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Chocolate Chip Gooey Bars
It’s not a cheesecake. It’s not a cookie bar. Really, it is somewhere in between. We took THAT butter cake, the ooey gooey one, and loaded it with chocolate. You know what I’m talking about. These Chocolate Chip Gooey Bars take everything you love about the original and load it up with chips. You’ll see. (And if you need the classic ooey gooey butter cake recipe, you can grab it here!)
The familiar, soft, buttery base is still here, but now it’s topped with a rich, sweet, chocolate chip filling. Every square holds plenty of semi-sweet chips. You might even find yourself reaching for a second piece before the first one is gone.
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
Store any leftover bars tightly covered in the refrigerator for up to 5 days. They’re rich, so cold slices work just fine straight from the fridge. If you prefer them softer, let them sit at room temperature for 10 to 15 minutes before serving. You can also freeze individual squares for up to 2 months—just wrap them tightly and use a freezer-safe container or zip-top bag.
Pro Tips
If the dough’s sticky, use damp hands to press it into the pan. It’s easier to spread that way. You can try using a spatula, or even wax paper, but I have never had luck with either.
Don’t overbake. The center should jiggle slightly. You want the center barely set.
Use any chocolate chips you like. Semi-sweet, milk, dark, mini, or chopped bars all work.
Line the pan with parchment, leaving an overhang. Once cooled, lift the whole thing out and slice on a cutting board.
A pizza rocker or large sharp knife gives the cleanest cuts.
Cool completely before slicing. If you want neater squares, chill the whole pan first.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger