Description
Delight in these delectable Chocolate Chip Caramel Bars featuring a rich buttery cookie base, gooey caramel layer, and melty chocolate chips. A perfect treat for any occasion, these bars combine the best of chewy cookies and creamy caramel in one irresistible dessert.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients and Mix-ins
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
Caramel Layer
- 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 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 agents and seasoning.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter along with granulated sugar and brown sugar until the mixture is creamy and smooth, ensuring a good texture for the dough.
- Add Vanilla and Eggs: Incorporate the vanilla extract and eggs one at a time, beating well after each addition to blend everything smoothly into the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough. Fold in the chocolate chips carefully, distributing them evenly.
- Assemble the Base Layer: Press half of the cookie dough evenly into the prepared baking pan to form a sturdy bottom crust. Bake this base for 10 minutes, then remove from the oven and allow to cool slightly.
- Melt Caramel Layer: Place the caramel candies and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the caramel is completely melted and smooth.
- Layer Caramel and Top Dough: Pour the melted caramel evenly over the slightly cooled cookie base. Drop spoonfuls of the remaining cookie dough on top of the caramel layer and gently spread it out to cover as much as possible.
- Final Baking: Return the assembled bars to the oven and bake for an additional 20-25 minutes, or until the top is golden brown and cooked through.
- Cool and Slice: After baking, let the bars cool completely in the pan to set the layers properly before slicing into 16 squares and serving.
Notes
- Ensure the butter is softened but not melted for best dough consistency.
- You can substitute caramel candies with homemade caramel sauce if preferred.
- For easier slicing, chill the bars briefly after cooling completely.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
