Chocolate Chip Caramel Bars

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Rich, gooey, and perfectly chewy, these Chocolate Chip Caramel Bars are the kind of dessert that disappears almost as fast as you cut them. Imagine golden layers of buttery crust hugging a pool of molten caramel and chocolate chips that melt right into each bite. It’s an indulgent yet surprisingly easy recipe, ideal for bake sales, potlucks, or just a cozy night in.

The bar starts with a cookie-like base that bakes into a sturdy foundation, then gets layered with silky, slow-melted caramel and generous handfuls of semi-sweet chocolate chips. As it cools, the caramel sets just enough to slice cleanly, but retains its signature softness, giving you that beautiful stretch when you take a bite.

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What Kind of Caramel Should I Use?

For that smooth, luscious layer, go for soft caramel candies like Kraft or Werther’s. You’ll need to melt them down with a splash of heavy cream to achieve a pourable, spreadable consistency. Avoid hard caramels—they won’t give you that silky finish. Homemade caramel works wonderfully too, if you’re in the mood to go all in.

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Ingredients for the Chocolate Chip Caramel Bars

• Butter: Unsalted and softened, this adds richness and helps create the cookie base.
• Brown Sugar: Offers moisture and depth of flavor, key for that chewy bite.
• All-Purpose Flour: Gives the bars structure without making them too dense.
• Vanilla Extract: Adds a warm, aromatic backdrop to enhance the caramel.
• Salt: Just a pinch to balance all the sweetness.
• Caramel Candies: Melted with cream, these form the gooey middle layer.
• Heavy Cream: Essential for softening the caramel and making it silky.
• Semi-Sweet Chocolate Chips: Melty, rich, and classic—these give texture and chocolate flavor in every bite.

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How To Make the Chocolate Chip Caramel Bars

Step 1: Prepare the Base

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper. In a bowl, cream together the butter and brown sugar until fluffy. Stir in vanilla and a pinch of salt. Add flour and mix until a soft dough forms. Press evenly into the bottom of your prepared pan.

Step 2: Par-Bake the Base

Bake the crust for 15 minutes until lightly golden. Remove and let it cool slightly while you prepare the caramel.

Step 3: Make the Caramel Layer

In a saucepan over low heat, melt caramel candies with heavy cream, stirring frequently until smooth and pourable. This should take about 5-7 minutes.

Step 4: Assemble the Layers

Sprinkle a layer of chocolate chips over the baked crust. Pour the warm caramel evenly over the top, then scatter more chocolate chips across the caramel while it’s still warm.

Step 5: Bake Again

Return the pan to the oven and bake for another 15 minutes. The caramel should bubble gently.

Step 6: Cool and Slice

Let the bars cool completely in the pan. Once set, lift them out using the parchment paper and cut into squares.

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Serving and Storing Chocolate Chip Caramel Bars

Serve these bars slightly warm if you want that gooey caramel stretch, or chill them for cleaner slices and a firmer bite. They make great party tray treats or dessert bar additions for special occasions.

To store, keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze them in a sealed bag for up to a month. Let them come to room temp before enjoying again.

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Frequently Asked Questions

Can I use homemade caramel instead of store-bought?

Yes! If you have a favorite homemade caramel sauce recipe, go ahead and use it. Just ensure it’s thick enough to set up slightly after baking.

Do I have to use semi-sweet chocolate chips?

Not at all. Milk chocolate chips will make the bars even sweeter, while dark chocolate adds a deeper contrast. Use what you love!

Can I double the recipe?

Absolutely. Just use a 9×13-inch pan and adjust the baking time slightly, adding a few extra minutes until the edges are golden and the caramel bubbles.

Can I make these gluten-free?

Yes—swap the all-purpose flour with a good 1:1 gluten-free baking blend.

How do I cut them neatly?

Let them cool completely, and use a sharp knife. Wipe it clean between cuts for the sharpest edges.

Can I add nuts?

Sure! Chopped pecans or walnuts make a great addition to the caramel layer for extra crunch and flavor.

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Want More Dessert Ideas?

You might also like the Chocolate Pistachio Tart, a dense ganache option that slices clean. Or try Chocolate Pistachio Pralines for a bite-sized candy approach.

For more structured bakes, I’d point you to my Indulgent Chocolate Chess Pie, and No-Bake Banana Pudding Cheesecake. Both lean more technical but reward you with creamy, rich results. Or if you want a casual slice-and-serve option, the Apple Enchiladas might hit the mark.

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If you make it, I’d love to hear how it turned out. Did you try dark chocolate? Did you add sea salt flakes? Leave a comment below. I’m always curious how others bake it.

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