Description

CHIPS AHOY! Original Chocolate Chip Cookies are the CHIPS AHOY! cookies you know and love, baked to have the perfect amount of crunch and crispiness. Loaded with lots of real chocolate chips, these delectable crispy chocolate chip cookies have been a household favorite since 1963. Enjoy the comforting taste of these classic cookies that are sure to become a household favorite. Make lunches at school or work more exciting by including CHIPS AHOY! chocolate chip cookies, or grab the bulk package of chocolate chip cookies to prep for a party or gathering. CHIPS AHOY! cookies sweeten any goodie bag, party favor, lunch box, gift basket, or care package. You can also add them to your favorite dessert recipes or create quick and simple appetizers.

Each serving of cookies is only 160 calories and kosher, with no cholesterol or trans fat. The lift tab makes these three family size packages of snack cookies easy to open and close for convenient storage, and the packaging on these cookie packs keeps the cookies fresh until you’re ready to enjoy them. Stock up on bulk food snacks to keep your family satisfied. Add this package of CHIPS AHOY! Original Chocolate Chip Cookies to your cart for simple snacks and sweet desserts.

CHIPS AHOY! Caramel Layered Brownies Recipe

Whether you’re a corner person or a middle person, every bite is filled with the right amount of fudgy brownie goodness and a little crunch from the cookies.

Brought to you by: CHIPS AHOY!

Prep time: 20 mins

Cook time: 1 hr 23 min

Servings: 30

Ingredients:

• 1 package (18 to 20 oz.) fudge brownie mix
• 13″ x 9″ pan
• 18 CHIPS AHOY! Cookies, divided
• 20 soft caramels made with butter and cream (about 4 1/2 oz.), divided
• 1 tsp water
• 1/4 tsp. coarse sea salt

Steps:

1. Heat oven to 350°F.
2. Line a 13″ x 9” pan with foil, with ends of foil extending over sides. Spray with cooking spray.
3. Prepare batter as directed on package for cake-like brownies.
4. Pour 2/3 of the batter into prepared pan.
5. Arrange 15 cookies in even layer over batter in pan.
6. Top each cookie (in batter) with a caramel. Spoon remaining batter over cookies and caramels in pan; spread batter to evenly cover cookies. (Some caramels may show through brownie batter.)
7. Bake 20-23 minutes or until toothpick inserted in center of brownie comes out with fudgy crumbs. Do not overbake. Cool completely.
8. Meanwhile, microwave water and remaining caramels in small microwaveable bowl on high 10-15 seconds or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over brownies.
9. Chop remaining cookies. Sprinkle cookie crumbs and a pinch of salt over brownies.
10. Use foil handles to remove brownie from the pan before cutting to serve.