Chocolate Chip Caramel Bars Recipe
Chocolate Chip Caramel Bars Recipe photo by Taste of Home
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Chocolate Chip Caramel Bars Recipe

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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."
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 282 calories, 12g fat (8g saturated fat), 23mg cholesterol, 224mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 3g protein.


  1. 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.
  2. 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.
Originally published as Chocolate Chip Caramel Bars in Cooking for 2 Summer 2005, p 37

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dlyn9smith User ID: 1866642 247157
Reviewed Apr. 16, 2016

"I followed the recipe, except I added chopped pecans on top. It baked perfectly, and was delicious. It is a keeper."

newrecipejunkie User ID: 876567 58420
Reviewed Jul. 20, 2013

"These have a great taste but I had problems with the bottom crust. It never seemed to set even after baking for 15 minutes. I figured it would firm up after the total baking time, so I continued with the recipe. It never did. Even after completely cooling, the bottom was so moist that it seemed undercooked. A friend who is a chef liked them and said it was just the caramel sinking into the crust, but I thought it was too "wet". If I make these again, I might try making 1 1/2 times the dough."

Move Forward User ID: 5111692 60363
Reviewed Mar. 29, 2011

"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."

nicole_liane User ID: 5636041 74325
Reviewed Mar. 16, 2011

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

jennifer nylen User ID: 4983215 206598
Reviewed Mar. 15, 2011

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

MaryHauser User ID: 1036156 146330
Reviewed Dec. 13, 2010

"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."

cookiemonster14 User ID: 4388862 58391
Reviewed Feb. 4, 2010

"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."

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