Yep, I said Butter Bars
These homemade bars use a healthy amount of butter and are ridiculously good because of it! They are an interesting combination of sugar cookies, chocolate chip cookies and gooey caramel sauce. Instead of brown sugar (like a traditional chocolate chip cookie), we’re using white sugar which is more like a sugar cookie. These bars come out thick and are super easy to slice. Perfect for serving!
Chocolate Chip Caramel Butter Bars
I didn’t get a chance to take step-by-step photos of this recipe because – to be honest – I wasn’t sure if they were gonna turn out good. So I made them. We ate them. We loved them. So I snapped a few photos to share with y’all.
I think my directions are pretty straight forward and they really are super simple to make. And because I know some folks might ask: flour is added to the caramel sauce to thicken it up a bit. 🙂 
Ingredients:
1 1/2 cups salted butter, softened to room temp
1 1/2 cups sugar
2 eggs
1 tbsp vanilla extract
1 tsp baking soda
1 tsp cream of tartar
4 cups all-purpose flour
2 cups chocolate chips
for the caramel sauce:
1 (11 oz) jar caramel sauce
1/4 cup all-purpose flour
Directions:
- Preheat oven to 350f degrees. Spray a 9×13 baking dish with nonstick cooking spray.
- Mix together butter and sugar using an electric mixer until fluffy.
- Mix in the eggs and the vanilla extract. Then stir in the baking soda and cream of tartar.
- Slowly mix in 4 cups all-purpose flour (a little at a time) until the mixture is combined (don’t overmix)
- Finally, stir in the chocolate chips. Batter will be very stiff so this will take a couple of minutes.
- In a bowl, whisk together caramel sauce and 1/4 cup all-purpose flour until totally combined.
- Press half of the cookie bar batter into the bottom of the prepared baking dish and halfway up the sides. ]
- This is easiest if you spray a little nonstick spray onto your hands and then press the batter gently.
- Pour caramel sauce on top of batter.
- Drop spoonfuls of the remaining dough evenly over the top of the caramel.
- Bake for about 25-35 minutes until golden brown. Cool completely before cutting.
Enjoy!
Easy Chocolate Chip Pancake Coffee Cake
Recipe adapted from: Crazy for Crust
- 1 1/2 cups salted butter softened to room temp
- 1 1/2 cups sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp cream of tartar
- 4 cups all-purpose flour
- 2 cups chocolate chips
- for the caramel sauce:
- 1 11 oz jar caramel sauce
- 1/4 cup all-purpose flour
- Preheat oven to 350f degrees.
- Spray a 9x13 baking dish with nonstick cooking spray.
- Mix together butter and sugar using an electric mixer until fluffy.
- Mix in the eggs and the vanilla extract. Then stir in the baking soda and cream of tartar.
- Slowly mix in 4 cups all-purpose flour (a little at a time) until the mixture is combined (don't overmix)
- Finally, stir in the chocolate chips. Batter will be very stiff so this will take a couple of minutes.
- In a bowl, whisk together caramel sauce and 1/4 cup all-purpose flour until totally combined.
- Press half of the cookie bar batter into the bottom of the prepared baking dish and halfway up the sides. This is easiest if you spray a little nonstick spray onto your hands and then press the batter gently.
- Pour caramel sauce on top of batter.
- Drop spoonfuls of the remaining dough evenly over the top of the caramel.
- Bake for about 25-35 minutes until golden brown.
- Cool completely before cutting.
Love to make this. Is there a substitute for cream of tartar?
These look wonderful! It is nice when an experiment recipe turns out to be a winner. 🙂
These bars are to die for!!! They are SOOOO good. I’m having a really hard time pacing myself. 🙂
Right? It is hard to resist the temptation 🙂
You have made my family very happy. I have made so many of your recipes on this blog I lost count. Every single one has been a winner. 🙂
Are these easy to cut into bars and remove from the pan?
Hi Linda! Yes, they sure are 🙂
Had to try making these, but with just two of us, we couldn’t possibly finish it all, so I cut the recipe down to about 1/3 the original and used an 8×8 pan to bake it in. I was out of caramel syrup, so I substituted chocolate syrup. Terrific result, especially eaten warm. Would go great with softened ice cream or even a little whipped cream topping.