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Better Than Anything Bars Recipe

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Better Than Anything Bars are a delectable treat combining soft chocolate chip cookie dough with luscious caramel and a hint of sea salt. These bars offer a perfect balance of gooey and chewy textures, making them an irresistible dessert for gatherings or everyday indulgence.

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Add-ins & Toppings

  • 2 cups semi-sweet chocolate chips
  • 1 cup caramel sauce
  • 1/2 teaspoon sea salt (optional, for topping)

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper to ensure easy removal of the bars after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mixture aside for later.
  3. Cream Butter and Sugars: Using a hand mixer or stand mixer, beat the softened unsalted butter with both the brown sugar and granulated sugar until the mixture becomes light and fluffy, which usually takes a few minutes.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugars, beating well after each addition. Then, stir in the vanilla extract to infuse flavor throughout the dough.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until everything is combined to form a soft dough without overmixing.
  6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips so they are evenly distributed throughout the dough.
  7. Assemble the Bars: Spread half of the chocolate chip cookie dough evenly into the prepared baking dish. Drizzle the caramel sauce evenly over this bottom layer to create a gooey middle layer.
  8. Top with Remaining Dough: Drop spoonfuls of the remaining cookie dough over the caramel layer, then gently spread or pat it to cover the caramel as much as possible without mixing layers.
  9. Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and the bars are set around the edges.
  10. Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, sprinkle with sea salt if desired, then cut into squares and enjoy.

Notes

  • For easier cutting, chill the bars in the refrigerator after they have cooled to set the caramel layer further.
  • Use parchment paper with a little overhang for simple lifting of bars from the baking dish.
  • Substitute vegan butter and egg replacers to make a vegan version of these bars.
  • Sea salt topping enhances the flavor contrast but can be omitted if preferred.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://dishcooks.com/better-than-anything-bars-recipe/