache. It adds a more intense, slightly less sweet finish to the bars.

Serving and presentation ideas

To make these bars extra special, cut them into small squares and arrange them on a pretty platter. The layers look stunning when you cut through them, so make sure to use a sharp knife (a bit of warm water on the blade helps get clean cuts). Garnish each bar with a sprinkle of sea salt on top to highlight the caramel. These bars are quite rich, so smaller pieces are usually best for serving.

Drink pairings

These bars are super sweet and decadent, so pairing them with a drink that’s not too sugary helps balance things out. Here are a few favorites:

Iced coffee or cold brew: The slight bitterness of coffee contrasts beautifully with the sweetness of the bars. You could even add a splash of milk or cream for extra smoothness.
Hot cocoa with a pinch of sea salt: For a truly indulgent treat, serve these with a rich, salted hot chocolate. It’ll be a chocolate lover’s dream come true.
Chai tea latte: The warm spices in a chai latte—cinnamon, cloves, and cardamom—are a perfect match for the creamy, nutty nougat and caramel in these bars.

Storing and reheating tips

These bars are best stored in the fridge due to their layered nature. Keep them in an airtight container, and they’ll stay fresh for about a week. If you want to freeze them, wrap each bar individually in plastic wrap and place them in a freezer-safe container. To serve, thaw in the fridge overnight or at room temperature for about 30 minutes.

Adjusting the recipe for different serving sizes

This recipe makes about 16 small squares in a 9×9 pan, which is perfect for a gathering or a week’s worth of treats. If you want to make a bigger batch, simply double the ingredients and use a 9×13 pan. The layers might be a bit thinner, so keep an eye on the cooking times, especially for the cookie base.

Troubleshooting tips

Caramel too sticky? If the caramel layer feels too sticky or gooey when you cut the bars, it might not have cooled long enough. Try popping the bars in the freezer for an extra 10-15 minutes before slicing.
Nougat too firm? If the nougat layer seems hard, it might have simmered for too long. Make sure to follow the timing carefully and avoid overcooking.
Chocolate layer cracking? If the chocolate layer cracks when you slice it, let the bars sit at room temperature for a few minutes to soften before cutting.

Frequently asked questions

Q: Can I use homemade cookie dough?
A: Absolutely! If you have a favorite chocolate chip cookie dough recipe, go for it. Just make sure it’s chilled so it’s easy to press into the pan.

Q: Can I skip the peanut butter in the nougat?
A: Yes! You can replace it with extra marshmallow cream or try almond butter for a different flavor.

Q: How long can these bars sit out?
A: These bars can sit out at room temperature for a few hours, but I’d recommend storing them in the fridge if you’re not eating them right away.

Q: Do I have to use Rice Krispies?
A: Nope! Any crispy rice cereal will work, but Rice Krispies are my go-to for that classic crunch.

Q: Can I freeze these bars?
A: Yes! Wrap each bar individually and store in an airtight container in the freezer for up to three months. Thaw in the fridge before serving.

I hope you enjoy making (and devouring) these everything bars as much as I do. They’re easy to customize, perfect for sharing, and packed with so much flavor in every bite. Give them a try and see if they become a new favorite in your kitchen!