Description
Deliciously gooey Chocolate Chip Caramel Bars featuring a buttery cookie base, rich melted caramel layer, and melty chocolate chips throughout. Perfect for a sweet treat or dessert, these bars combine the classic flavors of chocolate chip cookies with indulgent caramel in easy layers.
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
Other Ingredients
- 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 make removal easy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined to ensure even distribution.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture becomes creamy and light in texture.
- Add Vanilla and Eggs: Incorporate the vanilla extract and then add the eggs one at a time, mixing well after each addition for a smooth batter.
- Combine Wet and Dry Ingredients: Gradually mix the dry flour mixture into the wet ingredients until just combined to avoid over-mixing. Then fold in the chocolate chips evenly throughout the dough.
- Assemble the Bars – Base Layer: Press half of the cookie dough evenly into the prepared pan and bake for 10 minutes. Remove from oven and let it cool slightly to prepare for the caramel layer.
- Melt Caramel: In a microwave-safe bowl, combine the unwrapped caramel candies and heavy cream. Heat in 30-second intervals, stirring after each, until smooth and fully melted.
- Layer Caramel: Pour the melted caramel evenly over the baked cookie base, spreading gently if needed to cover the surface.
- Add Top Cookie Layer: Drop spoonfuls of the remaining cookie dough over the caramel layer and gently spread to cover as much as possible, leaving some rustic gaps.
- Bake Final Layer: Return the pan to the oven and bake for an additional 20-25 minutes or until the top cookie dough is golden brown and set.
- Cool and Serve: Let the bars cool completely in the pan to allow the layers to set firmly before slicing into 16 squares to serve.
Notes
- Be sure to cool the bars completely before cutting to avoid messy slices.
- You can substitute caramel candies with homemade caramel sauce for a different texture.
- Use parchment paper with overhang on sides for easy bar removal.
- Store bars in an airtight container at room temperature for up to 3 days.
