Name: Chocolate Caramel Cookie Bars Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup butter, softened; 1 cup brown sugar, packed; 1/2 cup white sugar; 2 medium eggs; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups milk chocolate chips or semi-sweet chocolate chips; 14 ounces caramels, unwrapped (or caramel bits); 5 ounces canned evaporated milk; 1/2 cup peanut butter

Jump to Recipe· 4.8 from 25 reviews

If you’ve been hunting for a dessert that’s utterly drool-worthy and can charm any crowd, you’ve got to try this Chocolate Caramel Cookie Bars Recipe. It’s one of those magical treats that combines gooey caramel, rich chocolate, and buttery cookie layers all in one pan—talk about a total crowd-pleaser! Trust me, once you make these bars, they’ll disappear faster than you can say “seconds, please!” So stick around—I’ll walk you through how to nail this recipe perfectly every time.

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Why This Recipe Works

Perfect Flavor Balance: The sweet caramel and melty chocolate chip mix beautifully with the buttery cookie base for a rich, satisfying bite.
Simple Technique: No fancy skills needed—just basic steps that even beginners can follow confidently.
Texture Play: The slightly crisp edges with a soft, gooey center creates the ultimate cookie bar experience.
Crowd-Friendly Size: Made in a 9″x13″ pan, perfect for sharing or potlucks without extra fuss.

Chocolate Caramel Cookie Bars, how to make chocolate caramel cookie bars, easy chocolate caramel cookie bars recipe, decadent cookie bar dessert, caramel chocolate bars - A glass rectangular baking dish filled with one thick layer of golden brown, slightly uneven baked cookie dough, dotted with small dark chocolate chips. The cookie surface shows a soft, bubbly texture with some parts more raised and others flat, creating an inviting mix of crispy and soft areas. The dish sits on a white marbled surface with a red and white striped cloth peeking from underneath one side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Chocolate Caramel Cookie Bars Recipe lies in the harmony between classic cookie ingredients and the luscious caramel layer. Having good quality butter and chocolate chips makes all the difference, and using caramel bits keeps the filling rich and smooth. Here are some hints to keep your shopping quick and effective!

Butter: Use softened unsalted butter to control saltiness and get a creamy, fluffy dough texture.
Brown Sugar: Adds moisture and a deep caramel note that pairs perfectly with the caramel sauce.
White Sugar: Balances the sweetness and helps with that desirable subtle crispness on cookie edges.
Eggs: They bind everything together perfectly and add to the soft, chewy texture you want in cookie bars.
Vanilla Extract: A little splash enhances all the flavors without overpowering the caramel and chocolate.
All-Purpose Flour: Forms the base of your bar with just the right amount of structure.
Baking Soda: Helps the dough rise slightly while keeping the texture tender.
Salt: Balances sweetness and amps up the flavors overall.
Chocolate Chips: I prefer milk or semi-sweet; they melt just enough, giving pockets of chocolate deliciousness throughout.
Caramels: Use unwrapped caramel bits or soft squares—they melt smoothly into a gooey topping.
Evaporated Milk: Adds creaminess and helps the caramel sauce achieve that perfect pourable consistency.
Peanut Butter: Optional but trust me, it adds a subtle nuttiness that takes the caramel sauce to the next level.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Chocolate Caramel Cookie Bars Recipe is—you can easily tailor it to your sweet tooth or even dietary needs without losing that “wow” factor. Personally, I’ve enjoyed swapping out the peanut butter for almond butter or even skipping nuts altogether when I’m baking for friends with allergies.

Nut-Free Variation: Simply omit the peanut butter from the caramel sauce if you want nut allergy-friendly bars—still just as delicious.
Salted Caramel Twist: Sprinkle a pinch of flaky sea salt over the caramel layer before topping with dough; I do this every single time—it adds that perfect salty-sweet explosion.
Different Chocolate Chips: I’ve tried white chocolate and dark chocolate too, and while classic milk chocolate will always be my fave, feel free to experiment! Each gives a slightly different vibe to the bars.
More Texture: Mix in chopped nuts or toffee bits into the dough for an extra crunch. It’s a crowd-pleaser during holidays.

Step-by-Step: How I Make Chocolate Caramel Cookie Bars Recipe

Step 1: Cream Your Butter and Sugars Until Fluffy

Start by softening your butter—room temperature is key here so it creams easily with the sugars. I use a stand mixer with the paddle attachment for this part and beat together the butter, brown sugar, and white sugar on medium speed until fluffy and light in color, about 3-4 minutes. This step is crucial because it traps air and gives your cookie bars that tender bite. Scrape down the bowl to ensure even mixing.

Step 2: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. This helps keep the texture smooth and prevents curdling. Then, pour in the vanilla extract and mix just until combined—you don’t want to overbeat here to keep the texture just right.

