Description
Delight in these luscious Chocolate Chip Caramel Bars, combining a rich, buttery cookie base loaded with gooey melted caramel and semisweet chocolate chips. Perfectly baked until golden and slightly chewy, these bars make a heavenly dessert or snack for any chocolate and caramel lover.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon milk
Mix-ins
- 1 ½ cups semisweet chocolate chips
- 1 cup caramel baking bits or chopped soft caramels
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and 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 to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients: In a large bowl, mix the melted butter with the light brown sugar and granulated sugar until smooth and creamy. Beat in the eggs and vanilla extract until fully incorporated.
- Incorporate Dry into Wet: Gradually add the dry flour mixture into the wet ingredients, stirring just until combined to avoid overmixing which could toughen the bars.
- Add Chocolate Chips: Fold in the semisweet chocolate chips evenly throughout the dough for bursts of chocolate in every bite.
- Form Base Layer: Spread about two-thirds of the cookie dough evenly into the prepared baking dish, pressing gently to form a smooth layer.
- Melt Caramel: In a small microwave-safe bowl, combine the caramel baking bits with the tablespoon of milk. Microwave in 20-second intervals, stirring between each, until the caramel is melted and smooth.
- Add Caramel Layer: Pour the melted caramel over the cookie dough layer and spread evenly for a rich, gooey middle layer.
- Top with Remaining Dough: Drop spoonfuls of the remaining cookie dough over the caramel layer and gently spread or press to cover most of the caramel, creating a marbled effect.
- Bake: Bake in the preheated oven for 28–32 minutes, or until the bars are golden brown and set but still slightly soft in the middle.
- Cool and Slice: Allow the bars to cool completely in the pan before slicing into 24 squares to ensure clean cuts and perfect texture.
Notes
- For an extra indulgent touch, sprinkle a pinch of flaky sea salt on top right after baking to balance the sweetness.
- Bars can be stored airtight at room temperature for up to 5 days, or frozen for longer storage without loss of flavor.
