Chocolatey Binge Bars – Looking for that sweet treat that makes your day better? These Chocolatey Binge Bars are the answer. They’re everything you’d want in a dessert—chewy cookie base, gooey caramel, and just the right amount of melty milk chocolate. Perfect for parties, cozy dessert nights, or whenever your sweet tooth kicks in. Trust me, these bars don’t disappoint.
The first time I made these, it was one of those spur-of-the-moment baking sessions. My little one was perched on the counter, sneaking pinches of dough, while my husband hovered, pretending to “help” but really just stealing bites. The kitchen smelled like warm butter, cinnamon, and melted caramel—pure heaven. And when we finally dug in after they cooled, the look on everyone’s face said it all. It was an instant hit, the kind of dessert that makes everyone go back for seconds (and maybe even thirds). Now, they’re our family’s go-to treat when we want something that’s easy, comforting, and unforgettable.
What makes this Chocolatey Binge Bars truly special?
These bars are packed with everything you love in a dessert—a soft, chewy cookie base that perfectly holds a layer of rich, buttery caramel and a sprinkling of sweet, melty chocolate chips. They’re easy to make and full of texture: soft, gooey, and just a little crispy around the edges. If you love desserts that mix sweet with a touch of salty and are just as great the next day (if they last that long), these bars will be your new favorite.
What You Need To Make This Chocolatey Binge Bars Recipe?
Butter: Softened butter is a must. It blends so much easier into the dough and gives you that smooth, creamy base. No one wants clumps, right?
Brown Sugar: This is where the magic happens. It adds that deep, rich sweetness that pairs perfectly with the caramel layer. Think molasses-y goodness in every bite.
Old Fashioned Oats: These give the cookie crust that chewy, hearty texture. It’s what sets these bars apart from just being another cookie.
Cinnamon: Just a pinch goes a long way. It adds a warm, cozy flavor that makes the whole thing taste like a hug.
Caramels: Go for the individually wrapped kind—they’re easy to melt down with some butter and cream, turning into that gooey, luscious layer you’ll want to drizzle on everything.
Milk Chocolate Chips: These melt just enough to stay slightly soft after cooling, creating little pockets of chocolatey bliss in each bite. If you’re a chocolate lover, you know that’s a must.
Steps To Make Chocolatey Binge Bars:
Cookie Crust: First, set your oven to 350°F and give a 9×13-inch baking pan a generous coating of butter or nonstick spray. Once it’s ready, put it aside for later.
In a medium bowl, toss in the softened butter, brown sugar, flour, oats, baking soda, cinnamon, and salt. Grab your electric mixer and blend everything until the dough is smooth and creamy.
Take about three-quarters of the dough and press it evenly into your greased pan. It’ll be thin, but don’t stress—it’ll puff up perfectly while baking. Slide it into the oven for about 15 minutes, or until you see it turning a light golden color. Keep an eye on it so it doesn’t overbake.
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Filling: While your crust is baking, place a saucepan over low heat and melt the butter, heavy cream, and caramels together. Stir constantly until the mixture is smooth and velvety.
Once the crust is out of the oven, pour that caramel goodness over it and spread it evenly. Sprinkle the milk chocolate chips on top so they’re evenly distributed.
Take the leftover dough and crumble it over the caramel and chocolate layers, making sure it’s spread out as best as you can.
Pop the pan back into the oven and bake for another 15 minutes or until the top is golden brown. Let the bars cool completely before cutting them into squares. Trust me, the wait is worth it—it makes slicing easier and keeps all those delicious layers intact. Appreciate every gooey, chocolatey bite!
Tip:
You know what makes these bars even more promising? A sprinkle of flaky sea salt once they’ve cooled. I know it might sound a bit extra, but trust me, it changes everything. That little bit of salt cuts through the sweetness and makes the caramel and chocolate flavors pop in a way that’s seriously next-level. Plus, it adds this slight crunch that just makes each nibble so pleasing. It’s like a secret upgrade that’ll have everyone asking what you did differently. Give it a try—you’ll be hooked.
Frequently Asked Questions:
Can I use dark chocolate chips instead of milk chocolate?
Absolutely! If you like a richer, less sweet flavor, dark chocolate chips are a great swap. They add a deeper chocolate taste that pairs wonderfully with the caramel.
How do I keep these bars from sticking when cutting?
Let them cool completely before slicing, and use a sharp knife. For cleaner cuts, wipe the knife with a warm, damp cloth between slices.
What’s the best way to reheat these bars?
If you like them a little warm, pop a bar in the microwave for about 10-15 seconds. It’ll soften the caramel and make the chocolate nice and melty again.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chocolatey Binge Bars
Ingredients
Cookie Dough:
- 1 c butter softened
- 1 c brown sugar
- 1 1/4 c all-purpose flour
- 1 c old fashioned oats
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
Filling:
- 1 11 ounces bag caramels, unwrapped
- 3 tbsp heavy cream
- 3 tbsp butter
- 1 1/2 c milk chocolate chips
Instructions
Cookie Crust:
- Start by preheating your oven to 350°F. Give a 9x13-inch baking pan a good coating of butter or nonstick spray, and set it off to the side for now.
- In a medium bowl, combine the softened butter, brown sugar, flour, oats, baking soda, cinnamon, and salt. Beat everything together with an electric mixer until you have a smooth, well-blended dough.
- Take about three-quarters of the dough and press it evenly into the bottom of your greased pan. It’ll be a thin layer, so don’t worry—it’ll bake up just right. Pop it into the oven for around 15 minutes or until it’s lightly golden. Watch it closely so it doesn’t end up overbaking.
Filling:
- While the crust is baking, grab a saucepan and melt the 3 tbsp of butter, heavy cream, and unwrapped caramels over very low heat. Stir constantly until everything is fully melted and smooth.
- Pour that melted caramel goodness over your warm crust, spreading it evenly. Scatter the milk chocolate chips over the top so they’re spread out nicely.
- Take the remaining cookie dough and crumble it evenly over the caramel and chocolate layer.
- Put the pan back into the oven and bake for another 15 minutes or until the top is golden brown. Let it cool completely before slicing into bars. Enjoy every gooey, chocolatey bite!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
