Decadent Caramel Chocolate Chip Bars

Ingredients

Dry Base

• 2 cups all‑purpose flour
• 1 ½  teaspoons baking powder
• ¼  teaspoon baking soda
• ½  teaspoon kosher salt

Wet Ingredients

• ¾  cup unsalted butter, melted
• ½  cup granulated sugar
• ¼  cup brown sugar, packed
• 2  large eggs, room temperature
• 1  teaspoon pure vanilla extract

Caramel Swirl

• ½  cup sweetened condensed milk
• ¼  cup brown sugar
• 2  tablespoons unsalted butter
• ¼  teaspoon sea salt (plus extra for topping)

Instructions

Making the Batter

1. Combine dry ingredients. In a medium bowl whisk together flour, baking powder, baking soda, and kosher salt. This aerates the mixture, preventing lumps and ensuring an even rise.
2. Mix wet ingredients. In a large bowl, whisk melted butter with granulated and brown sugar until smooth. Add eggs one at a time, whisking after each addition, then stir in vanilla. The emulsion creates a tender crumb.
3. Incorporate the dry into the wet. Gradually fold the flour mixture into the butter‑egg mixture using a spatula. Stop mixing once just combined; over‑mixing would develop gluten and make the bars tough.
4. Stir in chocolate chips. Gently fold the semi‑sweet chocolate chips throughout the batter, reserving a handful to sprinkle on top later for a decorative finish.

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.