Best Chocolate Caramel Cookie Bars Recipes

PEANUT BUTTER CARAMEL CHOCOLATE CHIP COOKIE BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray. Make peanut butter cookie dough as directed on pouch. Press dough evenly in bottom of pan.
• Make chocolate chip cookie dough as directed on pouch. Drop dough by spoonfuls over peanut butter cookie dough. Using metal spatula, evenly spread dough to cover peanut butter cookie dough layer.
• Bake 25 to 28 minutes or until toothpick inserted in center comes out clean and edges are set. Remove from oven to cooling rack. Cool 5 minutes.
• Meanwhile, in 2-quart saucepan, heat caramels and whipping cream over medium heat, stirring constantly, 5 to 10 minutes or until caramels are melted. Remove from heat. Spread over warm cookie base. Bake about 5 minutes or until caramel is set in center. Return to cooling rack.
• Sprinkle chocolate chips evenly over top. Let stand 5 minutes; spread melted chips evenly over top. Refrigerate bars until chocolate is firm, about 3 hours.
• Let bars stand 30 minutes before cutting. Remove bars from pan by lifting foil; peel foil away. Cut into 8 rows by 5 rows. Store loosely covered in refrigerator.

CHEESECAKE CARAMEL TOFFEE CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees.
• Prep a 9 x 13 pan by lining it with parchment paper. Set aside.
• Cream together the butter, sugars, salt and vanilla. Beat in the egg, then the baking soda and flour.
• Stir in the chocolate chips, caramel bits and toffee pieces.
• Divide mixture in half. Spread half of the dough evenly into the prepared pan. I use my fingers to do this. Set aside.
• In a medium bowl, cream together the cream cheese and white sugar until fully blended. Beat in the egg and vanilla. Mix until completely smooth.
• Pour and spread cheesecake layer over the pressed cookie dough layer.
• Using your hands, press pieces of the remaining dough into flat discs. Lay on top of the cheesecake layer. You don't have to have the entire cheesecake layer totally covered. In fact, leaving a bit of the cheesecake layer peeking through in spots looks good once the bars bake and cool.
• Bake for 20 - 30 minutes or until the bars are cooked through and top is lightly brown.
• Allow to cool completely before removing from pan by way of the parchment paper.
• Once cooled and removed from pan, cut into twelve equal bars.
• Store in refrigerator.
• NOTE: If you use the caramel bits in this recipe, allow the bars to come almost to room temperature (after refrigerating) prior to serving. The caramel bits harden up a bit in the fridge.

CHOCOLATE CHIP-CARAMEL-PUDDING COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, mix cookie mix, butter, egg and dry pudding mix with spoon until soft dough forms. Stir in chopped chocolates. Press evenly in pan.
• Bake 28 to 32 minutes or until golden brown. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.

CHOCOLATE-CARAMEL COOKIE BARS

Steps:

• Crust: Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
• Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
• Chocolate Caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
• Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.

HOMEMADE COOKIE, CARAMEL AND CHOCOLATE CANDY BARS

Steps:

• Line a 9"x13" pan with Club crackers.
• Combine graham cracker crumbs, both sugars, milk and margarine in glass bowl.
• Microwave on high for 3 minutes.
• Stir, then microwave on high for 3 more minutes.
• Stir, then pour over crackers in pan.
• Add another layer of Club crackers.
• Combine peanut butter and chocolate chips in another glass bowl.
• Microwave for 1 minute.
• Stir until smooth.
• Spread over 2nd layer of crackers.
• Refrigerate.

COOKIE AND CARAMEL CHOCOLATE BARS

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
• Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes.
• Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet.
• Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack.
• Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over.
• Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines -- at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes.
• Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days.

SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Spread dough evenly in pan. Bake 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes on cooling rack.
• In 2-quart saucepan, heat caramels, milk and 3 tablespoons butter over medium heat 7 to 10 minutes, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in salt. Spread over warm cookie base.
• In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds or until chips can be stirred smooth. Drizzle over top of bar. Refrigerate about 2 hours or until set.
• Cut into 5 rows by 5 rows. Store covered in refrigerator.

