Chocolate Chip Caramel Butter Bars
Chocolate Chip Caramel Butter Bars are a decadent twist on an old favorite, caramel butter bars. Adding chocolate to these amazing caramel bars will rock your taste buds!
Caramel Desserts are a temptation that are nearly impossible to resist. And this recipe is super easy to make providing a quick fix for your cravings!
Why You Must Make
It’s no secret that I love caramel, whether it’s microwave caramel sauce, homemade soft chewy cream caramels, or a caramel tart, I love ’em all. Where the hubby prefers a 3 Musketeers Bar, as a kid I’d always go for the Milky Way with the additional caramel layer.
- I’ve made plain ol’ caramel butter bars in the past, which are dreamy to say the least, but these gooey numbers are amped up with a smattering of chocolate chips!
- The combo of chocolate and caramel is classic and delicious!!
- Plus, adding a buttery crust and crumble topping makes them even more irresistible.
Recipe Tips:
Bar cookies are an easy alternative to individual cookies. Even though there are two separate baking times in this recipe, it’s still easier than shaping out and baking up numerous cookies. Here are a few pointers for making these yummy chocolate chip caramel butter bars.
- PRO-Tip: Since the hubby is not the hugest caramel fan, I made half a batch. Most times you can bake half a batch of cookie bars that would have been made in a 9 x 13-inch in an 8 x 8-inch pan. The square inches of half the 9 x 13 is 58.5 and the square inches of an 8 x 8 pan is 64. Close enough! They will be very slightly thinner in the smaller pan.
- PRO-Tip: Line your baking pan with non-stick foil or regular foil sprayed with a non-stick cooking spray like Pam. If you do not, the caramel can ooze from the bars and stick to the sides of the pan making it nearly impossible to remove the cookie bars.
- Pat the crust into the pan evenly using your fingers. Then I go back using the bottom of a measuring cup and press on the surface to even it out. You may need to dust the bottom of the cup with flour to prevent sticking.
- Use an offset spatula to spread the caramel across the surface of the warm crust.
- Pinch small pieces of the remaining dough to make the crumble topping. If you add some extra chocolate chips, make sure to incorporate some into every piece so that they’re evenly distributed.
- After they’ve cooled, use the foil as a sling to remove the bars to a cutting board to slice. If some of the caramel happens to have escaped the foil, use a table knife or offset spatula to run around the perimeter of the pan to loosen it.
- Check out my post on How to Cut Perfect Cookie Bars for more tips.
Frequently Asked Questions
Like most cookie bars, they can be stored in their baking container, covered well, for 3-4 days at room temperature. They also freeze well for up to 3 months.
Bars always cut more easily when they’re chilled. The caramel will not be as gooey, though you may need to clean your knife if it gets sticky. Make sure to let the bars come to room temperature before serving so they are soft and chewy.
Yes, you can omit the chocolate chips or use any other kind of baking chip instead.
You May Also Like:
Here are more caramel recipes from two of my favorite bloggers and from the blog.
- Caramel Apple Sheet Cake from Bellyfull
- Chunky Turtle Ice Cream from Cravings of a Lunatic
- Chocolate Caramel Twix Cheesecake
- Caramel Chocolate Thumbprints
- Caramel Magic Cookie Bars
- More Easy Cookie Bar Recipes
Chocolate Chip Caramel Butter Bars Recipe
Gooey caramel butter bars enhanced by the addition of chocolate chips!
Ingredients
- 1 cup butter, at room temperature
- ½ cup sugar
- ¾ cup powdered sugar
- 1 ½ teaspoons vanilla
- 2 cups flour
- 6 ounces caramel sauce (good quality jarred caramel sauce or homemade)
- ¼-½ cups milk chocolate chips (may add some caramel chips, too, if desired)
Instructions
- Preheat oven to 325 degrees.
- Line an 8 x 8-inch baking pan with nonstick foil.
