Introduction

Better Than Anything Bars live up to their name with a rich buttery cookie base, gooey caramel center, and melty chocolate chips throughout. These decadent bars are perfect for satisfying any sweet tooth and make a wonderful treat for gatherings or cozy nights in.

A close-up view of a thick cookie bar cut into squares. The bottom layer is a light golden brown cookie base with a soft and crumbly texture. The middle layer is gooey caramel mixed with dark chocolate chips that look melted and sticky. The top layer is a slightly cracked golden cookie crust with several large, shiny dark chocolate chips scattered on top. The bar is set in a light gray metal pan on a white marbled texture surface. 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 your oven to 375°F (190°C) and grease a 9″x13″ baking pan with non-stick spray.
Step 2: In a mixing bowl, cream softened butter with brown and white sugars until light and fluffy using a hand or stand mixer.
Step 3: Beat in the eggs one at a time, mixing well after each addition, then add the vanilla extract and combine.
Step 4: In a separate bowl, whisk flour, baking soda, and salt together; gradually add to the wet ingredients and mix until just combined.
Step 5: Fold in the chocolate chips by hand or mixer until evenly distributed throughout the dough.
Step 6: Spread half of the dough evenly in the prepared pan and bake for 8-10 minutes until set and lightly golden at the edges.
Step 7: While baking, prepare the caramel sauce by microwaving the unwrapped caramels with evaporated milk at medium power, stirring every 30 seconds until melted.
Step 8: Stir peanut butter into the caramel mixture until smooth and creamy.
Step 9: Remove the partially baked cookie layer from the oven and spread the caramel sauce evenly over it.
Step 10: Drop spoonfuls of the remaining dough over the caramel layer, allowing some caramel and chocolate to show through.
Step 11: Return the pan to the oven and bake for 17-20 minutes until the top dough is golden brown and caramel is bubbling.
Step 12: Let the bars cool completely in the pan before slicing into squares for clean cuts and set filling.

Tips & Variations

Use semi-sweet chocolate chips for a more balanced sweetness or milk chocolate for creamier bars.
Swap peanut butter for almond butter in the caramel sauce for a nutty twist.
If you prefer a firmer caramel layer, chill the caramel sauce slightly before pouring it over the cookie base.
For extra texture, sprinkle chopped nuts on the top before baking the final layer.

Storage

Store the bars in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. To reheat, warm gently in the microwave for 10-15 seconds to soften caramel and chocolate. These bars also freeze well—wrap tightly and freeze for up to 2 months, thawing at room temperature before serving.

How to Serve

The image shows close-up pieces of a cookie bar dessert with two distinct layers. The top layer is light golden-brown with a crumbly texture and has several smooth, dark chocolate chips embedded on the surface. The bottom layer is a soft, gooey caramel filling that peeks out between the crumbly cookie dough above and the darker chocolate bits mixed within the lower part of the cookie base. The dessert sits on a white metal tray, which rests on a white marbled surface. The pieces are cut into squares, showing the thick caramel layer in the middle photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to 1/2 teaspoon or omit it entirely to prevent the bars from becoming too salty.

What if I don’t have evaporated milk for the caramel?

You can substitute with heavy cream or whole milk, but evaporated milk helps achieve the right caramel consistency and richness.

Better Than Anything Bars Recipe

Print Recipe

★★★★★

4.6 from 53 reviews

Better Than Anything Bars are decadent layered bars featuring a rich, buttery cookie base, a gooey caramel and peanut butter middle, and a final chocolate chip-studded cookie topping. These bars combine sweet, salty, and nutty flavors with a satisfying chewy texture, perfect for an indulgent treat or dessert.

Author: Marco
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Yield: 24 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Bars:

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

Caramel Sauce:

14 ounces caramels, unwrapped
5 ounces canned evaporated milk
1/2 cup peanut butter

Instructions

Prepare the oven and pan: Preheat the oven to 375°F (190°C). Spray a 9″x13″ baking pan generously with non-stick cooking spray to ensure easy removal after baking.
Cream butter and sugars: In a mixing bowl, beat the softened butter, brown sugar, and white sugar on medium-high speed until the mixture becomes light, fluffy, and fully combined.
Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until the dough is uniform.
Combine dry ingredients and mix: Whisk together flour, baking soda, and salt in a separate bowl. Gradually add this to the wet ingredients, mixing until just combined to form a thick dough.
Fold in chocolate chips: Gently fold the chocolate chips into the dough until evenly distributed.
Bake the first cookie layer: Spread half the dough evenly into the prepared pan. Bake for 8-10 minutes until set and lightly golden around the edges.
Make the caramel sauce: In a microwave-safe bowl, combine the unwrapped caramels with evaporated milk. Microwave on medium power (power level 5) for 1-2 minutes, stirring every 30 seconds until melted and smooth. Stir in the peanut butter until fully incorporated and creamy.
Assemble layers: Remove the pan from the oven. Pour and spread the caramel sauce evenly over the baked cookie layer. Drop spoonfuls of the remaining cookie dough over the caramel; it need not cover completely, allowing caramel and chocolate to peek through.
Bake the assembled bars: Return the pan to the oven and bake for 17-20 minutes, until the top dough is golden brown and caramel is bubbling. Edges should be firm, center soft and chewy.
Cool and slice: Let the bars cool completely in the pan to allow the caramel to set. Use a sharp knife to cut into squares and serve.

Notes

Use room temperature butter for easier creaming and better texture.
Microwave caramel mixture carefully to avoid scorching; stir frequently.
Peanut butter adds flavor and richness, but can be omitted or substituted if allergic.
Bars are best stored in an airtight container at room temperature for up to 3 days or refrigerated up to a week.
For easier slicing, chill bars before cutting.

Keywords: cookie bars, caramel bars, chocolate chip bars, peanut butter caramel dessert, layered bars, easy dessert, homemade treat