Description
These decadent Chocolate Chip Caramel Bars combine a rich, buttery chocolate chip cookie base with gooey melted caramel sauce in the middle, topped with dollops of cookie dough and baked until golden brown. Perfect for satisfying a sweet tooth with a combination of soft, chewy, and gooey textures.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks or 226g) butter, room temperature
- 1 ½ cups (300g) brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 ¼ cups (282g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups semi-sweet chocolate morsels
Caramel Sauce
- 5 ounces evaporated milk
- 1 package (11 ounces) caramel bits or wrapped caramels (unwrapped if using wrapped)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or spray it with nonstick cooking spray to prepare for baking.
- Cream butter, sugar & vanilla: In a large bowl, use a hand-held mixer to cream together the room temperature butter, brown sugar, and vanilla extract until the mixture is light and fluffy, which helps create a tender texture in the bars.
- Add eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure a uniform batter.
- Add dry ingredients: On low speed, mix in the all-purpose flour, baking soda, and kosher salt until just combined. Stir in the semi-sweet chocolate morsels either with the mixer or by hand to evenly distribute them throughout the dough.
- Press first layer: Press half of the prepared cookie dough evenly into the bottom of the prepared baking dish, creating an even base layer for the bars.
- Bake first layer: Bake the dough layer for about 10 minutes until lightly set to prepare for the caramel topping.
- Prepare caramel sauce: While the cookie base is baking, place evaporated milk and caramel bits into a saucepan over medium heat. Stir frequently for about 8 minutes until the caramels melt completely and the sauce is smooth. Remove from heat immediately to prevent burning.
- Remove first bake & add caramel: Take the partially baked cookie layer out of the oven and place on a heat-safe surface. Pour the warm caramel sauce evenly over the cookie base, spreading it to every corner.
- Add top layer: Take the remaining cookie dough and break it into small portions. Flatten each portion slightly with your hands and carefully place these dollops over the caramel layer. It’s fine if some caramel shows through.
- Bake again: Return the assembled bars to the oven and bake for an additional 15-18 minutes until the caramel is bubbly and the cookie dough topping is golden brown.
- Cool and serve: Allow the bars to cool completely to room temperature, which helps them set for clean slicing. Once cooled, cut into 12 bars and serve.
Notes
- For easier removal from the pan, use parchment paper and lift the bars out once cooled.
- If using wrapped caramels, be sure to unwrap them completely before melting.
- Allow bars to cool fully before cutting to avoid gooey mess.
- You can substitute semi-sweet chocolate morsels with milk or dark chocolate depending on preference.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
