These Salted Caramel Butter Bars are delightful and one of my family’s favorite recipes! Soft and chewy bars filled with a salted caramel ribbon in one buttery bar cookie!

It is not the holiday season without these Salted Caramel Butter Bars!

My family – in particular my dad – goes CRAZY for them. I always make a couple batches and give one batch to my family for Christmas snacking while we unwrap gifts, and split up another batch or two for neighbor and friend cookie boxes. They get SO many compliments!

These bars are super simple to make – here’s how.

Salted Caramel Butter Bars

Salted Caramel Butter Bars start with the cookie dough, which is basically a sugar cookie dough. It consists of:

• Butter: and lots of it! Don’t be alarmed by the amount; this contributes to both the flavor and the melt-in-your-mouth texture.
• Sugars: we’re using both granulated sugar for sweetness, and powdered sugar for that airy, soft texture
• Vanilla extract: for flavor
• Flour: aka, the structure of the bars

That’s it for the dough – no leavening and no eggs needed. The dough is substantial enough on its own and is more like a buttery shortbread/sugar cookie mixture!

You’ll prebake half of the crust in a lined pan for a few minutes to help it set, then pour on a jar of salted caramel sauce. My favorite is the Smucker’s Brand “Simply Delights” line, but any high quality salted caramel sauce will do (or you can make your own!). Then you’ll crumble the remaining dough over top of the caramel layer and finish baking the bars.

When they’re fresh from the oven, you can sprinkle them with sea salt if you’d like – but be mindful if you use a salted caramel sauce that there is salt in there as well.

The result? The gooiest, most deliciously buttery Salted Caramel Butter Bars. You’ll soon see why this is a family favorite!

*adapted from Sticky, Chewy, Messy, Gooey Cookbook

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Salted Caramel Butter Bars

Buttery, soft crumb bars filled with salted caramel! I dare you to stop at one bite.. it's irresistible!

Course Bars

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 24

Author Hayley Parker, The Domestic Rebel

Ingredients

• 2 cups (4 sticks) unsalted butter, softened
• 1 cup white sugar
• 1½ cups powdered sugar
• 1 Tbsp vanilla extract
• 4 cups all-purpose flour
• 1 11.5 oz jar salted caramel sauce (I like Smuckers Brand Simple Delights, but Trader Joe's Fleur de Sel is great, too!)
• Sea salt

Instructions

• Preheat oven to 325 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
• Bake the crust for 15 minutes. Remove from the oven but keep the oven on. Pour the caramel evenly into the crust, then crumble the remaining dough on top to cover the caramel layer. Sprinkle lightly with sea salt, and remember that there's salt in the caramel sauce, too
• Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. If the middle jiggles a little bit, this is okay - it will continue to cook as it cools. Cool completely, then refrigerate for at least an hour before cutting into squares.

I hope you enjoy!

Love Salted Caramel? (Hey, me too!) Check out these other fantastic salted caramel recipes!

Salted Caramel Pecan Pie Bars

Have a fantastical day!

xo, Hayley

The post Salted Caramel Butter Bars first appeared on The Domestic Rebel.

These Monster Cookie Carmelitas are oatmeal cookie bars fully loaded with a peanut butter caramel, chocolate chips and miniature M&M’s for a fun twist on two classics: carmelitas and monster cookies!

I cannot believe September is this week! Although it will mean nothing in the grand scheme of, well, anything. Least of all weather-wise.

At least we’re one step closer to Christmas. Yeah, I dropped the holly jolly C-word. And I won’t apologize for it.

In the meantime, I’m cooking up all sorts of cozy recipes for fall or the prequel to fall, and those include these bad boys. Let’s just say they are one of my better harebrained ideas.

Monster Cookie Carmelitas

First, let’s break down what the heck a monster cookie carmelita is, anyway. Actually, it’s two different desserts mashed into one concept: carmelitas, which are caramel and chocolate-filled oatmeal cookie bars, and monster cookies, which are oatmeal-based cookies loaded with chocolate, peanut butter and M&M’s. Since they have similarities between them (chocolate, oats), and caramel and peanut butter go well together, I figured this would be a culinary match made in heaven.

And I was right!

The base is essentially an oatmeal cookie that we’ll bake in a square pan. You’ll throw down your first layer using half of the dough, and bake it for a little bit to set. Then you’ll add your caramel layer, which consists of caramel squares melted with a little heavy cream and with some creamy peanut butter stirred in.

Once your caramel layer is on, you’ll sprinkle on your chocolate chips and miniature M&M’s, followed by the remaining bits of cookie dough.

Bake it up, and you have these gloriously gooey bars!

Success Tips for Monster Cookie Carmelitas

• When working with caramel, things are bound to get sticky. I recommend lining your baking pan with foil or parchment and greasing the foil or parchment paper with nonstick spray to be extra cautious.
• These bars cut best when they have properly cooled and had time to sit at room temperature. I would not attempt to cut them when they are still warm, as the caramel layer is heavy and they are still kind of fragile and gooey when room temperature. You can always briefly refrigerate before cutting, but I recommend serving anything with caramel at room temperature so as not to crack a tooth.
• Bars can be kept for up to 5 days at room temperature, if stored airtight.

These bars are hearty, chocolaty, absolutely bursting with gooey goodness from the buttery caramel and peanut butter filling and are such a fun twist between two classic desserts. Now, who wants some of these Monster Cookie Carmelitas?

These are so unbelievably gooey and delicious.. I know you’re going to go nuts for them!

Have a super sweet day!

xo, Hayley

The post Monster Cookie Carmelitas first appeared on The Domestic Rebel.

Caramel Puff Corn is a buttery, light and airy popcorn hybrid made with puffed corn instead of popcorn for an addictive snack!

So I started Weight Watchers just because I feel like 2023 is going to be *my year* and I feel like it is time to say goodbye to some of this extra baggage, so to speak. But before you clutch your pearls in mock-horror, foreshadowing me handing you a single grape and claiming it as “dessert” in the future – there is no need to fret. The desserts are here to stay.

Hey, I need to indulge too!

One of my new fave ways to spend my rollover points just so happens to be this seriously addictive Caramel Puff Corn. Wanna know the deets? Right this way!

Caramel Puff Corn

Caramel Puff Corn is like popcorn but made with puffed corn instead of traditional popcorn. Think of Pirate’s Booty or the Cheeto’s puffs – that texture, where it’s light, crisp, puffy and airy. Thankfully you can find the puff corn by “Chester’s” brand at Walmart stores on the chip aisle. It’s the butter flavor and you’ll want to grab 2 bags… or maybe 3, if you need something to nosh on while you wait for these to cook.

Making Caramel Puff Corn

To make Caramel Puff Corn, you’ll want to make your caramel sauce/coating which consists of light brown sugar, light corn syrup, unsalted butter, salt, vanilla extract, and baking soda. Baking soda adds a nice texture to the caramel so it coats evenly and has a great “bite.”

You’ll combine some of the ingredients into a saucepan and bring to a boil. Boil it for 5 or so minutes, then pour it over the puff corn in a large roasting pan or among two rimmed cookie sheets. Working quickly, you’ll toss the puff corn in the caramel sauce, then bake for an hour, stirring every 15 minutes to coat the puff corn thoroughly.

Let it cool completely and allow the caramel coating to set and voila! The most deliciously addictive, buttery Caramel Puff Corn in all the land.

But don’t say I didn’t warn you – this stuff is DANGEROUS!

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Caramel Puff Corn

This Caramel Puff Corn is addictive, crispy, light and puffy and SO simple to make! Such a fun twist on caramel popcorn!

Course Dessert, Snacks

Cuisine Dessert

Prep Time 2 hours hours

Cook Time 1 hour hour 5 minutes minutes

Total Time 3 hours hours 5 minutes minutes

Servings 20 cups

Ingredients

• 20 cups butter or unflavored puff corn, such as Chester's brand (if using Chester's, I used 2 bags)
• 1 cup unsalted butter, cubed
• 1½ cups light brown sugar
• 1/2 cup light corn syrup
• 1 tsp salt
• 1 Tbsp pure vanilla extract
• 1 tsp baking soda

Instructions

• Preheat oven to 200℉. Lightly grease a roasting pan or two rimmed baking sheets with cooking spray or line with foil and grease. Likewise, you can use disposable ones. Add the puff corn to the pan(s) evenly.
• In a medium saucepan, combine the butter, brown sugar, corn syrup and salt on medium heat, stirring occasionally until the mixture comes to a boil. Continue boiling the mixture, stirring occasionally, for 5 minutes.
• Remove the caramel from the heat and stir in the baking soda and vanilla extract quickly. Working quickly and carefully, pour the caramel sauce evenly over the puff corn (do not just pour it in one spot, but try and pour it as evenly as possible over the puff corn to coat as much as you can). Toss the puff corn with the caramel sauce with a rubber spatula or wooden spoon.
• Bake for 1 hour, stirring every 15 minutes to coat the puff corn with the caramel sauce. Remove from the oven once finished and allow the puff corn to cool and the caramel coating to set, about 1 hour. You can expedite this by carefully spreading the puff corn onto wax paper-lined counters and breaking them into pieces once cooled.
• Store any leftovers airtight, at room temperature, up to 1 week.

Notes

I recommend using Chester's brand butter puff corn for this recipe! I found it at Walmart in the chip aisle.

Buttery, light, crispy and soooo irresistible! You’re going to love this one

Craving more caramel? Check out this recipe!

Caramel Snickerdoodle Bars

Have a super sweet day!

xo, Hayley

The post Caramel Puff Corn first appeared on The Domestic Rebel.

Caramel apples are my favorite fall dessert and these Easy Caramel Apples are no exception! You won’t believe how simple they are to make with a seriously delicious shortcut.

Caramel apples – one of my absolute favorites!

I am a classic caramel apple kinda gal. I require mine have an amazing tasting caramel and be covered in chopped peanuts. That’s all I ask! Nothing more, nothing less.

Those caramel apples you see at Disney or Rocky Mountain Chocolate Factory that are fully loaded with Oreos, candies and stuff are so not my cup of tea, but I can see the appeal! The apple is the perfect vessel for layering on your favorite toppings. The apple is your oyster! Er, you know what I meant!

Anyway, these Easy Caramel Apples are the bomb diggity and are super simple to make. No need to prepare a fussy homemade caramel sauce because I tested the store-brand caramels and found one that tasted just as good as homemade without all the hassle and can be whipped up in minutes.

Making Caramel Apples

For caramel apples, you’ll need apples (of course!) – Granny Smith are my favorite here since they offer a nice tart balance to the sweetness of the caramel; caramel (today we’re using Werther’s Original Chewy Caramels); heavy cream (to help melt the caramels); and your toppings, if you’re using them! Super easy, I promise! You’ll also want some kind of lollipop stick, skewer, chopstick, or popsicle stick to pierce through the apple to help you dip them. I used chopsticks because I forgot lollipop sticks at the store and they totally worked!

So for the caramel apples, you’ll first wash your apples really well to remove any waxy build-up from the grocery store. This helps the caramel adhere better. Dry them and pierce the skewer or lollipop stick through where the stem was. Set aside.

Next, you’ll prepare the caramel sauce. Unwrap a couple packages of the Werther’s Original Chewy Caramels and add them to a microwave-safe bowl. Add in a couple Tablespoons of heavy whipping cream and microwave in increments until smooth, melted and thick.

You’ll dip the apples into the caramel and twirl the apple around in it, then allow any excess to drip off of the apple. I like to then hold the apple upside down to allow the caramel to kind of set around the apple. By holding it upside down for about 30 seconds after dipping, the caramel sets and hardens around the apple and is less likely to pool around the base of the apple. Therefore you’ll get a thicker caramel topping.

Lastly, sprinkle or dredge on your toppings and allow everything to set in the fridge until you’re ready to serve or package them up!

Toppings

As I said before, I love mine with chopped peanuts, but other topping choices could be:

• Crushed Oreos, Nutter Butters, or vanilla wafers
• Graham crackers and pumpkin pie or apple pie spice
• Chopped peanut butter cups, mini M&M’s, chopped Snickers bars, chopped Twix
• Mini chocolate chips
• Rainbow or chocolate sprinkles
• Drizzles of melted chocolate or white chocolate candy coating
• Other types of nuts like pecans, pistachios, or walnuts

Whatever you do, MAKE these delicious apples and enjoy!

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Easiest Caramel Apples

These Caramel Apples are absolutely divine and SO simple to make! Only a few pantry ingredients and you'll have buttery, gooey and delicious gourmet-style caramel apples in no time.

Course Candy, Dessert

Cuisine American, Dessert

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6 apples

Ingredients

• 6-8 medium-size Granny Smith apples, washed thoroughly and dried to remove wax, stems removed
• Two (10.8 oz each) packages Werther's CHEWY Caramels, unwrapped I recommend their chewy caramels and NOT the soft caramels as the soft ones didn't dip as well
• 4 Tbsp heavy whipping cream
• Assorted toppings of your choice, such as chopped nuts, crushed cookies, rainbow sprinkles, chopped candies, etc. Measurements depend on how many apples get that topping in particular.

Instructions

• Line a baking sheet with parchment paper, and spray the parchment paper with cooking spray or rub with butter. Set aside.
• Pierce a lollipop stick or chopstick through washed and dried Granny Smith apples, careful not to pierce all the way through. Set aside.
• Meanwhile, unwrap the caramels and place them in a large microwaveable bowl. Add the heavy cream and microwave on HIGH power for 30 seconds. Stir, then microwave for another 30 seconds, stopping to stir after each 30 second increment for a total of 2-3 minutes or until the caramel is melted, smooth, and thickened.
• Dip each apple, one at a time, into the caramel and twirl it around to coat it completely. Allow excess caramel to drip off of the apple, then hold the apple almost upside down for about 20-30 seconds to allow any extra caramel to settle onto the apple itself, set and thicken the caramel layer, and prevent pooling. Then, dredge or sprinkle the caramel apple with your choice of toppings. You may have to press the toppings into the caramel to get them to stick better.
• Place the caramel apples on the prepared parchment-lined baking sheet and refrigerate for at least 30 minutes or until set. Allow to come closer to room temperature before serving to take the chill off of the caramel some, but keep them stored in the fridge.

Notes

I found that Werther's Chewy Caramels worked best for this and tasted the best in my testing. Werther's Soft Caramels slid off of the apples and didn't perform as well as I had thought. Thankfully you can find Werther's Chewy Caramels just about anywhere! 

Gourmet-style caramel apples in the comfort of your own kitchen? Sign me up!

Want more caramel apple goodness? Try this recipe…

Caramel Apple Cookies

Have a super sweet day!

xo, Hayley

The post The Easiest Caramel Apples first appeared on The Domestic Rebel.

These Turtle Bars don’t look like much, but they’re seriously DIVINE. Buttery shortbread crust topped with a nutty pecans and a homemade caramel sauce, then finished with milk chocolate. These are addicting, easy and SO irresistible!

I have to admit, I was a little worried these bars were a big, fat fail.

I’m kind of a judgy person (eh, it is what it is!) and I tend to judge my desserts based on their appearances. So when I saw these aren’t the most attractive things I’ve ever made, I automatically assumed they would be awful, or that I messed up somehow.

Thankfully, it was a lesson learned in not judging everything that isn’t as gorgeous off the bat because these are fantastic. They just won’t win any beauty contests up against a frosted layer cake or an iced Christmas cookie. And that’s okay! Because most of the time, those cakes taste like cardboard and artificial fondant garbage anyway.

Turtle Bars

These Turtle Bars have all the makings of a classic turtle candy into a mouthwatering, tender bar cookie. They start with a shortbread cookie crust, consisting of flour, butter, and sugar mixed together and pressed into a foil or parchment-paper-lined pan. Simple enough! If you’ve ever made shortbread, you literally just mix it up and press it evenly into the pan. Then you’ll sprinkle some chopped pecans all over the crust. These cannot be turtles without pecans!

Next up, you’ll make your caramel filling. This is made from butter, brown sugar, and a splash of vanilla at the end for flavor. You’ll boil it on the stove in a pot, then pour it over the pecan crust layers. We’ll bake the bars until everything is cooked through and bubbly, then add some milk chocolate to the top of the molten caramel layer. The caramel layer will be so hot from baking in the oven that it will melt the chocolate chips almost instantly, so you can use an offset spatula to spread the melted chocolate around to create the chocolate topping.

The hardest part is allowing the bars to set and cool! And believe me, it’s an exercise in patience for sure.

These Turtle Bars are a must make for your upcoming holiday cookie trays!

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Turtle Bars

These Turtle Bars are a must make for the holidays, or any time of year! A buttery shortbread crust with a homemade caramel filling, nutty pecans and a milk chocolate topping creates these mouthwatering bars!

Course Bars, Candy, Dessert

Cuisine American, Dessert

Prep Time 3 hours hours

Cook Time 20 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 24 bars

Ingredients

For the Crust:

• 2 cups all-purpose flour
• 1 cup light brown sugar, lightly packed
• 1/2 cup (1 stick) unsalted butter, softened
• 1½ cups roughly chopped pecans

For the Caramel & Topping:

• 1¼ cups unsalted butter, cut into cubes
• 1 cup light brown sugar, packed
• 1 tsp pure vanilla extract
• 2 cups milk OR semi-sweet chocolate chips

Instructions

• Preheat oven to 350° degrees F. Line a 13x9" light metal rectangular baking pan with foil or parchment paper, extending the sides of the foil or parchment over the edges of the pan. Spray the foil or parchment with cooking spray. Set aside.
• In a large bowl for the crust ingredients, combine the flour, brown sugar, and butter and beat at medium speed with a handheld electric mixer for about 1-2 minutes or until mixture is crumbly and butter is mostly incorporated into small pebbles. Press the crust mixture evenly into the prepared pan. Sprinkle the pecans evenly over the crust. Set aside.
• In a heavy bottomed pot over medium heat, combine the 1¼ cups butter and remaining 1 cup brown sugar. Cook and stir until mixture is bubbly and comes to a boil. Boil, stirring constantly, for 2 minutes. Remove from the heat and stir in the vanilla extract quickly but carefully as mixture is VERY hot. Immediately pour the caramel mixture over the pecan layer in the pan.
• Bake for 18-20 minutes, or until the entire surface is bubbly and golden brown. Remove from the oven and wait 1-2 minutes, then sprinkle the entire surface evenly with the chocolate chips. Allow the chocolate chips to set for a minute or two, then use an offset spatula to smooth the now melted chocolate chips around into an even layer to cover the caramel layer.
• Allow chocolate to set and bars to cool and firm, about 3 hours, before cutting into squares.

Notes

You want to make sure you whisk your butter and brown sugar (caramel mixture) well to incorporate the butter, or you may have some butter seepage from your bars. This is normal and totally fine; it just may make your bars a little greasy. The key is to whisk it well while being mindful of it being super hot. 

These buttery, melt-in-your-mouth bars are sure to become a family favorite!

Have a super sweet day!

xo, Hayley

The post Amazing Turtle Bars first appeared on The Domestic Rebel.

I love this time of year so much! One, because the weather is a nice reprieve from the hellish summers. Two, because I love Christmastime – it’s my fave! And three, because I LOVE coming up with recipes for you to possibly make for your families and friends for Thanksgiving, Hanukkah, and Christmas. It brings me so much joy!

Up for your consideration now is a fun take on a traditional pumpkin pie with the untraditional twist of salted caramel. I mean, because who doesn’t love salted caramel? What doesn’t salted caramel improve? These are questions that keep me up at night.

This pie is seriously fabulous and perfect for those who want to jazz up a plain jane pumpkin pie with a little something special. The additional of buttery, gooey salted caramel really sends it over the edge! You can’t quite detect it so much inside the pie, but when it’s poured on top, it is a whole new level of deliciousness.

The Pie

The pie itself is an outstanding pumpkin pie with a few tweaks from the traditional pie recipe on the back of the Libby’s can that we’re so used to making. Those pies are good, but predictable. This has a few tricks up its proverbial sleeve to make it extra special, including using brown sugar instead of white sugar for more of those caramelly notes, heavy cream instead of evaporated milk for more rich and creaminess, and of course, salted caramel inside of the pie filling to really drive home the flavor. Again, the pie filling itself isn’t overwhelmingly caramel-flavored – the pumpkin definitely overpowers here – but there’s definitely a buttery hint that makes you go mmm, what is that? when you take a bite. Then, of course, the point is definitely driven home with the caramel topping you’ll pour on top of the baked pie.

I love the combination of the buttery, gooey salted caramel with the homey comfort of a classic pumpkin pie in this Salted Caramel Pumpkin Pie. I know it’s going to be a favorite, too!

*slightly adapted from Two Peas and Their Pod

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Salted Caramel Pumpkin Pie

This Salted Caramel Pumpkin Pie is such a fun twist on a traditional pumpkin pie! With salted caramel both in the filling and as a topping, there's plenty of deliciousness to go around in this flavorful pie.

Course Dessert, Pie

Cuisine American, Dessert

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Ingredients

• 1 9" frozen deep dish pie crust or you may use your favorite homemade deep dish crust
• 1 (15 oz) can pure pumpkin puree (NOT pumpkin pie filling)
• 3/4 cup light brown sugar, lightly packed
• 3 large eggs
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp pure vanilla extract
• 1¼ cups heavy whipping cream
• 1/2 cup salted caramel sauce, prepared or homemade, plus more for topping the pie for prepared, I like Smucker's Simply Delights or Trader Joe's Fleur de Sel

Instructions

• Preheat oven to 425° degrees F. Line a rimmed baking sheet with foil and place the prepared frozen deep dish pie crust on top. This is an insurance policy in case your pie filling bubbles over so the baking sheet catches any spills. It's also much easier to transport to and from the oven!
• In a medium bowl, whisk together the pumpkin puree, eggs, light brown sugar, spices, vanilla extract, salt, heavy whipping cream and 1/2 cup salted caramel sauce together until fully combined and smooth. Pour the mixture into the pie crust until it is filled to the top. If you have some extra filling leftover, discard or save for another use. I recommend at this point using pie crust shields around your pie edges, or you may want to tent your pie crust edges with foil halfway through baking.
• Bake at 425° degrees F for 15 minutes, then reduce oven temperature to 350° and bake for an additional 40-45 minutes or until the center appears set and is only slightly jiggly. The filling should not be sloshing in the pan. You can always test the center as well using a clean knife tip; it should come out relatively cleanly. Cool the pie completely, then before serving, sprinkle with flaky sea salt if desired and pour on the remaining caramel sauce to really bring out the salted caramel flavor.

Notes

I recommend using Smucker's Simply Delights or Trader Joe's Fleur de Sel prepared caramel sauces for this recipe. You need about 1 cup of caramel sauce - 1/2 cup for the pie filling, and about 1/2 cup to serve with the baked and cooled pie. For a true salted caramel flavor, I recommend garnishing the pie with the remaining salted caramel sauce tableside or pour the caramel sauce onto the finished pie before serving. If your caramel sauce is already pre-salted, omit the flaky sea salt topping. If your caramel sauce does not already have salt, flaky sea salt is a nice touch. 

This pie is so delicious! The caramel sauce is just tremendous on it!

Have a super sweet day!

xo, Hayley

The post Salted Caramel Pumpkin Pie first appeared on The Domestic Rebel.

These No-Bake Marshmallow Twix Bars taste like a Twix but in a gooey, chewy no-bake treat you’re going to LOVE! Super fun and easy to make and so delicious.

Easy desserts are by far my favorite desserts, and boy do I have an easy and delicious dessert for you today!

Since Halloween is just around the corner, I’ve been brainstorming some recipe ideas for things relating to or including candy. I’m not a huge candy person, but there are some I enjoy when I have them lying around (usually Halloween candy leftovers) and one of those candies are Twix. There’s something so satisfying about the crunch with the caramel and chocolate.

These bars are super fun to make and have a marshmallow-y twist which I think adds not only a fun textural element (making them extra gooey!) but amazing sweet vanilla flavor, too. They’re definitely reminiscent of a Twix yet totally unique at the same time. Try them and I think you’ll agree!

The Base

The base of these bars consists of miniature Nilla Wafers which provide that familiar vanilla shortbread crunch layer, mixed with – you guessed it – marshmallows. We’re almost making a rice krispy treat out of the mini Nilla Wafers. You’ll melt together butter and marshmallows until gooey and smooth, then toss in the miniature Nilla Wafer cookies to combine. Press them into a prepared pan in an even layer. There’s your base! Super simple.

The Caramel Layer

The caramel layer is the hardest part, but calling it “hard” is still a stretch because it’s super easy, I promise! It’s a homemade soft caramel sauce that is out of this world and so much better than caramel squares you’d unwrap and melt. It’s just butter, brown sugar, corn syrup, and sweetened condensed milk. We’ll melt it all together in a saucepan, then bring it to a boil and boil for 5 minutes until thickened and golden brown. Then you’ll remove it from the heat and beat it for another minute or two – it’ll really thicken some more then – and pour it over the base layer in the pan. Delicious!

The Chocolate Layer

No self-respecting Twix is complete without chocolate! Of course, Twix are made with milk chocolate so these are made with milk chocolate as well! Semi-sweet just isn’t the same here, so definitely seek out milk chocolate chips for this layer. You’ll simply melt them in a microwaveable bowl until smooth and pour it over the top. Let the bars set, then cut and enjoy!

These are impossibly gooey, ultra chewy and so sweet, creamy, buttery and chocolaty! You’re going to love these unique No-Bake Marshmallow Twix Bars!

*adapted from Dreaming In DIY

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No-Bake Marshmallow Twix Bars

These No-Bake Marshmallow Twix Bars are phenomenal and so simple! A unique twist on a Twix candy bar, they have a gooey marshmallow cookie base, a homemade buttery caramel center and a milk chocolate topping that's irresistible! You'll love these easy bars!

Course Bars, Candy, Dessert, No Bake Desserts

Cuisine American, Dessert

Prep Time 2 hours hours 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Ingredients

For the Base:

• 1 box miniature Nilla Wafer cookies
• 16 oz package miniature marshmallows
• 1/2 cup (1 stick) unsalted butter, cut into cubes

For the Caramel Layer:

• 1/2 cup unsalted butter
• 1 cup light brown sugar
• 1/2 cup light corn syrup
• 14 oz (1 can) sweetened condensed milk

For the Chocolate Layer:

• 2 cups (1 package approximately) milk chocolate chips

Instructions

• Line a 9x13 rectangular pan with foil or parchment paper, extending the foil or parchment over the edges of the pan. Spray the foil or parchment with cooking spray. Set aside.
• In a large microwaveable safe bowl, combine the cubed butter and miniature marshmallows. Microwave on high power for 2 minutes, stopping to stir every 30 seconds or until butter has completely melted and mixture is cohesively melted and smooth. (If this happens before the 2 minute mark, you do not need to continue microwaving). Stir in the miniature Nilla Wafer cookies and coat them thoroughly with the marshmallow mixture.
• Press the coated cookie mixture into the bottom of the prepared pan in an even layer, compacting it down and pressing down any pieces that stick up. Refrigerate for at least 30 minutes.
• Meanwhile, work on your caramel layer. In a medium saucepan, combine the butter and brown sugar and melt on medium-low heat until butter melts and sugar dissolves. Add in the corn syrup and condensed milk and stir with a wooden spoon to combine. Bring mixture to a boil and boil, stirring constantly with a wooden spoon, for 5 minutes. Mixture will thicken and turn a medium golden brown color. After 5 minutes, remove from the heat and continue beating the caramel with the wooden spoon for 1-2 minutes or until the mixture thickens slightly some more.
• Pour the caramel sauce evenly over the cookie layer in the pan and spread into an even layer. Refrigerate for at least an hour to set.
• For the chocolate layer: In a medium microwave safe bowl (I like using plastic because I find it conducts heat a little more consistently than glass, which causes chocolate to scorch in my findings), add the chocolate chips. Microwave for 90 seconds on high power, stopping to stir every 30 seconds with a rubber spatula until melted. Mixture should be glossy and smooth. Pour the chocolate mixture evenly over the caramel layer and spread into an even layer. Refrigerate for at least an hour or until set, then cut into bars to serve.
• Bars can be stored in the fridge or can be served room temperature. They cut easiest when cold though, so I would cut them after they've chilled in the fridge.

I hope you enjoy these gooey and sweet bars!

Have a super sweet day!

xo, Hayley

The post No-Bake Marshmallow Twix Bars first appeared on The Domestic Rebel.

These Caramel Apple Cookies are mind-blowingly delicious in that they taste EXACTLY like a caramel apple, yet they’re in the form of a soft, cakey and chewy frosted cookie! Super scrumptious and perfect for fall!

I am in FULL fall mode.

I cannot be tamed or stopped. This train is at full speed, people. We’re full steam ahead into fall and Halloween. Fight me.

Between my fall baking and my new fall favorite drink at Starbucks (obsessed with their iced chai, add apple brown sugar syrup and apple drizzle – thank me later), I am fully embracing the season. Now if only the weather would cooperate.

I feel like pumpkin hogs all the spotlight for fall baking, but apple is my true fall baking favorite, and caramel apples, in my opinion, are a quintessential fall staple. These cookies epitomize fall baking and it is crazy how much they taste like a caramel apple!

The Cookies

The cookies are soft, plush, and cakey which is pretty standard when you’re baking with apples. Apples give off moisture which makes baked goods extra springy and cakey. That’s fine, though, because it works for these cookies. The cookies get their signature apple flavor from both shredded fresh apples and apple juice concentrate, aka the frozen stuff in a can you can buy to make big pitchers of apple juice. I find this concentrated apple juice is, well, concentrated – and has a deeper, richer apple flavor than a regular bottle of apple juice. However, any apple juice will work in this recipe. We’ll enhance that apple-y flavor with spices, too. You can buy premade apple pie spice, or use the individual spices as I have them listed.

The Frosting

The frosting is a delicious caramel apple frosting that sets nice and hard on the cookies, but yields when you bite into it – similar to a praline icing. Made of brown sugar, butter, more apple juice concentrate, salt, and confectioners’ sugar, it has a rich caramelly flavor with a hint of apple that’s so perfect. The frosting sets VERY fast, so I recommend keeping it hot on the stove over low heat while you’re frosting your cookies one at a time so it doesn’t set before you have a chance to garnish the cookies. If it hardens in the pan, just heat it up, stir, and thin out with some more apple juice concentrate. Because I prefer my caramel apples with peanuts, I topped these cookies with chopped peanuts, but chopped pecans would be fantastic, too!

Soft, cakey, and full of amazing caramel apple flavor, these Caramel Apple Cookies are sure to be your new fall favorite!

*adapted from Better Homes and Gardens/Midwest Living

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The Best Caramel Apple Cookies

These Caramel Apple Cookies are crazy good and taste JUST like a caramel apple but in a soft and cakey cookie! Super delicious and perfect for fall baking!

Course Cookies, Dessert

Cuisine American, Dessert

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 36 cookies

Ingredients

For the Cookies:

• 8 Tbsp (1/2 cup) unsalted butter, softened
• 1¼ cups light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup frozen apple juice concentrate, thawed but still cold
• 2½ cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup Granny Smith apple, peeled and shredded about 2 small apples (you can use another favorite tart apple of your choice)
• 1 Tbsp lemon juice

For the Frosting:

• 1/2 cup light brown sugar
• 4 Tbsp unsalted butter
• 3 Tbsp cold, thawed apple juice concentrate reserve the remainder of the can just in case*
• 1/8 tsp salt
• 2½ cups confectioners' sugar
• ¾ cup chopped peanuts or pecans, whichever you prefer

Instructions

• Preheat oven to 350° degrees F. Line 2 baking sheets with parchment paper; set aside. In a small bowl, toss together the shredded apple with the lemon juice and set aside.
• For the cookies: In the bowl of a stand mixer, cream together butter and brown sugar with the paddle attachment until creamy, about 30 seconds. Add in the egg and vanilla and mix well until blended. Meanwhile, in a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg until fully combined.
• Add half of the flour mixture into the beaten butter mixture and mix well, scraping down the bottom and sides of the bowl as needed. Add in the apple juice concentrate, mixing well. Lastly, add in the remaining flour mixture and mix until fully combined. Toss the shredded apple and juices and fold to combine.
• Drop heaping 2-Tablespoon-size balls of dough onto the baking sheets about 2-3" apart from one another, using a wet finger to pat down any apple pieces sticking out. Bake for 10-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the baking sheets for about 10 minutes, then carefully transfer to wire racks to cool completely. Cookies are very soft and delicate.
• For the Frosting: In a medium saucepan, combine the brown sugar, butter, 3 Tbsp apple juice concentrate and salt over medium heat and cook until butter melts and brown sugar dissolves, stirring occasionally to prevent it from scorching. Remove from heat and whisk in the confectioners' sugar until a thick icing comes together. Working quickly, ice one cookie at a time using an offset spatula or a knife and immediately garnish with chopped peanuts or pecans, if using. If the frosting hardens, thin it out over low heat with some more reserved apple juice concentrate, whisking it in to combine. I recommend keeping the icing over low heat and whisking it occasionally to keep it moistened and warm.
• Store cookies at room temperature in an airtight container.

I am obsessed with these cookies and I know you will be, too!

Have a super sweet day!

xo, Hayley

The post The BEST Caramel Apple Cookies first appeared on The Domestic Rebel.

These Caramel Snickerdoodle Bars are seriously INCREDIBLE! Consisting of a soft and chewy snickerdoodle cookie bar base, a gooey, buttery caramel middle and a sweet white chocolate and cinnamon sugar topping, they definitely hit the spot!

So a few months ago, I started to make jewelry.

I was always curious about making polymer clay jewelry but finally went out and bought some supplies. And now I’m hooked and selling my creations on Etsy. It is so much fun and such a great creative outlet other than baking. For years I have been needing a hobby and I am so glad I finally have one. You know when something just clicks? That was me with jewelry making. It’s so peaceful yet challenging and boosts my creativity elsewhere as well. You wouldn’t think working with clay and metal would help in the baking department, but I often find when I’m working with jewelry, I’ll absentmindedly think of recipe ideas, too.

Anyway, this short story is brought to you by my newfound hobby. If you’ve been dreaming of starting a hobby – do it! Trust me, there have been many failed earrings, resin projects, and ugly looking clay creations so far. But it’s still fun, and the perfectionist in me isn’t as discouraged or let down as I thought I’d be by the failures.

And for a lot of you, I’m assuming baking is your hobby which is awesome! It started as mine too This recipe is a good moderate recipe for bakers since it requires a few more steps than the average cookie bar but the payoff is *chefs kiss* seriously amazing. There’s something about the combination of cinnamon and sugar, white chocolate and buttery caramel that definitely clicks!

The Cookie Base

The cookie base is based off of my chocolate chip cookie bars but made with a few tweaks. Namely, we’re omitting any kind of mix-ins like chocolate chips and adding in some cinnamon for flavor. After all, these are snickerdoodle bars! This makes for a killer, super soft and chewy bar everyone’s going to love. We’ll bake up the bars and then add on our other layers!

The Caramel Layer

The caramel layer is one we’ll make from scratch using sweetened condensed milk as a small shortcut, some corn syrup, brown sugar, butter, and a little salt. We’ll cook it on the stove and bring it to a boil, then a simmer and cook until it is golden brown, thickened and perfectly caramel-y. Then, we’ll pour it over our cookie bars.

The White Chocolate Ganache

The white chocolate ganache is a two-parter layer that first consists of the white chocolate ganache made from, you guessed it, white chocolate and some heavy cream to help it melt together. We’ll melt it and then pour the luscious mixture over the caramel layer and smooth it out. Then we’ll immediately top the white chocolate mixture with some cinnamon and granulated sugar, aka “cinnamon sugar” which you can buy pre-mixed at the store or mix up at home. This gives it that signature snickerdoodle/churro-esque flavor.

These White Chocolate Caramel Snickerdoodle Bars are sweet, chewy, impossibly gooey and rich and you’re going to LOVE them!

*adapted from my Chocolate Chip Cookie Millionaire Bars recipe

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White Chocolate Caramel Snickerdoodle Bars

These White Chocolate Caramel Snickerdoodle Bars are heaven sent! A three-layer bar consisting of a soft and chewy cinnamon cookie bar, a buttery caramel layer and a sweet white chocolate and cinnamon sugar topping! You're going to LOVE these bars!

Course Bars, Cookies, Dessert

Cuisine American, Dessert

Prep Time 3 hours hours 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 15 bars

Ingredients

For the Cookie Bars:

• 12 Tbsp (1½ sticks) unsalted butter, softened
• 1 cup light brown sugar
• 1/2 cup granulated white sugar
• 1 large egg
• 1 large egg yolk
• 1 Tbsp vanilla extract
• 1 tsp baking soda
• 2 tsp cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 cups all-purpose flour

For the Caramel Layer:

• 28 oz (Two 14 oz cans) sweetened condensed milk
• 1 cup light brown sugar
• 12 Tbsp (1½ sticks) unsalted butter, cubed
• 1/3 cup light corn syrup
• 1 tsp vanilla extract
• 1/4 tsp salt

For the White Chocolate Layer:

• 2 cups white chocolate chips
• 1/2 cup heavy whipping cream
• 1/4 cup granulated white sugar
• 1 tsp ground cinnamon

Instructions

• Preheat your oven to 350° degrees F. Line a 9x13 light metal rectangular baking pan with foil or parchment, extending the foil or parchment paper over the edges of the pan. Spray the foil lightly with cooking spray; set aside.
• For the cookie bars: In the bowl of a stand mixer, cream together the softened butter, brown sugar and granulated sugar with the paddle attachment until creamy and smooth, about 1 minute. Add in the egg and egg yolk, mixing well, followed by the vanilla, scraping down the bottom and sides of the bowl as needed. Lastly, add in the baking soda, cornstarch, ground cinnamon, salt, and flour until a soft dough comes together. Spread the dough evenly into the prepared pan.
• Bake the bars for about 25-30 minutes or until light golden brown and a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely.
• For the caramel layer: In a medium saucepan, combine the sweetened condensed milk, butter, brown sugar and corn syrup together over medium heat. Cook, stirring occasionally, so butter melts and mixture becomes well combined. As mixture comes to a boil, begin to stir it constantly. Once the mixture comes to a full boil, reduce the heat to medium-low and simmer the caramel mixture, stirring constantly, for about 10-15 minutes or until thickened and golden brown. The mixture should almost pull away from the sides of the pan. Everyone's stovetop is different, so your mixture may thicken and brown sooner than 10-15 minutes, or take longer. Just keep your eye on it. Remove from the heat and whisk in the vanilla and salt.
• Pour the caramel layer evenly over the cooled cookie bars. Spread into an even layer. Cool completely at room temperature, uncovered, about 2 hours, or you can expedite the process by cooling it in the fridge for about 1 hour.
• For the white chocolate layer: In a small bowl, whisk together the granulated sugar and cinnamon. Set aside for now. Meanwhile, add the white chocolate chips to a medium bowl. Pour the heavy cream into a microwaveable glass measuring cup and microwave until hot to the touch, about 30 seconds. Pour the hot heavy cream over the white chocolate chips in the bowl. Let the mixture stand for about 3-5 minutes, then slowly whisk the mixture until fully smooth and melted.
• Pour the white chocolate ganache layer evenly over the cooled caramel layer and smooth it out into an even layer. Immediately top with the cinnamon sugar mixture and lay it on thick. Allow the white chocolate layer to harden and set, about 1 hour at room temperature, before cutting into squares to serve. You can also expedite this layer by refrigerating for about 30 minutes. For the cleanest cuts, I like to run a very sharp knife under super hot water, wipe the blade dry, and cut, repeating this process after each cut. A clean, sharp and HOT knife makes for super clean cuts.

I just adore the irresistible combination of sweet white chocolate, buttery caramel, sparkling cinnamon sugar and chewy cookie bars!

Have a super sweet day!

xo, Hayley

The post White Chocolate Caramel Snickerdoodle Bars first appeared on The Domestic Rebel.

Chocolate Chip Cookie Millionaire Bars are a fun twist on a classic millionaire bar: instead of a shortbread base, I used a chewy chocolate chip cookie! Then there’s a thick caramel layer and a chocolate ganache layer to cap it all off!

I have been super inspired lately and I am so happy about it! After the rough 2020 year I had, I am so excited to finally feel like myself again, but a better, stronger and more resilient version. I always heard your 30s were amazing and weirdly, I have felt a gradual, but noticeable shift since I turned 30 in January and I am loving it. So expect tons of new, awesome recipes coming down the pipeline!

I had to kickstart my accomplished-feeling self with these bars. They are crazy in the best way – a fun twist, a ton going on, and SO delicious! Cookies, caramel, chocolate, and sea salt for that addictive sweet and salty element? How can you not go crazy for them?!

These Chocolate Chip Cookie Millionaire Bars have a few components and take a little while to make, but I promise they are worth the minor trouble and labor!

Chocolate Chip Cookie Base

Traditionally, millionaire bars have a shortbread cookie base. I like shortbread, but it tends to be dry and crumbly which isn’t my favorite so I wanted to do something different. Thus, I figured a chocolate chip cookie would be the perfect vehicle for my remix and boy, was I right about this one! My chocolate chip cookie bar base is soft and chewy but sturdy enough to hold that thick layer of caramel and chocolate. It’s perfect and uncomplicated – just your usual cookie ingredients baked in an even layer in a pan. For easy cleanup and prep, I like to line the pan with foil or parchment paper beforehand and grease it well, extending the sides of the foil or parchment over the edges of the pan. That way, you can lift the entire thing out of the pan by the overhangs and cut it into squares.

Caramel Layer

The caramel layer is very easy to make and cooks in one saucepan on the stove. It just requires a few simple ingredients – butter, sweetened condensed milk, corn syrup, brown sugar, vanilla, and a little salt. You want to cook it until it deepens in color and thickens. Everyone’s stovetop is different, but this took me about 10 minutes on medium-low heat.

Chocolate Ganache

The chocolate ganache is the final component to these millionaire bars and by far the easiest! Just heat some heavy whipping cream and pour it over some semi-sweet chocolate chips in a bowl and stir until melted and smooth. Pour the melted ganache over the caramel layer and smooth. Sprinkle with sea salt if using, then either let set at room temperature or refrigerate until set and cut into bars! It couldn’t be easier.

Thick, chewy, buttery, gooey, chocolaty wonders: these Chocolate Chip Cookie Millionaire Bars tick all the boxes!

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Chocolate Chip Cookie Millionaire Bars

These Chocolate Chip Cookie Millionaire Bars are crazy good! Layers of soft and chewy chocolate chip cookies, buttery caramel and rich milk chocolate ganache complete these triple decker bars!

Course Bars, Dessert

Cuisine American, Dessert

Prep Time 3 hours hours 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Ingredients

For the Cookie Bars:

• 12 Tbsp (1½ sticks) unsalted butter softened
• 1 cup brown sugar
• 1/2 cup granulated white sugar
• 1 large egg
• 1 large egg yolk
• 1 Tbsp vanilla extract
• 1 tsp baking soda
• 2 tsp cornstarch
• 1/4 tsp salt
• 2 cups all-purpose flour
• 1 cup semi-sweet chocolate chips

For the Caramel Layer:

• 28 ounces Two (14 oz) cans sweetened condensed milk
• 1 cup brown sugar
• 12 Tbsp (1½ sticks) unsalted butter cubed
• 1/3 cup light corn syrup
• 1 tsp vanilla extract
• 1/4 tsp salt

For the Ganache:

• 2 cups semi-sweet chocolate chips
• 1/2 cup heavy cream
• Flaky sea salt for garnish, if using

Instructions

• Preheat oven to 350° degrees F. Line a 13x9 light metal rectangular baking pan with foil or parchment paper, extending the sides of the foil over the edges of the pan. Spray the foil lightly with cooking spray; set aside.
• For the Cookie Bars: In a large bowl of a stand mixer, cream together the butter and sugars together with the paddle attachment until creamy and fluffy, about 1 minute. Add in the egg and egg yolk, mixing well, followed by the vanilla, scraping down the bottom and sides of the bowl as needed. Lastly, add in the baking soda, cornstarch, salt and flour and mix on low speed until a soft dough comes together. Stir in the chocolate chips by hand.
• Spread the dough evenly into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
• For the Caramel Layer: In a medium saucepan, combine the sweetened condensed milk, cubed butter, brown sugar, and corn syrup over medium heat. Cook, stirring occasionally as butter melts and so mixture becomes well combined. As the mixture comes to a boil, start to stir constantly. Once the mixture comes to a full boil, reduce the heat to medium-low and simmer, stirring constantly, for about 10-15 minutes or until mixture darkens in color (turns a light golden caramel brown) and thickens. Mixture should almost pull away from the sides of the pan. Everyone's stovetop is different so your mixture may take longer or shorter. Remove from heat and whisk in the vanilla and salt.
• Pour the caramel layer evenly over the cooled cookie bars and spread into an even layer. Cool completely at room temperature, uncovered, about 2 hours. You can also expedite in the fridge for about an hour.
• For the Chocolate Ganache Layer: Add chocolate chips to a small bowl. In a microwaveable glass measuring cup, add in the heavy cream and microwave until hot to the touch, about 30 seconds. Pour the hot heavy cream over the chocolate chips in the bowl. Let stand about 3-5 minutes, then whisk slowly until mixture is smooth and melted. Pour the melted mixture evenly over the caramel layer and spread into an even layer.
• Allow the chocolate ganache layer to set, about 1 hour at room temperature, before cutting into bars. You can also expedite this layer by refrigerating for about 30 minutes. For the cleanest cuts, I like to run a very sharp knife under very hot water, wipe the knife dry, and then cut the bars, repeating after each knife cut.

You’re going to LOVE these crazy delicious bars!

Have a super sweet day!

xo, Hayley

The post Chocolate Chip Cookie Millionaire Bars first appeared on The Domestic Rebel.