January Bliss Caramel Frost (Print Version)

Chewy chocolate chip bars with luscious caramel swirls and a frosty vanilla glaze for cozy indulgence.

# List of Ingredients:

→ Bars

01 - 1 cup unsalted butter, softened
02 - 1 cup packed light brown sugar
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 teaspoons vanilla extract
06 - 2 1/2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1 1/2 cups semisweet chocolate chips

→ Caramel Swirl

10 - 1/2 cup caramel sauce, store-bought or homemade

→ Vanilla Glaze

11 - 1 cup powdered sugar
12 - 2 to 3 tablespoons milk
13 - 1/2 teaspoon vanilla extract

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
03 - Add eggs one at a time to the creamed mixture, beating well after each addition, then stir in vanilla extract.
04 - In a separate bowl, whisk together flour, baking soda, and salt; gradually mix into the wet ingredients until just combined.
05 - Fold semisweet chocolate chips into the dough evenly.
06 - Spread half of the dough evenly in the prepared pan, drizzle caramel sauce over it, then gently spread remaining dough on top to cover.
07 - Bake for 28 to 32 minutes, or until the top turns golden and a toothpick inserted in the center comes out with moist crumbs.
08 - Let bars cool completely in the pan on a wire rack before glazing.
09 - Whisk powdered sugar, milk, and vanilla extract until smooth; drizzle evenly over cooled bars.
10 - Once glaze has set, lift bars using the parchment overhang, cut into 12 squares, and serve.

# Expert Advice:

01 -
  • These bars are ridiculously easy to make but taste like you spent hours in the kitchen, which is honestly the best kept secret of baking.
  • The caramel hidden in the middle creates these pockets of gooey sweetness that make every bite feel special.
  • They're the kind of dessert that works for casual Tuesday nights or when you need to impress someone with minimal effort.
02 -
  • The most important lesson I learned the hard way is that cooling really does matter. I once tried to cut them while they were still warm and ended up with a caramel-chocolate crumble instead of bars. Patience here is everything.
  • Using store-bought caramel sauce instead of making it from scratch changed my life. It's not cheating, it's being smart about your time, and these bars taste incredible either way.
03 -
  • If your caramel sauce is very thick, microwave it for 10-15 seconds to make it more pourable. This helps it spread into actual ribbons instead of trying to force it.
  • Room temperature ingredients really do make a difference in texture. I learned this when I started getting more consistent results after letting everything sit out for a few minutes.

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