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Chocolate Chip Caramel Bars are rich, gooey cookie bars loaded with melty chocolate chips, and gooey caramel. Easy to make and impossible to resist.
Chocolate Chip Caramel Bars are a dessert lover’s dream come true. They combine the classic flavor of chocolate chip cookies with a gooey caramel filling, all baked into soft, chewy bars that are as easy to make as they are delicious.
Every bite is the perfect balance of sweet, buttery cookie and rich caramel, making them an instant family favorite. They’re simple enough for an everyday treat but special enough to serve at potlucks, bake sales, or holiday gatherings.
Ingredients Needed
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- Butter – I always use unsalted butter in baking
- Granulated Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Salt
- Baking Soda
- Chocolate Chunks – you can use any kind of chocolate that you like. Chips work great, semi-sweet, milk, dark…anything goes!
- Caramels – I use the Kraft wrapped caramels, but you can also use the caramel bits they sell in the baking aisle as well.
- Evaporated Milk – you can also use regular milk if that is what you have
How To Make Chocolate Chip Caramel Bars
- Make Cookie Dough. In an a stand mixer cream together butter with both sugars until it is light and fluffy. Beat in the egg, egg yolk and vanilla until everything is really well combined. Pour in the flour, baking powder, salt and baking soda. Mix until it just comes together. Fold in the chocolate chunks.
- Melt Caramel. In a large bowl melt caramels and evaporated milk together – place in microwave on 30 second intervals, stirring in between.
- Assemble. Press 1/2 of the cookie dough into a 9 inch baking pan. Pour melted caramel and spread evenly over the dough. Drop balls of remaining dough over the top.
- Bake. Bake for 34-45 minutes, until golden and cooked through. Top with foil for last 15 minutes, if browning too quickly.
- Serve. Remove from oven and let sit on baking sheet for 5 minutes before removing to a wire rack to cool completely. Slice into squares to serve
Recipe Tips & Suggestions
- Cookie Dough. This is a basic chocolate chip cookie dough for the base. If you have one that you love, you can absolutely use that! If you are short on a time you could even use store bought cookie dough that you add the caramel layer to.
- Don’t Over Bake. Be very careful and watch when the bars are done. Over baking will make them dry. You want to take them out when they are just barely done. They will continue to cook as the cool.
- Caramel. You can use the wrapped caramels or you can use the caramel bits, either works. Just melt slowly, stirring often so you don’t burn them.
- Storage. Store covered in an airtight container for 3-4 days. You can also freeze the bars for up to 3 months. Just thaw at room temperature before serving.
More Dessert Recipes
- S’mores Cookie Bars
- Starbucks Chocolate Chunk Brownies
- Golden Oreo Blondies
- Congo Bars
- Chocolate Chip Cheesecake Bars
Chocolate Chip Caramel Cookie Bars
Chocolate Chip Caramel Cookie Bars are rich, gooey dessert bars layered with buttery cookie dough, melty chocolate chips, and a sweet caramel center. Easy to make and impossible to resist.
Video
Ingredients
- 1 cup Butter, cold from the refrigerator
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 12 oz chocolate chunks
- 14 oz caramels, or caramel bits
- 1/3 cup evaporated milk
Instructions
- Preheat oven to 375º F. Line a 9 inch baking dish with parchment paper, or spray well with non-stick spray. Set aside.
- Cream together butter, sugar, brown sugar until well combined and fluffy. Beat in whole egg, egg yolk, and vanilla extract until well combined.1 cup Butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar, 1 egg, 1 egg yolk, 2 teaspoons vanilla extract
- Add flour, baking powder, salt, and baking soda. Mix until it just comes together. Stir in chocolate chunks.3 cups all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon salt, 1/4 teaspoon baking soda, 12 oz chocolate chunks
- In a large bowl melt caramels and evaporated milk together – place in microwave on 30 second intervals, stirring in between.14 oz caramels, 1/3 cup evaporated milk
- Press 1/2 of the cookie dough into a 9 inch baking pan. Pour melted caramel and spread evenly over the dough. Drop balls of remaining dough over the top.
- Bake for 34-45 minutes, until golden and cooked through. Top with foil for last 15 minutes, if browning too quickly.
- Remove from oven and let sit on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Slice into squares to serve
Nutrition
Serving: 1g | Calories: 235kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 265mg | Fiber: 1g | Sugar: 19g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
I’m making these today. My house smells heavenly! Thank you for the recipe.