Introduction

Better Than Anything Bars are a decadent treat featuring layers of buttery cookie dough, rich caramel, peanut butter, and melty chocolate chips. These bars deliver a perfect balance of gooey and chewy textures, making them an irresistible dessert for any occasion.

The image shows a close-up of a square dessert bar with two visible layers. The bottom layer is a thick, smooth, glossy caramel with a golden-brown color and a gooey texture that slightly oozes out near the edge. The top layer is a lightly cracked, soft, golden cookie dough embedded with dark brown chocolate chips, some of which are slightly melted and others sit whole on top. The dessert bars are placed on a white baking tray, which sits on a white marbled 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 the oven to 375°F (190°C). Grease a 9″x13″ baking pan generously with non-stick cooking spray.
Step 2: In a large mixing bowl, beat together the softened butter, brown sugar, and white sugar on medium-high speed until light and fluffy.
Step 3: Add the eggs one at a time, beating well after each. Mix in the vanilla extract until combined.
Step 4: In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 5: Fold in the chocolate chips by hand or mixer until evenly distributed. The dough will be thick and slightly sticky.
Step 6: Spread half of the cookie dough evenly into the prepared pan. Bake for 8-10 minutes, until just set and lightly golden at the edges.
Step 7: While baking, prepare the caramel sauce by combining the unwrapped caramels and evaporated milk in a microwave-safe bowl. Microwave on medium power (50%) for 1-2 minutes, stirring every 30 seconds until melted and smooth.
Step 8: Stir the peanut butter into the caramel mixture until fully incorporated and creamy.
Step 9: Remove the partially baked cookie layer from the oven and pour the caramel sauce evenly over it, spreading gently with a spatula.
Step 10: Drop the remaining cookie dough by teaspoonfuls over the caramel layer. It’s fine if some caramel shows through.
Step 11: Return the pan to the oven and bake for 17-20 minutes, until the top cookie dough is golden and caramel is bubbling.
Step 12: Let the bars cool completely in the pan before slicing into squares to allow the caramel to set.

Tips & Variations

For a nut-free version, substitute the peanut butter with an equal amount of cream cheese or additional caramel.
Use semi-sweet chocolate chips if you prefer less sweetness compared to milk chocolate.
Chill the dough briefly before baking for easier spreading and a firmer texture.
Add chopped nuts such as pecans or walnuts for added crunch in the caramel layer.

Storage

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm individual squares in the microwave for 10-15 seconds to soften the caramel before serving.

How to Serve

The image shows a close-up of a square cookie bar with three visible layers: a crumbly light golden brown cookie dough top layer with several smooth, dark brown chocolate chips embedded on it, a thick middle layer of gooey, shiny caramel in a warm amber color, and a bottom layer of soft baked cookie dough studded with melted chocolate bits. The cookie bars are placed on a white tray, resting on a white marbled surface, with other similar bars blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

A 9″x13″ pan works best for even baking, but you can use a slightly smaller pan for thicker bars or a larger one for thinner bars. Adjust baking time accordingly and watch for doneness.

Can I make these bars ahead of time?

Yes, Better Than Anything Bars can be made a day in advance. They actually taste great after the flavors have had time to meld. Just keep them tightly covered until ready to serve.

Better Than Anything Bars Recipe

Print Recipe

★★★★★

4.9 from 148 reviews

Better Than Anything Bars are indulgent layered cookie bars featuring a buttery, tender cookie dough base and top with melty chocolate chips and a rich, gooey caramel and peanut butter middle layer. These bars combine sweet, salty, and creamy elements to create a decadent treat that’s perfect for any occasion.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 24 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

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

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9″ x 13″ baking pan generously with non-stick cooking spray to ensure the bars release easily after baking.
Cream Butter and Sugars: In a mixing bowl, beat softened butter, brown sugar, and white sugar on medium-high speed using a hand or stand mixer until light and fluffy, fully combined to form the base of your dough.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, add vanilla extract and mix until the dough comes together.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
Fold in Chocolate Chips: Gently fold in the chocolate chips by hand or mixer until evenly distributed throughout the thick, slightly sticky dough.
Bake First Cookie Layer: Spread half of the cookie dough evenly in the prepared pan. Bake for 8-10 minutes until just set and lightly golden at the edges.
Prepare Caramel Sauce: While the first layer bakes, combine unwrapped caramels and evaporated milk in a microwave-safe bowl. Microwave on power level 5 for 1-2 minutes, stirring every 30 seconds, until melted and smooth.
Add Peanut Butter to Caramel: Stir peanut butter into the warm caramel mixture until fully incorporated, creating a creamy, nutty caramel sauce.
Assemble Layers: Remove the pan from the oven and pour the caramel sauce evenly over the baked cookie layer. Drop the remaining cookie dough by teaspoonfuls on top of the caramel, allowing caramel and chocolate to peek through.
Bake Assembled Bars: Return the pan to the oven and bake for an additional 17-20 minutes until the cookie dough is golden brown and caramel is bubbly. The edges should be firm while the center remains soft and chewy.
Cool and Slice: Let the bars cool completely in the pan to set the caramel and ease slicing. Use a sharp knife to cut into squares and serve.

Notes

Use room temperature butter for easier creaming and a lighter texture.
Microwave times may vary; stir often to prevent burning the caramel mixture.
For extra gooey bars, avoid overbaking—edges should be firm but centers soft.
You can substitute semi-sweet chocolate chips if you prefer less sweetness.
Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Better Than Anything Bars, caramel bars, chocolate chip bars, layered cookie bars, peanut butter caramel bars, easy dessert recipe