Caramel Layered Chocolate Chip Cookie Bars
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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.
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
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.