Looking for the best cookie bar recipe ever?! These Caramel Chocolate Chip Cookie Bars are layers of choc chip cookie sandwiching a layer of rich, smooth caramel. They’re easy to make and always a crowd pleasing, portable dessert.
90gcornflour (corn starch)(⅔ cup / 3.2oz) c(notes)
1 ½teaspoonsbaking soda (bicarb)
150glight brown sugar(¾ cup / 5.3oz)
100ggranulated white sugar(½ cup / 3.5oz)
170gunsalted butter, room temp(1 ½ sticks / 6oz)
1 ½tablespoonsmilk(notes)
2cupsdark chocolate chips(400g / 14oz)
FOR THE EASY CARAMEL LAYER
270gstore-bought soft caramels(9.5oz)
¼cupthickened (heavy) cream
For best results, always weigh ingredients where a weight is provided
Instructions
FOR THE COOKIE DOUGH
Preheat oven to 180C / 350F /160C fan forced. Line a 9 inch square baking tin with baking paper.
Sift together the flour, cornflour and baking soda
In a separate bowl, beat together the butter and both sugars until lightened and fluffy.
Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk and remainder of the flour and mix until it just starts to come together.
Finally, add the chocolate chips and give the mixture another beat until mixed through and the dough is clumping.
Scatter half of the cookie dough in small clumps into the lined tin, then press down all over to flatten out and level.
Bake for 20 minutes, turning half way.
FOR THE EASY CARAMEL LAYER
Place the caramels and cream in a small saucepan over low-medium heat. Heat stirring regularly, until you have a smooth caramel. Allow to cool for 5 minutes.
Pour the caramel over the cookie base. Scatter the remaining cookie dough, in very small pieces evenly over the top of the caramel layer until it is well covered.
Bake for a further 25 minutes (or until golden), turning half way through.
Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
I use corn starch a lot in my baking – this is not an error. Cake flour is a combination of all purpose and corn starch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.
For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
If you want to pour caramel over the top, you will need additional caramels
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.