Chocolate Chip Caramel Bars
These Chocolate Chip Caramel Bars layer soft, chewy cookie dough with a gooey caramel center for a rich, crowd-pleasing dessert that’s always a hit.
Servings: 18 bars
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
Caramel Layer
- 11 ounces unwrapped caramels (I use Werther's or Kraft)
- 3 Tablespoons heavy cream or evaporated milk
Instructions
- Melt the caramels with the heavy cream (or evaporated milk) in the microwave, stirring until smooth. Set aside.11 ounces unwrapped caramels, 3 Tablespoons heavy cream
- In a large bowl, beat the softened butter with the granulated sugar and brown sugar until creamy. Mix in the eggs and vanilla.1 cup salted butter, 1 cup (200g) granulated sugar, 1 cup (200g) brown sugar, 2 large eggs, 2 teaspoons pure vanilla extract
- Add the flour, baking soda, and salt, stirring just until the dough comes together. Fold in the chocolate chips.2½ cups (353g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups semisweet chocolate chips
- Heat the oven to 350°F and line a 9×13-inch pan with parchment. Press half of the dough evenly into the bottom of the pan.
- Pour the warm caramel over the dough, leaving a small border around the edges. Chill the pan for about 15 minutes to help the caramel set slightly.
- Crumble or press the remaining dough over the caramel layer.
- Bake for 25–35 minutes, or until the edges are golden brown.
- Cool completely before slicing. Chilling the bars first makes for the cleanest cuts.
Notes
- Chill the bars before slicing for clean edges and the best gooey center.
- Make sure the bottom dough layer reaches the edges of the pan so the caramel stays put.
- Lightly warm the caramel again if it thickens while assembling so it spreads smoothly.
- Start checking for doneness early; golden edges and a slightly soft center give the best texture.
Recipe Card Storage
- Store: Keep in an airtight container at room temperature for up to 4 days.
- Freeze: Freeze for up to 2 months, wrapped tightly in plastic wrap and stored in a freezer-safe bag or container.
Nutrition
Calories: 442kcal | Carbohydrates: 60g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 327mg | Potassium: 198mg | Fiber: 2g | Sugar: 42g | Vitamin A: 396IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 2mg
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