GIANT CHOCOLATE CARAMEL COOKIE BARS

Steps:

• Make the cookie:
• Preheat oven to 350°F. Butter a 13x9" baking pan, line bottom and sides with parchment paper, and butter parchment.
• Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until creamy. Add sugar and beat, scraping bowl occasionally, until incorporated. Beat in salt, then vanilla. Reduce mixer speed to low and gradually beat in flour, scraping bowl occasionally, until dough just starts to form and large pieces of flour remain.
• Press dough into prepared pan in an even layer. Poke holes all over with a fork. Bake cookie until golden brown and firm to the touch, 30-35 minutes. Transfer to a wire rack and let cool.
• Make the caramel:
• Heat cream, butter, and salt in a heatproof measuring cup or bowl in a microwave until cream is warm and butter is melted, about 45 seconds.
• Gently stir sugar and 1/3 cup water in a large saucepan. Heat over medium and cook, brushing down sides of pan with a wet pastry brush if needed and swirling pan gently (do not stir), until sugar is amber-brown, 15-20 minutes. Remove from heat.
• Carefully add cream mixture in a steady stream, stirring with a silicone spatula (it will bubble up violently); if it looks like it may boil over, stop adding cream mixture and stir to break up bubbles.
• Fit saucepan with candy thermometer and heat over medium. Cook, undisturbed, until mixture reaches 245°F (almost firm-ball stage). Immediately and carefully pour over cookie. Tilt pan to spread caramel evenly. Let sit until set, at least 1 hour and up to overnight.
• Make the chocolate coating:
• Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate firms slightly, about 10 minutes.
• Place a sheet of parchment paper over cake pan. Place cutting board over parchment. Holding pan and board, invert quickly. Lift off pan, then peel off parchment.
• Pour one-third of chocolate mixture over cookie; reserve remaining chocolate mixture at room temperature, stirring occasionally. Spread chocolate mixture evenly with an offset spatula until cookie is coated. Chill until set, about 15 minutes.
• Using an oiled knife, cut cookie in half lengthwise. Carefully invert bars, caramel side up, and transfer to a wire rack set inside a rimmed baking sheet lined with waxed paper, spacing 2" apart.
• Slowly pour reserved chocolate mixture over bars; coat tops completely and let run down sides (use an offset spatula to coat sides completely if needed). If you run out of chocolate mixture, carefully lift rack off pan, then remove waxed paper with chocolate drippings. Return rack to pan and pour chocolate drippings over. Create a swoopy texture in chocolate with offset spatula, if desired. Chill until firm, about 45 minutes.
• Let sit at room temperature 10 minutes, then slice each bar crosswise into 10-12 pieces.
• Do Ahead
• Cookie bars can be made 3 days ahead; loosely cover and chill.

CHOCOLATE CARAMEL COOKIE CANDY BARS

Steps:

• Combine the caramels with the water in a small p an and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up.
• In the meantime, in a double boiler over low heat, melt the chocolate chips.
• You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap 'em for another minute. Remove the cookies from the refrigerator.
• rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way.
• If you want to speed up the process, put the candy in the refrigerator for 30 minutes.
• Makes 40 bars.
• - - - - - - - - - - - - - - - - - - NOTES : Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels.
• The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers.
• Follow the rest of the directions exactly.

CHOCOLATE CARAMEL COOKIE CANDY BARS

Steps:

• Preheat oven to 350°F.
• Spray an 8 by 11 inch pan with nonstick cooking spray. Set aside.
• In a large bowl, blend the flour with the baking powder, baking soda, salt, corn syrup, white and brown sugar. Cut in the butter until the mixture resembles a fine meal. Turn out into the baking pan and drizzle in cream and vanilla and toss by hand to combine until you have a slightly, damp, sandy mixture. Press or pat gently into the pan. Bake until edges are barely browned, 20-25 minutes. Remove and spread on the caramel.
• Prepare the caramel while the bottom layer is baking.
• In a medium saucepan, stir the condensed milk, corn syrup, butter, and brown sugar over low heat. Simmer, stirring once in awhile, 8-10 minutes, until mixture does not taste gritty (sugar dissolves), and is thickened and about 245°F Be careful that the bottom does not burn. If this happens do not stir the burnt part into the rest of the caramel. Pour caramel over baked (very warm, or still hot) cookie bottom.
• Place the chocolate bars on the caramel. Using a metal icing spatula, apread the chocolate over the caramel to cover the top. Alternatively, chop the chocolate and sprinkle over the top (or use milk chocolate chips but chocolate bar chocolate tastes better), let melt a bit and then coat the top.
• Refrigerate a few hours to let the chocolate set. Remove from the fridge, bring to room temperature, then cut into finger sizes.

CARAMEL CHOCOLATE CHIP COOKIE BARS RECIPE

Steps:

• Heat oven to 350 degrees.
• Make the caramel by adding unwrapped caramels and cream into a microwave safe bowl. Microwave at 20 second intervals stirring until all are melted and smooth. Set aside.
• Melt the butter in a saucepan over medium heat. Cook and stir often until it becomes brown in color, about 6 minutes. It will start to foam, then reduce down and then start to foam again.
• When it starts to brown, stir constantly so it doesn't burn. When it's done the foam is light brown. Remove from heat and let cool for about 5-7 minutes.
• Once cool, pour butter into a large mixing bowl.
• Add sugar and brown sugar and mix with a hand mixer on low speed until combined. Set aside for a few minutes.
• In a medium bowl combine flour, baking soda and salt. Set aside.
• Add eggs into the cooked butter mixture and mix on low setting or by hand. Add in vanilla to the mixture.
• Add flour mixture with the wet ingredients and mix until combined. Stir in chocolate chips.
• Grease a 9 x 13 inch pan with non stick cooking spray.
• Press half of the cookie dough into the prepared pan.
• Go up the sides of the pan about 1/4 -1/2 inch. Spread and pat down the dough with hands until bottom of pan is completely covered.
• Pour the caramel mixture over the cookie dough. Place the Hershey bar pieces over the caramel layer.
• Place flattened pieces of the remaining cookie dough all over the chocolate pieces until mostly covered. (there will be spots that aren't covered).
• Bake for about 30 minutes until golden brown.
• Cool and slice into bars.

3-LAYER CHOCOLATE CARAMEL COOKIE BARS

Steps:

• Cookie Layer:.
• Mix butter and brown and regular sugar in a mixing bowl until creamy. Add vanilla and salt; mix until combined.
• Add in flour and mix until the dough starts to form a crumbly mixture.
• Mix in evaporated milk until the dough starts to look like play-dough. Add water.
• Mix in cocoa powder. The dough should look just like play-dough. Stir in chocolate chips.
• Press the dough into a 10x10 (or 9x11) inch and about 2 inches deep pan and bake at 350 degrees for about 20 minutes.
• Caramel Layer:.
• While the cookie layer is in the oven, melt butter for the caramel layer in a saucepan on medium heat.
• Add brown sugar and stir on medium-high heat for 2 minutes.
• Add evaporated milk and whisk vigorously for about 3-5 minutes, or until thickened and bubbly.
• Remove from heat, add vanilla. Stir in cereal. Pour onto the cookie layer and refrigerate for 30 minutes.
• Chocolate Marshmallow Layer:.
• In a saucepan on low heat, melt the marshmallows with the corn syrup, stirring until completely melted. then add the chocolate chips and stir continuously just until they're melted, then immediately pour onto the caramel and cookie layers. Wet your hands and press the melted marshmallows and chocolate onto the cooled caramel layer.
• Refrigerate for at least 3 hours before serving. Cut into bars and enjoy.

DOUBLE-CHOCOLATE AND CARAMEL BARS (COOKIE EXCHANGE QUANTITY)

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with foil, leaving about 2 inches of foil hanging over sides of pan.
• In large bowl, stir together flour, brown sugar, cocoa and egg. Cut in 1 1/4 cups of the butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in walnuts; reserve 3 cups of the crumb mixture. Press remaining mixture firmly in bottom of pan; sprinkle with 2 cups chocolate chips. Bake 15 minutes.
• Meanwhile, in heavy 2-quart saucepan, melt caramels with sweetened condensed milk and remaining 1/4 cup butter over low heat, stirring constantly. Pour over crust. Top with reserved crumb mixture. Bake about 20 minutes longer or until bubbly. Cool completely, about 2 hours.
• In small microwavable bowl, microwave 1 cup chocolate chips and the shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle. Drizzle over bars. For bars, cut into 12 rows by 6 rows.

SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with foil and liberally coat with nonstick cooking spray. In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula. Turn the speed to low and add the flour. Beat to combine, then mix in the chocolate chips. Press half of the cookie dough into the bottom of the prepared baking dish. In a medium sauce pot, add the sweetened condensed milk and unwrapped caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base. Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps. Bake the bars for 25-30 minutes, until the center is just set.
• Sprinkle with sea salt flakes and allow the bars to cool completely. Then lift the bars out of the pan by the edges of the foil and cut. Store in an airtight container at room temperature for up to 3 days.
• These bars freeze really well! We pulled 2-4 bars out of the freezer at a time and enjoyed them over the course of a month. Once thawed they taste just as good as freshly-baked.

SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS RECIPE - (4.4/5)

Steps:

• 1. Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with foil and liberally coat with nonstick cooking spray. 2. In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula. 3. Turn the speed to low and add the flour. Beat to combine, then mix in the chocolate chips. 4. Press half of the cookie dough into the bottom of the prepared baking dish. 5. In a medium sauce pot, add the sweetened condensed milk and unwrapped caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base. 6. Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps. Bake the bars for 25-30 minutes, until the center is just set. 7. Sprinkle with sea salt flakes and allow the bars to cool completely. Then lift the bars out of the pan by the edges of the foil and cut. Store in an airtight container at room temperature for up to 3 days. NOTE: These bars freeze really well! We pulled 2-4 bars out of the freezer at a time and enjoyed them over the course of a month. Once thawed they taste just as good as freshly-baked.

