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Chocolate Chip Caramel Cookie Bars

These Chocolate Chip Caramel Cookie Bars are a rich, chewy delight packed with chocolate and gooey caramel!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 12 servings

Ingredients

  • 1 bag vanilla caramels (11 oz)
  • 1 can sweetened condensed milk (14 oz)
  • 4 tbsp butter (unsalted)
  • 1.5 sticks unsalted butter
  • 2 cups light brown sugar
  • 0.5 cup creamy peanut butter
  • 2 large eggs (room temperature)
  • 1 tbsp vanilla extract
  • 2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 2.5 tsp baking powder
  • 0.25 tsp salt
  • 2 cups chocolate chips

Instructions

  • Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  • In a medium saucepan over low heat, combine the vanilla caramels and sweetened condensed milk. Stir continuously until the mixture is smooth and melted. Remove from heat and set aside.
  • In a large mixing bowl, cream together the unsalted butter, light brown sugar, and creamy peanut butter until smooth and fluffy, about 2-3 minutes.
  • Beat in the eggs and vanilla extract until fully incorporated, resulting in a well-combined and fluffy mixture.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Gently fold in the oats and chocolate chips until evenly distributed throughout the dough.
  • Spread half of the cookie dough evenly into the prepared baking pan. Pour the melted caramel mixture over the dough, spreading it out gently with a spatula. Top with the remaining cookie dough, spreading it as evenly as possible over the caramel layer.
  • Place the baking pan in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and the center is set.
  • Once baked, remove from the oven and allow the bars to cool in the pan for at least 20 minutes. Lift the bars out using the parchment paper overhang and transfer them to a wire rack to cool completely before slicing into squares.

Equipment

  • Large Mixing Bowl
  • Medium Saucepan
  • Whisk
  • Baking pan (9x13 inches)
  • Spatula
  • Measuring cups and spoons
  • Parchment Paper

Notes

  • For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
  • Replace creamy peanut butter with almond butter for a nut-free option.
  • Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.