Better Than Anything Bars
These Easy Better Than Anything Bars truly live up to their name! Rich, gooey layers of buttery cookie dough are loaded with semi-sweet chocolate chips and a luscious swirl of caramel, all finished with a delicate sprinkle of sea salt. The ultimate dessert bar for potlucks, parties, or any sweet craving. For another incredible dessert bar, try our S'mores Cookie Bars.
Servings: 24 bars
Calories: 320kcal
Equipment
- 9x13 inch Baking Dish Essential for this recipe.
- Parchment Paper For easy removal.
- Mixing Bowls For wet and dry ingredients.
- Electric Mixer For creaming butter and sugar.
Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup caramel sauce
- 0.5 tsp sea salt (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
- Gently fold in chocolate chips until evenly distributed.
- Press half the dough evenly into the bottom of the prepared pan. Drizzle caramel sauce over this layer.
- Drop spoonfuls of remaining dough over the caramel layer and gently spread to cover.
- Bake for 25-30 minutes, until the top is golden brown. Cool completely in the pan on a wire rack.
- Use parchment to lift bars out. Sprinkle with sea salt if desired. Cut into bars and serve.
Notes
Pro Tips: The secret to perfectly gooey bars is to not overbake them – remove from the oven when the top is golden. Line your pan with parchment paper for easy removal. Do not overmix the dough to keep the bars tender. The sprinkle of sea salt is essential – it balances the sweetness and elevates the entire dessert. Let the bars cool completely in the pan before slicing for clean, neat squares.