Chocolate Chip Caramel Crumble Bars

I really try hard to plan what I am baking, but I have to admit that I am often swayed at the last minute by something that I see online. I saw this recipe last Friday, and I knew that it would be the recipe for this week. I love a good bar cookie. This is a cream cheese bar cookie, which I haven’t made in a while, and it contains chocolate chips and caramel bits. Caramel bits are one of my favorite ingredients and I always try to keep them in the cupboard, as they can be a little hard to find at the store.

Unless I get home right on time from work, it can be a tight timeline for me to get bar cookies baked, cooled, cut, and photographed. These bar cookies chill even a little longer because they contain cream cheese and it sets up better when chilled. I decided to make these the night before, so that they would have plenty of time to chill. Good thing I did, because I didn’t get to leave work on time!

Although these are a layered bar cookie, they come together with two main steps: the crust and then everything else. The oat base with the cream cheese filling is the perfect canvas for any flavor that you wanted. I can envision these bars with any combination of chips or nuts or even some dried fruit. Cut these when they are cold, but with the caramel bits, make sure they come to room temperature before serving. Ice cold caramel is hard on your teeth! These are very tasty and contain some great flavors, you don’t want to miss out.

Chocolate Chip Caramel Crumble Bars

2 cups flour

1 ¼ cups oats

¾ cups packed brown sugar

1 cup butter, room temperature

12 ounces cream cheese, room temperature

½ cup sugar

2 eggs

1 teaspoon lemon juice

2 teaspoons vanilla

1 cup chocolate chips

1 cup Caramel Bits

Preheat oven to 350 degrees. Line a 9” x 13” pan with foil and spray the foil with cooking spray.

In a large mixer bowl, combine the flour, oats, and brown sugar. Add the butter to the bowl and mix on medium until the mixture is crumbly. Reserve 1-1/2 cups of crumbs for the topping and set aside. Press the remaining mixture evenly in the bottom of the prepared pan.

Bake for 15 minutes. Make the topping while the crust is baking.

In the same mixer bowl, beat the cream cheese and sugar until light. Add the eggs, lemon juice, and vanilla and stir until the mixture is smooth.

Once you remove the baked crust from the oven, pour the cream cheese mixture over the hot crust. Sprinkle evenly with the chocolate chips and then the caramel bits. Crumble the reserved crumb mixture over the top of the bars.   

Bake for 30-35, until the bars are light brown around the edges. Allow to cool for one hour on a wire rack and then refrigerate several hours before cutting into bars. Store in the refrigerator.

Recipe from A Family Feast

Chocolate Chip Caramel Crumble Bars

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I really try hard to plan what I am baking, but I have to admit that I am often swayed at the last minute by something that I see online. I saw this recipe last Friday, and I knew that it would be the recipe for this week. I love a good bar cookie. This is a cream cheese bar cookie, which I haven’t made in a while, and it contains chocolate chips and caramel bits. Caramel bits are one of my favorite ingredients and I always try to keep them in the cupboard, as they can be a little hard to find at the store.

Unless I get home right on time from work, it can be a tight timeline for me to get bar cookies baked, cooled, cut, and photographed. These bar cookies chill even a little longer because they contain cream cheese and it sets up better when chilled. I decided to make these the night before, so that they would have plenty of time to chill. Good thing I did, because I didn’t get to leave work on time!

Although these are a layered bar cookie, they come together with two main steps: the crust and then everything else. The oat base with the cream cheese filling is the perfect canvas for any flavor that you wanted. I can envision these bars with any combination of chips or nuts or even some dried fruit. Cut these when they are cold, but with the caramel bits, make sure they come to room temperature before serving. Ice cold caramel is hard on your teeth! These are very tasty and contain some great flavors, you don’t want to miss out.

Chocolate Chip Caramel Crumble Bars

2 cups flour

1 ¼ cups oats

¾ cups packed brown sugar

1 cup butter, room temperature

12 ounces cream cheese, room temperature

½ cup sugar

2 eggs

1 teaspoon lemon juice

2 teaspoons vanilla

1 cup chocolate chips

1 cup Caramel Bits

Preheat oven to 350 degrees. Line a 9” x 13” pan with foil and spray the foil with cooking spray.

In a large mixer bowl, combine the flour, oats, and brown sugar. Add the butter to the bowl and mix on medium until the mixture is crumbly. Reserve 1-1/2 cups of crumbs for the topping and set aside. Press the remaining mixture evenly in the bottom of the prepared pan.

