Quickie Chocolate-Covered Cookie Bars

Quickie Chocolate Covered Cookie Bars
Judy Hanneman
  • Yield: 4 servings


7-9 whole graham crackers
1/2cup caramel sauce
1cup semi-sweet chocolate chips
2tablespoons butter
1tablespoon coarse sea salt


  1. Line an 8 x 8-inch or 9 x 9-inch pan with aluminum foil.
  2. Lay out a layer of graham crackers along the bottom. Fill in spaces with pieces of graham crackers so the bottom is totally covered.
  3. Microwave caramel sauce on high for 20 seconds, or until it’s a thinner, pourable consistency. Pour over graham crackers, and spread in an even layer.
  4. Top with the rest of the graham crackers, repeating as in the first layer, with all the spaces filled.
  5. Microwave chocolate chips and butter on high for 1 minute. Remove and stir until very smooth. Spread chocolate over top. Chill.
  6. Top with coarse salt and cut into pieces of desired size.

Recipe reprinted with permission from The Cupboard To Table Cookbook © 2016 by Judy Hanneman, The Countryman Press.