If you love caramel and chocolate you’re going to love these bars! Chocolate Chip Caramel Cookie Bars are SO good with a sweet, gooey, caramel center!
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Last week we headed to Disneyland and Universal Studios for a much needed family vacation. A couple of days before we left I had the brilliant idea to stop off at Universal Studios on our way down so we could actually be at Universal Studios for two days instead of just one. Well we arrived around 2 p.m. and after walking the 8 miles from the parking garage down to the lower level where all the rides are, we stood in line for a little over an hour to go on Jurassic Park. Worth it? Yes! The ride was totally awesome!
The best part was that right after we got off the ride the boys got to “meet” Optimus Prime and Bumblebee. I can’t even begin to tell you how big of Transformers fans my boys are. HUGE! Bryce was totally in his element and was grinning from ear to ear. The boys also got to meet Curious George – so fun! I’m so glad we did that little side-trip on Sunday because by Friday we were so exhausted all I wanted to do was get out of Universal Studios and head home!
It takes about 7 hours for us to drive to Disneyland, give or take an hour, depending on how many times we stop. I packed all sorts of yummy snacks and treats including these Chocolate Chip Cookie Caramel Bars. The bars were a total hit! The caramel layer is just ridiculous.
Ooey. Gooey. Creamy. Caramel.
Perfection.
I left some for my Dad who was taking care of the house while we were gone and he agrees – soooo good. My sister stopped by while we were gone and took several home for herself. She called me to ask how in the world I made the caramel filling 🙂 It’s that good.
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- 11 oz bag vanilla caramels
- 14 oz can sweetened condensed milk
- 4 Tbls butter
- 1½ sticks unsalted butter
- 2 c light brown sugar
- ½ c creamy peanut butter
- 2 eggs, room temperature
- 1 Tbls vanilla
- 2 c flour
- 1 c old fashioned oats
- 2½ tsp baking powder
- ¼ tsp salt
- 2 c chocolate chips
- Preheat oven to 350 degrees.
- Line a 9x13 inch baking dish with parchment paper.
- Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
- Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth
- Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
- Add eggs one at a time, mixing well after each egg. Add in vanilla.
- Combine flour, oats, baking powder, and salt in a small mixing bowl.
- Add the flour mixture slowly stirring until well combined.
- Stir in the chocolate chips.
- Spread ⅔ of the dough on the bottom of the pan.
- Slowly pour caramel mixture evenly over the dough.
- Drop the remaining dough on top by the teaspoon. It doesn't have to be perfect!
- Bake for about 30 minutes. Let cool completely and then cut into bars.
If you love caramel you simply MUST give this recipe a try! You’ll love it – pinky promise!
More caramel goodness…
Overnight Caramel Pecan Cinnamon Rolls
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Baby names world says
February 20, 2017 at 10:03 PMThese look really yummy!
Niome says
October 11, 2014 at 6:20 PMThis is sooooooooooooooooo good that I had to shread the recipe and then burn it!
Trish - Mom On Timeout says
October 12, 2014 at 2:57 PMOh no! LOL! Well I’m glad you enjoyed it while you had it Niome 😉
Leia @ Eat It & Say Yum says
May 7, 2014 at 3:42 PMOh man, I NEED to make these! They look delicious!! Great pictures too, makes them look amazing.
Leia @ Eat It & Say Yum says
May 7, 2014 at 7:25 PMJust made them, and they were delicious! 🙂
brittany says
April 15, 2014 at 6:11 PMI must have done something wrong. Baked it for 45 minutes and all i have is goo.
Trish - Mom On Timeout says
April 23, 2014 at 2:43 PMYes, definitely should not be goo Brittany 🙁
Mindy says
March 11, 2014 at 8:04 AMMade these yesterday and they were amazing. I was hesitant to include the peanut butter as I am not a big fan of PB cookies and wasn’t sure if I liked the PB and caramel combo but was also afraid to leave it out as it may have changed the cookie texture and left it too dry. I decided to go ahead with the peanut butter and was very pleased with the results. The PB didn’t over power, in fact, a few people couldn’t even tell it had any PB at all but it definitely gave it a bit of extra depth. Also have to say that the caramel filling is my new favorite and I have been putting it in several of my bars now and its a huge hit! Here is one of my favorite recipes with this filling: http://easybaked.net/2011/04/04/caramel-chip-bars/ Thanks for this recipe as I have tried to do caramel filled choc chip cookie bars before but they never came out right. Most recipes call for pre-baking the bottom cookie layer before adding caramel but mine would always end up overbaked then and too crispy. These were perfect!!!!
Trish - Mom On Timeout says
March 18, 2014 at 1:55 PMSo glad you enjoyed the recipe Mindy and yes, I totally LOVE that caramel filling myself! It works for so many great recipes!
Lauri says
January 19, 2014 at 1:42 PMHelp! I have everything but vanilla caramels. Do you think you could use the kraft caramel bits instead? I am soooo excited to try these!!!
Trish - Mom On Timeout says
January 20, 2014 at 7:48 AMI think you can Lauri! They are basically the same thing but just chopped up so give it a try 🙂