Description
These Chocolate Chip Caramel Bars are a delightful blend of rich, buttery cookie dough and luscious, gooey caramel, sandwiched together to create a dessert that’s indulgent, chewy, and full of flavor. Perfect for any occasion, these bars combine the bittersweet flavor of semi-sweet chocolate chips with the creamy sweetness of caramel for a treat that’s impossible to resist. Whether you’re hosting a holiday party, baking for a family gathering, or simply treating yourself, this recipe is guaranteed to impress.
Ingredients
For the crust and topping:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
For the caramel filling:
- 1 bag (11 oz) caramel candies, unwrapped
- 3 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar until light and creamy. Add the egg and vanilla extract, mixing until combined.
Gradually mix the dry ingredients into the wet ingredients until fully incorporated. Fold in the chocolate chips.
Press half of the cookie dough mixture evenly into the bottom of the prepared baking dish to form the crust.
In a microwave-safe bowl, combine the unwrapped caramel candies and heavy cream. Microwave in 20-second intervals, stirring after each, until the caramel is melted and smooth.
Pour the melted caramel over the crust, spreading it evenly. Be careful not to touch the edges to prevent sticking.
Crumble the remaining cookie dough over the caramel layer, gently pressing it down to cover as much of the caramel as possible.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
Allow the bars to cool completely at room temperature, then refrigerate for 1-2 hours to set before slicing into squares.
Notes
- Ingredient Substitutions:
- Use dark chocolate chips or white chocolate chips for a twist on the classic flavor.
- Replace caramel candies with homemade caramel sauce or dulce de leche if preferred.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend containing xanthan gum.
- Tips for Success:
- Allow the caramel to cool slightly before layering it over the crust to prevent it from melting the dough.
- Use parchment paper with an overhang to easily lift the bars out of the baking dish once cooled.
- Chill the bars in the refrigerator before slicing for cleaner, more uniform cuts.
- Storage Instructions:
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- For longer storage, wrap individual bars in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months.
- Customization Ideas:
- Add chopped nuts, shredded coconut, or a sprinkle of sea salt for added texture and flavor.
- Top with a drizzle of melted chocolate or a dusting of powdered sugar for a decorative finish.
- Serving Suggestions:
- Serve with a scoop of vanilla ice cream for an extra indulgent dessert.
- Pair with coffee, tea, or hot cocoa for a comforting treat.