These caramel chocolate bars are a delightful treat, combining rich chocolate and gooey caramel with a soft cookie base.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated to achieve even baking.
In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
Use room temperature butter for easier mixing.
Add the egg and vanilla extract to the mixture and beat until combined.
Crack the egg into a separate bowl first to avoid shells in the mixture.
Gradually mix in the flour until a dough forms.
Do not overmix to keep the dough tender.
Press half of the dough into a greased 9x13-inch baking pan.
Use a spatula or your hands to evenly spread the dough.
Bake the base for 8 minutes, then remove from the oven.
Partially baking the base ensures it holds up under the caramel layer.
In a saucepan, melt the caramels with the milk over low heat, stirring constantly until smooth.
Stir continuously to prevent the caramel from burning.
Pour the melted caramel over the baked base.
Spread the caramel evenly for consistent flavor.
Sprinkle the chocolate chips over the caramel layer.
Press the chips slightly into the caramel to help them adhere.
Crumble the remaining dough over the top.
Distribute the dough evenly for a uniform topping.
Bake for an additional 15 minutes, then remove from the oven and let cool.
Allow the bars to cool completely before cutting to set the layers.
Refrigerate for 30 minutes to firm up the caramel before slicing into bars.
Use a sharp knife for clean cuts.
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