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Better than a box of chocolates! These Easy Chocolate Chip Caramel Crumb Bars feature a buttery, melt-in-your-mouth shortbread crust filled with gooey caramel and melted chocolate.
Made with simple pantry ingredients, they're the kind of dessert you can bake any time a chocolate craving hits, no special occasion required.
Rich, cozy, and incredibly easy to make, these bars are perfect for everyday baking.
If you love classic cookie bars, shortbread desserts, or salted caramel treats with chocolate, this is one recipe you'll come back to again and again.
Table of Contents
Why You'll Love This Recipe
I originally created this recipe years ago, and after so many repeat bakes and reader favorites, I knew it deserved a permanent home right here on Flavor Mosaic.
If you enjoy dessert bars with a buttery shortbread base, you may also love my popular Strawberry Crumb Bars.
The combination of creamed butter and powdered sugar creates a crumbly, cookie-like texture that practically melts in your mouth. It's the perfect match for sticky caramel and chocolate.
Why this recipe works so well
- Made with simple pantry ingredients
- Beginner-friendly and forgiving
- Rich and indulgent without being fussy
- Easy to make ahead and easy to share
🛒 Ingredients You'll Need
A few helpful tips before you start:
- Butter – You'll need 1 cup (2 sticks) of butter. Make sure it's fully softened so it creams smoothly with the sugars.
- Sugars – This recipe uses both granulated sugar and powdered sugar. The powdered sugar is the secret ingredient that gives the shortbread its tender, melt-in-your-mouth texture.
- Caramel Bits – Caramel bits are my go-to because they're unwrapped and easy to pour. If you can't find them, soft square caramels chopped into small pieces work just as well.
- Chocolate Chips – Semi-sweet chocolate chips balance the sweetness of the caramel best, but milk chocolate is a great option if you prefer a sweeter bar.
How to Make Chocolate Chip Caramel Crumb Bars (Step-by-Step)
Step 1: Make the Dough
- Cream the butter, granulated sugar, and powdered sugar together until light and creamy.
- Mix in the vanilla, then add the flour and mix just until a soft, smooth dough forms. The dough will be cookie-like, not crumbly.
Step 2: The Chill Factor
- Press one-third of the dough evenly into your baking pan to form the bottom crust. Wrap the remaining dough in plastic wrap and refrigerate it.
- This step is important. Chilling the topping keeps it from melting too quickly in the oven and helps create those perfect crumbly layers.
Step 3: Par-Bake the Crust
- Bake the bottom crust until it's just firm and lightly golden around the edges. This prevents the caramel from soaking into the crust and keeps the layers distinct.
Step 4: Layer and Bake
- Sprinkle the caramel bits evenly over the warm crust, followed by most of the chocolate chips. Crumble the chilled dough evenly over the top and finish with the remaining chocolate chips.
- Bake again until the topping is lightly golden and the caramel is melted and gooey.
Step 5: Cool Before Cutting
- Let the bars cool completely before slicing. This gives the caramel time to set and makes cutting much easier.
Pro Tips for Success
Don't overmix the dough – mix just until combined to keep the shortbread tender.
Always chill the topping dough. It makes a noticeable difference in texture.
For Easy Removal, line the pan with parchment paper for easy removal and clean slices.
For extra-neat cuts, chill the bars briefly before slicing.
Variations
Nutty Twist: Sprinkle chopped pecans or walnuts over the caramel layer.
Chocolate Lovers: Use a mix of semi-sweet and dark chocolate chips.
Salted Finish: Sprinkle a pinch of flaky sea salt over the bars after baking for a sweet-salty contrast.
How to Store
Store bars in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days if your kitchen runs warm.
These bars freeze well. Wrap tightly and freeze for up to 2 months.
Perfect for Any Occasion
These Chocolate Chip Caramel Crumb Bars are a true year-round dessert. Bake them for potlucks, bake sales, holiday trays, or a cozy night at home.
They're simple enough for everyday baking but indulgent enough to feel special whenever you serve them.
Recipe
Easy Chocolate Chip Caramel Crumb Bars
Ingredients
- 1 cup 2 sticks salted butter softened
- 1/2 cup sugar
- 3/4 cup powdered sugar
- 1 tablespoon vanilla
- 2 cups AP flour
- 1-1/2 cups caramel bits
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 325° F.
- In a large bowl, combine the butter, sugar, and powdered sugar. Using a mixer on medium speed, mix until creamy. Add the vanilla and mix until combined. Sift the flour into the butter mixture and beat on low speed until you have a smooth soft dough.
- Spray a 9×9 inch baking pan lightly with non-stick cooking or baking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.
- Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
- Sprinkle caramel bits evenly over the crust. Sprinkle chocolate chips evenly over that.
- Remove the chilled dough from the refrigerator and crumble it evenly over the caramel bits and chocolate chips. Sprinkle a few chocolate chips evenly over the top of the crust.
- Return the pan to the oven and bake until the caramels is melted and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.
- Let cool before cutting into squares.
Hi, I’m Michele Feuerborn, a home cook with 25+ years experience, and former AllRecipes Allstar, creating bold & easy Southern, Mexican, Tex-Mex, and Instant Pot recipes. Featured in publications like Parade and BuzzFeed. Read More…
Paula Kiger says
These look so good! Visiting from SITS.
Jenna @ A Savory Feast says
Mmmmm, these sound amazing! There is something so good about the combination of chocolate and caramel. Especially in cookie form!
shelby says
If I tried to hide this in the freezer (which is what I do to forget about treats I don’t want to eat all up in one day!), I’m betting they would STILL disappear!