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Caramel Layered Chocolate Chip Cookie Bars
Our upgraded chocolate cookie bar has a soft cookie layer, under a creamy caramel layer, then topped with even more chocolate. It’s what we call our cookie cake’s fancy cousin and the version you bring to parties when you want to show off a little. The crew around here will eat anything with chocolate in it, but when there’s a massive dessert spread, these bars get polished off first.
We serve this in small 2″ x 2″ pieces. It’s super rich, a little goes a long way.
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
Caramel Chocolate Chip Cookie Bars
Ingredients
Cookie Base
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter softened
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
Caramel Layer
- 11 ounces caramel bits
- 4 teaspoons milk or heavy cream
Chocolate Topping
- 10 ounces of Ghirardelli Melting Wafers about 1 ¼ cups or standard chocolate chips (about 1 ⅔ cups)
Instructions
Cookie Base
- Preheat oven to 350°F.
- Prepare a 10X15 sheet pan: coat with nonstick spray or butter and line the bottom with parchment.
- In a small bowl, whisk together flour and baking soda. Set aside.2 1/4 cups all-purpose flour, 1 teaspoon baking soda
- In a mixing bowl, cream the butter, brown sugar, and granulated sugar until smooth.1 cup butter, 3/4 cup granulated sugar, 3/4 cup packed brown sugar
- Add the eggs and vanilla, and mix well.1 teaspoon vanilla extract, 2 large eggs
- Stir in the dry ingredients just until combined. Don’t overmix.
- Fold in the chocolate chips.2 cups chocolate chips
- Press dough evenly into your prepared pan.
- Bake for 15 to 20 minutes, or until the edges are golden and the center is just starting to brown.
- Allow to cool for at least 15 minutes before adding caramel.
Caramel Layer
- Add the caramel bits and the heavy cream to a small sauce pot. Heat over low heat, stirring frequently until the caramel bits are completely melted.11 ounces caramel bits, 4 teaspoons milk or heavy cream
- Pour over the chocolate chip cookie base.
- Spread to the edges, you’ll need to work fairly quickly, it will thicken up as it cools.
- Place into the refrigerator until the caramel has completely cooled and set.
- Remove from the refrigerator.
Chocolate Layer
- Melt the chocolate wafers as directed on the package.10 ounces of Ghirardelli Melting Wafers
- Pour over the caramel layer and spread to the edges.
- Place back into the refrigerator until the chocolate is completely set before cutting or removing from the pan.
Notes
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Storage Tips
Once the bars are fully set, they can be stored at room temperature in an airtight container for a few days. For longer storage, keep them in the refrigerator. They also freeze well—wrap tightly and use within two months. No need to thaw in the fridge; room temp is fine.
Pro Tips
Line the pan with a parchment sling that overhangs the sides. Makes lifting easier and reduces the chance of breaking corners.
Don’t overbake the cookie bars. Pull them as soon as the edges are golden and the top shows light browning in spots.
If you can’t find caramel bits, Kraft wrapped caramels will work just fine. Just unwrap them first.
You’ll get about 35 bars from a 10×15 pan if you cut them into 2-inch squares. No need to trim the edges—some people go straight for the ones with more cookie and less topping.
Use an offset spatula to spread the caramel and chocolate layers quickly and evenly. Both start to set fast once they hit the cooled base.
Let the bars come to room temp before slicing if they’ve been refrigerated or frozen. The chocolate will cut more cleanly without cracking.
Avoid cutting with a serrated knife. A sharp straight-edged knife gives the cleanest slices, especially through the chocolate.
I use a pizza rocker for cleaner cuts. It goes straight through the chocolate without dragging or cracking, and it’s faster than a regular knife. If you’ve never tried one, it’s a game changer. [Cick here for our affiliate link if you want to buy one!]
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This recipe was written and tested by a human.
Editor: Oliver Baysinger