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4-layer Everything Bars Recipe

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Indulge in these 4-layer everything bars with cookie, caramel, nougat, and chocolate ganache. Perfectly chewy, creamy, and crispy in every bite!

  • Total Time: 2 hours 45 minutes (including cooling and setting)
  • Yield: 16 1x

Ingredients

Scale
  • Chocolate Chip Cookie Layer:
  • 1 package (12 ounces) prepared chocolate chip cookie dough
  • Caramel Layer:
  • 35 caramels, unwrapped
  • 1 tablespoon evaporated milk
  • 1 tablespoon water
  • Nougat Filling:
  • ⅓ cup unsalted butter
  • 1¼ cups white sugar
  • ½ cup evaporated milk
  • 1 jar (7 ounces) marshmallow cream
  • ¼ cup peanut butter
  • Rice Krispies Chocolate Ganache:
  • 1 cup semisweet chocolate chips
  • ¼ cup heavy whipping cream
  • ¾ cup Rice Krispies cereal

Instructions

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.

Notes

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.

  • Author: Soraya
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert