4-Layer Everything Bars

4-Layer Nougat Caramel Cookie Ganache Krispies Bars

Before I begin, I just want to say that I’m not at all sorry for sharing this dessert with you. Yes, it’s a crazy dessert–yes, it’s so insanely good that I nearly picked through half of the pan before I managed to pry my paws off of these layered bars long enough to package them and ship them off. But will I say sorry?

Certainly not!

4-Layer Nougat Caramel Cookie Ganache Krispies Bars 4--100115

The thing is, I’m a chronic sorry-sayer. If you’re not one yourself, you know one: that friend who, even when she is doing you a favor, will say “sorry” out of instinct more than anything else. And then of course, there’s the neverending loop of sorries, which usually happens when somebody points out that you’re saying sorry way too much, so your first response is to apologize for saying sorry so often–and thus begins the Great Chain of Apologies.

But as I said, I won’t be apologizing for these bars. Not even a tiny morsel, because they are unforgivingly knock-your-socks-off good.

I won’t apologize for the way your jeans fit after you eat them.

I won’t apologize for the incessant daydreams and steady stream of drool that these bars may incur during your regular work/schoolday routine, most probably (knowing your luck) right as your boss/teacher is asking you an important question.

4-Layer Nougat Caramel Cookie Ganache Krispies Bars 6--100115

In all seriousness, though: saying sorry really is an infliction, since the act of saying sorry when one has little to nothing for which to be sorry is really an indicator of something deeper happening. Several times in the past six months or so, I’ve called up some of my closest friends in the hopes of talking through some difficult issues–moral compasses, ethical dilemmas, others’ emotions, my own repeated near-meltdowns (or actual meltdowns, as earlier this week proved). The first words out of my mouth on every call were: “Sorry, do you have time to talk?” One text I sent said: “Sorry, can I be honest?”

And the first words my friends–all of them–said were not “of course” or “sure!” but: “Dude, don’t apologize.”

Followed by: “This is what friends are for. I wouldn’t be here if I didn’t want to listen.”

4-Layer Nougat Caramel Cookie Ganache Krispies Bars 8--100115

It’s funny how entrapped we can become in our expressions without being really aware of them. When I say sorry, I am expressing an internalized, pessimistic version of how I perceive myself in my relationships with others; in a way, I’m “sorry” because I do think that my thoughts are an inconvenience and burden to other people’s energy and interests. As time goes on, however, and as my friends continue to remind me with the utmost sincerity to stop apologizing, I’ve begun to realize that I really have no reason to be sorry, but every reason to be grateful.

So to anyone out there reading this: not only am I not sorry to be sharing this dessert with you, I am immensely appreciative that I have someone as special as you around, with whom I can share this jean-busting damn delicious dessert!

And you bet your skin-tight hot pants that I am dead serious about these bars right now.

4-Layer Nougat Caramel Cookie Ganache Krispies Bars 10--100115

These 4-layer everything bars are a TOP TEN kind of recipe for me–hands down one of the best, mind-blowing desserts I have ever made, as long as you’re not attempted to ship it 500 miles or something by post (like I might’ve done, oops). The layers are absolutely insane, so let me walk you through them:

  • Chocolate chip cookie base: a chewy chip-studded cookie base is made perfectly easy with prepared refrigerated cookie dough! Feel free to sub your favorite homemade cookie dough recipe here.
  • Caramel layer: a creamy, indulgent layer of caramel made from unwrapped caramel candies oozes out over the top of the cookie base, leaving a wonderful blast of sweetness on your tongue.
  • Nougat: the subtle flavor of cream, marshmallow, and peanuts fills this fluffy layer!
  • Rice Krispies Chocolate Ganache: amp up your plain old ganache with some rice cereal–it adds an incredible textured crunch and brings the whole bar together into a cohesive unit of bliss.

As I said, I’m not apologizing for this one–but if I had to, it would be for the sheer amount of times folks are going to be begging you to make this recipe for them. But I’m not. Maybe I’ll glue my mouth shut with some nougat and call it a day, hm?

4-Layer Nougat Caramel Cookie Ganache Krispies Bars 13--100115

TRY THESE BARS ASAP and then tell me: what do you think about sorry-saying?

Ala

4-Layer Everything Bars

A top-ten Wallflour Girl favorite recipe! Chewy chocolate chip cookie base, sweet caramel, creamy nougat filling, and a rice krispies-filled chocolate ganache--unlike anything I've ever tried. Adapted from Deliciously Yum.

Ingredients

    For the chocolate chip cookie layer:
  • 1 (12 oz) package prepared chocolate chip cookie dough
  • For the caramel layer:
  • 35 caramels, unwrapped
  • 1 tablespoon evaporated milk
  • 1 tablespoon water
  • For the nougat filling:
  • 1/3 cup unsalted butter
  • 1 1/4 cup white sugar
  • 1/2 cup evaporated milk
  • 1 (7 oz.) jar marshmallow cream
  • 1/4 cup peanut butter
  • For the rice krispies chocolate ganache:
  • 1 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 3/4 cup rice krispies cereal

Instructions

    For the chocolate chip cookie layer:
  1. Preheat oven to 350 degrees F. Lightly grease a 9x9-inch baking pan and press prepared dough evenly into the bottom of the pan. Bake for 13-15 minutes, until lightly golden on top. Remove from oven and allow to cool completely. As the cookie layer bakes, move on and make your caramel!
  2. For the caramel layer:
  3. Place all ingredients in a saucepan over medium heat. Melt down the caramel, stirring frequently, until completely creamy and smooth. Pour over cooled cookie crust, then place pan into freezer for 10 minutes (so that it sets up before you pour the next layer on top).
  4. For the nougat filling:
  5. In the same saucepan, combine butter, sugar, and milk. Bring to a boil, stirring constantly, then reduce heat to low and allow mixture to simmer without stirring for 10 minutes.
  6. In a separate bowl, combine marshmallow cream and peanut butter. Pour boiled mixture over marshmallow mixture and whisk together.
  7. Pour over cooled caramel layer, then return pan to freezer for additional 10 minutes.
  8. For the rice krispies chocolate ganache:
  9. Place chocolate chips in a bowl. In a small saucepan, heat up cream until it's hot but not yet boiling or scalded. Pour hot cream over chocolate and stir vigorously, until chocolate is completely melted and smooth. Stir in cereal and spread out as evenly as you can over the nougat layer.
  10. Refrigerate bars for at least 2 hours before cutting into them. Then dig in and enjoy immensely!
http://www.wallflourgirl.com/2015/10/05/4-layer-everything-bars/

Facebooktwittergoogle_plusredditpinterestlinkedin

Facebooktwitterpinterestrssinstagram

27 Replies to “4-Layer Everything Bars”

  1. Ala, as usually you have combined pure mouthwatering deliciousness with something important to think about – thanks for getting my Monday morning off to a great start! xo

    1. Absolutely, Kate–hope you’re having a wonderful start to the week!

      1. You are a sinful Lady, 😬😬😬😬😬
        and I’m a diabetic, sooo what!! I look 👀 at it like this. It’s all in moderation & responsibilitiy.
        So, I’ll make’em sometime!!
        Thank You Dear!!

  2. Well, well, well, I have found the best sweet of the week and it’s only Monday! Is it a cookie or candy? Don’t want to know, just pass a big slice my way!

    1. Aw, shucks, Deb! Can we just call it a fruit and indulge all day together??

  3. Oh Have Mercy! Ala!!! These are insane! Wow!!! I could steal the whole bunch of these from right under your nose and I would never ever apologize!

    1. hahahaha I never even considered that possibility. Darn tootin’ right, you won’t need to apologize!!!

  4. I will NEVER want you to apologize for the decadence that is these bars. Just saying 🙂

    1. haha you’re the best, Zainab! xo

  5. Looks great! Just in time for fall, thank you! Now I know what’s for dessert!

  6. Been away on vacation, so I’m catching up on my reading. And you’ve certainly made it worth my while — what terrific bars! Thanks so much.

  7. These bars look incredible, Ala! Decadence to the max! I really want one these right now! 😉

  8. Been buried under my kitchen pots and loads of design projects and finally saw this post. I can’t forgive you for not sharing and no, I’m not apologizing 🙂 You’re simply da BEST!

  9. Ala, I feel you girl! I, too, am the over-apologizer in my circle of the world. The number of times I have been scolded for apologizing is just, well, incalculable. I actually find myself apologizing when OTHER PEOPLE SHOULD BE apologizing. But I do it instead, to prompt them to correct me and the situation. It’s a disease. Anyway. So I’v actually been wondering how to make nougat, but now I see I wasn’t nearly adventurous enough. Why make nougat when you can make ALL OF THIS. So insane. So delicious. No wonder you almost just ate it all out of the pan. Divinely inspired, your Everything Bars.

    1. YES, this is such a thing! I’m glad I”m not the only one, but hey–we’ll learn sooner or later, right? <3 hope to see you soon, lovely lady!!

  10. New and going crazy over your recipes.. Cant wait to use them all.. I have a lot of baking to do. I will be back for more.

    1. Thanks for taking the time to let me know, Gail! It’s wonderful to meet you–happy bakings, and I can’t wait to hear how it all goes for you! xo

  11. Valerie Kvale says: Reply

    I never have success with melting unwrapped caramels so I use the caramel bits. How do I convert caramels to caramel bits? Thanks!

    1. Hey Valerie! 4 pieces equals about an ounce, so 9 ounces’ worth of caramel bits should do you just fine. Hope that helps and that you get to enjoy these bars soon!

  12. How would you adjust the recipe omitting the peanut butter?

    1. Hi Patti! Feel free to substitute another nut butter for the PB. Hope that helps!

  13. Do these need to be refrigerated if not all eaten right away?

    1. Hi Kathy! I recommend refrigerating these if you don’t plan on eating them all within the day. Hope that helps!

  14. Could I substitute walnuts in place of rice crispy?

    1. Hi Robin! If you don’t have rice crisp cereal and would like to use walnuts, you can probably do so. Let me know how it turns out, though!

  15. I made the recipe and it was a joy. I had to make a few changes. Made chocolate chip gluten free cookies and I added salted peanuts to the fluff layer. It is going to be fantastic, the flavor profiles are great and people won’t know they are eating gluten free, which is the point. Cannot wait to share with my staff.

    1. Hi Laura, I’m SO excited that these bars turned out great for you! The salted peanuts sound like a total winner in my book. Hope your staff loves it as much as you did!

Leave a Reply