Decadent Caramel Chocolate Bars

This hearty Better Than Anything Bars recipe transforms simple ingredients into a decadent dessert that perfectly balances sweet and savory flavors. The combination of buttery cookie layers sandwiching gooey caramel and peanut butter creates a treat that truly lives up to its name.

I first made these bars for a neighborhood block party and they disappeared faster than anything else on the table. Now my family requests them for movie nights and special occasions, claiming they truly are better than anything else I bake.

Ingredients

• Butter softened The foundation of that rich cookie dough texture that makes these bars so irresistible
• Brown sugar packed Adds a deep molasses flavor that creates complexity beyond simple sweetness
• White sugar Creates the perfect tender crumb texture in the cookie layers
• Medium eggs Essential for binding the dough and creating structure
• Vanilla extract A warm flavor that enhances everything else in the recipe
• All purpose flour Choose unbleached for the best cookie texture
• Baking soda The leavening agent that gives just the right amount of rise
• Salt Use kosher salt for more complex flavor development
• Milk chocolate chips Look for high quality chips that melt smoothly when warm
• Caramels unwrapped Select soft fresh caramels for the gooiest center
• Evaporated milk The secret to creating silky smooth caramel that flows perfectly
• Peanut butter Choose creamy for the smoothest texture or crunchy for added texture

Step-by-Step Instructions

Prepare the base

Preheat your oven to 375°F and thoroughly spray a 9x13 baking pan with cooking spray making sure to get the corners. Creaming the butter and sugars together until truly fluffy is critical here as this process incorporates air that creates the perfect texture in the final bars.

Create the dough mixture

Beat in the eggs one at a time waiting until each is fully incorporated before adding the next. This gradual addition prevents the mixture from breaking and ensures a smooth dough. Add vanilla and mix until the wet ingredients look uniform and silky.

Incorporate dry ingredients

Whisk the flour baking soda and salt separately before adding to wet ingredients. Mix just until no dry flour remains visible being careful not to overmix which would develop too much gluten and make the bars tough.

First layer baking

Spread exactly half the dough into an even layer in your prepared pan. The layer will seem thin but will rise slightly during baking. Bake for precisely 8 minutes until just barely set the edges should only be showing the faintest golden color.

Prepare caramel filling

While the base bakes combine caramels and evaporated milk in a microwave safe bowl. Heat in 30second intervals stirring thoroughly between each until completely smooth. The mixture should coat the back of a spoon and flow slowly when ready.

Create the middle layer

Stir peanut butter into the warm caramel mixture until fully incorporated. Pour this immediately over the hot base layer using an offset spatula to spread evenly to all corners. The warm base helps the caramel settle properly.

Complete the assembly

Drop remaining cookie dough by spoonfuls over the caramel layer. Do not worry about complete coverage as the gaps create beautiful caramel pockets in the finished bars. Some chocolate chips may be visible on top which creates appetizing pools of chocolate.

Final baking

Return the pan to the oven for 17 to 20 minutes watching carefully near the end. The top should be golden brown and you should see caramel bubbling around the edges. The center will still seem slightly soft but will set as it cools.

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The caramel layer is what truly makes these bars special. I discovered that allowing the caramel to cool slightly before pouring over the base creates the perfect consistency. My grandmother taught me this technique and said the secret is patience when it comes to caramel desserts.

Serving Suggestions

These decadent bars pair wonderfully with a scoop of vanilla ice cream for an extra special dessert. The warm bars cause the ice cream to melt slightly creating a sauce that mingles with the caramel layer. For a more grown up dessert serve with coffee or espresso the slight bitterness balances the sweetness perfectly.

Storage Tips

Store these bars in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking. For longer storage refrigerate for up to a week though the texture is best when allowed to come to room temperature before serving. If freezing wrap individual portions tightly in plastic wrap then aluminum foil to prevent freezer burn.

Ingredient Substitutions

These bars are incredibly versatile and can be adapted to dietary needs or taste preferences. For a nutfree version substitute sunflower seed butter for peanut butter. Dairy free bakers can use plant based butter and coconut milk caramels though the texture will be slightly different. White chocolate or butterscotch chips make an interesting variation if you want to experiment beyond traditional chocolate chips.

The Science Behind Perfect Bars

The success of these bars depends on temperature control throughout the process. Baking the first layer just until set provides a sturdy base that can support the caramel layer without becoming soggy. The partially baked first layer also prevents the caramel from sinking to the bottom of the pan. Allowing the bars to cool completely before cutting is crucial as the caramel needs time to set properly the chemical process requires several hours to achieve the perfect chewy texture.

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Frequently Asked Questions About the Recipe

→ Can I make Better Than Anything Bars ahead of time?

Yes, these bars can be made 2-3 days in advance. Store them in an airtight container at room temperature, or refrigerate them for up to a week. You can also freeze them for up to 3 months if wrapped tightly in plastic wrap and stored in a freezer container.

→ What's the best way to cut these bars cleanly?

For clean cuts, allow the bars to cool completely - even refrigerating them for 30 minutes after cooling at room temperature. Use a sharp knife and wipe it clean between cuts. For extra precision, you can run the knife under hot water and dry it before each cut.

→ Can I substitute the peanut butter in this dessert?

Absolutely! If you have allergies or preferences, you can substitute the peanut butter with almond butter, cashew butter, or sunflower seed butter. Each will provide a slightly different flavor profile while maintaining the creamy texture needed for the caramel layer.

→ What type of caramels work best for the filling?

Individually wrapped soft caramels like Kraft or Werther's work perfectly. You can also use caramel bits which melt more quickly. In a pinch, thick caramel sauce (about 1 cup) can work, though the middle layer might be slightly less firm.

→ How do I know when the bars are fully baked?

The bars are done when the cookie dough on top is golden brown and the caramel is bubbling around the edges. The center might still look slightly soft, but it will firm up as it cools. A toothpick inserted into the cookie portions should come out with a few moist crumbs but not wet batter.

→ Can I add nuts or other mix-ins to these bars?

Definitely! Chopped pecans, walnuts, or almonds make excellent additions to either the cookie dough or sprinkled on top before baking. You could also add toffee bits, shredded coconut, or even crushed pretzels for extra texture and flavor contrast.