Chocolate Chip Caramel Bars

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.

Stack of chocolate chip caramel bars.

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
Stack of chocolate chip caramel bars.

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.

Three chocolate chip caramel bars stacked on a table.

Chocolate Chip Caramel Bars

The most delicious chocolate chip cookie bars filled with caramel.
5 from 5 votes
Course Dessert
Cuisine Bars



  • 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



  • 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.


Courtney’s Note: These bars can be stored in an airtight container at room temperature for a few days. Serve at room temp or microwave for about 20 seconds for a soft and gooey texture.
Keyword caramel, Chocolate Chip Bars, Chocolate Chip Caramel Bars, chocolate chip cookies
Tried this recipe?Let us know how it was!

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

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Everything you need to know about decorating a cake like a pro!

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    1. 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.

  1. 5 stars
    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

  2. 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!