Step 3: Mix in Dry Ingredients and Chocolate Chips

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to your wet mixture at low speed until everything is fully incorporated, but avoid overmixing. Finally, stir in the chocolate chips gently by hand or on low mixer speed—you want those chunks spread evenly but intact.

Step 4: Bake the Bottom Cookie Layer

Preheat your oven to 375°F and grease a 9″x13″ baking pan. Press half of your cookie dough evenly into the bottom of the pan. Bake this layer for about 8-10 minutes until edges are set but the center still looks slightly soft—this is essential for the layers to meld nicely.

Step 5: Make the Caramel Sauce

While the dough bakes, place your caramel pieces and evaporated milk into a microwave-safe bowl. Microwave at medium power (power level 5) for 1-2 minutes, stirring every 30 seconds. This slow heating ensures silky caramel without burning. Once melted and smooth, stir in the peanut butter until fully combined. This combo gives the sauce an irresistible creamy, nutty flavor.

Step 6: Assemble and Finish Baking

Once the bottom cookie layer is done baking, immediately spread the warm caramel sauce evenly over it. Then, drop teaspoons of the remaining cookie dough on top of the caramel (don’t try to smooth it out; little dollops create nice texture). Bake everything together for 17-20 minutes until the top dough is golden brown and fully cooked through. When in doubt, poke gently with a toothpick—it should come out with just a few moist crumbs, not raw dough.

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Pro Tips for Making Chocolate Caramel Cookie Bars Recipe

Softened Butter: Don’t rush this—too cold butter won’t cream properly, affecting texture.
Watch Caramel Heating: Stir every 30 seconds to avoid burning—it’s easy to overcook caramel in the microwave.
Don’t Overmix Dough: Over mixing the flour can make the bars dense, so stop as soon as the flour disappears.
Cool Completely Before Cutting: Allow bars to cool fully in the pan so the caramel sets up and slices cleanly.

How to Serve Chocolate Caramel Cookie Bars Recipe

Garnishes

I love sprinkling a tiny pinch of flaky sea salt on top just before serving—this really makes the chocolate and caramel pop. Sometimes, I dust them lightly with powdered sugar for a snowy look when taking them to parties.

Side Dishes

These bars go wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. For a more casual brunch or afternoon treat, freshly brewed coffee or a rich hot chocolate always hits the spot alongside these sweet, indulgent bars.

Creative Ways to Present

For special occasions, I like to cut these into smaller bite-sized squares and arrange them on a tiered dessert tray. Sometimes I drizzle some extra caramel or melted chocolate on top before letting them set—makes for a beautiful, irresistible presentation that gets everyone reaching for seconds (or thirds!).

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover bars in an airtight container at room temperature for up to 3 days. If it’s warmer, I pop them in the fridge to prevent the caramel from getting too sticky, but just bring them back to room temp before eating for ideal chewiness.

Freezing

I’ve frozen these bars wrapped tightly in plastic wrap and stored in a freezer bag for up to 2 months. Thaw overnight in the fridge, then gently warm in the microwave or oven to bring back that fresh-baked softness.

Reheating

Microwaving for 15-20 seconds is usually all they need to revive that gooey caramel and soft cookie texture. Just don’t overdo it or the caramel can get too runny. If you prefer the oven, pop them in at 325°F for about 5 minutes.

FAQs

Can I use gluten-free flour for this Chocolate Caramel Cookie Bars Recipe?

Absolutely! I recommend using a high-quality gluten-free all-purpose blend that includes xanthan gum for structure. The bars may be a tad more delicate, so handle with care and keep a close eye while baking to prevent overbaking.
What type of chocolate chips work best?

Milk chocolate or semi-sweet chocolate chips are my go-to because they melt nicely without becoming too bitter or too sweet. Dark chocolate can be used if you prefer a slightly more intense flavor, while white chocolate offers a creamier note, though it behaves differently when heated.
Can I make the caramel sauce on the stovetop instead of the microwave?

Yes! Melt the caramels with evaporated milk over low heat in a saucepan, stirring constantly until smooth. This method gives you more control but requires patience to avoid scorching the caramel.
How do I know when the bars are fully baked?

The top cookie dough should be golden brown, and a toothpick inserted into the dough should come out with a few moist crumbs—not wet batter. The edges will also begin to pull away slightly from the pan.
Can I add nuts to the cookie dough?

Definitely! Chopped walnuts, pecans, or almonds add a lovely crunch and nutty flavor. I typically add about ½ to 1 cup, folding them into the dough with the chocolate chips.

Final Thoughts

This Chocolate Caramel Cookie Bars Recipe has been a go-to in my kitchen for years, and honestly, it never fails to impress everyone who tries it. The balance of gooey caramel, melty chocolate, and buttery cookie is like a hug in dessert form. I hope you make it, share it, and enjoy it as much as I do—because sometimes, the simplest recipes bring the biggest smiles. Happy baking, friend!