Description
These decadent Chocolate Chip Caramel Bars combine rich caramel and classic chocolate chips layered between buttery cookie dough. Perfectly baked to golden perfection, they offer a delightful balance of gooey caramel and chewy chocolate chip cookie texture in every bite, making them an irresistible treat for dessert lovers.
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). Line a 9×13-inch baking pan with parchment paper to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is creamy and smooth. Add the vanilla extract and eggs one at a time, mixing well after each addition.
- Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the chocolate chips evenly throughout the dough.
- Assemble Base Layer: Press half of the cookie dough evenly into the bottom of the prepared baking pan. Bake this layer for 10 minutes, then remove it from the oven and allow it to cool slightly.
- Melt Caramel Layer: In a microwave-safe bowl, melt the caramel candies together with heavy cream. Heat in 30-second increments, stirring between each until the mixture is smooth and fully combined.
- Layer Caramel: Pour the melted caramel evenly over the warm baked cookie dough base layer in the pan.
- Add Top Cookie Layer: Drop spoonfuls of the remaining cookie dough over the caramel layer and gently spread it out to cover the caramel as much as possible without mixing layers.
- Bake Final Bars: Return the baking pan to the oven and bake for an additional 20-25 minutes, or until the top cookie layer turns a golden brown color.
- Cool and Serve: Remove from the oven and allow the bars to cool completely in the pan. Once cooled, slice into 16 squares and serve.
Notes
- For clean slices, refrigerate the bars for 30 minutes before cutting.
- Use salted caramel candies if preferred, but reduce added salt slightly in the dough.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Microwave caramel carefully in short bursts to prevent burning.
- Can substitute chocolate chunks or chips of different types for varied flavor.
