These Decadent Chocolate Chip Caramel Cookie Bars are an irresistible treat that combines layers of rich caramel with soft, chewy chocolate chip cookie dough. The result? A dessert that’s nothing short of extraordinary! Using my go-to chocolate chip cookie recipe and a streamlined caramel sauce, these bars will quickly become a family favorite. Perfect for lunchboxes, parties, or simply indulging at home, these bars are a must-try.
Tips for Perfect Chocolate Chip Caramel Bars
These bars can be a bit tricky to assemble, but here are some tips to help:
- Handling Sticky Dough: To prevent sticking, dip your fingers in flour before pressing the cookie dough into the pan, or use a greased or floured spatula for easier spreading.
- Substituting Evaporated Milk: If you’re out of evaporated milk, don’t worry! You can substitute it with half & half, heavy cream, or whole milk for the caramel sauce.
Making the Caramel Sauce
The caramel sauce is incredibly simple to make, requiring just two ingredients: caramels and evaporated milk. Place the caramels and evaporated milk in a saucepan over medium-low to medium heat, stirring until the caramels melt and the mixture is smooth and creamy. This process should take about 5-10 minutes.
Variations for Your Chocolate Chip Caramel Bars
Want to mix things up? Here are some ideas:
- Alternative Chocolates: Swap out the semi-sweet chocolate chips for milk chocolate or white chocolate chips. If you prefer a sweeter treat, consider using salted caramel to balance the flavors.
- Add Sea Salt: Enhance the flavor by sprinkling sea salt or flaky salt on top before baking. Depending on your taste, 1-2 teaspoons of salt will do. Avoid using regular table salt as it can be too intense.
- Two-Layer Bars: For a simpler version, press all the cookie dough into the pan and bake it first. Then, pour the caramel sauce over the baked cookie layer, sprinkle with sea salt, and let it cool before cutting.
How to Serve and Store Caramel Cookie Bars
Allow the bars to cool slightly before cutting them into 12 squares. These bars pair beautifully with a scoop of ice cream for an indulgent dessert!
Store any leftovers in an airtight container at room temperature for 3-4 days. If refrigerating, let the bars come back to room temperature before serving to enjoy their full flavor and texture.
Ingredients
Chocolate Chip Cookie Bars:
- 1 cup (2 sticks or 230 g) butter, room temperature
- 1½ cups (300 g) brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340 g) semi-sweet chocolate chips
Caramel Sauce:
- 5 ounces (150 ml) evaporated milk
- 1 package (11 ounces or 310 g) caramel bits or wrapped caramels (unwrap if using wrapped caramels)
Instructions
For the Chocolate Chip Cookie Bars:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter, brown sugar, and vanilla using a hand-held mixer until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Gradually add the flour, baking soda, and salt, mixing on low speed until fully incorporated. Stir in the chocolate chips by hand or with the mixer on low speed.
- Press half of the cookie dough evenly into a prepared 8×12 or 9×13-inch (20×30 or 23×33 cm) baking dish. Set the remaining dough aside.
- Bake the base layer for 10 minutes. While it bakes, prepare the caramel sauce.
- For the Caramel Sauce: 6. In a medium saucepan, combine the evaporated milk and caramel bits over medium heat.
- Stir frequently for about 8 minutes, or until the caramels are fully melted and the sauce is smooth. Remove from heat.
Assembling the Bars:
- Remove the partially baked cookie bars from the oven and place them on a heat-safe surface.
- Pour the caramel sauce evenly over the baked cookie layer, making sure it covers the entire surface.
- Flatten small portions of the remaining cookie dough and place them on top of the caramel layer, allowing some caramel to peek through.
- Bake for an additional 15-18 minutes, or until the top layer is golden brown and the caramel is bubbling.
- Allow the bars to cool completely before cutting into squares and serving.
