Description
Delight in these irresistible Chocolate Chip Caramel Bars featuring a buttery cookie base, gooey caramel layer, and melty chocolate chips for a perfect blend of sweet and rich flavors. This dessert is easy to make and perfect for sharing or satisfying your sweet tooth anytime.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients and Mix-ins
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Caramel Layer
- 1 (11-ounce) bag soft caramels, unwrapped
- 2 tablespoons heavy cream
Instructions
- Prepare the baking dish: Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper or lightly grease it to prevent sticking.
- 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, use an electric mixer to cream the softened unsalted butter with the packed brown sugar and granulated sugar until the mixture becomes light, fluffy, and well blended.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Combine wet and dry: Gradually add the dry flour mixture to the wet ingredients, stirring just until the flour is incorporated. Avoid overmixing to keep the bars tender.
- Fold in chocolate chips: Gently fold the 2 cups of semi-sweet chocolate chips into the dough until evenly distributed.
- Form the base layer: Press half of the dough evenly into the prepared baking dish to form the base of the bars.
- Bake the base: Bake this dough layer in the preheated oven for 10 minutes to set the crust before adding the caramel.
- Prepare caramel layer: While the base bakes, melt the unwrapped caramels with the heavy cream in a microwave-safe bowl. Heat in 30-second increments, stirring after each, until the mixture is smooth and pourable.
- Add the caramel layer: Pour the melted caramel evenly over the baked cookie base, smoothing it out gently with a spatula.
- Add the top layer of dough: Drop spoonfuls of the remaining cookie dough over the caramel layer. Use a spatula or your fingers to gently spread and cover as much of the caramel as possible.
- Bake the assembled bars: Return the dish to the oven and bake for an additional 20–22 minutes or until the top is golden brown and cooked through.
- Cool and slice: Let the bars cool completely in the pan to allow the caramel to set. For cleaner slices, refrigerate for 30 minutes before cutting into 24 bars.
Notes
- Refrigerating the bars after cooling helps with easier slicing and cleaner edges.
- You can substitute caramel squares with caramel sauce, but reduce the amount of heavy cream to keep the filling thick and avoid runniness.
- These bars freeze well; store them in an airtight container for up to 2 months and thaw before serving.
