Caramel Chocolate Cookie Bars Recipe

Ingredients

Cookie Layers

• 2 cups (260g) all-purpose flour
• 2 teaspoons cornstarch
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (168g) unsalted butter (room temperature)
• ½ cup (112g) light brown sugar (packed)
• ¼ cup (52g) sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ¼ cups (211g) semi-sweet chocolate chips

Caramel Layer

• 32 unwrapped Kraft caramel squares
• 8 tablespoons unsalted butter

Instructions

1. Preheat your oven to 350°F (180°C). Line a 9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later.
2. In a medium-sized bowl, mix together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
3. In a large mixer bowl, cream the unsalted butter with both the light brown sugar and sugar on medium speed. Continue mixing for 2-3 minutes until the mixture is light in color and fluffy.
4. Beat in the large egg and vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until mostly combined. Avoid over mixing.
6. Using a silicone spatula, fold the semi-sweet chocolate chips into the cookie dough until evenly distributed.
7. Place the unwrapped Kraft caramel squares and 8 tablespoons unsalted butter in a small pot over medium-low heat. Stir constantly until melted and smooth. It may appear separated initially but continue whisking until it comes together.
8. Set the melted caramel aside and allow to cool for about 5 minutes to prevent melting the cookie dough during assembly.
9. Press two-thirds of the cookie dough into the bottom of the prepared pan, spreading it slightly up the sides to hold the caramel layer.
10. Pour the cooled caramel evenly over the pressed cookie dough layer.
11. Take the remaining one-third of cookie dough, break into flattened pieces, and evenly distribute over the caramel layer. Start by placing dough along the edges and pressing slightly, then fill in the center to create an even top layer.
12. Bake in the preheated oven for 22 minutes or until the edges start to brown lightly.
13. Remove from oven and allow bars to cool completely in the pan before lifting out using the parchment overhang and cutting into squares.
14. Store the caramel cookie bars in an airtight container at room temperature. Best eaten within 4-5 days.

Notes

• If using Werther’s caramels instead of Kraft, use 41 unwrapped caramels and 6 tablespoons unsalted butter instead.
• Room temperature butter is key for achieving a light and fluffy cookie dough texture.
• Do not over mix the dry ingredients to keep bars tender and soft.
• The caramel layer should be cooled slightly to prevent melting the cookie dough when assembling.
• Pressing the cookie dough slightly up the sides of the pan helps contain the caramel layer during baking.
• You can line the pan with parchment paper for easy removal of the bars once cooled.