Description
Delight in these homemade Chocolate Chip Caramel Bars that combine soft, chewy cookie dough with a luscious layer of melted caramel and rich chocolate chips. Perfect for an indulgent treat or sharing at gatherings, these bars offer a perfect balance of sweetness and gooey texture baked to golden perfection.
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
- 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 to evenly distribute the leavening and seasoning throughout the dough.
- Cream Butter and Sugars: Using a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is creamy and fluffy, indicating the sugars have been well incorporated.
- Add Vanilla and Eggs: Stir in the vanilla extract, then add eggs one at a time, beating well after each addition to help create a smooth, cohesive dough.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overworking the dough. Fold in the chocolate chips gently.
- Assemble the Base Layer: Press half of the cookie dough evenly into the prepared baking pan. Bake this base layer for 10 minutes, then remove and let it cool slightly to prepare for the caramel layer.
- Melt Caramel Layer: In a microwave-safe bowl, combine the caramel candies with heavy cream. Heat in 30-second intervals, stirring between each, until the caramel is fully melted and smooth.
- Add Caramel on Base: Pour the melted caramel evenly over the partially baked cookie dough layer, spreading carefully to cover the entire surface.
- Top with Remaining Dough: Drop spoonfuls of the remaining cookie dough over the caramel layer, then gently spread it out to cover as much of the caramel as possible.
- Bake Until Golden: Return the pan to the oven and bake for an additional 20-25 minutes, or until the top is golden brown and set.
- Cool and Slice: Allow the bars to cool completely in the pan to let the layers set firmly before cutting into 16 squares to serve.
Notes
- Make sure the butter is softened, not melted, for the best cookie dough texture.
- Use parchment paper for easy removal and cleaner edges on the bars.
- If you prefer a saltier contrast, sprinkle a pinch of flaky sea salt over the caramel layer before topping with dough.
- Let bars cool fully; cutting too soon may cause the caramel to be too gooey and bars to fall apart.
- Store in an airtight container at room temperature for up to 4 days, or refrigerate to extend shelf life.
