Chocolate Chip Caramel Bars
These bars will ruin you for all other bars. They are the perfect combination of buttery chocolate chip cookie and rich caramel!
These bars will ruin you for all other bars. They are the perfect combination of buttery chocolate chip cookie and rich caramel!
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 5 ounces evaporated milk
- 2 large eggs (room temperature)
- 1 cup (2 sticks or 226g) butter (room temperature)
- 1 1/2 cups (300g) brown sugar
- 2 1/4 cups (282g) all-purpose flour
- 2 cups semi-sweet chocolate morsels
- 1 package (11 ounces) caramel bits or wrapped caramels ((be
- Carbohydrate 24.9308472719056 g
- Cholesterol 114.596400707917 mg
- Fat 29.0933760887611 g
- Fiber 2.20413892449273 g
- Protein 4.63069438462917 g
- Saturated Fat 17.4026721967449 g
- Serving Size 1 1 bar (85g)
- Sodium 148.954983813611 mg
- Sugar 22.7267083474128 g
- Trans Fat 1.89005862980236 g
- Calories 355 calories
Step-by-step
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 5 ounces evaporated milk
- 2 large eggs (room temperature)
- 1 cup (2 sticks or 226g) butter (room temperature)
- 1 1/2 cups (300g) brown sugar
- 2 1/4 cups (282g) all-purpose flour
- 2 cups semi-sweet chocolate morsels
- 1 package (11 ounces) caramel bits or wrapped caramels
Melting caramel bits alongside evaporated milk requires continuous stirring over gentle medium-low heat to prevent scorched dairy solids from binding to the bottom of the saucepan. Precise heat management during this stage ensures a glossy, homogeneous binding layer rather than a grainy paste that will later separate when baked. When sugar and fat emulsify with dairy proteins under sustained heat, the mixture thickens into a stable sauce that holds its structural integrity between baked dough layers.
Baking pan selection directly dictates the final crumb structure and crust thickness of these bars. Standard heavy-gauge aluminum baking pans distribute thermal energy evenly, whereas thin, dark steel pans absorb radiant heat too quickly and risk burning the exterior before the center sets. Lining the pan with parchment paper that extends past opposing rims creates a dependable sling for cleanly lifting the chilled block after cutting.
Layering soft cookie dough over a sticky caramel surface demands strategic handling with chilled offset spatulas or floured fingers to avoid tearing the dough base. Dividing the dough allows half to form the bottom crust while the remaining portion drops in loose fragments across the filling. Because soft butter lacks structural rigidity at ambient room temperature, chilling the assembled layers for fifteen minutes before baking firms the fat enough to maintain distinct strata.
Allowing the baked pan to cool completely on a wire rack permits the internal starches and sugars to fully set, transforming an unstable liquid center into a sliceable confection. Storing the finished squares in an airtight container at room temperature preserves moisture for up to four days without refrigeration hardening the butter fats.
