Chocolate Chip Salted Caramel Butter Bars

I'm back into my 'to try' recipe pile and digging out any of the non-cupcake recipes that were neglected last month due to the 12 Days of Cupcakes. I found these Salted Caramel Butter Bars that looked relatively easy and delicious. I decided to add chocolate chips to one of the pans (I made two 8x8 pans instead of one 13x9 pan) and I think I'm in love with these chocolate chip salted caramel butter bars. I also found that I only used about 2/3 of the dough so the recipe has been altered accordingly. Here are my pics:






Recipe
Chocolate Chip Salted Caramel Butter Bars (adapted from Cookies and Cups recipe):

Crust/Topping:
2 1/2 sticks butter, softened
2/3c sugar
1c powdered sugar
1T vanilla
2 2/3c flour

Filling:
4 (5.5oz) bags of Werther's chewy caramels, unwrapped
1/2c milk
1t vanilla
1T Kosher salt
1/4c semi-sweet chocolate chips

Crust/Topping:
Preheat to 325F. In a large bowl, beat together butter and sugars until creamy. Add vanilla and beat until combined. Sift in flour and beat on low speed until a smooth soft dough forms. Press 1/2 of the dough into a greased 13"x9" (or two 8"x8" pans) to form the crust. Bake for about 20 minutes. Cool for 15 minutes. Chill other half of dough in refrigerator.

Filling:
In a microwave safe bowl, add the milk to the caramels. Heat at 30sec intervals, stirring in between, until caramels are completely melted. Pour the caramel over crust. Sprinkle Kosher salt on top of the caramel before in cools.

Topping:
Remove the remaining dough from the refrigerator and crumble on top of the caramel. Sprinkle chocolate chips on top as well. Bake until the filling is bubbly and topping is firm, about 15 minutes. Cool before cutting.

Enjoy!