Caramel-Chocolate Chip Cookie Bars

On my refrigerator, there is a little card from Penzeys that reads, “Love people. Cook them tasty food.” With all the things I bake, sometimes I like to come up with something especially for a particular person. In the case of these bars, my intention was to make something for Quinn.

I incorporated a few of his favorite things, like caramel and chocolate. If I had been making these for anyone else, I would likely have included some chopped nuts. When given the choice, he opted to leave those out of the equation. In this case, I have to admit that he was right.

Caramel-Chocolate Chip Cookie Bars are simple, delicious bars packed with plenty of chocolate and caramel.

All the brown sugar makes the flavor of these reminiscent of blondies. But, the texture is dense enough to warrant calling them cookie bars. Within all that brown sugar goodness, there’s a creamy caramel swirl and chunks of milk chocolate.

So, did these get the Quinn seal of approval? They did! I may have found his new favorite. If you or someone you love is a fan of chocolate and caramel, these are a quick and easy way to create a little happiness.

Caramel-Chocolate Chip Cookie Bars

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 16 2-inch squares

Caramel-Chocolate Chip Cookie Bars


  • 1 & 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 & 1/2 cups packed light brown sugar
  • 2 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 1/2 cup milk chocolate chips
  • 1/2 cup caramel bits or about 12 soft caramels
  • 2 tablespoons heavy cream or half-and-half


Preheat oven to 350°. Grease an 8-inch square baking pan.

Whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat butter and brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.

Reduce mixer speed to low. Gradually add flour mixture and beat just until combined. Stir in chocolate chips. Spread batter evenly into prepared pan.

Place caramel and cream in a microwave-safe bowl. Heat at half-power in microwave in 30-second increments until caramels melt when stirred. Pour caramel over batter. Using a knife, gently swirl caramel into batter.

Bake for 30-35 minutes, or until a pick inserted into the center comes out clean. Cool completely in pan on wire rack.


If you don't have access to caramel bits, you can substitute soft caramel squares. You'll need 12-13 caramels.

Don't miss a recipe! Sign up for free email updates.



  1. Spencer July 9, 2012 Reply

    I could so eat some of them now. They look absolutely amazing!

  2. Riley July 9, 2012 Reply

    Oh man, these look amazing! I will definitely be making them soon!

  3. It looks so awesome just by looking at the pictures what more if I make this tonight for dessert right? Thanks for sharing. Love it!

  4. Whoa, these look like pure perfection! Love this idea!

  5. Maggie July 10, 2012 Reply

    YUM! Anything with a caramel swirl — bring it on. Need to make these ASAP!

  6. thelittleloaf July 10, 2012 Reply

    These look amazing! I’ve made chocolate chip cookie bars before but with caramel? Way better!

  7. Eleyn July 11, 2012 Reply

    These look so yummy. I’ve never made cookie bars and I might have to take it up. Thanks for sharing. 😀

  8. lindsay July 11, 2012 Reply

    looooooove you blog. some delicious looking treats!

  9. mel tardy July 12, 2012 Reply

    I literally can’t wait to get home and make these!!! omg! Thank you to quinn for not liking nuts either!! I always now if it’s a quinn recipe, it will be for me too!!!!!

  10. Ellen July 18, 2012 Reply

    OMG – I made these last weekend and they are wonderful – so chewy and gooey. Love them. Can’t wait to make them again.

  11. Hayley September 27, 2012 Reply

    Why did I have to see these before bedtime? Torture. I can’t have them until at least tomorrow.

  12. Darcy May 21, 2014 Reply

    Made these tonight – huge failure. After 50 minutes in the oven the edges were basically burnt and the middle was still raw. I suspect that they needed to be in a 10″x10″ pan instead of the 8″x8″ pan called for. Really disappointed, debating trying them again tomorrow in the correct pan size.

Leave a reply

Your email address will not be published. Required fields are marked *