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Chocolate Chip Caramel Bars

Name: Chocolate Chip Caramel Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup salted butter (softened); 1 cup (200g) granulated sugar; 1 cup (200g) brown sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 2½ cups (353g) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups semisweet chocolate chips; 11 ounces unwrapped caramels ((I use Werther's or Kraft)); 3 Tablespoons heavy cream (or evaporated milk)

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Amy

Published Jan 16, 2026

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These ooey gooey Chocolate Chip Caramel Bars layer soft chocolate chip cookie dough with a molten caramel center that sets into the most irresistible cookie bars you’ll ever slice into. They’re the kind of dessert that feels familiar and nostalgic, but still special enough to steal the spotlight at any gathering.

Two chocolate chip caramel bars stacked on top of each other.

Chocolate chip caramel bars are one of those bakes that disappear from the pan faster than you can cut them. The soft chip cookie layers bake up golden on top and around the edges while the caramel melts into a perfectly gooey middle that stays soft even after they cool. Some version of these bars has been floating around bake sales and potlucks for ages, but this recipe is the one that never fails. Prepped in only 15 minutes, it’s a great go-to for last-minute holiday indulgences!

If your’e into these rich, gooey bar desserts, you’ll also love my Slutty Brownies, Carmelitas, Millionaire Shortbread Bars, and Caramel Pecan Brownies.

Why you’ll love this family favorite recipe!

It uses straightforward ingredients and comes together quickly, great for weeknight snacking or last minute bake sales!
The caramel layer melts into the cookie bars just right, staying gooey without making the bars messy or hard to slice.
Easily switch up chocolate chips or add a little flaky salt to make them just how you like.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Salted Butter – The slight saltiness helps balance the sweetness of the caramel, but unsalted works too if you add an extra pinch of salt.
Granulated Sugar – Helps the dough bake up light and soft, giving the bars that classic cookie sweetness.
Brown Sugar – Adds moisture and a deeper caramel-like flavor that pairs perfectly with the actual caramel layer in these bars.
Eggs – Bind the dough and keep it soft so the layers bake evenly around the caramel.
Pure Vanilla Extract – Brings warmth and enhances all the brown sugar and chocolate notes in the cookie dough. Use my homemade vanilla for an extra special treat!
All-Purpose Flour – Provides structure so the dough can cradle the caramel without collapsing.
Baking Soda – Gives the bars a gentle lift while keeping them chewy instead of cakey.
Salt – Balances the sweetness and makes every flavor pop.
Semisweet Chocolate Chips – Melt into little pockets throughout the bars. You can use milk or dark chocolate chips, but semisweet keeps everything perfectly balanced.
Caramels – I like using Kraft or Werther’s because they melt smooth and give a reliable, gooey layer every time.
Heavy Cream – Helps the caramel melt into a silky mixture that spreads easily.

Ingredients for making chocolate chip caramel bars.

How to Make Chocolate Chip Caramel Bars

Make cookie dough. Beat the softened butter with the granulated sugar and brown sugar, then mix in the eggs and vanilla. Add the flour, baking soda, and salt, stirring just until combined before folding in the chocolate chips.
Layer cookie dough. Preheat the oven to 350°F and line a 9×13 pan with parchment. Press half of the cookie dough into the bottom to form a thin, even layer.
Make and layer caramel. Melt the caramels with the heavy cream (or evaporated milk) in the microwave until smooth, or warm them gently on the stovetop over medium heat. Pour the caramel over the dough, leaving a small border around the edges. Chill for about 15 minutes so the caramel sets slightly.

Chocolate chip cookie dough spread into a 9x13-inch pan.

Adding a layer of melted caramel to chocolate chip cookie dough in a 9x13-inch pan.

Add more cookie dough. Top the chilled caramel with the remaining cookie dough, loosely as not to cover the caramel completely.

Pieces of chocolate chip cookie dough scattered over a layer of caramel in a 9x13-inch pan.

Bake bars. Crumble or press the remaining cookie dough over the caramel and bake for 25-35 minutes, until the edges are golden brown.
Cool bars. Let the bars cool completely, refrigerating if needed, before slicing into clean squares.

A 9x13-inch pan of baked chocolate chip caramel bars.

Baked chocolate chip caramel bars that have been cut into squares with flaky salt sprinkled on top.

Recipe FAQ’s

Can I use evaporated milk instead of cream for the caramel layer?

Yes, it melts smoothly with the caramels and gives an even silkier texture.

How do I keep the caramel from leaking out the sides?

Make sure the bottom layer of dough reaches the edges of the pan and leave a small border when pouring on the caramel.

What’s the best way to get clean slices?

Chill the bars first, then use a sharp knife warmed under hot water and wiped dry.

How can I make ahead, store, or freeze chocolate chip caramel bars?

They keep well in an airtight container at room temperature for up to 4 days and can easily be made a day ahead without losing that soft, gooey center. They also freeze beautifully for up to 2 months when wrapped tightly, so you can stash a batch away for future cravings!

Tips for Success

Let the butter soften properly before making the dough so it creams smoothly with the sugars and gives your cookie base that classic chewy texture.
Press the bottom layer of dough firmly and evenly into the pan – a solid base helps the caramel sit where it should instead of seeping into the corners.
Warm caramel spreads best when it’s freshly melted, but giving it a short chill afterward keeps the top layer of dough from sinking into it.
If your oven runs hot, start checking for doneness around the 23-25 minute mark; golden edges with a slightly soft center give the best texture once cooled.
A sprinkle of flaky salt on top is optional but brings out the chocolate and caramel flavors in a way that feels bakery-level without any extra effort.

An overhead image of chocolate chip caramel bars with one bar being pulled in half in the center.

Substitutions and Variations

You can swap in dark chocolate chips, milk chocolate chips, or a mix if you want to shift the sweetness level without changing the structure of the bars.
Use caramel bits instead of wrapped caramels if that’s what you have – they melt smoothly but may give a slightly thicker layer.
Add chopped pecans or walnuts to the dough for a little crunch and a flavor that leans more toward a turtle-style bar.
A swirl of Nutella or peanut butter across the caramel layer gives a richer, more decadent variation without altering the bake time.
If you prefer a thinner bar, bake in a larger pan and reduce the baking time slightly; thicker bars work best at the full time for that gooey center.