The first time I pulled a pan of these Chocolate Chip Caramel Butter Bars from my oven, I knew I’d found a keeper. My kitchen was enveloped in a cloud of brown sugar sweetness and toasted butter, with the molten chocolate chips still bubbling like little edible gems. I had been chasing that perfect combination of chewy, gooey, and rich—a bar cookie that felt like a decadent treat but came together without fuss. That golden, crackly top hiding rivers of caramel was my answer. This recipe has since become my not-so-secret weapon for potlucks, bake sales, and those days when only a seriously comforting homemade dessert will do. It’s pure, unapologetic joy in a square.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 (11-ounce) bag of soft caramel squares, unwrapped
- 1/4 cup heavy cream or whole milk
Let’s talk ingredients, because a few choices here make all the difference. First, using unsalted, softened butter is non-negotiable for control over saltiness and the perfect creamy texture. I’ve tried using cold butter in a pinch, and trust me, creaming it properly is a struggle—truly softened butter makes the process seamless. For the caramel, those classic wrapped squares are perfect. Don’t be tempted to use a jar of caramel ice cream topping; it’s too runny and will bake out. The heavy cream helps them melt into a luscious, cohesive layer. And for the chocolate chips, I’m loyal to semi-sweet for that perfect balance against the sweet caramel, but this is your playground.(See the next page below to continue…)