- Beat butter and sugar (granulated, not powdered) until creamy. Add powdered sugar and vanilla.
- Add flour and mix to form the dough.
- Press half in the bottom of the pan. Add chips to the rest of the dough, then cover and chill.
- Bake the crust for 15 minutes.
- Remove from the oven and pour the caramel evenly into the crust. Spread with an offset spatula.
- Crumble the rest of the dough on top.
- Bake 25-30 minutes. The middle may look slightly underdone.
- Remove and cool before cutting into bars.
Notes
I made a half-batch of Danielle's recipe. Double to make a 9 x 13-inch pan. I did not reduce the chocolate chips, so if you double, feel free to use ½-1 full cup.
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Nutrition Information:
Yield:
16Serving Size:
1 barAmount Per Serving: Calories: 167Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 43mgCarbohydrates: 34gFiber: 1gSugar: 21gProtein: 2g
31 Comments on “Chocolate Chip Caramel Butter Bars”
Are these to be stored at room temperature or in the fridge?
Hi, Patty, They’re fine stored at room temperature, but in the fridge works well, too. Hope you enjoy!
Fasting now and it’s a bad idea to stare at these caramel bars while sipping water LOL..
Do you have a video of this DELICIOUS Bar recipe? Looking forward to making these Bars
Hi, Lana, I sure wish I did. But they really aren’t too difficult, so I hope you’ll give them a try!! Happy baking!
These Look incredible! Can’t wait to give these a try!
Just when I thought I’d baked enough for a while I find these little gems. Luckily, there’s always room for more dessert at my house.
You have caramel chocolate heaven right there! Bill has no idea what he is missing out on. Bars are no much better from a time perspective then making several batches of cookies. Totally agree. Just pinned for later.
I am literally afraid to make these. Will I be able to stay out of them? (NO WAY!) But the good news is we have several weekends of overnight company ahead – can’t wait to make these to share. (if they last that long)
I can not WAIT to make these…..I love how easy they are!
My mouth was watering just reading the name of the recipe! So simple and satisfying!
How can you go wrong when you add chocolate to caramel??
Caramel butter! Yes please 🙂
These look amazing and sound absolutely delicious! You make them look so perfect. Thanks for the great tips. I love making bar cookies and will have to try these.
Liz you make the best bars. My last attempts were not impressive. No idea why. These look so wonderful with added chocolate chips!
Looking forward to trying this recipe, Liz! Bet they will disappear quickly! Thanks for the recipe.
Yum, chocolate and caramel are such a tasty combo. Love it! I’d love these bars, too — such a nice looking recipe. Really good — thanks.
Adding chocolate makes everything better!
Buttery cookie base, caramel, chocolate… Indeed, I couldn’t ask for more; that’s a perfect treat to me. As a huge fan of dulce de leche, I should try this recipe with it too. Delicious!
Wow Liz…what not to like in these bars? Chocolate chips, caramel, butter…it sounds and looks like heaven! Thanks for the recipe…have a wonderful week!
I with you–I love caramel! I don’t think I’d want to share these.
You had me at chocolate chip and caramel! 🙂 These bars look perfect, Liz!
Caramel is my kryptonite, I can never get enough of it. These bars look amazing.
I love bar cookies and these look amazing
hahah! Maybe, just maybe…I posted a caramel treat, too!!! Love these! One of my go-tos! XOXO
Ooo I can’t resist a caramel and chocolate duo. These look so yummy! Pinned!
2g of fat with 2 sticks of butter, likely not. Not that anyone is here to count calories. These look amazing.
Ooh, thanks for pointing that out! I need to change that to 1 cup of butter instead of two sticks to get the proper calorie count! I’m not sure I want to know, though!!!
Saw these on FB and had to come over and check it out. What a terrific recipe – they sound and look fantastic 🙂 Pinning!
Oh boy, I’d be eating these right now for breakfast:@)
They are decadent and utterly delicious with the combo of caramel and chocolate!