Chocolate Caramel Gooey Bars
Indulge in the ultimate dessert experience with these Chocolate Caramel Gooey Bars, a rich and decadent treat perfect for any sweet tooth. This recipe layers a buttery brown sugar cookie crust with luscious melted caramel and pockets of semi-sweet chocolate, all topped with crumbled cookie dough for an irresistible texture. Easy to make with simple pantry staples and ready in under an hour, these bars combine sweet, salty, and gooey goodness in every bite. Perfect for bake sales, family gatherings, or a cozy night in, these chocolate caramel bars deliver pure comfort with minimal effort. Serve them as they are or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special touch.
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Ingredients
- 226 grams unsalted butter
- 200 grams brown sugar, packed
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 375 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 180 grams semi-sweet chocolate chips
- 300 grams soft caramels, unwrapped
- 60 milliliters heavy cream
Directions
Step 1
Preheat your oven to 175°C (350°F). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving edges overhanging for easy removal later.
Step 2
In a large mixing bowl, use an electric mixer to cream together unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3
Mix in vanilla extract. Gradually add all-purpose flour, baking soda, and salt, mixing until just combined to form a dough.
Step 4
Press half of the dough evenly into the bottom of the prepared baking pan to form a crust layer. Reserve the remaining dough for later.
Step 5
Bake the crust layer in the preheated oven for 10 minutes. Remove and let it cool slightly.
Step 6
In a microwave-safe bowl, add the soft caramels and heavy cream. Heat in 30-second intervals, stirring well after each, until smooth and fully melted. This should take about 2 minutes total.
Step 7
Pour the melted caramel over the baked crust, spreading it evenly with a spatula. Sprinkle the semi-sweet chocolate chips evenly over the caramel layer.
Step 8
Crumble the reserved dough over the top, covering as much of the caramel and chocolate as possible without pressing it down.
Step 9
Return the pan to the oven and bake for an additional 20-25 minutes, or until the top is golden brown.
Step 10
Allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift them out. Cut into 16 squares and serve.
Nutrition Facts
| Serving size | (1457.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6588.0 |
| Total Fat 308.3g | 0% |
| Saturated Fat 177.0g | 0% |
| Cholesterol 603.3mg | 0% |
| Sodium 2982.5mg | 0% |
| Total Carbohydrate 939.1g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 584.7g | |
| Protein 56.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 480.9mg | 0% |
| Iron 23.1mg | 0% |
| Potassium 1163.0mg | 0% |
Source of Calories