Introduction

Better Than Anything Bars are a rich, gooey treat that combines buttery cookie dough with a luscious caramel and peanut butter center. Topped with melty chocolate chips, these bars offer the perfect balance of textures and flavors that will delight any sweet tooth.

The image shows a close-up of thick cookie bars on a white marbled surface. Each bar has two layers: a crumbly golden-brown cookie dough layer on top with several dark chocolate chips embedded, and a gooey caramel layer beneath that oozes slightly at the edges. The cookie dough looks soft and slightly cracked, revealing the melty chocolate chips inside. The bars are cut into square shapes and are placed close together, showcasing their rich texture and layers. 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 of caramels, unwrapped
5 ounces canned evaporated milk
1/2 cup peanut butter

Instructions

Step 1: Preheat the oven to 375°F (190°C) and grease a 9″x13″ baking pan with non-stick cooking spray to ensure easy removal of the bars.
Step 2: In a mixing bowl, cream together the softened butter, brown sugar, and white sugar using a hand or stand mixer on medium-high speed until light and fluffy.
Step 3: Beat in the eggs one at a time, mixing well after each addition, then add the vanilla extract and mix until combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 5: Fold in the chocolate chips by hand or with your mixer. The dough should be thick and slightly sticky.
Step 6: Spread half of the cookie dough evenly in the prepared pan to form the first layer. Bake for 8-10 minutes, until just set and lightly golden around the edges.
Step 7: While the dough bakes, combine the unwrapped caramels and evaporated milk in a microwave-safe bowl. Microwave on medium power (about level 5) for 1-2 minutes, stirring every 30 seconds, until melted and smooth.
Step 8: Stir the peanut butter into the melted caramel until fully incorporated, creating a creamy caramel sauce.
Step 9: Remove the baked cookie layer from the oven and pour the caramel sauce evenly over it, spreading 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: Bake the assembled bars for an additional 17-20 minutes, until the top dough is golden and the caramel is bubbling.
Step 12: Allow the bars to cool completely in the pan to let the caramel set before cutting into squares with a sharp knife.

Tips & Variations

Use semi-sweet chocolate chips for a less sweet flavor, or substitute with dark chocolate for a richer taste.
For an extra crunch, stir in chopped nuts like pecans or walnuts into the dough before baking.
Try using natural or crunchy peanut butter for added texture in the caramel layer.
If you don’t have evaporated milk, whole milk can be used, though the caramel may be slightly less creamy.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat individual bars briefly in the microwave for about 10-15 seconds to soften the caramel before serving.

How to Serve

A close-up view of a square-shaped cookie bar cut into pieces, showing two main layers: the bottom layer is thick and golden brown with a crumbly texture mixed with dark chocolate bits, and the top layer has a cracked crust in a lighter golden shade with gooey caramel oozing out in the center. On top of the caramel layer are three large, smooth, dark chocolate chips. The cookie bars are arranged closely together in a metal baking tray, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use caramel bits instead of wrapped caramels?

Yes, caramel bits can be used as a convenient alternative. They melt faster and blend well with the evaporated milk for the caramel sauce.

What if I don’t have evaporated milk?

You can substitute evaporated milk with an equal amount of whole milk or half-and-half, though the caramel sauce might be a bit less thick and creamy.