Caramel Chocolate Chip Bars
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Gooey caramel and chewy chocolate chip cookie dough combine to make these irresistible caramel chocolate chip bars.
These caramel chocolate chip cookie bars are perfectly decadent. The chocolate chip cookie dough is chewy and soft with tons of chocolate chips. Then the thick caramel filling is sweet and gooey with a hint of sea salt to balance out the flavor. These bars are the chocolate chip cookie version of my caramel stuffed brownies and the perfect recipe for anyone who loves extra thick chocolate chip cookies.
Making Caramel Stuffed Chocolate Chip Bars
This recipe isn’t overly difficult to make. You’ll first make the simple chocolate chip cookie dough, followed by the caramel filling made from caramels and sweetened condensed milk (no candy thermometer required). Then you’ll assemble the bars and pop them in the oven to bake.
The chocolate chip cookie dough is somewhere in between a blondie and a cookie in texture.
- Beat together the butter, brown sugar and granulated sugar until creamed.
- Then mix in the egg, extra egg yolk and vanilla extract.
- The extra egg yolk makes the bars even more tender.
- Add in the dry ingredients – flour, a little cornstarch and salt – and gently mix together.
- Note that there’s no baking powder or baking soda in this recipe – that’s because I wanted the bars to be extra chewy and verging on gooey.
- The cornstarch helps to create the perfect cookie bar texture. If you don’t have any on hand, you can add in 1 extra tablespoon of flour.
- Then stir in the chocolate chips.
The caramel filling is a quick shortcut recipe using caramels and sweetened condensed milk. I tested the recipe with both caramel sauce from a jar and simply using unwrapped caramels. When using caramel sauce from a jar – it melted into the cookie dough as the bars baked, so you didn’t end up with a layer of caramel in the middle. When I used unwrapped caramels – the bars became impossible to slice and bite into because the caramels were too hard.
The combo of caramels melted together with sweetened condensed milk works perfectly because it’s thick and gooey, but doesn’t completely melt into the cookie dough as the bars bake.
- You’ll melt together the unwrapped caramels and sweetened condensed milk – either in the microwave or a saucepan over low heat.
- If using a microwave, use 45 second intervals on low power – nothing above 40% power. Stir in between each interval. It will take quite a few intervals, depending on your caramels, and a bit of arm muscle.
- If using a saucepan, ensure that you constantly stir the mixture and that the saucepan is over low heat. Otherwise, the caramels will burn.
Recipe Tip
I used salted caramels that I purchased at an artisanal chocolate and candy shop. They were firm enough that they held their shape, but soft enough that I could pull them apart. I have also made this recipe using Werther’s Chewy Caramels. I prefer the texture when using a caramel that I can pull apart with my hands compared to caramels that are really hard.
Then to assemble the bars, you’ll press about 1/2 to 2/3 of the dough into the bottom of the prepared pan. Then pour the gooey caramel over the top. Scoop out sections of the remaining cookie dough, flatten them slightly and place on top of the caramel. You want to cover the entire caramel layer, but if some of the caramel layer is poking through, that’s OK.
The bars will need to bake for about 33-38 minutes in the preheated oven. For a gooier chocolate chip cookie layer, then you’ll want to bake the bars on the lower end. But if you prefer a less gooey cookie layer, then you’ll want to bake for at least 35 minutes.
Recipe Tip
Be sure that the bars are 100% cooled before slicing. This is to ensure that the caramel layer is properly set. If you cut into the bars while they’re still warm – then the warm caramel can ooze out.
Chewy chocolate chip cookie, gooey salted caramel – these caramel stuffed chocolate chip bars are the perfect decadent treat for anyone you loves caramel. And if you need more caramel recipe inspiration, be sure to try:
- Caramel Chocolate Chip Cookies
- Caramel Dark Chocolate Cookies
- Caramelitas – AKA Caramel Oatmeal Bars
Caramel Chocolate Chip Bars
Equipment
- 8×8 inch (20×20 cm) pan
Ingredients
Chocolate Chip Cookie Dough
- 3/4 cup unsalted butter (168 grams), softened, but not starting to melt
- 3/4 cup granulated sugar (150 grams)
- 3/4 cup light brown sugar (157 grams)
- 1 large egg
- 1 large egg yolk , discard the white
- 2 teaspoons vanilla extract
- 1 3/4 cup all-purpose flour (218 grams)
- 1 tablespoon cornstarch, AKA cornflour in the UK
- 1/4 teaspoon salt
- 1 cup chocolate chips (1bout 180 grams)
Caramel Layer
- 8 ounces chewy caramels (226 grams)
- 2/3 cup sweetened condensed milk (160 ml), lightly grease your measuring cup first, so that the sweetened condensed milk doesn't stick to it
- 1/2 teaspoon sea salt, if not using salted caramels
Instructions
- Preheat the oven to 350F (180C). Line an 8×8 inch (20×20 cm) pan with parchment paper so that there's an overhang around the edges, or line with aluminum foil and lightly grease. Lining the pan is mandatory – otherwise the caramel can make the bars stick to the pan.
Chocolate Chip Cookie Dough
- In a large bowl, beat together the butter, brown sugar and granulated sugar until creamy (sugar granules are fine).
- Beat in the egg, additional egg yolk and vanilla extract until combined.
- Add in the flour, cornstarch and salt. Mix together slowly, starting with the mixer on a low speed.
- Stir in the chocolate chips. Set aside as you make the caramel layer.
Caramel Filling
- If Using the Microwave: Place the unwrapped caramels and sweetened condensed milk in a heatproof bowl. Microwave for 45 second intervals on low power – nothing above 40%. Stir the mixture after each interval until the caramels have fully melted and the mixture is smooth and creamy.
- If Using the Stove Top: Add the caramels and sweetened condensed milk to a heavy bottom saucepan over low heat. Stir constantly until the caramels have completely melted. I recommend occasionally removing the pan from the heat to ensure that the pan doesn't get too hot and the caramels don't burn.
- If adding sea salt, stir the salt into the caramel mixture.
Assemble & Bake the Bars
- Press about 1/2 to 2/3 of the cookie dough into the bottom of the lined pan.
- Pour the caramel filling over the top of the cookie base and smooth into an even layer.
- Scoop out spoonfulls of the remaining cookie dough. Flatten them into disc shapes and place on top of the caramel layer. You want to try and cover all of the caramel – but if some is showing, that's OK>
- Bake in the middle of the preheated oven for about 33-38 minutes or until the top is golden brown. Bake time will depend slightly on your oven and how gooey you want the cookie layer to bake.
- Cool the bars in the pan until the pan is no longer warm to the touch – at least 4 hours. Lift the bars out of the pan using the overhang of the parchment/aluminum foil and place on a cutting board. Peel back the parchment. Slice with a sharp knife.
Notes
- Caramels: I recommend choosing a caramel that you can pull apart with your hands – I do not like using Kraft caramels for this recipe. I like using Werther’s Chewy Caramels or a homemade or artisanal caramel that I can pull apart.
- Storage: Store bars in an airtight container for up to 4 days. I typically store my bars in the fridge so that the caramel layer doesn’t melt and ooze out.
- Nutrition: Details provided are an estimate only and based on 1 bar, assuming the recipe yields 12 uniform bars. I often cut the pan into 9 large bars, and then slice each bar in half to yield 18 bars.
