Caramel Chocolate Chip Bars

Gooey caramel and chewy chocolate chip cookie dough combine to make these irresistible caramel chocolate chip bars.

Prep Time15

Cook Time35

Cooling4

Total Time4 50

Course: Dessert

Cuisine: American

Keyword: Caramel Chocolate Chip Bars, Caramel Chocolate Chip Cookie Bars, Caramel Stuffed Chocolate Chip Cookie Bars

Servings: bars

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

Preheat the oven to 350F (180C). Line an 8x8 inch (20x20 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.

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.

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.

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.

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.