These easy-to-make, delicious Chocolate Chip Caramel Bars are made with my favorite chocolate chip cookie recipe and an easy homemade caramel filling to deliver a big chewy flavor that will satisfy any late night craving! But, let’s be honest, you’ll be eating these all day.
Chocolate Chip Caramel Bars
I’m excited to share with you my Chocolate Chip Caramel Bars from my book, “BAKE, by Courtney.” You will love how easy these bars are to make. You’ll be using the chocolate chip cookie recipe from my Soft and Chewy Chocolate Chip Cookies, with a simple homemade caramel sauce for the filling.
Ingredients for Chocolate Chip Caramel Bars
For the filling, you’ll want to grab some caramels – I used the individually wrapped kind you’ll find in the baking aisle. With the caramels, you’ll also need sweetened condense milk and some salt.
For the cookie layers, make sure to grab:
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Eggs
- Brown sugar
- Granulated sugar
- Vanilla extract
- Dark or semi-sweet chocolate chips
Can these Chocolate Chip Caramel Bars be made ahead of time?
Yup! These bars can be stored in an airtight container at room temperature for a few days. Serve at room temperature or microwave for about 20 seconds for a soft and gooey texture.
Chocolate Chip Caramel Bars
Ingredients
Ingredients
- 11 ounces baking caramel, unwrapped
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoons (6 g) salt
- 3 1/2 cups (420 g) all-purpose flour
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (6 g) salt
- 1 cup (226 g) unsalted butter, slightly cold and cut into ½” cubes
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) light brown sugar, packed
- 2 eggs, slightly cold
- 1 teaspoon (4.2 g) vanilla extract
- 2 cups (360 g) semi-sweet or bittersweet chocolate chips
Instructions
Instructions
- Combine the unwrapped caramels, sweetened condensed milk, and salt in a medium sauce pan over medium heat.
- Cook the mixture, stirring occasionally, until the caramels melt and the mixture is smooth and uniform. Continue to cook for an additional 5 minutes.
- Turn off the heat and allow the caramel to cool slightly while you make the chocolate chip cookie bars.
- Preheat the oven to 350 degrees F. Spray a 9×13-inch baking pan with nonstick spray, line with parchment paper, and spray again. Set aside.
- In a medium size mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth, about 2 to 3 minutes. The mixture should look lighter in color and fluffier in texture.
- With the mixer on medium speed, add the eggs, one at a time, mixing well between each addition. Turn the mixer off and scrape down the sides and bottom of the bowl.
- Add the vanilla and mix for about 30 seconds.
- With the mixer on low speed, add the flour mixture and stir until no streaks of flour remain.
- Stir in the chocolate chips.
- Press about ⅔ of the cookie dough firmly into the prepared pan to create the first layer.
- Pour the caramel over the bars to create an even layer of caramel.
- Sprinkle the remaining cookie dough, breaking it into smaller chunks, over the top of the caramel.
- Bake bars for 30 to 35 minutes, or until golden brown on top.
- Remove from oven and allow to cool for at least 30 minutes before serving.
Do you think these will freeze well?
Yes!
I haven’t made these yet, but I have to ask, what in the world is baking caramel?
I believe Courtney is referring to the Kraft Caramel squares. That is what I bought to make them. They come in an 11 oz bag and can be found in the candy section of most stores.
The recipe doesn’t state how much baking powder to use?
That was an error. It’s not in the recipe.
Step 5 says to add baking powder but it’s not listed in ingredients. How much do we add?
That was an error. It’s gone now.
I made these! Soo good, but the written instructions say baking powder but the measurements don’t include how much ? I think there was a typo so I had to guess
Fixed it! Sorry! There’s no baking powder in there!
The recipe directions state to add baking powder as well, but no mention of it in ingredients. Please advise. I’m in the process now . Thanks!
That was an error. It’s been fixed!
Could this be made in a sheet pan? Maybe doubled and then a sheet pan? Or would it be way too deep for that?
I’m worried a standard sheet pan/jelly roll pan isn’t quite deep enough.
I made these in a slightly smaller tin so they came out deep but everyone said they were amazing, so I’ll trust that they are right! 🤣
Yay! Happy to hear they were a hit!
These were perfection as written, and I can confirm that adding a layer of melted peanut butter before the caramel was a big hit too!!
These were fantastic! Took them to a family gathering and everyone just raved about them!
YAY!
Can you use homemade caramel? I can’t wait to try this! It looks wonderful!
Of course!