Better Than Anything Bars
These bars combine a cookie-like base, gooey caramel middle, and melty chocolate pockets for a rich, chewy dessert that's easy to make and sure to please a crowd.
Ingredients
Base and Filling
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup caramel sauce
- 1/2 teaspoon sea salt (optional for topping)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
- Whisk together the flour, baking soda, and 1/2 teaspoon salt in a medium bowl and set aside.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until lighter in color and airy.
- Add the eggs one at a time, mixing well; then stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture and mix until no flour streaks remain.
- Fold in 1 1/2 cups of the chocolate chips gently.
- Press half of the dough into the bottom of the prepared pan.
- Drizzle the caramel sauce over the pressed base and drop spoonfuls of the remaining dough on top.
- Scatter the reserved chocolate chips on top.
Baking
- Bake for 25–30 minutes until the top is golden brown and a toothpick comes out with a few moist crumbs.
- Allow the bars to cool completely in the pan for at least 1.5 hours.
- Sprinkle sea salt on top if desired before slicing.
Notes
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. These bars can also be frozen for up to 3 months.