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Chocolate Chip Caramel Bars Recipe

Chocolate Chip Caramel Bars Recipe photo by Taste of Home

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I like to bring these rich goodies to parties or my husband's workplace," says Julie Tambrini of Lansing, Illinois. "The combination of gooey chocolate caramel and a crumbly topping makes them irresistible."

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Chocolate Chip Caramel Bars Recipe

Prep: 10 min. Bake: 25 min.

Yield: 6 Servings

10 25 35

Ingredients

1/2 cup plus 1 tablespoon all-purpose flour, divided
1/4 cup packed brown sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup cold butter
16 caramels
1 tablespoon 2% milk
1/4 cup semisweet chocolate chips

Directions

In a small bowl, combine 1/2 cup flour, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Reserve 1/2 cup for topping. Press remaining crumb mixture into an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 10-14 minutes or until set.
In a saucepan or microwave-safe bowl, melt caramels with the milk. Stir in the remaining flour until smooth. Pour over crust. Sprinkle with reserved crumb mixture and chocolate chips. Bake for 12-15 minutes or until topping is golden brown. Cool on a wire rack. Yield: 6 bars.

Editor's Note: This recipe does not use eggs.

Nutritional Analysis: 1 bar equals 282 calories, 12 g fat (8 g saturated fat), 23 mg cholesterol, 224 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Chocolate Chip Caramel Bars in Cooking for 2 Summer 2005, p 37

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Reviews for Chocolate Chip Caramel Bars

Chocolate Chip Caramel Bars

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Reviewed on Mar. 29, 2011 by Move Forward

These are sooo good. Everyone from all ages that has tried these loves them. I have made them twice. The second time I doubled the recipe.

Reviewed on Mar. 16, 2011 by nicole_liane

The recipe calls for 16 caramels, they're listed in the ingredients.

Reviewed on Mar. 15, 2011 by jennifer nylen

does this recipe use caramels? If so, how much?

Reviewed on Dec. 13, 2010 by MaryHauser

Dangerously delicious! The only thing I will do next time is melt the caramels in a heat proof measuring cup, it should be easier to pour the caramel sauce where you want it. I made a bit of a mess the first time.

Reviewed on Feb. 04, 2010 by cookiemonster14

I would make this recipe again but in the directions it says to melt the caramels with milk and that stuff but in the ingredients it doesn't have caramels.