CARAMEL-CHOCOLATE COOKIE BARS

Steps:

• Place cookies in single layer in 13x9-inch pan.
• Microwave caramels and milk in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. Spoon over cookies; spread with spatula to form even layer in pan.
• Sprinkle with coconut; drizzle with chocolate. Let stand 10 min. or until caramel is firm before cutting dessert into bars.

CHOCOLATE AND CARAMEL PEANUT COOKIE BARS

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans).
• In medium bowl, stir together cookie mix, oil, water and egg until soft dough forms. Press dough in bottom of ungreased 13x9-inch (3-quart) glass baking dish.
• Bake 10 to 15 minutes or until crust is golden brown.
• Meanwhile, in 2-quart saucepan, melt caramels with sweetened condensed milk over medium-low heat, stirring frequently to make sure bottom does not burn. Add peanut butter; cook 1 minute, stirring constantly. Stir in 1 cup of the peanuts.
• Pour caramel mixture over baked crust. Sprinkle remaining 1/2 cup peanuts evenly over top. Cool 2 hours. Cut into 6 rows by 4 rows.

CHOCOLATE CARAMEL CASHEW COOKIE BARS!!!!

Steps:

• 1. Directions To make the shortbread layer, preheat the oven to 325° F. Line a 9 x 13-inch baking pan with parchment paper. In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside. In the bowl of an electric mixer, beat the butter ( 1 cup softened at room temp.) and sugar on medium speed until well blended, about 1-2 minutes. With the mixer on low speed blend in the dry ingredients just until incorporated. Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan. Bake 15-18 minutes or until golden. (If the crust puffs up a bit while baking, just gently press it down while it is cooling.) Transfer the pan to a wire rack and let cool completely.
• 2. To make the caramel layer, combine the butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat. Heat, stirring occasionally, until the butter is melted. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a simmer, stirring constantly. Continue simmering and stirring until the mixture turns an amber color and thickens slightly. Pour the mixture over the shortbread layer, smooth the top, sprinkle with cashews and allow to cool completely and set. (I chilled at this stage to ensure that the caramel layer would not melt when the warm chocolate was added.)
• 3. To make the chocolate glaze, combine the chocolate, corn syrup, and butter in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Pour evenly over the caramel layer and use an offset spatula to smooth the top. Chill, covered, until ready to slice and serve

CHOCOLATE CARAMEL PEANUT COOKIE BARS

Steps:

• Heat oven to 350ºF.
• Melt 1/4 cup butter; mix with graham crumbs and 2 Tbsp. sugar until blended. Press onto bottom of 13x9-inch pan. Bake 10 min.
• Meanwhile, bring milk, remaining butter and sugar to boil in medium saucepan on medium-high heat, stirring frequently. Cook on medium heat 4 min., stirring constantly. Remove from heat. Immediately add marshmallow creme, peanut butter and vanilla; stir until peanut butter is melted and mixture is blended. Spread over crust. Sprinkle with nuts; gently press to adhere. Refrigerate 15 min.
• Place caramels and water in medium microwaveable bowl. Microwave on HIGH 1 min.; stir. Microwave an additional 1 to 1-1/2 min. or until caramels are completely melted, stirring every 30 sec. Spread over nut layer. Refrigerate 10 min.
• Microwave semi-sweet and white chocolates in microwaveable bowl on HIGH 1-1/2 to 2 min. or until completely melted, stirring every 30 sec. Pour over caramel layer; spread to form even layer. Refrigerate 1 hour or until firm.

DOUBLE-CHOCOLATE AND CARAMEL BARS (COOKIE EXCHANGE QUANTITY)

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with foil, leaving about 2 inches of foil hanging over sides of pan.
• In large bowl, stir together flour, brown sugar, cocoa and egg. Cut in 1 1/4 cups of the butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in walnuts; reserve 3 cups of the crumb mixture. Press remaining mixture firmly in bottom of pan; sprinkle with 2 cups chocolate chips. Bake 15 minutes.
• Meanwhile, in heavy 2-quart saucepan, melt caramels with sweetened condensed milk and remaining 1/4 cup butter over low heat, stirring constantly. Pour over crust. Top with reserved crumb mixture. Bake about 20 minutes longer or until bubbly. Cool completely, about 2 hours.
• In small microwavable bowl, microwave 1 cup chocolate chips and the shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle. Drizzle over bars. For bars, cut into 12 rows by 6 rows.