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 mins
Cook Time30 mins
Total Time50 mins
9 x 13 inch baking pan
- 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)
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.