caramel chocolate chip cookie bars

Not one to brandish about the words “amazing”, “the best”, “incredible” & any other such superlatives when describing something I’ve made, get ready, because today I am talking-up this caramel chocolate chip cookie bars recipe that’s so good it requires all the over-the-top adjectives you can throw at it. It’s the taste & texture of the milk chocolate chip cookie base & topping encasing a gooey caramel filling, that make this quick & easy baking recipe nothing short of sensational.

For the filling I used Werther’s chewy caramels. I’ve also made this with their soft caramels – both work. The filling is easy: caramels & sweetened condensed milk. The worst part: unwrapping the caramels & trying not eating any of them. It can be done apparently, just not by me.

I’ve been cooking professionally for 25 years or more & one thing I do know is what one person thinks is great, another might find fault – think restaurant reviews. Everyone is a critic. But, everyone who has tried these caramel chocolate chip cookies bars, have loved them & gone back for more. Yeah they’re good but you’ll have to make them for yourself to find out just how good.

Toodles, Lovoni xo

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Caramel Choc Chip Cookie Bars

To make these super delectable bars, I used Werther’s chewy caramels. You can also use soft caramels. This recipe freezes beautifully. Cut into bars & freeze individually or freeze the whole recipe. Let thaw at room temperature. When the weather is hot, store, covered, in the fridge.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Baking

Cuisine: American

Servings: 20

Author: Lovoni

Cost: $5

Equipment

• electric mixer
• saucepan
• 9 x 13 inch baking pan
• spatula

Ingredients

• 1 cup salted butter, at room temperature (2 sticks/250g)
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 1/2 cups all-purpose flour (plain flour)
• 2 cups milk chocolate chips (11.5 oz/326g)
• 14 oz can sweetened condensed milk (396ml)
• 10 oz chewy or soft caramels unwrapped (about 40 pieces/283g)

Instructions

• Preheat the oven to 350F (180C). Line a 9 x13-inch (23 x 33cm) baking pan with parchment paper.
• Beat butter & both sugars together in a large bowl of an electric mixer on medium speed for 5 minutes or until creamy, scraping the side of bowl down once or twice during beating.
• Add the eggs, vanilla, salt & baking soda and continue mixing until smooth, scraping the side of the bowl.
• Add flour & chocolate chips & beat on low speed for 30 seconds or until combined. Press half the dough into the prepared pan.
• In a medium saucepan, combine the condensed milk & caramels. Heat on medium-low, stirring frequently, until the caramels are melted – taking care not to let the mixture catch on the bottom of the pan.
• Pour the caramel mixture over the base. Then drop the remaining dough in about teaspoon-size amounts over the top of the caramel. Bake for 25 to 30 minutes, until the center is just set & the top is golden.
• Cool completely in the pan before cutting into 20 bars.

For more bar recipes, try Lemon Curd Cheesecake Bars or Lemon Pistachio Brownies.