Ingredients
- 8 ounces soft caramels (store-bought or homemade)
- 1/4 cup heavy whipping cream
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/4 cups brown sugar
- 1 teaspoon vanilla extract (optional but recommended for extra flavor)
- 1 egg, lightly beaten
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 1 cup chocolate chips (milk, dark, or a mix)
- 1/2 teaspoon coarse salt for topping (optional)
Instructions
Step 1: Prepare the Caramel Layer
In a small saucepan over medium heat, melt the caramels with the heavy cream. Stir continuously until the mixture is smooth and creamy. Once fully melted, set aside to cool slightly while you prepare the cookie dough.
Step 2: Make the Cookie Dough
In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or a wooden spoon. Mix until light and fluffy, which should take about two minutes.
Add the vanilla extract (if using) and the lightly beaten egg. Stir until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, stirring just until combined.
Fold in the chocolate chips, distributing them evenly throughout the dough.
Step 3: Assemble the Cookie Bars
Preheat your oven to 350°F (180°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.
Press half of the cookie dough evenly into the bottom of the prepared baking pan. The dough may be slightly sticky, so lightly flouring your hands or using the back of a spoon can help with spreading it evenly.
Pour the melted caramel over the bottom layer, spreading it gently with a spatula. If using coarse salt for extra flavor contrast, sprinkle it evenly over the caramel layer.
Take the remaining cookie dough and press it into flat pieces between your hands. Gently place these flattened pieces on top of the caramel layer. Do not worry about covering every inch completely; small gaps will allow the caramel to peek through, adding to the gooey texture.
Step 4: Bake to Perfection
Place the pan in the preheated oven and bake for 15-20 minutes, or until the edges are lightly golden and the caramel is bubbling. Keep an eye on them in the last few minutes to prevent over-baking.
Once done, remove from the oven and allow them to cool completely in the pan. The caramel will be very soft when hot but will firm up as it cools. For best results, wait until they reach room temperature before slicing into squares.
Notes
- Do Not Overmix: Once you add the dry ingredients to the wet ingredients, mix only until combined. Overmixing can make the bars dense rather than soft and chewy.
- Handling Sticky Dough: If the dough is too sticky to work with, refrigerate it for 10 minutes before pressing it into the pan.
- Easy Caramel Cleanup: If caramel hardens in your saucepan, soak the pan in warm water for easier cleaning.
- Cooling is Key: While it may be tempting to cut into the bars while they are still warm, letting them cool completely will give you cleaner slices and the perfect chewy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes