stack of classic gooey layered cookie bars

Nutty Chocolate Cookie Bars

Nutty Chocolate Cookie Bars with sugar cookie crust, butterscotch, chocolate and nuts - the perfect mix of sweet, salty, chewy and crunchy!
Course Dessert
Cuisine American
Keyword bars, brown sugar, cashews, chocolate, coconut, cookie, dessert, make ahead, sugar cookie
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 20 servings
Calories 433kcal
Author Tristin Rieken


  • 1 cup unsalted butter 2 sticks, divided into 3/4 and 1/4 cup portions
  • 3/4 cup brown sugar packed, divided into 1/2 and 1/4 cup portions
  • 2 1/2 cups all purpose flour
  • 1/4 teaspoon fine salt
  • 2 teaspoons vanilla extract
  • 1 3/4 cups sweetened condensed milk 1 14 ounce can
  • 1/4 cup whole milk
  • 2 cups chocolate chips or chunks
  • 1 1/2 cups unsweetened flaked coconut
  • 1 cup roasted cashews whole or chopped, or any other nut of your choice
  • 2 tablespoons powdered sugar optional


  • Preheat oven to 350 degrees Fahrenheit and line a 13x9 inch baking dish with parchment paper leaving overhang on sides to make removing bars easier later.
  • Combine 3/4 cup butter with 1/2 cup brown sugar and beat until light and fluffy. Add vanilla and 1 tablespoon milk then slowly add in flour and salt. Pour mixture into prepared baking dish and press evenly around bottom but not up the sides using floured hands and the bottom of a measuring cup.
  • Place in center of preheated oven and bake until light and golden.
  • Meanwhile, place a small saucepan over medium heat and melt remaining 1/4 cup butter with remaining 1/4 cup brown sugar. Once melted stir in sweetened condensed milk and remaining 2 tablespoons whole milk. Cook until butterscotch sauce is toasty and browned like dulce de leche, about 10 minutes.
  • Remove toasted cookie crust from oven. Sprinkle all the chocolate chips and cashews over the crust and half of the flaked coconut. Then, pour warm dulce de leche butterscotch over it all. Smooth with back of spoon for a more even fudgy layer, or leave as - is for more intense butterscotch pockets. Sprinkle with remaining coconut.
  • Bake, uncovered, until toasted, about 20-25 minutes.
  • Cool at least 20 minutes. Then sprinkle with powdered sugar.
  • Using a sharp knife cut into bars, wiping blade clean after every swipe for the cleanest cuts.


Calories: 433kcal | Carbohydrates: 52g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 37mg | Sodium: 84mg | Potassium: 207mg | Fiber: 2g | Sugar: 36g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg