Better Than Anything Bars

These Better Than Anything Bars are one of my absolute favorite dessert bars to make when I’m craving something rich, chewy, and completely irresistible. They’re made with soft, buttery cookie layers filled with gooey caramel, melted chocolate, and a hint of peanut butter—each bite is pure bliss.

Why You’ll Love This Recipe

I love this recipe because it combines everything I adore in a dessert: buttery cookie dough, sweet caramel, creamy peanut butter, and melted chocolate. The bars are simple to make, and the results taste like something straight out of a bakery. They’re perfect for potlucks, holidays, or whenever I want a dessert that’s guaranteed to impress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Bars:
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 (or 14 ounces of caramel bits)
5 ounces canned evaporated milk (Do not use the whole can if it’s larger than 5 ounces)
1/2 cup peanut butter

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large mixing bowl, I cream together the butter, brown sugar, and white sugar until light and fluffy.
3. I add the eggs one at a time, mixing after each addition, then stir in the vanilla extract.
4. In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients to the wet mixture until fully combined.
5. I fold in the chocolate chips until evenly distributed.
6. I press half of the cookie dough evenly into the bottom of the prepared pan and bake it for about 8–10 minutes, just until lightly golden.
7. While the crust bakes, I make the caramel sauce. In a saucepan over low heat, I combine the unwrapped caramels, evaporated milk, and peanut butter, stirring constantly until smooth and creamy.
8. Once the bottom crust is out of the oven, I pour the warm caramel mixture evenly over it.
9. I crumble and drop the remaining cookie dough over the caramel layer, covering most of the surface.
10. I return the pan to the oven and bake for another 15–20 minutes, until the top is golden brown and the caramel is bubbling around the edges.
11. I let the bars cool completely before cutting them into squares—this helps the caramel set and makes them easier to slice cleanly.

Servings and Timing

This recipe makes about 24 bars. The total time is approximately 45 minutes, including 15 minutes of prep and 30 minutes of baking.

Variations

Sometimes I use dark chocolate chips for a richer flavor or sprinkle a bit of sea salt on top for a salted caramel version. I also like adding chopped pecans or walnuts to the dough for a little crunch. For a fun twist, I drizzle melted peanut butter or chocolate over the cooled bars before serving.

Storage/Reheating

I store the bars in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. They can also be frozen for up to 2 months—just thaw them at room temperature before serving. If I want to enjoy them warm, I microwave a bar for about 10–15 seconds until soft and gooey again.

FAQs

Can I use caramel sauce instead of melting caramels?

Yes, but I prefer using melted caramels because they create a thicker, chewier filling that sets nicely.

Can I skip the peanut butter?

Yes, but the peanut butter helps balance the sweetness and gives the caramel a creamy texture.

What kind of chocolate chips work best?

I usually use milk chocolate chips for a classic flavor, but semi-sweet or even dark chocolate works beautifully too.

Can I use margarine instead of butter?

Butter gives the best flavor and texture, but margarine can work if that’s what I have on hand.

How do I keep the bars from sticking to the pan?

I always line the pan with parchment paper, leaving a bit of overhang to lift the bars out easily once cooled.

Why are my bars too soft?

They may need to cool longer—allowing the caramel to set fully is key before slicing.

Can I make these bars ahead of time?

Yes, they taste even better the next day once all the flavors meld together.

How do I cut clean squares without the caramel sticking to the knife?

I chill the bars in the fridge for about 30 minutes before cutting and use a sharp knife lightly coated with butter or cooking spray.

Can I add nuts to this recipe?

Definitely—chopped pecans, walnuts, or peanuts add great texture and flavor.

Are these bars freezer-friendly?

Yes, they freeze beautifully. I wrap individual squares in parchment and store them in a freezer bag for quick treats later.

Conclusion

I love how these Better Than Anything Bars combine gooey caramel, melty chocolate, and buttery cookie dough into one irresistible dessert. Every layer is rich and satisfying, making them perfect for sharing—or keeping all to myself. Whether I’m baking for a crowd or just for fun, these bars never fail to live up to their name—they really are better than anything.

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