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Oh and yes, there is so some brown butter in that cookie dough too.
Is anyone else so excited for Halloween?
Because I am! I have always loved Halloween, but not for the reasons you think. I was “too cool” for tricker treating by like seventh grade, but for me it was, and still is, not all about the candy.
Yeah right! Like anyone believes that. It’s maybe a lot about the candy. I mean anytime I get to buy Reese’s in the shape of pumpkins is a happy time. I am such a sucker for holiday gimmicks. Halloween, Thanksgiving and Christmas are my true weaknesses. Well, Thanksgiving does not really have any candy or super fun decorations, but there is the food. I kind of go all out with the Thanksgiving feast, so that is always yummy to look forward to.
Halloween though is all fun.
Fun food, fun costumes, fun Halloween movies. Little kids dressed up in the cutest costumes and of course, the excuse to eat Halloween candy all month… I mean all night, long. It’s good holiday.
Speaking of cute kids and their Halloween costumes, Asher has the world’s cutest costume this year.
Seriously, parents of young girls, listen up.
The Batarina.
You guys, I love this costume!
Where was this costume when I was younger?!? I think I was a witch for three years in a row, a pumpkin one year and then one year my cousin, Matt who is the same age as me, my younger brother and I were Oompa Loompas. Being an Oompa Loompa was the highpoint of my Halloween costumes. Kind of lame, I know.
But anyway, Asher looks so incredibly cute in this costume. She got striped purple tights to go underneath and little black heels that are the true topper to the outfit.
Yeah, I did say little black heels. That was all her idea, the girl is crazy and only five and she wants to wear heels already? My parents are in for a real good time with this one. I am telling you, she is going to be a wild one.
So seriously, if you guys are looking for a cute costume you have to check out the Batarina. SO cute. I am still dying over it, and also a little jealous that I am way too old to pull this costume off. Sometimes I so want to be five again!
Oh and another highlight of my Halloween’s past?
Avalon Drive and the houses that gave out the Malley’s Bars. Possibly one of the best parts of Cleveland, Ohio. Malley’s rules and jeez, I miss it! Actually, I don’t really since we actually order chocolate off their website and have it sent all the way out to Colorado. Yes, it is THAT good. Check them out too!
Unfortunately, I am currently out of Malley’s Chocolate Bars, the one and only thing that would have made these bars better.
These bars are insanely good. You are going to love them. It is everything you love about a Snickers bar, the nougat layer, the caramel and all the chocolate. But then I went and added a nice big layer of browned butter cookie dough. Yup, yup, yup! Cookie dough Snickers!
It’s incredible.
But then I went to take photos and they just needed a little something on top. Something fun and crunchy and maybe salty to go with all that caramel.
Enter the pretzels.
Pretzels, chocolate, caramel, nougat, COOKIE DOUGH! Guys, there are no words. Just so good.
There is a total of five layers, plus the pretzels topping so they take a couple of hours to fully come together, but the steps are simple and they are the perfect fall treat. And this may sound weird, but they are really good with a side of crispy honeycrisp apples. It’s like a Snicker cookie dough caramel apple. Oh man, does that just sound awesome? Ah huh, it does.
Happy Friday, indeed!
Brown Butter Chocolate Chip Cookie Dough Pretzel Snickers Bars
Ingredients
Bottom Layer
- 1 1/4 cups milk chocolate chips, or can sub dark chocolate or semi-sweet chocolate chips
- 1/4 cup creamy peanut butter
Nougat layer
- 4 tablespoons butter
- 1/2 cup granulated sugar
- 1/4 cup canned coconut milk or regular milk
- 1 1/2 cups marshmallow fluff
- 1 cup salted peanuts chopped, roughly chopped
- 1 teaspoon vanilla extract
Caramel
- 1 (14 ounce) bag of caramels
- 1/4 cup coconut milk or cream
Brown Butter Cookie Dough Layer
- 1 1/2 sticks butter
- 2/3 cup brown sugar
- 2 tablespoons heavy cream or coconut milk
- 1 1/2 teaspoon vanilla extract
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 -3/4 cup mini chocolate chips
Top chocolate layer
- 1 1/2 cups milk chocolate chips, or can sub dark chocolate or semi-sweet chocolate chips
- 1/4 cup creamy peanut butter
- 1 cup pretzels, twist or sticks
- 1/2 cup chocolate chips, melted
Instructions
- Thoroughly grease a 9x13 inch-baking pan. Melt 1 1/4 cups chocolate chips with 1/4-cup peanut butter in a saucepan or microwave, then pour into the baking dish and spread until even. Place in the fridge for 30 minutes or in the freezer for 15 minutes.
- While the chocolate hardens make the nougat layer. Melt the butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in marshmallow fluff and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely, about 30 minutes or 15 minutes in the fridge.
- Make the caramel. Combine the caramels and cream in a saucepan over low heat. Let melt, stirring occasionally, until smooth, this took about 10 minutes for me. Pour over nougat layer and let cool completely, about 10 minutes.
- Make the Cookie Dough. In a heavy-bottomed sauce pan, melt the butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan and pour into the bowl of a stand mixer or large bowl. Allow to cool 10 minutes.
- To the bowl add the brown sugar, cream or coconut milk and vanilla. Beat until combined, fluffy and light in color. Beat in the flour and salt until combined. Stir in the chocolate chips. Spread the cookie dough over the caramel layer, be carful not to press too hard into the caramel. You don't want to mix the two layers.
- Melt 1 1/2 cups chocolate chips with 1/4-cup peanut butter in a saucepan, or just microwave them, pour over caramel and spread until even. Sprinkle with the pretzels and drizzle with the remaining melted chocolate. Let cool and harden completely.
- Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get soft and gooey. My family personally likes them best kept in the fridge, but left out for 15 minutes or so before eating!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
So Halloween? You guys down?
Hi ı cant understand to 1 1/4?
ı understand 1 cup + 1/4 cup its true or just only 1/4 cup?
1 14- ounce bag of caramels: we use only 1 caramels in a pack?
a cup like 200 ml?
Hi! I am so sorry for the confusion. Recipe has been fixed and now reads correctly. Please let me know if you have any other questions. Hope you love these!
The cookie dough recipe reads
“1 1/2 cup sticks butter 3/4″…
Is it 1 1/2 cups or 1 1/2 sticks? I’m guessing you meant 1 1/2 sticks which is 3/4c? I’m looking forward to trying these!
HI Kimberly, I am so sorry for the trouble, yes I meant 1 1/2 sticks butter. Let me know if you have other questions. Recipe has been fixed. hope you love these!!
I am so sorry for the confusion. Recipe has been fixed. it’s 1 1/2 sticks just like you thought! 🙂 Let me know if you have questions. Thank you!
Thank you! This recipe has everything my husband loves wrapped into one dessert, and I made these for his birthday. They turned out great, and we all loved them. That brown butter cookie dough…oh yum…I had a hard time not eating half of it before layering it on. Thanks again for the recipe 🙂
Thanks so much Kimberly I’m so happy you loved it! I totally had a hard time with the cookie dough while i was making it to!
I love every ingredient that you put in here! I’m definitely trying these!
Yay! Thank you Eden!
when is the best time to cut them into squares is there a secret way to cut them?
Hi Gail! I like to cut them about 10 minutes after removing from the fridge. Let me know if you have questions.
I these and loads of compliments, but my problem was when I went to cut them into squares, I let them sit at room temp for bit and when I could get the knife thru, the caramel was really runny. I almost did not take them to this gathering because they were a gooey mess. When is the best time to cut them?
Hi Gail, the best time to cut them is about 10 minutes after removing them from the fridge. You caramel should not have been too tiny however. Is it ossicle you added too muck liquid? Hope this helps. Let me know if you have other questions.Thanks!
These look unbelievable!! All the best stuff in one bar!
I love them to!! Thanks Eden!
Can’t WAIT to make these!
How much of the jar is 1 and 1/2 cups of marshmallow fluff? Is it the whole jar?
It depends on the size of the jar you buy. If it is the smaller one, than yes it will be about the whole jar. Thanks!
I just finished making these and each layer came out perfect and hardened quickly. (I even used marshmallow creme.). Thank you so much. I am sure the fireman at the station will love these.
THANK YOU! Hope they are huge hit! 🙂
Can you make these a day before serving?
Hey Melissa, Yes that will work great, Hope you love these!
Isn’t that your pic..? https://instagram.com/p/9GfoARpyYY Looks delicious by the way 🙂
Hi. What is marshmallow fluff? I live in Australia and not heard of it.
Thanks
HI! It is marshmallow cream. Maybe what you would call a nougat? I am not sure, but it basically spreadable marshmallows. Let m me know if you have other questions!
How can we make it at home?
Just finished the last layer and am now waiting for it to get hard. Obviously mine doesn’t look as pretty as yours and for some very odd reason I don’t have nearly enough cookie dough … weird. Unfortunately I didn’t have enough ingredients to make seconds, so now the last layer is just very thin and broken. 🙂
Oh we dont get it here how can I make it at home?
Oh we dont get it here how can I make it?
What can we substitute marshmallow fluff with?
It is very essential in this recipe and I do not recommend replacing it unless you make homemade marshmallow fluff.