Introduction

Caramel Chocolate Chip Cookie Bars combine soft, chewy chocolate chip cookies with a luscious, gooey caramel layer in the middle. This delightful treat is perfect for satisfying your sweet tooth with a rich blend of flavors and textures. Easy to make and irresistibly delicious, these bars are sure to become a new favorite dessert.

The image shows a close-up of three stacked dessert bars with a crumbly texture and golden brown color. Each bar appears thick and dense, with visible small oats or nuts mixed in, creating a slightly rough surface. The top bar has a soft and moist look, with a bit of shine indicating sweetness or syrup. The background is a white marbled texture, making the warm tones of the bars stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
2 eggs
3.4 oz instant vanilla pudding
2 tsp vanilla, divided
2 1/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
3/4 cup milk chocolate chips
11 oz bag caramel bits
1/4 cup milk

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch cake pan.
Step 2: In a large bowl, blend the softened butter with brown and white sugars until creamy.
Step 3: Add eggs and mix well.
Step 4: Stir in the instant vanilla pudding mix and 1 teaspoon of vanilla until evenly combined.
Step 5: Add 1 1/4 cups flour, baking soda, and baking powder. Mix until uniform.
Step 6: Add the remaining 1 cup of flour and mix again until fully incorporated.
Step 7: Fold in the milk chocolate chips.
Step 8: Press two-thirds of the cookie dough mixture evenly into the prepared pan. Set the remaining dough aside.
Step 9: In a medium saucepan over medium heat, combine caramel bits and milk. Stir continuously until melted and smooth to prevent burning.
Step 10: Remove from heat and stir in the remaining 1 teaspoon of vanilla.
Step 11: Pour the caramel mixture evenly over the cookie layer in the pan.
Step 12: Break the reserved cookie dough into small pieces and sprinkle them on top of the caramel layer.
Step 13: Bake at 350°F (175°C) for about 30 minutes, or until the top turns golden brown.
Step 14: Allow to cool before cutting into bars and serving.

Tips & Variations

For a richer flavor, use dark brown sugar instead of light brown sugar.
Substitute caramel bits with soft caramel candies chopped into small pieces if unavailable.
Mix in chopped nuts like pecans or walnuts for added crunch.
Try using semi-sweet or white chocolate chips to vary the chocolate flavor.
If you prefer a thicker caramel layer, increase the caramel bits and milk proportionally.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. Reheat slices briefly in the microwave to soften the caramel before serving.

How to Serve

A close-up view of two soft, square bars stacked on top of each other, showing a chewy texture with a mix of light brown and golden colors with visible oat pieces throughout. The top bar has a slightly glossy surface, and the bottom bar shows a bit of crumbly base. Both bars rest on a wooden surface replaced by a white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding instead of instant vanilla pudding?

Instant vanilla pudding mix is dry and helps add moisture and texture to the dough. Regular pudding won’t work the same way, so it’s best to use instant pudding mix for this recipe.

What pan size should I use if I don’t have a 9×13 cake pan?

A 9×13-inch pan is ideal for the proper thickness, but if you have a slightly smaller or larger pan, you can adjust baking time accordingly. Use a similar-sized rectangular or square pan and watch for the top to turn golden brown.