Salted Caramel Chocolate Chip Cookie Bars Recipe
These Salted Caramel Chocolate Chip Cookie Bars combine the rich flavors of buttery cookie dough, gooey caramel, and melty chocolate chips, finished with a sprinkle of flaky sea salt for the perfect balance of sweet and salty. Easy to make and perfect for sharing, these bars offer a decadent twist on classic chocolate chip cookies baked in a convenient bar format.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 ¾ cups all-purpose flour
- 2 cups semi-sweet chocolate chips or chunks
Caramel Layer
- 14 oz sweetened condensed milk
- 11 ounces caramel bits, or 10 ounces soft caramels, unwrapped
- ½ teaspoon flaky sea salt, or to taste
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal of the bars later.
- Make the cookie dough: In a large bowl, cream together the room temperature unsalted butter, light brown sugar, and granulated sugar until smooth and fluffy. Beat in the eggs one at a time, then add the vanilla extract and ½ teaspoon salt. In a separate bowl, whisk the baking soda with the all-purpose flour. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the semi-sweet chocolate chips or chunks evenly throughout the dough.
- Prepare the caramel layer: In a medium saucepan over low heat, combine the sweetened condensed milk and caramel bits or unwrapped soft caramels. Stir continuously until the caramel is completely melted and smooth. Remove from heat and stir in flaky sea salt to taste.
- Assemble the bars: Press about two-thirds of the cookie dough evenly onto the bottom of the prepared baking pan, creating a solid base layer. Pour the warm caramel mixture evenly on top of the cookie base, spreading gently to cover. Crumble the remaining one-third of cookie dough over the caramel layer in small chunks, covering as much of the caramel as possible to create a marbled effect.
- Bake the bars: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the cookie topping is golden brown and set. The caramel will bubble slightly around the edges. Check doneness by inserting a toothpick near the edges; it should come out with a few moist crumbs but not wet batter.
- Cool and serve: Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack. Once cooled, lift out the entire slab using parchment paper edges if lined, and cut into squares or rectangles. Serve and enjoy these rich, salty-sweet bars at room temperature.
Notes
- For easier caramel melting, use caramel bits instead of soft caramels, though both methods work well.
- Ensure the butter is room temperature for smooth creaming with the sugars to achieve the best cookie texture.
- The cookie dough can be slightly sticky; if so, lightly flour your hands or spatula to press the dough.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra indulgence, drizzle melted chocolate over the cooled bars before cutting.
Keywords: Salted Caramel, Chocolate Chip, Cookie Bars, Dessert, Sweet, Caramel Layer, Chocolate Chips