Chocolate Chip Caramel Bars

These decadent chocolate chip caramel bars feature layers of buttery chocolate chip cookie dough sandwiching a gooey caramel center, creating the perfect balance of textures and flavors in every bite. The contrast between the slightly crisp cookie edges and the silky-smooth caramel interior makes these bars irresistible to both chocolate and caramel lovers alike. With their impressive presentation and incredible taste, these bars work beautifully for special occasions while being simple enough for everyday baking.

I first made these bars for my daughter's bake sale fundraiser, hoping to offer something different from the usual brownies and cookies. They sold out faster than anything else on the table! What surprised me most was how many parents tracked me down for the recipe afterwards. My secret is adding just a touch more salt than most recipes call for - it balances the sweetness perfectly and brings out the caramel flavor. Now these bars are requested for every family gathering, and I always make a double batch because they disappear so quickly.

Ingredients You'll Need

• 2¼ cups All-Purpose Flour: Provides structure to the cookie dough while still allowing for a tender crumb. For best results, measure by spooning into measuring cups and leveling off.
• 1 teaspoon Baking Soda: Gives the cookie layers a slight lift without making them cakey. Make sure yours is fresh for proper rising.
• ½ teaspoon Salt: Enhances all the flavors and balances the sweetness. I prefer fine sea salt for its clean taste.
• 1 cup Butter, melted and cooled: Creates richness and a chewy texture in the cookie layers. Unsalted butter gives you better control over the final flavor.
• ¾ cup Brown Sugar, packed: Adds moisture and a subtle molasses flavor that complements the caramel. Dark brown sugar provides more depth than light.
• ½ cup Granulated Sugar: Creates the perfect crisp edges on the cookie layers while balancing the brown sugar.
• 1 large Egg plus 1 Egg Yolk: The extra yolk adds richness and chewiness to the cookie dough. Room temperature eggs incorporate more easily.
• 2 teaspoons Vanilla Extract: Enhances all the flavors in the bars. Pure vanilla extract provides the best flavor.
• 1½ cups Chocolate Chips, divided: Creates pockets of melty chocolate throughout. Semi-sweet works beautifully, but you can also use milk or dark chocolate based on preference.
• 1 cup Chopped Walnuts (optional): Adds a pleasant crunch and nutty flavor. Toast them lightly before adding for enhanced flavor.
• 14 oz Caramel Candies, unwrapped: Forms the gooey center layer. Soft caramel candies like Kraft work best for this recipe.
• ⅓ cup Heavy Cream: Creates the perfect caramel consistency when melted with the candies. Don't substitute with milk or half-and-half, as they won't provide the same richness.

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Step-by-Step Cooking Instructions

Prepare Your Baking Equipment:

Begin by positioning a rack in the center of your oven and preheating to 325°F (165°C). This moderate temperature allows the bars to bake evenly without burning the edges before the center is done. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to create handles for easy removal later. Lightly grease any exposed parts of the pan with butter or cooking spray to prevent sticking.

Mix the Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined and no lumps remain. Whisking not only incorporates the ingredients but also aerates the flour slightly, resulting in a more tender cookie base. Set this mixture aside while you prepare the wet ingredients.

Create the Cookie Dough Base:

In a large mixing bowl, combine the melted and cooled butter with both brown and granulated sugars. Using a wooden spoon or electric mixer on medium speed, mix for about 2-3 minutes until the mixture becomes smooth and slightly lighter in color. The melted butter combines with the sugars differently than creaming solid butter would, creating a denser, chewier texture in the final bars.

Incorporate the Eggs and Vanilla:

Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. Beat until fully incorporated and the mixture becomes smooth and glossy, about 1-2 minutes. The mixture should be homogeneous, with no visible streaks of egg. The additional egg yolk adds richness and contributes to the chewy texture of the cookie layers.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently after each addition. Mix just until no dry flour pockets remain visible. Overmixing at this stage can develop too much gluten, resulting in tough bars rather than tender ones. Using a gentle folding motion with a spatula helps prevent overmixing.

Add Mix-ins:

Fold in 1¼ cups of chocolate chips (reserving ¼ cup for the top) and the chopped walnuts if using. Distribute them evenly throughout the dough using a few gentle folds. The reserved chocolate chips will be used to sprinkle on top for an attractive finish and extra chocolate flavor in every bite.

Layer the Dough and Caramel:

Press approximately half of the cookie dough into an even layer in the bottom of your prepared baking pan. Use slightly dampened fingers or the back of a measuring cup to press the dough firmly and create a smooth surface. Place the pan in the refrigerator while you prepare the caramel filling.

