Description
These indulgent Caramel Bars feature a buttery cookie base topped with a smooth caramel and cream filling, sprinkled with kosher salt and dark chocolate chips for the perfect balance of sweet and salty. Finished with dollops of cookie dough baked to a golden brown, these bars are a delightful treat ideal for sharing or satisfying any sweet tooth craving.
Ingredients
Cookie Base
- 2 cups butter, softened
- 1-1/2 cups confectioners' sugar
- 1 cup sugar
- 6 teaspoons vanilla extract
- 4 cups all-purpose flour
Caramel Filling
- 1 package (14 ounces) caramels
- 1/3 cup heavy whipping cream
- 1 teaspoon kosher salt
Topping
- 1 package (12 ounces) dark chocolate chips
Instructions
- Make your cookie base: Preheat the oven to 325°F. In a large bowl, beat the softened butter, confectioners' sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy, which should take about five to seven minutes. Gradually add in the all-purpose flour, mixing thoroughly until a smooth dough forms. Press approximately three cups of the dough evenly into the bottom of a greased 13x9-inch baking pan to create the crust.
- Bake the crust: Place the prepared dough in the oven and bake for 20 to 22 minutes, or until the dough is set and barely golden on the edges. Remove from the oven and let it cool on a wire rack for about 10 minutes to prepare for the filling.
- Prepare the caramel filling: While the crust is cooling, combine the caramels and heavy whipping cream in a small saucepan over low heat. Stir continuously until the caramels have fully melted and the mixture is smooth and creamy. Be careful not to overheat or burn the caramel.
- Assemble the bars: Pour the warm caramel mixture evenly over the cooled cookie crust. Immediately sprinkle the kosher salt evenly over the caramel layer, then scatter the dark chocolate chips on top of the caramel.
- Add the topping dough: Drop the remaining cookie dough by teaspoonfuls over the top of the caramel and chocolate layer, distributing evenly but without covering the entire surface.
- Bake the assembled bars: Return the pan to the oven and bake for an additional 30 to 35 minutes until the topping dough is light golden brown and fully cooked. Remove the bars from the oven and let them cool completely on a wire rack to allow the layers to set properly.
- Serve: For easier cutting, slice the caramel bars when they are slightly warm, then allow them to cool completely before serving to ensure clean cuts and optimal texture.
Notes
- Use a stand mixer if available to beat the butter and sugars to a fluffy consistency more quickly.
- Ensure the butter is softened before mixing for best results.
- Melting caramels gently over low heat prevents burning and ensures a smooth filling.
- Sprinkling kosher salt enhances the sweet-salty flavor balance of the bars.
- Cut the bars while still slightly warm to achieve clean slices.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
