If you know me, you know I love the combo of chocolate and caramel. I also adore cookie bars, so I thought, why not combine them? These cookie bars are super easy to make and are packed with flavor. They are soft, chewy, and filled with buttery caramel. Check out the tips and tricks below!
RECIPE TIPS
- Baking Pan: I highly recommend using a metal baking pan. Metal pans cook baked goods more evenly than glass and are great for transporting (especially if they come with a lid!).
- Chocolate Chips: I prefer milk chocolate or semi-sweet for this recipe, but you can use whatever you have on hand.
- Soft and Chewy Texture: Corn starch is key to making these bars soft and chewy. Also, pay close attention to your baking time. I baked mine for about 28 minutes. The top and edges will be golden brown, but the inside will seem slightly underbaked. Let them cool completely in the pan for the best results.
- Caramel: I use store-bought caramels melted with heavy cream to make a smooth caramel sauce. You can make your own if you prefer, but store-bought works perfectly and saves time!
Caramel Stuffed Cookie Bars
Ingredients
*For the cookie bars:*
- 1 ⅛ cups 18 tbsp salted butter, melted
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 1 tbsp vanilla extract
- 3 eggs room temperature
- 3 cups all-purpose flour
- 4 tsp corn starch
- ¾ tsp baking soda
- ½ tsp kosher salt
- 1 ½ cups milk chocolate chips or your preferred type of chocolate
*For the caramel:*
- 11 oz caramel candies I use Kraft caramels
- 3 tbsp heavy cream
Instructions
*For the caramel:*
- Unwrap the caramels and add them to a heatproof bowl with the heavy cream. Microwave for 30 seconds, stir, and repeat until melted and smooth. Set aside.
*For the cookie bars:*
- Preheat the oven to 350°F. Grease and line a metal 9×13 pan with parchment paper.
- In the bowl of a stand mixer, combine the melted butter, brown sugar, and granulated sugar. Mix until combined. Add in the vanilla and eggs, and mix until incorporated.
- While the mixer is on low, add in the flour, corn starch, baking soda, and salt. Mix until just combined. Fold in the chocolate chips.
- Scoop half of the batter into the prepared pan and spread it evenly to the edges. This layer will be thin.
- Pour the caramel on top of the cookie dough, leaving about ½ inch around the edges uncovered. Refrigerate for 15 minutes to set the caramel.
- Top with the remaining cookie dough, spreading it out evenly. It’s okay if some caramel peeks through.
- Bake for 25-30 minutes, or until the edges are golden brown. Remove from the oven and allow to cool completely before serving. For the best results, refrigerate the bars before slicing.