Chocolatey Binge Bars
These Chocolatey Binge Bars are your ticket to indulgence when you’re craving something sweet. Picture a chewy cookie base smothered in buttery caramel and topped with just-melted pockets of chocolate that make every bite unforgettable. They’re easy to whip up, perfect for sharing or savoring solo on a cozy night in. One taste and you’ll be reaching for seconds (or thirds) before you know it.
18 Servings
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
Want to make these bars gluten-free? No problem! Just swap out the all-purpose flour for your favorite gluten-free flour blend. Make sure to pick one that’s a one-to-one substitute for best results. Double-check that your oats are certified gluten-free too, as cross-contamination can sometimes be an issue. With these simple tweaks, you’ll still get that chewy, caramel-filled, chocolatey goodness without the gluten worry. Trust me, no one will even notice the difference!