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 my homemade 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. ๐Ÿ™‚

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 18 votes
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 350ยฐF.
  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 with 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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  • Anne says:

    Dumb question, evaporated milk? Powdered? Or condensed milk? Two different meanings.

    • Amanda Rettke says:

      Evaporated milk is its own thing. It is not powdered or condensed. However, it is often sold right next to condensed milk.

  • Nicole Richard says:

    These cookie bars are seriously some of the best dessert bars that Iโ€™ve ever made. They were a HUGE hit! Will be keeping this recipe in my cook book.

  • Eric says:

    I used the 5 flat oz of evaporated milk and all 11 oz of the caramel nibs, but my caramel sauce came our very runny. Any ideas?

    • Amanda Rettke says:

      It is fairly runny. Should harden up a BIT after baking and cooling.

  • Mary Thomas says:

    Do you have a recipe for Camel icing

  • Shirley Biel says:

    Looks great

  • Nina says:

    Can I use salted caramel sauce instead?

    • Amanda Rettke says:


  • Linda Crawford says:

    Thanks – they sound great

  • Denise Partack says:

    Can I just use Carmel topping from a jar

  • Arlene smith says:

    I love you recipes!! Will be making these for all five of my kids!!

  • Sandra Grable says:

    Will these cookies freeze well?

  • Denise says:

    Can I just use caramel ice cream topping, would I have to add evaporated milk

  • Colette says:

    These are absolutely fantastic!!!

  • Jenny says:

    These were a real hit with my family. Added pecans to the caramel layer. Now my son wants me to try a peanut butter layer. Will be a regular recipe for me I think.

  • Teri Fisher Weiner says:

    Just made these….they are amazing!

  • Hussein saleh says:


  • Bonnie Molinari says:

    On your easy peanut butter cookies can you substitute splendid for sugar. Would it turn out the same.

    • Elizabeth Keeney says:

      Hi, Bonnie! I work with iambaker and am happy to help with questions. We have not tried sugar substitutes in this recipe, so I can’t say how the cookies would turn out. Have a great day!

  • Tracy says:

    My family loved these cookie bars. This might be our new favorite desert

  • Laua says:

    These were so good! Easy to make and so caramely. I melted the caramel in the microwave instead of on the stove, and it turned out fine.

  • Wanda Irby says:

    How do we save your recipes w/o printing them??

  • Mayuri says:

    How I replace egg with

    • Elizabeth Keeney says:

      Hi, Mayuri! I work with iambaker and am happy to help with questions. Here are some egg substitutes you could try. Have a great day!

  • srivi says:

    Looks amazing. Thanks for sharing your recipe

  • Deb says:

    Can these be mailed overseas if vacuum packed?

  • Laura says:

    These. Are. Amazing. I made them for cheat day and was not disappointed. I would gladly gain every pound back if it meant I could eat these everyday. Yum!!

  • Hannah says:

    Do you use parchment paper or just grease the pan? One or the other or both? Cooking these tonight

    • Amanda Rettke says:

      I have done both… I prefer just greasing the pan. ๐Ÿ™‚

  • Pat Besson says:

    I canโ€™t wait to try these recipes , Iโ€™m always looking for new ones to make for my family and friends !
    This is perfect !! ๐Ÿฅฐโค๏ธ๐Ÿ˜˜