Chocolate Chip Caramel Bars

filed under: Bars on June 29, 2019

These Chocolate Chip Caramel Bars are seriously amazing. A layer of caramel sauce perfectly sandwiched between layers of the best chocolate chip cookie… it’s just plain amazing! If you love chocolate chip don’t miss my best Chocolate Chip CookiesChocolate Chip Cheesecake Bars, and Piggy Pie Dessert!


Chocolate Chip Caramel Bars

The concept has been around for quite a while… adding caramel to chocolate chip cookies. I remember my MIL making these for my (then boyfriend!) husband and me 15 years ago. So nothing new here! I simply changed the recipe to use my chocolate chip cookie recipe and simplified the caramel sauce a bit. The final result is pretty darn amazing. Everyone in the family raved about how perfect these bars are and the kids already requested them for school lunch!

Chocolate Chip Caramel Bars


One tip for these bars, get ready to get messy. Spreading the cookie dough into the bottom of a greased pan (even if it is lined with parchment or foil) can make quite the mess. You can also try dipping your fingers in flour before spreading the cookie dough into a flat layer or using a large spatula that has been greased or dipped in flour. No matter how I try to do this step I always end up using my hands. 🙂

Caramel Chocolate Chip Cookie Bars

How to Make Caramel Sauce

The sauce has 2 ingredients; caramels and evaporated milk. I have also used half & half, heavy whipping cream, and whole milk in place of the evaporated milk and found them to work just as well.

Simply place caramels and evaporated milk into a saucepan over medium heat and stir until the caramels are melted and the evaporated milk is incorporated. This takes anywhere from 5-10 minutes. Once the sauce a creamy and smooth remove it from the heat.

From-Scratch Caramel Sauce

If you want to make the sauce completely from scratch here is an easy recipe.


  • 1 cup brown sugar
  • 1/2 stick butter
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract (optional)


Bring brown sugar, butter, and milk to a gentle boil (medium to medium-high heat) and cook until thickened, about 1- 2 minutes. Remove from heat; add vanilla extract. Stir well and allow to cool for 5 minutes before adding to cookie bars.

To make Salted Caramel Sauce, add in 1 teaspoon of table salt or more to taste. Just be careful you don’t burn yourself when taste tasting!

Caramel Chocolate Chip Cookie Bars Recipe

Variations for Chocolate Chip Caramel Bars

Try adding milk chocolate morsels instead of semi-sweet. Or even white chocolate chips. (This is a VERY sweet combination and I recommend making the salted caramel to offset the sweet.)

Sprinkle the top with sea salt or salt flakes. Anywhere from 1-2 teaspoons depending on the size (and flavor! some salts are very mild) of the salt. I do not recommend doing this with table salt.

Try making it 2 layers! Prepare the chocolate chip cookie dough and press all of it into your 9×13 baking dish, Bake for 18-23 minutes. While it is baking prepare your caramel. When the cookie bars are done, pour caramel sauce over top and then sprinkle some sea salt over top. Allow bars to come to room temperature and serve!

Ooey Gooey Chocolate Chip Caramel Bars

These bars are relatively easy to make and bake. They can be a fun way to make memories with the kids or be the most popular item at the school bake sale. No matter where you share them, folks will be thankful and probably ask you for the recipe!

5 from 1 vote
Chocolate Chip Caramel Bars
Chocolate Chip Caramel Bars
Prep Time
10 mins
Cook Time
25 mins

These bars will ruin you for all other bars. They are the perfect combination of buttery chocolate chip cookie and rich caramel!

Course: Dessert
Cuisine: American
Keyword: caramel bars, chocolate chip caramel bars, oatmeal chocolate chip bars
Servings: 12 bars
Author: Amanda Rettke
Chocolate Chip Cookie Bars
  • 1 cup (2 sticks or 226g) butter, room temperature
  • 1 1/2 cups (300g) brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs, room temperature
  • 2 1/4 cups (282g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate morsels
Caramel Sauce
  • 5 ounces evaporated milk
  • 1 package (11 ounces) caramel bits or wrapped caramels (be sure to unwrap if using the wrapped caramels)
Chocolate Chip Cookie Bars
  1. Heat oven to 350°F.
  2. Add butter, brown sugar, and vanilla to a large bowl and with a hand-held mixer, cream ingredients until they are lighter and fluffier. Add in eggs, mixing well after.
  3. Add the flour, baking soda, and salt and mix on low until combined. I usually add my chocolate morsels right into the cookie dough and mix with the hand-held mixer, but you can also stir them in by hand.
  4. In a prepared 8x12 or 9x13 baking dish, press half of the cookie dough down. Try to get an even layer. Set the remaining cookie dough aside.
  5. Bake for 10 minutes. While the cookie bars are baking, prepare the caramel.
Caramel Sauce
  1. In a saucepan over medium heat, add the evaporated milk and caramel bits. Stir frequently for about 8 minutes, or until the caramels are melted and the evaporated milk is fully incorporated. Remove from heat.
  2. Carefully remove the cookie bars from the oven and place on a heat-safe surface.
  3. Pour the caramel sauce over the bars making sure to get it into every nook and cranny.
  4. Carefully start placing flattened dollops of the remaining cookie dough over the hot caramel. I find it works best to pick up a small handful, flatten it in your hand a bit, and then place that directly on top of the caramel. Do this will all remaining cookie dough. It is ok if there is some caramel showing.
  5. Bake for an additional 15-18 minutes, or until the caramel is bubbling and the cookie is golden brown.
  6. Allow bars to cool to room temperature and then cut and serve.

Recipe Video

Recipe Notes

We often enjoy these hot - right out of the oven- and with ice cream.

Using a spoon, remove a portion from the pan (they will be ooey gooey and falling apart- this is a good thing) and place into a bowl. Top with ice cream, more caramel if you want, and serve.

Looking for More Delicious Bars?

Caramel Pumpkin Butter Bars

Butterfinger Bars

Chocolate Toffee Bars

Butterscotch Zucchini Bars

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  • Trish Hennessy says:

    Amanda, Wet a big spoon. Sprinkle a few drops of water over the cookie dough, and spread it out with the spoon. Works every time!

  • Chris Perlini says:

    Can I use a jar Carmel sauce? I purchase Carmel sauce from a farm in Vermont and it is high quality

    • Amanda Rettke says:

      Yes, you sure can!

  • Terrie Meyer says:

    These sound so yummy, I can’t wait to try them! I just wondered if I could add pecans and if you had tried that yet? Would it make more sense to add them to the cookie batter or with the caramel sauce? Thanks for your tips and your reply.

  • Archana dhoot says:

    Eggless option please

  • Lynn Firestone says:

    I made the blueberry lemon cake with the angel food cake and it oh my God it was absolutely to die for I love love love your recipes please don’t ever stop I’m 69 years old and I thought I’ve cooked everything until you came along you are amazing !

  • Kathy Bradford says:

    I followed the instructions totally! My dish is a bubbling mess! That’s the appearance anyway. I don’t care what it looks like if it just tastes as yummy as the picnic thenlne you prepared.

  • Amy Rhoades says:

    The chocolate chip caramel cookie bars are awesome!

  • Patti Helsel says:

    They look great can’t wait to try.. but it Saddens me that you have to write in the recipe to unwrap the caramels.. if you don’t know that?? maybe you should stay out of the kitchen and don’t use your blow dryer in the bathtub!!!!!

  • Wendy says:

    Instead of the carmel layer, I made mine with a layer of Milky Way bars. I sliced fun-sized bars in half and layered in between. Delicious!

  • Cathy James says:

    Will make this for my husband soon!

  • Kristin Koss says:

    I always put parchment paper down on all my pans when I make any kind of bars. And let cool completely easy to pull up and cut.

  • Daniel Cosgriffe says:

    Love this, make chocolate chip cookies all the time, am actually a little famous in Toronto for some cookies. Love these and looking at your recipe, since I’m on a dulce de leche kick, maybe.

  • Jane Murray says:

    Can’t wait to try out these sound fabulous

  • Irene Killough says:

    I should love to get your apple cake recipe. I did not save it immediately and now cannot findir

  • Chris Malbouef says:

    I am 67 year old and I really enjoy your site. Your recipes are amazing! I was wondering if you ever published a cookbook? I would like to buy one! Thank you!

  • Sue Reuschlein says:

    Adding chopped pecans on top of the caramel would be awesome!

  • IVANI says:

    Para que dar uma receita q não tem a tradução em português?

  • Andrea Chlimper says:

    These look amazing! I’m going to make this year for thanksgiving. I will need to make in advance. How do I store them and can I reheat before serving?

    • Amanda Rettke says:

      Depending on how far in advance you want to make them? You can make them a couple of days beforehand… I would prepare them and let them come to room temperature. (Completely cool.) Place bread slices evenly over the top of the cookie bars and then cover the dish with plastic wrap. When you are ready to serve, remove the plastic wrap and bread and you should have a soft cookie bars!

  • Tammy says:

    So the cookie bars should not be frozen? I’m thinking of baking ahead for Christmas ! These look amazing!!!

  • Ginny says:

    The hit of my Christmas cookie assortment!

    • Amanda Rettke says:


  • Coleen Barnes says:

    I just made these but after baking them for 17 minutes after the caramel and additional chocolate chip dough was added they are soupy in the pan. Tried 5 more minutes same thing. Another 5 minutes now and they still dont look done! Not sure what to do!

    • Amanda Rettke says:

      The total baking time is 28 minutes. You bake the bottom layer for 10, then add the caramel, then the top layer for an additional 15-18 minutes. (Or a few longer if your oven runs differently.) So yes, they are not going to be baked if you did not follow the steps.

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