This is a delicious chocolate caramel cookie slice with chunks of chopped up chocolate caramel (Mars) bars. It’s a bit like a brownie but a little crisper, and a little bit softer than a traditional style cookie. This is one of the most popular traybakes in our house and it’s so quick and easy to prepare.
Traditional vanilla cookie slices are great but a chocolate one is even better! If you don’t want to add chopped caramel chocolate bars you can substitute them with your favourite chocolate bar or chocolate chunks.
Why make a cookie slice rather than cookies?
- Cookie slices are much easier – simply mix, spread in a tin and bake
- You don’t need to roll out the dough
- No cutters are needed
- They are easy to cut into squares after baking
- Cookie slices are DELICIOUS and keep well
Chocolate caramel cookie slice is really the easiest and tastiest item to bake – you simply melt the butter, add the rest of the ingredients and then bake for 20 – 25 minutes. You don’t want to overbake these – ideally the top should have formed a slight crust but still be soft and wobbly underneath. Remove from the oven and allow to cool before cutting as they will firm up whilst cooling and will cut cleanly.
These are best enjoyed as soon as they cool but will keep well in an airtight container for up to a week.
Chocolate Caramel Cookie Slice
Equipment
- 1 28 x 38cm traybake tin or 9" square tin
Ingredients
- 185 g butter
- 135 g light soft brown sugar
- 165 g caster sugar
- 1 teaspoon vanilla extract
- 2 small/medium eggs total weight approx 90 g
- 300 g plain flour
- 1 teaspoon baking powder
- 60 g cocoa powder
- 225 g chocolate caramel (Mars) bars approx, see notes
Instructions
- Grease and line the traybake tin and cut the chocolate bars into bite-sized pieces.
- Preheat the oven to 160C (fan).
- Place the butter in a microwaveable bowl and heat on full power for 30 seconds. Stir well until the butter is completely melted but not warm, if some lumps of butter remain you can return to the microwave for a few seconds until everything is melted. If you have overheated and the melted butter feels warm, set aside for a few minutes until it has cooled to room temperature.
- Add the sugars, vanilla, eggs, flour, baking powder, cocoa and chopped chocolate bars to the melted butter and stir well until everything is combined.
- Spread the mixture evenly in the lined tin and put in the oven for 20 – 25 minutes. The chocolate caramel cookie slice is ready when the top has formed a slight crust but is still soft underneath.
- Remove from the oven and allow to cool completely before cutting into squares.