Bake for 15 minutes. Make the topping while the crust is baking.

In the same mixer bowl, beat the cream cheese and sugar until light. Add the eggs, lemon juice, and vanilla and stir until the mixture is smooth.

Once you remove the baked crust from the oven, pour the cream cheese mixture over the hot crust. Sprinkle evenly with the chocolate chips and then the caramel bits. Crumble the reserved crumb mixture over the top of the bars.   

Bake for 30-35, until the bars are light brown around the edges. Allow to cool for one hour on a wire rack and then refrigerate several hours before cutting into bars. Store in the refrigerator.

Recipe from A Family Feast

Cheesecake Cookies

I came across these cookies and I was amazed at how simple they were. Sure, grand extravagant creations can be tasty, but it’s amazing how good a simple cookie can be. These cookies are similar to shortbread, but have cream cheese added to the batter. This particular version of the cookie uses graham cracker crumbs as a coating, giving the cookies the flavor of cheesecake. Sounds intriguing!

The blog where I found this recipe suggested pairing these cookies together with some sort of filling and making sandwich cookies. I think that would be a great idea, although this recipe only makes 2-1/2 dozen, so you would probably want to double the recipe if you decide to go that route. I think these cookies would be especially good with Nutella.

These cookies come together fast, and the list of ingredients is super small. You could roll them in nuts if you didn’t have graham cracker crumbs. I baked up the first sheet of cookies and noticed that they didn’t flatten much while baking, so the other cookies I flattened a bit with the palm of my hand before baking, and I think that worked better. They looked a little plain, so I topped my cookies with  chocolate drizzle and I like the combination of the tangy cream cheese and the slight bitterness of the chocolate. Easy and very tasty!

Cheesecake Cookies

3/4 cup butter, room temperature

3 ounces cream cheese, room temperature

2/3 cup sugar

1 teaspoon vanilla

2 cups flour

About ½ cup graham cracker crumbs

Melted chocolate, if desired

Preheat oven to 375 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, cream the butter, cream cheese and sugar. Stir in the vanilla. Add the flour and stir on low until incorporated. Do not over beat.

Shape the dough into 1 inch balls. Roll in graham cracker crumbs and place on the prepared baking sheets. Flatten the cookies slightly with the palm of your hand.

Bake for 12 to 15 minutes, or until the edges of the cookie are golden. Remove  to a wire rack to cool.

If desired, decorate the cooled cookies with a drizzle of melted chocolate. Alternatively, you could pair the cookies into sandwiches with melted chocolate, jam, or other filling.

Recipe from The Love Family of 5

Cheesecake Cookies

Posted by admin No comments

I came across these cookies and I was amazed at how simple they were. Sure, grand extravagant creations can be tasty, but it’s amazing how good a simple cookie can be. These cookies are similar to shortbread, but have cream cheese added to the batter. This particular version of the cookie uses graham cracker crumbs as a coating, giving the cookies the flavor of cheesecake. Sounds intriguing!

The blog where I found this recipe suggested pairing these cookies together with some sort of filling and making sandwich cookies. I think that would be a great idea, although this recipe only makes 2-1/2 dozen, so you would probably want to double the recipe if you decide to go that route. I think these cookies would be especially good with Nutella.

These cookies come together fast, and the list of ingredients is super small. You could roll them in nuts if you didn’t have graham cracker crumbs. I baked up the first sheet of cookies and noticed that they didn’t flatten much while baking, so the other cookies I flattened a bit with the palm of my hand before baking, and I think that worked better. They looked a little plain, so I topped my cookies with  chocolate drizzle and I like the combination of the tangy cream cheese and the slight bitterness of the chocolate. Easy and very tasty!

Cheesecake Cookies

3/4 cup butter, room temperature

3 ounces cream cheese, room temperature

2/3 cup sugar

1 teaspoon vanilla

2 cups flour

About ½ cup graham cracker crumbs

Melted chocolate, if desired

Preheat oven to 375 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, cream the butter, cream cheese and sugar. Stir in the vanilla. Add the flour and stir on low until incorporated. Do not over beat.

Shape the dough into 1 inch balls. Roll in graham cracker crumbs and place on the prepared baking sheets. Flatten the cookies slightly with the palm of your hand.

Bake for 12 to 15 minutes, or until the edges of the cookie are golden. Remove  to a wire rack to cool.

If desired, decorate the cooled cookies with a drizzle of melted chocolate. Alternatively, you could pair the cookies into sandwiches with melted chocolate, jam, or other filling.

Recipe from The Love Family of 5