Equipment Needed
- 9×13 inch baking pan
- Parchment paper
- Stand mixer or hand mixer
- Large mixing bowl
- Medium microwave-safe bowl
- Whisk and spatula
- Small saucepan
Step-by-Step Instructions
I always start by lining my 9×13 pan with parchment paper, leaving an overhang on the sides. This isn’t just for easy cleanup—it’s your golden ticket to lifting the entire slab of bars out for perfect, crumb-free slicing later. Don’t skip it! Then, in my stand mixer, I cream the softened butter and both sugars together on medium-high speed for a good 3-4 minutes. You want it light, fluffy, and pale. This step incorporates air and is the foundation for that ideal chewy-yet-tender texture. I add the eggs one at a time, letting each fully incorporate before adding the next, then pour in the vanilla. The smell at this point is already heavenly.
While that mixes, I whisk together my dry ingredients—flour, baking soda, baking powder, and salt—in a separate bowl. I’ve learned the hard way that just dumping the leaveners on top of the wet mix can lead to uneven distribution and weird pockets of flavor. Taking this extra minute to whisk them with the flour is a game-changer. With the mixer on low, I gradually add the dry mix to the wet, mixing just until no flour streaks remain. Then, I fold in the chocolate chips by hand with a spatula; the mixer can break them. The dough will be thick and glorious.
Now, for the caramel magic. I press a little more than half of the cookie dough into the bottom of my prepared pan in an even layer. This is the “crust.” Then, in my microwave-safe bowl, I combine the unwrapped caramels and heavy cream. I microwave them in 30-second bursts, stirring vigorously between each, until completely smooth. This usually takes about 2 minutes total. Pour this liquid gold evenly over the dough base. Here’s a fun part: I take the remaining cookie dough and flatten small pieces in my hands, laying them sporadically over the caramel layer. It doesn’t have to be perfect—gaps are good! They allow the caramel to bubble up and create beautiful marbling.
I pop the pan into a preheated 350°F (175°C) oven. The key here is to watch, not just the timer. I bake for 30-35 minutes. You’re looking for the top to be a deep golden brown and the edges to be pulling away slightly from the pan. The center might still look a tiny bit soft—that’s perfect. I learned through a slightly over-baked batch that taking it out when it looks just done yields the fudgiest, chewiest bars. Let it cool completely in the pan on a wire rack. This is the ultimate test of patience, as the caramel needs time to set. Cutting into warm bars is a delicious, but messy, mistake!(See the next page below to continue…)