Introduction

Better Than Anything Bars are a rich, decadent dessert perfect for satisfying your sweet tooth. These bars combine buttery cookie dough, gooey caramel, and melty chocolate chips for a truly irresistible treat. Ideal for gatherings or an indulgent snack, they are sure to impress.

The image shows close-up pieces of a thick, gooey caramel chocolate chip cookie bar on a silver tray. Each bar has two layers: the bottom layer is a golden brown, soft cookie dough filled with melted chocolate chips and gooey caramel in the center, while the top layer is a lighter golden, slightly cracked cookie surface studded with whole chocolate chips. The texture looks soft and chewy with visible chocolate chips on top and inside. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter, softened
1 cup brown sugar, packed
1/2 cup white sugar
2 medium eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips or semi-sweet chocolate chips
14 ounces caramels, unwrapped
5 ounces canned evaporated milk
1/2 cup peanut butter

Instructions

Step 1: Preheat the oven to 375°F (190°C). Prepare a 9″x13″ baking pan by spraying it generously with non-stick cooking spray.
Step 2: In a mixing bowl, cream together the softened butter, brown sugar, and white sugar using a mixer until light and fluffy.
Step 3: Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined.
Step 5: Fold in the chocolate chips by hand or with a mixer until the dough is thick and slightly sticky.
Step 6: Spread half of the cookie dough evenly into the prepared baking pan. Bake for 8-10 minutes until just set and lightly golden at the edges.
Step 7: While the dough bakes, prepare the caramel sauce. Combine the unwrapped caramels and evaporated milk in a microwave-safe bowl. Microwave on medium power in 30-second intervals, stirring each time, until melted and smooth.
Step 8: Stir peanut butter into the caramel mixture until fully combined and creamy.
Step 9: Remove the baked cookie layer from the oven and spread the caramel sauce evenly over it.
Step 10: Drop the remaining cookie dough by teaspoonfuls over the caramel layer. It’s okay if some caramel shows through.
Step 11: Return the pan to the oven and bake for another 17-20 minutes, until the top dough is golden and caramel is bubbling.
Step 12: Let the bars cool completely in the pan before slicing into squares to allow the caramel to set.

Tips & Variations

Try swapping milk chocolate chips for dark or white chocolate for different flavor profiles.
For a nut-free option, use almond butter or sunflower butter instead of peanut butter.
If caramels are unavailable, caramel bits or homemade caramel can be excellent substitutes.
Add chopped pecans, walnuts, or almonds to the dough or sprinkle on top for an added crunch.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, warm individual bars in the microwave for 10-15 seconds to soften the caramel and chocolate slightly.

How to Serve

The image shows a close-up of thick square cookie bars on a white tray. Each bar has three visible layers: a golden-brown crumbly cookie top with shiny dark chocolate chips, a thick middle caramel layer with a smooth texture, and a dense cookie base that looks soft with some chocolate chips embedded inside. The top cookie layer has a rough cracked surface, and the chocolate chips are slightly melted. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter for this recipe?

Yes, you can use salted butter, but consider reducing or omitting the added salt to maintain balanced flavor.

Can I make these bars gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, ensuring it contains xanthan gum for best texture.