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  • glennapritzlaff

Dark Chocolate Caramel Bars

I can’t really take credit for this recipe because it was my daughter’s idea and we borrowed the bulk of the recipe from the Ghirardelli website. It’s basically their classic chocolate chip recipe but we swapped out the chips for dark chocolate caramel squares. Freezing the chocolate bars before cutting them up ensures the caramel stays in tact while you chop it up. The resulting cookie bars are perfectly

chewy and soft with a hint of caramel. They would be amazing warm and topped with vanilla ice cream but do just fine on their own. These are a must make!


What you need:


  • 1 cup salted butter, softened (Kerrygold is SO good here)

  • 3/4 cup Sugar

  • 3/4 cup Brown sugar, packed

  • 2 Eggs, large

  • 2 teaspoons Vanilla extract

  • 2 1/4 cups all purpose Flour

  • 1 teaspoon Baking soda

  • 1/2 teaspoon Salt

  • 2 , 4.8 oz Dark Chocolate Caramel Bars



Begin by heating the oven to 350°. Chocolate bars should already be frozen, a day in advance is great but a few hours should work.


Using a stand or handheld mixer cream together the sugars and softened butter, then add your eggs one at a time. When the eggs are fully incorporated add vanilla extract. In a separate bowl, combine flour, baking soda and salt. Then add the flour mixture to the butter mixture. When the dough has come together turn off the mixer. Remove the chocolate caramel bars from the freezer and roughly chop with a knife. Add the chopped chocolate to the dough and stir until just combined. Spoon into a glass baking dish and bake for approximately 30 - 35 minutes. I think these work best as a bar vs a round cookie because I believe they would spread a lot as individual cookies. Allow the bars to cool for 10-15 minutes before slicing and serving. These are best when they are not overdone but still chewy and soft.




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