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Dark Chocolate Caramel Cookie Bars

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  • Author: Elizabeth Buuck
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 48 minutes
  • Yield: 16 bars 1x
  • Category: Dessert, Snack
  • Cuisine: American


Soft, chewy, and easy-to-make cookie bars loaded with dark and semi-sweet chocolate and pools of salted caramel.


  • 1/2 C (113 g) Salted Butter (plus about 1 TBSP)
  • 1/2 C (100 g) Dark Brown Sugar
  • 1/4 C (50 g) Granulated Sugar
  • 1 tsp Pure Vanilla Extract
  • 1 Lg Egg, at room temperature
  • 1 1/4 C (165 g) All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/4 C Mini Semi Sweet Chocolate Chips (plus more for topping)
  • 1/4 C Dark Chocolate Chips, 70-72% (plus more for topping)
  • 1 Bag (10 Squares) Ghirardelli Dark (or Milk) Chocolate Squares
  • Flaky Salt, optional


  • Preheat the oven to 350 and line an 8″ square pan with parchment paper.
  • Brown the butter in a medium sauce pan by melting it and then continuing to cook it until the milk solids turn golden brown and the butter has a nutty aroma, about 5-7 minutes. Swirl the pan around as needed.
  • Add about 1 TBSP of butter to the hot browned butter so that you have exactly 1/2 C (113g). Let butter cool.
  • In a large mixing bowl, whisk the sugars and cooled browned butter until combined.
  • Whisk in the egg and vanilla until fully combined and lightened in color, about 2 minutes.
  • Fold in the dry ingredients until combined, followed by the chocolate chips and 1/2 of the chopped Ghirardelli Chocolate Caramel Squares.
  • Press the dough into an even layer in the prepared pan.
  • Top with extra chocolate chips and the remaining chopped squares.
  • Bake at 350 for 28-30 minutes or until the edges just begin to brown, but the center still looks wet.
  • Allow to chill for 30 minutes, then lift the bars from the pan, top with flaky salt, slice, and serve.