This time of year, itd be really helpful to be in two places at once. We have birds to brine and pie crusts to roll out, plus plain old Tuesday night dinners to make. So a grocery delivery powered by DoorDash? Thats almost as exciting as being able to send your clone to the baking aisle for that brown sugar you just ran out of.READ MORE...

These homemade bars use a healthy amount of butter and are ridiculously good because of it! Chocolate Chip Caramel Butter Bars are a fun combination of sugar cookies, chocolate chip cookies and gooey caramel sauce. Instead of brown sugar (like a traditional chocolate chip cookie), were using white sugar which is more like a sugar cookie. These bars come out thick and are easy to slice!Chocolate Chip Caramel Butter Bars are ooey gooey and easier to make than you might think! Such a yummy recipe (that you might want to make two pans!)Before You Get StartedHere are a few of my tips to get the best treat each time:Use nonstick spray. When forming the cookie dough in the pan, I find it doesnt stick to my hands as much if I spray my hands with nonstick spray first. That makes shaping the dough to the pan a lot easier.Wipe the knife blade in between cuts. If you want clean, pretty dessert bars, when youre making each cutting pass through the pan, wipe the blade clean so you arent dragging more pieces through the dessert as youre cutting.Warm the knife blade. I find this is another helpful tactic. Running the knife under some warm water first and then wiping it dry will help make clean cuts in the bars too.How To Make Chocolate Chip Caramel Butter Bars1Prep the oven & panPreheat oven to 350F. Spray a 913-inch baking dish with nonstick cooking spray.2Cream the butter & sugarIn a large bowl, beat together butter and sugar with an electric mixer until light and fluffy.3Add wet ingredients & leaveningMix in the eggs and vanilla extract. Stir in the baking soda and cream of tartar.4Add the flourSlowly mix in 4 cups all-purpose flour (a little at a time). Dont over mix. Just stir until combined.Over mixing flour develops too much gluten. This results in baked goods turning out dense and tough. So just mix until you can no longer see any white bits of flour in the dough.Fold in the chocolate chipsStir in the chocolate chips. Batter will be thick and stiff. This is normal.Tip: This part is best to do by hand instead of using an electric mixer. A stand mixer or electric mixer will continue mixing the dough which can then over work the gluten in the flour. 5Make the caramel mixtureIn a separate bowl, whisk together caramel sauce and cup all-purpose flourMix until smooth and fully combined.Tip: To easily measure sticky ingredients like caramel, peanut butter or corn syrup, try spraying the measuring cup with a little nonstick cooking spray first. This will help the caramel easily slide out after measuring!6Layer the basePress half of the cookie dough into the prepared pan, pressing it gently up the sides.Tip: Spray your hands with nonstick spray to make this step easier!7Add the caramel layerPour the caramel mixture evenly over the dough layer.8Add the top layerDrop spoonfuls of the remaining dough on top of the caramel. Spread gently to cover as much as possible.9Bake & coolBake for 2535 minutes, until golden brown. Cool completely before slicing into bars.Made these for my husband to bring to work, everyone loved them! Thanks for sharing your recipe!!! LisaVariationsOther things you can try with these bars:Enhance the chocolate vibes. Drizzle the bars with chocolate sauce before serving.Change up the chocolate chips. Instead of semi-sweet chocolate chips, try milk chocolate, dark chocolate, or white chocolate chips.Try Salted Caramel. If you want to enhance the caramel vibes try using some Homemade Salted Caramel.Feel free to garnish. You can garnish these cookie bars with flaky sea salt or a sprinkle of powdered sugar.Storage & Make-Ahead TipsRoom temperature (up to 4 days): These dessert bars can be kept at room temp for up to 4 days. Keep them in an airtight container and store on the counter.Freezer (up to 3 months): You can keep