Magic Layered Nutty Chocolate Cookie Bars are the perfect mix of sweet, salty, chewy and crunchy to satisfy any cravings!
Toasted cashews, coconut, and dulce de leche butterscotch layered over a brown sugar cookie crust. The recipe is amazing as-is but once you learn the method it can be switched up with whatever ingredients are in your pantry.
Layered cookie bars
Nutty Chocolate Cookie Bars are decadent and delicious but are actually a breeze to make! A brown sugar cookie crust layered with whole cashews, toasted coconut and fudgy chocolate (studded with pockets of gooey dulce de leche butterscotch!) make these dessert bars look and sound fancy. But the simple method (loosely based on classic recipes like Magic Bars and Seven Layer Bars) is as easy as baking a cookie and sprinkling on a few toppings.
Also different between my version and the classics is my use of a soft and sturdy brown sugar cookie crust instead of the traditional press in graham cracker crust. And, instead of simply pouring on sweetened condensed milk and butterscotch chips this version gives special treatment to the sweetened condensed milk and turns it into an easy, homemade dulce de leche butterscotch sauce.
Despite the little differences these cookie bars still give me major classic dessert bar vibes. Easy to make, sets up quickly, cuts cleanly and stores beautifully. Perfect for bake sales, picnics, and make ahead food gifts. Or whenever the craving for something sweet and salty hits!
Ingredients
- Butter
- Brown sugar
- All purpose flour
- Salt
- Vanilla extract
- Chocolate chips
- Sweetened condensed milk
- Milk – either dairy milk or alternative milk like almond or oat
- Cashews – chopped or whole, or other nuts of your choice
- Unsweetened flaked coconut – or substitute sweetened coconut and skip the extra dusting of powdered sugar
- Powdered sugar
Step by step instructions
- Make brown sugar cookie crust and press into parchment paper lined baking dish.
- Bake until light and golden. Meanwhile, melt brown sugar with butter and stir in sweetened condensed milk and a splash of milk. Cook until butterscotch sauce is toasty and browned like dulce de leche.
- Remove toasted cookie crust from oven. Sprinkle all the chocolate chips and cashews over the crust and half of the flaked coconut. Then, pour warm dulce de leche butterscotch over it all. Smooth with back of spoon for a more even fudgy layer, or leave as – is for more intense butterscotch pockets. Sprinkle with remaining coconut.
- Bake, uncovered, until toasted, about 20-25 minutes.
- Cool at least 20 minutes. Then sprinkle with powdered sugar, if you like, for a bit more sweetness and contrast.
- Using a sharp knife cut into bars, squares, slices, diamonds or whatever shape you like. For cleanest cuts wipe blade clean after every swipe.
- Enjoy! Especially delicious under a scoop of ice cream.
How to store
Store covered at room temperature for up to 5 days. Or freeze for up to 3 months.
Ingredients
- 1 cup unsalted butter 2 sticks, divided into 3/4 and 1/4 cup portions
- 3/4 cup brown sugar packed, divided into 1/2 and 1/4 cup portions
- 2 1/2 cups all purpose flour
- 1/4 teaspoon fine salt
- 2 teaspoons vanilla extract
- 1 3/4 cups sweetened condensed milk 1 14 ounce can
- 1/4 cup whole milk
- 2 cups chocolate chips or chunks
- 1 1/2 cups unsweetened flaked coconut
- 1 cup roasted cashews whole or chopped, or any other nut of your choice
- 2 tablespoons powdered sugar optional
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a 13×9 inch baking dish with parchment paper leaving overhang on sides to make removing bars easier later.
- Combine 3/4 cup butter with 1/2 cup brown sugar and beat until light and fluffy. Add vanilla and 1 tablespoon milk then slowly add in flour and salt. Pour mixture into prepared baking dish and press evenly around bottom but not up the sides using floured hands and the bottom of a measuring cup.
- Place in center of preheated oven and bake until light and golden.
- Meanwhile, place a small saucepan over medium heat and melt remaining 1/4 cup butter with remaining 1/4 cup brown sugar. Once melted stir in sweetened condensed milk and remaining 2 tablespoons whole milk. Cook until butterscotch sauce is toasty and browned like dulce de leche, about 10 minutes.
- Remove toasted cookie crust from oven. Sprinkle all the chocolate chips and cashews over the crust and half of the flaked coconut. Then, pour warm dulce de leche butterscotch over it all. Smooth with back of spoon for a more even fudgy layer, or leave as – is for more intense butterscotch pockets. Sprinkle with remaining coconut.
- Bake, uncovered, until toasted, about 20-25 minutes.
- Cool at least 20 minutes. Then sprinkle with powdered sugar.
- Using a sharp knife cut into bars, wiping blade clean after every swipe for the cleanest cuts.
Nutrition
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