Name: Chocolate Caramel Cookie Bars
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 40 club crackers ((see note 1)); 1/2 cup powdered sugar; 1/4 tsp salt; 12 Tbsp butter (cold (see note 2)); 1/2 cup butter; 1 cup sugar; 1/2 cup light corn syrup; 1/2 cup sweetened condensed milk; 1/4 tsp salt; 1 1/2 cups chocolate chips (or 1 bag); 1 Tbsp butter (room temperature (optional))

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This sweet and salty dessert recipe is three decadent layers of mouthwatering goodness. These bars start with a buttery cookie crust followed by layers of soft caramel and milk chocolate. They are so good, it’s impossible to just eat one!

Stack of chocolate caramel cookie bars on stone cutting board.

Why This Recipe Works

Dangerously Good – Recently, I dropped off a batch of these bars at a friend’s house and two minutes later, I got a text and all it said was Oh. My. God. Those bars.
Sweet & Salty Perfection – The sweet and slightly salty combination makes these bars irresistible. In fact, your brain has a positive biological reaction to good sweet and salty combinations. Ahhhh… So, that’s why I want these bars for breakfast, lunch and dinner. #science
Only 7 Ingredients – This recipe combines a buttery cookie, a soft gooey caramel, and a chocolate bar in one delicious 3-layered dessert. Who would’ve thought it only takes 7 easy ingredients to make?!
Easiest Caramel Ever – The caramel in this recipe is so easy. It makes perfect, buttery, soft caramel every time in the MICROWAVE! No thermometers, pots, pans, or frustration! This recipe is what caramel dreams are made of.

Ingredients You’ll Need

Cookie bar ingredients on marble counter.

Club Crackers – This recipe calls for Original Club Crackers because they add the best flavor and texture. Saltines can be used as a substitute but the cookie layer won’t be as rich and flavorful.
Corn Syrup – This recipe calls for light corn syrup. However, if you are in a pinch, dark corn syrup will also work. Dark corn syrup will give the caramel layer a molasses flavor and make it darker in color.
(Sweetened) Condensed Milk – Condensed milk comes in a can and can be found in the baking aisle.
Chocolate Chips – Personally, I like using milk chocolate chips. However, if you’re a dark chocolate fan, feel free to use dark chocolate chips!

Step-by-Step Instructions

There are three layers to this dessert recipe:

Layer 1 – Cookie
Layer 2 – Caramel
Layer 3 – Chocolate

Instructions to make cookie layer of chocolate caramel cookie bars.

Combine Dry Ingredients: Turn the Club Crackers into very fine breadcrumbs using a food processor. Then add powdered sugar and salt and combine.

Add Butter: Cut the cold butter into cubes and add to the food processor. Pulse until the mixture turns into small pea-sized balls and starts to clump up like dough.

Press & Bake Cookie Layer: Firmly press the mixture into an 8×8 pan to make the bottom layer/cookie crust. Bake in preheated oven at 350°F for 20 minutes.

Layer 2 – Caramel

Instructions to make caramel layer of cookie bars.

Microwave Butter: Cut the butter into slices and put in a very large mixing bowl. Microwave for 45-60 seconds or until the butter is partially melted.

Add Remaining Caramel Ingredients: Add the sugar, corn syrup, condensed milk, and salt to the bowl. Whisk until well combined.

Microwave + Whisk: Microwave the mixture for a total of 8 minutes if using a plastic or melamine bowl or a total of 7 minutes if using a glass bowl, whisking every 2 minutes:

2 minutes + whisk
2 minutes + whisk
2 minutes + whisk
2 minutes + whisk (for plastic or melamine bowl) OR 1 minute + whisk (for glass bowl)

NOTE: After the 3rd and 4th rounds of microwaving, the caramel mixture should bubble up and look like the lower left image above.

Add Caramel Layer: After microwaving and whisking, immediately pour the caramel mixture over the cookie crust. Refrigerate for at least 20 minutes.

Layer 3 – Chocolate

Chocolate layer instructions for cookie bars.

Melt Chocolate: In a microwave safe bowl, microwave the chocolate chips in 20-30 second intervals, stirring between, until the chocolate is just melted.

Add Chocolate Layer: Immediately pour the melted chocolate over the caramel layer. Smooth with a spatula and refrigerate for at least 20 minutes.

NOTE: Store bars in the fridge until ready to eat!

1. Double up on cooking spray.

There is nothing worse than being so excited to dive into a delicious dessert only to find that it is stuck in the pan! Queue non-stick cooking spray…

Spray the pan before lining with parchment paper.
Spray the pan again after lining with parchment paper.
Spray the edges of the pan right before adding the caramel layer.

2. Use Club Crackers!

Club Crackers make a deliciously rich and buttery cookie crust. Use them if you can! However, if you can’t get your hands on Club Crackers, Ritz crackers or saltines will work as substitutes.

3. Make the caramel in an extra large bowl.

The caramel mixture bubbles up in the microwave. To ensure it doesn’t overflow and make a huge mess, use the largest mixing bowl you can comfortably fit in your microwave.

The caramel layer is gooey and soft. So, I recommend storing these bars in the fridge. Then pull them out 5-10 minutes before eating so they can get deliciously soft and chewy!

5. Spray your knife with cooking spray.

Back to the cooking spray! Use a sharp knife to cut the bars into squares. Spray the knife with cooking spray to keep it from sticking to the caramel layer.

Recipe FAQ

How do you make the layers so nice and even?

The key to nice even layers is making sure the first layer/cookie layer is compact, flat and even.

Spray the bottom of a measuring cup (or other tool with a flat surface) and use it to press the cookie layer into the pan before baking. This helps make the cookie layer compact, even and flat.

What if I don’t have a food processor?

This recipe uses a food a processor to do two things: 1) turn Club Crackers into breadcrumbs and 2) mix the cold butter into the dry ingredients to make the cookie layer/layer 1.

If you don’t have a food processor…

A blender can be used to turn the Club Crackers into fine breadcrumbs.
A potato masher or fork can be used to incorporate the cold butter into the dry ingredients when making the cookie layer/layer 1. These options will require a little arm muscle but will work just fine!

Why is my chocolate thick and chunky?

If your chocolate is thick, dull and chunky instead of thin, glossy and smooth, chances are the chocolate burned. Chocolate is very easy to burn in the microwave.

Follow these three tips for perfectly smooth melted chocolate:

Put the chocolate chips in a small bowl or 2-cup measuring cup (microwave-safe of course). Avoid overly large dishes as they cause burning to occur much more easily.
Microwave the chocolate chips in 20-30 second intervals until just melted. Stir in between each interval.
If adding the butter (optional ingredient) to the melted chocolate, make sure the butter is room temperature/softened. Cold butter may cause the melted chocolate to seize up.

Chocolate caramel cookie bar with a bite taken out of it.

Similar Recipes

Loving this recipe? Then you’ll love my Chocolate Coconut Almond Bites and Raspberry Lemon Mini Cheesecakes. Give them a try!

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Chocolate Caramel Cookie Bars

Yield: 36 bars

Prep Time: 30

Cook Time: 20

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This sweet and salty dessert recipe is three decadent layers of mouthwatering goodness. These bars start with a buttery cookie crust followed by layers of soft caramel and milk chocolate.