these cookie bars even longer by Flash Freezing them first and then place in a freezer safe container or freezer safe bag. Thaw them individually in the fridge and reheat as desired.Make ahead: Sure can. These can be made earlier in the day and then can be served room temperature or fresh from the oven.FAQs & Troubleshooting: What to serve with these bars?These bars can be served warm or room temp. I also like to serve them warm with a scoop of vanilla ice cream. Can I make these with different baking chips?Sure. Try swapping out the chocolate chips for any other baking chips. Or you could omit them and just make caramel ooey, gooey bars.Ingredients and SubstitutionsGrab these ingredients (or try one of these swaps if youre short on something) from the store on your next trip:salted butter Dairy: I used salted butter, but you could use unsalted butter and a pinch of salt if neededsugar Pantry: granulated white sugar can be used, but I suppose you could try a mix of white and brown sugar foreggs Refrigerated section by the dairy: this is your binding ingredient to help hold the dough togethervanilla extract Pantry: adds a touch of sweetnessbaking soda Pantry: a leavening agentcream of tartar Spice or Baking aisle: this is typically found by your spices in most grocery storesall-purpose flour Pantry: Ive only tested this with all purpose flour, so I dont have gluten free recommendations.chocolate chips Pantry: you can use regular chocolate chips or mini chocolate chipscaramel sauce any brand of caramel sauce will work. I have used Smuckers, store brand, whatever is on sale.CRAVING MORE TASTY DESSERT RECIPES?CarmelitasHomemade 100 Grand BarsLazy Chocolate Chip Cookie BarsPeanut Butter Chocolate Chip Cookie BarsTollhouse Cookie PieChocolate Chip Cookie in a MugPeanut Butter Cookie BarsKnock You Naked BrowniesHomemade Twix BarsSnickers BarsHomemade Kit Kat BarsGrandmas No Bake Peanut Butter BarsBrown Sugar Pop Tart BarsOriginally published: March 2017Updated photos & republished: November 2025 PrintChocolate Chip Caramel Butter BarsChocolate Chip Caramel Butter Bars are a combination of sugar cookies, chocolate chip cookies and gooey caramel. Such a yummy recipe!Course DessertCuisine AmericanPrep Time 25 minutes minutesCook Time 35 minutes minutesTotal Time 1 hour hourServings 24 barsCalories 313kcalAuthor Brandie SkibinskiIngredients1 cups salted butter, softened to room temperature1 cups sugar2 large eggs1 Tablespoon vanilla extract1 teaspoon baking soda1 teaspoon cream of tartar4 cups all-purpose flour2 cups chocolate chipsFor the caramel sauce:11 ounce jar caramel sauce cup all-purpose flourInstructionsPreheat oven to 350F degrees. Spray a 913-inch baking dish with nonstick cooking spray.Mix together 1 1/2 cups salted butter, softened to room temperature and 1 1/2 cups sugar using an electric mixer (or stand mixer) until fluffy. Mix in 2 large eggs and 1 Tablespoon vanilla extract. Then stir in 1 teaspoon baking soda and 1 teaspoon cream of tartar. Slowly mix in 4 cups all-purpose flour (a little at a time) just until the mixture is combined and you don't see anymore white bits (don't over mix) Finally, stir in 2 cups chocolate chips by hand. Batter will be very stiff so this will take a couple of minutes. In a bowl, whisk together 11 ounce jar caramel sauce and 1/4 cup all-purpose flour until totally combined. Press half of the cookie bar batter into the bottom of the prepared baking dish and halfway up the sides. This is easiest if you spray a little nonstick spray onto your hands and then press the batter gently. Pour caramel sauce on top of batter. Drop spoonfuls of the remaining dough evenly over the top of the caramel. Bake for about 25-35 minutes until golden brown. Cool completely before cutting. VideoNotesClean your knife blade when cutting the cookie bars in between each pass through the dessert to keep cuts clean.You can change up the baking chips for endless flavor combinations.NutritionCalories: 313kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Sodium: 169mg | Fiber: 1g | Sugar: 22g

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