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Caramel Cookie Bar Ice Cream Sundae Recipe

American · Dessert · 45 min total

A decadent sundae featuring chewy caramel cookie bars, vanilla ice cream, and a drizzle of homemade caramel sauce, topped with whipped cream and nuts.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup chopped pecans (optional)
• 1/2 cup caramel sauce (store-bought or homemade)
• 1 pint vanilla ice cream
• Whipped cream for topping
• Extra caramel sauce for drizzling

Instructions

1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
2. In a small bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add egg and vanilla; beat well.
4. Gradually add flour mixture to butter mixture, mixing until combined. Stir in chocolate chips and pecans if using.
5. Press dough evenly into prepared pan. Bake for 20-25 minutes until golden brown. Cool completely in pan on a wire rack.
6. Cut cookie bar into 6 squares. Place one square in each serving bowl.
7. Top each with a scoop of vanilla ice cream, drizzle with caramel sauce, and add a dollop of whipped cream. Serve immediately.

Tips

• For extra indulgence, warm the caramel sauce slightly before drizzling.
• Store leftover cookie bars in an airtight container at room temperature for up to 3 days.

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