Chocolate-Caramel Bars


These cookies are reminiscent of the infamous Millionaire Chocolate Bar dessert at Archetype. They are super rich and decadent, perfect with a scoop of coffee or vanilla ice cream and a dusting of cinnamon.


For Cookie Dough
1 ½ sticks butter, softened
1 cup sugar
1 egg
1 ½ cups plus 2Tbsp all-purpose flour
½ cup cocoa powder (recommend 60% cocoa - Natural Dogoba, organic)

For Caramel
2 ¼ cups sugar
1 ¾ cups heavy cream
1/3 cup honey
Tbsp corn syrup
1 vanilla bean, split
4 Tbsp butter, soft

For Glaze
12 oz chocolate, chopped
3 Tbsp butter

For the Dough: 
In a large mixer, cream butter & sugar until pale.  Beat in egg and add sifted flour and cocoa to mixer on low. Turn dough out on floured surface and knead a few times. Flatten into disks and chill covered.

Preheat oven to 350F. Press dough into a parchment-lined 12"x 18" sheet tray, lining it. Bake 20-30 min, or until until cooked through.

For the Caramel: Oil a sheet tray and line with wax-paper. Combine sugar, cream, honey, and vanilla in a pot and simmer, stirring, until candy thermometer reaches 250F.  Stir in butter.  Pour over cookie in a sheet pan, and let cool for 45min.

For the Glaze: Melt chocolate and butter in a double-boiler.  Pour over caramel, spread evenly and allow to cool until firm.

Slice into about 30-36 bars and enjoy!

Feed by Round Pond

Written by Feed by Round Pond

The Feed by Round Pond is a collective voice of the staff that embodies the ethos of all we do--from making wine to making artisanal food products to just plain having fun--here at Round Pond.

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