No-bake cookies are always a favorite for a variety of reasons.
You don’t have to heat up the oven and stand watch to verify the cookies don’t burn.
These gooey bars will be your new favorite no-bake cookie.
Credit:Iain Bagwell
Serve chilled for less mess.
Iain Bagwell
Ingredients
Salted butter for greasing pan
1 1/2cupsheavy cream
3tablespoonspowdered sugar
3(4-oz.)
semisweet chocolate baking bars, finely chopped
1teaspoonvanilla extract
2(11-oz.)
caramels
1/3cupevaporated milk
17graham cracker sheets
2(1.4-oz.)
Combine heavy cream and powdered sugar in a small saucepan.
Bring to a simmer over medium-low, stirring occasionally.
(Do not bring to a boil.)
Place chopped chocolate in a medium bowl.
Pour cream mixture over chocolate; let stand 1 minute.
Gently stir mixture until chocolate melts and mixture is smooth.
Combine caramels and evaporated milk in a saucepan over medium-low.
Cook, stirring often, until caramels melt and mixture is smooth, 9 to 10 minutes.
Remove from heat; let stand 10 minutes.
Place 1 layer of graham cracker sheets in bottom of prepared pan, breaking crackers to fit as needed.
Pour one-third of the caramel mixture over crackers.
Using an offset spatula, smooth caramel to edges of pan.
Pour one-third chocolate mixture over caramel; smooth chocolate to edges of pan.
Repeat layers2 times with remaining graham cracker sheets, caramel mixture, and chocolate mixture, ending with chocolate.
Sprinkle chopped toffee candy bars over top.
Chill, uncovered, 4 hours or overnight.
Lift toffee bar mixture from pan using parchment.
Trim edges if necessary.
Cut into 16 pieces.
