Description
Chocolate, caramel, and graham cracker layers meld into a sinful dessert that promises pure indulgence. Luxurious textures and rich flavors invite you to savor each memorable bite of this irresistible treat.
Ingredients
Scale
Main Components:
- 1 package (340 grams / 12 ounces) prepared chocolate chip cookie dough
- 1 cup (170 grams) semisweet chocolate chips
- 1 jar (198 grams / 7 ounces) marshmallow cream
- 35 caramels, unwrapped
Dairy and Binding Ingredients:
- ⅓ cup (76 grams) unsalted butter
- 1 ¼ cups (250 grams) white sugar
- ½ cup (120 milliliters) evaporated milk
- 1 tablespoon (15 milliliters) evaporated milk
- ¼ cup (60 milliliters) heavy whipping cream
- 1 tablespoon (15 milliliters) water
Additional Ingredients:
- ¼ cup (64 grams) peanut butter
- ¾ cup (20 grams) rice krispies cereal
Instructions
- Warm the oven to 350°F (175°C) and lightly grease a 9×9-inch (23×23 centimeters) baking pan.
- Press the prepared cookie dough evenly across the bottom of the pan, creating a uniform base.
- Bake the cookie crust for 13-15 minutes until it develops a delicate golden hue, then remove and allow complete cooling.
- Craft the caramel layer by combining ingredients in a saucepan over medium heat, stirring consistently until achieving a velvety, uniform texture.
- Gently cascade the molten caramel mixture over the cooled cookie foundation, then transfer the pan to the freezer for 10 minutes to solidify.
- Clean the saucepan and combine butter, sugar, and milk, bringing the mixture to a rolling boil while continuously stirring.
- Reduce heat and simmer the liquid for approximately 10 minutes without additional stirring.
- In a separate mixing bowl, thoroughly blend marshmallow cream with peanut butter until completely integrated.
- Incorporate the boiled mixture into the marshmallow-peanut butter combination, whisking until smooth and consistent.
- Pour the nougat filling over the chilled caramel layer, then return to the freezer for another 10 minutes.
- Prepare the chocolate ganache by placing chocolate chips in a heat-resistant bowl.
- Warm the heavy cream in a small saucepan until it approaches boiling, being careful not to scorch.
- Pour the hot cream over the chocolate chips, stirring vigorously until achieving a glossy, melted consistency.
- Gently fold rice crispy cereal into the chocolate ganache, ensuring even distribution across the nougat layer.
- Refrigerate the entire dessert for a minimum of two hours to set completely before slicing into delectable portions.
Notes
- Freeze layers between additions to maintain distinct textures and prevent blending.
- Consistently stir caramel and nougat mixtures to prevent burning or uneven cooking.
- Use room temperature ingredients for smoother mixing and better incorporation.
- Select high-quality chocolate chips and creamy peanut butter for richer flavor profile.
- Clean kitchen tools between layer preparations to avoid flavor contamination.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 467 kcal
- Sugar: 38 g
- Sodium: 176 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 31 mg