Chocolate Caramel Cookies (No Bake)
Prep Time
20 minutes
Porties
Serveert 35
Niveau
Easy
Looking for a quick, no-bake treat that’s loaded with chocolatey goodness and a caramel twist? These chocolate-caramel cookies are here to save the day! With just a handful of simple ingredients—Maria biscuits, milk chocolate, heavy cream, and gooey caramel—you can whip up a dessert that feels fancy but is ridiculously easy to make.
The process is super simple: crush biscuits, mix with a silky ganache, layer with caramel, and top with melted chocolate. Add a fun swirl of caramel on top for that wow factor. The best part? It takes about 15 minutes to prep, and the fridge does all the hard work! Perfect for when you need a last-minute sweet fix or want to impress without the stress.
Ingrediënten
Press the cookie mixture firmly into the tray using plastic wrap or the back of a spoon to ensure it holds together when cutting.
Melt the chocolate slowly to prevent burning. Ensure the bowl of chocolate does not touch the water and does not come into direct contact with the water itself. Add a teaspoon of sunflower oil for a glossy finish.
Remove the tray from the fridge 5-10 minutes before slicing. Use a sharp knife, warming it under hot water, and drying it thoroughly before cutting to achieve clean lines.
For a salted caramel twist, add a pinch of sea salt to the caramel.
Want extra crunch? Add chopped nuts (like hazelnuts or almonds) to the cookie mixture or sprinkle them over the topping.
Store the chocolate-caramel bars in an airtight container in the fridge for 5-7 days. For longer storage, cut into pieces and freeze. Thaw at room temperature before serving.
Looking for a quick, no-bake treat that’s loaded with chocolatey goodness and a caramel twist? These chocolate-caramel cookies are here to save the day! With just a handful of simple ingredients—Maria biscuits, milk chocolate, heavy cream, and gooey caramel—you can whip up a dessert that feels fancy but is ridiculously easy to make.
The process is super simple: crush biscuits, mix with a silky ganache, layer with caramel, and top with melted chocolate. Add a fun swirl of caramel on top for that wow factor. The best part? It takes about 15 minutes to prep, and the fridge does all the hard work! Perfect for when you need a last-minute sweet fix or want to impress without the stress.
Stappenplan
1 Heat the heavy cream in a saucepan until just below boiling point. Remove from heat and add 300 g milk chocolate. Let it sit for 1 minute, then stir into a smooth ganache. |
2 Roughly chop the Maria biscuits using a food processor or a knife. Place them in a large bowl and mix with the chocolate ganache until combined. |
3 Spread half of the cookie mixture into a tray and press it down firmly. Evenly drizzle 150 g caramel sauce over it. Cover with the remaining cookie mixture and smooth out the top. Use plastic wrap to press it down tightly. Refrigerate for at least 4-5 hours, preferably overnight. |
4 Melt 100 g milk chocolate using a double boiler (bain-marie). |
5 Pour the melted chocolate evenly over the cookie mixture. Immediately drizzle 25 g caramel sauce in thin lines over the chocolate. |
6 Use a toothpick or skewer to create a decorative pattern in the caramel and chocolate. Cover and refrigerate until the topping is set. |
7 Slice the chocolate-caramel bars into squares and serve. |
