Description
Deliciously rich Chocolate Chip Caramel Bars featuring a buttery cookie base layered with smooth caramel and studded with plenty of chocolate chips. These bars combine chewy cookie texture with gooey caramel for an irresistible treat perfect for dessert or snack time.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins & Toppings
- 2 cups chocolate chips
- 1 cup caramel candies, unwrapped
- 2 tablespoons heavy cream
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and creamy, which gives the bars a tender texture.
- Add Vanilla and Eggs: Mix in the vanilla extract and then add eggs one at a time, beating well after each addition to incorporate air and ensure a smooth batter.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined, then fold in the chocolate chips to distribute them evenly.
- Assemble the Base Layer: Press half of the cookie dough evenly into the prepared baking pan forming a solid base. Bake this base layer in the oven for 10 minutes, then remove and let it cool slightly.
- Melt Caramel Mixture: In a microwave-safe bowl, combine the unwrapped caramel candies with heavy cream and microwave in 30-second intervals, stirring after each interval until the caramel is fully melted and smooth.
- Layer Caramel: Pour the melted caramel mixture evenly over the partially baked cookie dough base, spreading it carefully to cover the surface.
- Add Top Cookie Layer: Drop spoonfuls of the remaining cookie dough over the caramel layer and use a spatula or your fingers to gently spread and cover the caramel layer as evenly as possible.
- Bake the Bars: Return the pan to the oven and bake for an additional 20-25 minutes or until the top layer of cookie dough is golden brown and the bars are set.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack before slicing into squares to serve. Cooling ensures they hold their shape and the caramel doesn’t run.
Notes
- Line the pan with parchment paper for easy removal and cleaner slicing.
- Do not overbake the bars to maintain a chewy texture.
- If preferred, use store-bought caramel sauce instead of melting caramel candies and cream.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- For an extra touch, sprinkle chopped nuts on top before baking.