Prepare the Caramel Layer:

In a microwave-safe bowl, combine the unwrapped caramel candies and heavy cream. Microwave in 30-second intervals, stirring well between each interval, until the mixture is completely smooth and free of lumps. This usually takes about 2-3 minutes total. The heavy cream prevents the caramel from becoming too hard after baking and creates that perfect gooey center.

Assemble the Layers:

Remove the pan with the cookie base from the refrigerator. Pour the warm caramel mixture over the cookie dough base, spreading it evenly but leaving about a ¼-inch border around the edges. The border prevents the caramel from sticking to the sides of the pan and makes the bars easier to remove later.

Add the Top Layer:

Take the remaining cookie dough and flatten small portions between your palms to create thin discs. Lay these discs over the caramel layer, gradually covering the entire surface. Don't worry if there are small gaps—they will fill in during baking. Sprinkle the reserved ¼ cup of chocolate chips over the top, pressing them in lightly to adhere.

Bake to Golden Perfection:

Place the pan in the preheated oven and bake for 25-30 minutes, until the top is golden brown and the edges are set. The center may still look slightly underdone, but it will continue to cook and set as the bars cool. It's better to slightly underbake than overbake these bars to maintain their soft, chewy texture.

Cool Completely:

Allow the bars to cool in the pan for at least 2 hours before attempting to cut them. For the cleanest cuts, refrigerate the completely cooled bars for an additional hour before slicing. Use the parchment paper handles to lift the entire slab out of the pan, then use a sharp knife to cut into squares on a cutting board.

I learned the importance of properly cooling these bars the hard way after my first attempt. Eager to try them, I cut in while they were still warm and ended up with a delicious but messy situation as the molten caramel oozed everywhere. Now I always plan to make them a day ahead, allowing ample cooling time. The flavor actually improves overnight as the caramel sets and the flavors meld together. This happy accident taught me that these bars are actually best enjoyed the day after baking!

Perfect Make-Ahead Dessert

These bars are ideal for preparing in advance since they maintain their texture and actually taste better after resting for a day. The cookie layers become more tender and the flavors deepen, making them perfect for entertaining. Store them in an airtight container at room temperature for up to three days, separating layers with parchment paper to prevent sticking. For longer storage, refrigerate for up to a week or freeze for up to three months in a freezer-safe container with parchment between layers.

Customization Options

One of the best features of this recipe is its adaptability to different flavor preferences. Try adding a teaspoon of espresso powder to the cookie dough for a mocha twist that enhances the chocolate flavor. For a seasonal variation, mix in ½ teaspoon of cinnamon or pumpkin pie spice. White chocolate chips can replace semi-sweet for a creamier, sweeter version, while butterscotch chips add another layer of caramel flavor. For added texture, consider substituting half the chocolate chips with toffee bits for a delightful crunch.

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Serving Suggestions

These rich bars pair beautifully with complementary beverages. A glass of cold milk provides classic refreshment and balances the sweetness. For adult gatherings, serve with coffee or espresso to contrast the sweetness, or try pairing with a dessert wine like port for an elegant dessert course. During fall and winter, a warm mug of spiced apple cider creates a cozy combination that highlights the caramel notes.

I've made these bars countless times over the years, and the most important lesson I've learned is that quality ingredients truly make a difference. Using European-style butter with its higher fat content creates a richer cookie base, while premium chocolate chips melt more smoothly and have better flavor. Most surprisingly, I've discovered that the type of caramels used significantly impacts the final bars. After experimenting with various brands, I've found that Werther's Original Soft Caramels create the perfect gooey texture that stays soft even after the bars have completely cooled. This small upgrade elevates the entire dessert from delicious to absolutely memorable.

Frequently Asked Questions

→ Can I use caramel sauce instead of melted candies?

Store-bought caramel sauce is typically too thin. If using it, reduce to 1/2 cup and mix with 2 tablespoons of flour to help it set properly during baking.

→ Why did my caramel layer disappear into the cookie dough?

Make sure to let your first layer of dough bake for about 10 minutes before adding the caramel. This creates a barrier that prevents the caramel from sinking.

→ How do I know when the bars are done baking?

The edges should be golden brown and the center should look set but still slightly soft. Don't overbake or the caramel may harden too much.

→ Can I make these ahead of time for a party?

Yes! These bars actually taste better the next day when flavors have melded. Store at room temperature for up to 3 days in an airtight container.

→ What's the best way to cut these cleanly?

Allow bars to cool completely, then refrigerate for 30 minutes. Use a sharp knife dipped in hot water and wiped clean between each cut for neat squares.