Decadent Caramel Chocolate Chip Bars

Creating the Caramel Swirl

In a small saucepan melt butter over medium heat, then whisk in brown sugar, sweetened condensed milk, and sea salt. Bring to a gentle boil, stirring constantly, for 2‑3 minutes until the mixture thickens and turns a deep amber. Remove from heat and let cool slightly; the caramel should be pourable but not runny.

Baking and Finishing

1. Layer the batter. Spread the chocolate‑chip batter evenly in the prepared pan, smoothing the top with a spatula.
2. Swirl the caramel. Drizzle the warm caramel over the batter in random streaks. Use a butter knife or skewer to gently swirl the caramel, creating a marbled effect without fully mixing.
3. Bake. Place the pan in the preheated oven and bake for 28‑32 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs. The edges should be lightly golden.
4. Cool and cut. Allow the bars to cool completely in the pan on a wire rack—about 30 minutes—so the caramel sets. Sprinkle the reserved chocolate chips and a pinch of flaky sea salt on top, then lift the pan using the parchment overhang and cut into twelve squares.