Press about 2/3 of the dough evenly into the bottom of the prepared pan.
Bake for 10–12 minutes until just set (not fully browned).
While the base bakes, melt caramel bits/caramels with heavy cream in a saucepan over low heat (or microwave in 30-second bursts),
stirring until smooth. Stir in sea salt if using.
Pour caramel over the warm baked base and spread evenly.
Sprinkle remaining 1/2 cup chocolate chips on top (and nuts if using).
Drop small pieces of the remaining dough over the caramel layer.
(It won’t cover perfectly—those gaps create gooey pockets.)
Bake for 18–22 minutes until the top is lightly golden and set.
Don’t overbake—you want the center gooey.
Let bars cool in the pan at least 2 hours (or chill for cleaner cuts).
Lift out using parchment, slice, and serve.
Serving and Storage:
These bars are amazing served slightly warm (extra gooey) or at room temperature (perfectly chewy).
For an over-the-top dessert, serve with vanilla ice cream and a drizzle of caramel.
Storage: Keep in an airtight container at room temperature for up to 3 days,
or refrigerate up to 6 days for firmer caramel.
Freezing: Freeze sliced bars in layers with parchment paper for up to 2 months.
Thaw at room temperature.
Tips:
- Don’t overbake: Pull them when the top is set and lightly golden to keep the caramel gooey.
- Use parchment: Makes removing and slicing much easier.
- Chill for neat slices: Refrigerate 30–60 minutes before cutting for clean edges.
- Caramel shortcut: Caramel bits melt smoother than full caramels, but both work.
- Salted caramel upgrade: Add a pinch of salt in the caramel and flaky salt on top.
Variations:
- Salted Caramel Chocolate Bars: Add flaky sea salt on top after baking.
- Double Chocolate: Use cocoa powder in the dough and add dark chocolate chips.
- Peanut Butter Caramel: Stir 1/3 cup peanut butter into the caramel.
- Toffee Crunch: Add toffee bits between layers.
- Nutty Version: Add pecans or walnuts for crunch and a “turtle bar” vibe.
Tips:
- Extra gooey: Underbake by 1–2 minutes and cool fully so they set without drying.
- Extra thick bars: Use a slightly smaller pan (like 9×9) and add baking time.
- Party-ready: Cut into small squares—these are rich.
- Chocolate control: Use milk chocolate for sweeter bars or dark chocolate for deeper flavor.
Conclusion:
Chocolate Chip Caramel Butter Bars are everything you want in a dessert square: buttery cookie layers, a gooey caramel center,
and melty chocolate in every bite. They’re easy to make, perfect for sharing, and guaranteed to disappear quickly.
If you need a reliable treat for holidays, parties, or just because, this recipe delivers every single time.
FAQ:
Can I use store-bought caramel sauce instead of melting caramels?
It’s not ideal because pourable caramel sauce is usually too thin and can soak into the crust. Melting caramels (or caramel bits)
creates a thicker, gooier layer that holds up better.
Why are my bars too hard?
Most often, they were overbaked. Bake just until the top is set and lightly golden, then cool completely.
Refrigerating also makes them firmer (which can be good for slicing).
Can I make these ahead for a party?
Yes. They’re great the next day and slice even better after chilling.
What’s the best way to cut them cleanly?
Chill the bars for 30–60 minutes, then use a sharp knife and wipe between cuts.
Can I double the recipe?
Yes—bake in a larger sheet pan and watch the bake time. The center should be set but still soft.
