Chocolate Caramel Cookie Bars

Chocolate Caramel Bars -


Mmmmm… caramel.

Caramel (/ˈkærəmɛl/ or /ˈkɑrməl/[1][2]) is a beige to dark-brown confectionery product made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream,custards, and caramel corn. (**wikipedia)

I could also just eat it from a spoon.

I {heart} caramel. I think I like it more than chocolate. Seriously.

These chocolate caramel squares are the right amount of gooey caramel, with a cookie base and a touch of chocolate. So good.

And while there are three layers to them, they are surprisingly quick and easy to make. And I guarantee they won’t last long!



Chocolate Caramel Squares

1/3 cup of butter, cubed and still cool from the fridge
1/4 cup of brown sugar
1 cup of flour
1/2 cup of oats

– Preheat oven to 350 degrees.

– In a medium bowl, mix together flour, oats and sugar. Add in cubed pieces of butter and using a pastry blender mix until butter is in small pieces and the mixture is crumbly.

– Press into a 9 x 12 pan that has been lined with parchment.

– Bake for 15 minutes (until it just starts to get brown around the edges).

– Remove from oven and let cool slightly.


1 can of sweetened condensed milk
2 tablespoons of brown sugar
2 tablespoons of butter

– Mix all ingredients in a medium saucepan and place over medium heat.

– Stirring constantly, bring to a boil. If you are doing this over medium heat, it can take a while. It will start to thicken first and then come to a boil.

– Allow it to boil for 5 minutes. Make sure you are stirring the entire time.

– Remove from heat and stir till its cooled down a little.

– Pour over the cookie base and spread out with a spatula to cover fully.

– Place in the fridge to firm up.


Chocolate Topping
4 ounces of milk chocolate (go for the good stuff – it’s worth it!)
1 tablespoon of butter

– Melt chocolate and butter together. I like to melt my chocolate in the microwave. Double boilers just seem like an extra mess to me. I place my chocolate in a glass bowl and use 30 second intervals in the microwave – stirring after each interval. Be careful not to microwave for too long at a time otherwise you will burn the chocolate. Not only does burnt chocolate smell… but you’ve wasted good chocolate!

– Spread over slightly cooled caramel base.


Let cool until it is set enough that you can cut it (unfortunately, that means at least an hour or two).



PS: I am entering these cookies in the Food Bloggers of Canada Cookie Contest!

18 thoughts on “Chocolate Caramel Cookie Bars

  1. Alexis AKA MOM

    These cookies sound and look amazing! I have a recipe for Caramel in the microwave I think would work with it. I’m horrible about standing in front of a stove stirring :).

    I’m the same with Caramel 🙂 Stopping by from Pin me!

  2. AnnMarie

    Oh, these look so perfect….like you said, the perfect balance of chocolate and caramel. Pinned and saved in my recipe file, where only the BEST recipes go! Visiting from Freedom Fridays and following you via Bloglovin’!

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  5. Karen

    When you say “condensed milk” do you mean “sweetened condensed milk”, such as “Eagle Brand”, or just “Carnation” canned condensed milk?

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