Family recipe
Chocolate Chip Caramel Bars
Ingredients
Chocolate Chip Cookie Bars:
1 cup (2 sticks) butter, room temperature
1 1/2 cups brown sugar
1 tsp vanilla
2 large eggs, room temperature
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups milk chocolate morsels
Caramel Sauce:
5 ounces evaporated milk
1 package (11 ounces) caramel bits or wrapped caramels
1 cup (2 sticks) butter, room temperature
1 1/2 cups brown sugar
1 tsp vanilla
2 large eggs, room temperature
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups milk chocolate morsels
Caramel Sauce:
5 ounces evaporated milk
1 package (11 ounces) caramel bits or wrapped caramels
Cooking Instructions
Chocolate Chip Cookie Bars
1. Heat over to 350°
2. Add butter, brown sugar, and vanilla to a large bowl and with a hand-held mixer, cream ingredients until they are lighter and fluffier. Add in eggs, mixing well after.
3. Add the flour, baking soda, and salt and mix on low until combined. I usually add my chocolate morsels right into the cookie dough and mix with the hand-held mixer, but you can also stir them in by hand.
4. In a prepared 8x12 or 9x13 baking dish, press half of the cookie dough down. Try to get an even layer. Set the remaining cookie dough aside.
5. Bake for 10 minutes. While the cookie bars are baking, prepare the caramel.
Caramel Sauce:
1. In a saucepan over medium heat, add the evaporated milk and caramel bits. Stir frequently for about 8 minutes, or until the caramels are melted and the evaporated milk is fully incorporated. Remove from heat.
2. Carefully remove the cookie bars from the oven and place on a heat-safe surface.
3. Pour the caramel sauce over the bars making sure to get it into every nook and cranny.
4. Carefully start placing flattened dollops of the remaining cookie dough over the hot caramel. I find it works best to pick up a small handful, flatten it in your hand a b it, and then place that directly on top of the caramel. Do this with all the remaining cookie dough. It is ok if there is some caramel showing.
5. Bake for an additional 15-18 minutes, or until the caramel is bubbling and the cookie is golden brown.
6. Allow bars to cool to room temperature and then cut and serve.
1. Heat over to 350°
2. Add butter, brown sugar, and vanilla to a large bowl and with a hand-held mixer, cream ingredients until they are lighter and fluffier. Add in eggs, mixing well after.
3. Add the flour, baking soda, and salt and mix on low until combined. I usually add my chocolate morsels right into the cookie dough and mix with the hand-held mixer, but you can also stir them in by hand.
4. In a prepared 8x12 or 9x13 baking dish, press half of the cookie dough down. Try to get an even layer. Set the remaining cookie dough aside.
5. Bake for 10 minutes. While the cookie bars are baking, prepare the caramel.
Caramel Sauce:
1. In a saucepan over medium heat, add the evaporated milk and caramel bits. Stir frequently for about 8 minutes, or until the caramels are melted and the evaporated milk is fully incorporated. Remove from heat.
2. Carefully remove the cookie bars from the oven and place on a heat-safe surface.
3. Pour the caramel sauce over the bars making sure to get it into every nook and cranny.
4. Carefully start placing flattened dollops of the remaining cookie dough over the hot caramel. I find it works best to pick up a small handful, flatten it in your hand a b it, and then place that directly on top of the caramel. Do this with all the remaining cookie dough. It is ok if there is some caramel showing.
5. Bake for an additional 15-18 minutes, or until the caramel is bubbling and the cookie is golden brown.
6. Allow bars to cool to room temperature and then cut and serve.
Free Recipe provided by: Anna & Mark's Recipes © 2026
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https://www.boatwrightfamily.vortixla.com/recipes/