Salted Caramel Chocolate Chip Cookie Bars Recipe
Introduction
These Salted Caramel Chocolate Chip Cookie Bars combine classic chocolate chip cookie flavors with rich, gooey caramel and a touch of sea salt. Perfectly chewy and indulgent, they make an irresistible treat for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 2 cups semisweet chocolate chips
- 14 ounces sweetened condensed milk
- 10 ounces soft caramels, unwrapped
- 1 teaspoon flaked sea salt
Instructions
- Step 1: Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with foil and generously coat with nonstick cooking spray.
- Step 2: In the bowl of an electric mixer, beat the softened butter with the light brown sugar and granulated sugar until light and fluffy, about 2 minutes. Add the eggs, vanilla extract, kosher salt, and baking soda, mixing well. Scrape down the sides of the bowl as needed.
- Step 3: Reduce the mixer speed to low and gradually add the all-purpose flour. Beat until combined, then fold in the semisweet chocolate chips.
- Step 4: Press half of the cookie dough evenly into the bottom of the prepared baking dish to form the base layer.
- Step 5: In a medium saucepan set over medium-low heat, combine the sweetened condensed milk and unwrapped caramels. Stir continuously until the caramels melt completely and the mixture is smooth. Pour the caramel filling evenly over the cookie dough base.
- Step 6: Drop the remaining cookie dough over the caramel filling in small teaspoon-sized clumps, distributing them as evenly as possible. Bake for 25-30 minutes, or until the center is just set.
- Step 7: Remove from the oven and sprinkle the top with flaked sea salt. Let the bars cool completely in the pan, then lift them out using the foil edges and cut into squares.
Tips & Variations
- For extra gooeyness, warm the caramel mixture gently and do not overheat to avoid hardening.
- Use dark chocolate chips or chunks to add a richer chocolate flavor.
- Substitute the sea salt flakes with a sprinkle of chopped toasted nuts for crunch.
- Allow bars to cool fully before slicing to keep clean edges.
Storage
Store the cookie bars in an airtight container at room temperature for up to 3 days. To reheat, warm individual bars briefly in a microwave for a soft, melty treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added kosher salt in the dough to avoid making the bars too salty.
Can I make these bars ahead of time?
Absolutely. They can be prepared and baked a day in advance. Store them tightly covered at room temperature to keep them fresh.
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Salted Caramel Chocolate Chip Cookie Bars Recipe
- Total Time: 45 minutes
- Yield: 24 bars 1x
Description
These Salted Caramel Chocolate Chip Cookie Bars combine chewy chocolate chip cookie dough with a luscious layer of homemade caramel, sprinkled with flaky sea salt for the perfect sweet and salty treat. Baked in a single pan, they’re an indulgent dessert that’s easy to make and sure to impress.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 2 cups semisweet chocolate chips
Caramel Filling
- 14 ounces sweetened condensed milk
- 10 ounces soft caramels, unwrapped
- 1 teaspoon flaked sea salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with foil and generously coat it with nonstick cooking spray to prevent sticking.
- Make the Cookie Dough: In the bowl of an electric mixer, beat together the softened butter, light brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs, vanilla extract, kosher salt, and baking soda, mixing well. Scrape the sides of the bowl to ensure all ingredients are incorporated.
- Add Flour and Chocolate Chips: Reduce the mixer speed to low and gradually add the all-purpose flour. Mix until just combined. Fold in the semisweet chocolate chips evenly throughout the dough.
- Form the Base Layer: Press half of the cookie dough firmly and evenly into the bottom of the prepared baking dish, creating a solid base layer for the bars.
- Prepare Caramel Filling: In a medium saucepan over medium-low heat, combine the sweetened condensed milk and unwrapped soft caramels. Stir continuously until the caramels melt completely and the mixture is smooth and creamy. Pour this caramel filling evenly over the cookie dough base in the baking dish.
- Add Top Cookie Layer: Drop the remaining cookie dough over the caramel layer in small clumps about the size of teaspoons. Try to cover as much of the caramel filling as possible.
- Bake the Bars: Bake in the preheated oven for 25 to 30 minutes, or until the center is just set and the edges are lightly golden.
- Cool and Finish: Remove from the oven and immediately sprinkle the top with flaked sea salt. Allow the bars to cool completely in the pan to set properly.
- Serve and Store: Once cooled, lift the bars from the pan using the foil edges, and cut into squares. Store the bars in an airtight container at room temperature for up to 3 days.
Notes
- Ensure the butter is softened, not melted, for the best cookie dough texture.
- If you don’t have flaked sea salt, fine sea salt can be used sparingly as a substitute.
- For easier cleanup, make sure to line the baking dish well with foil.
- These bars are best enjoyed within 3 days but can be refrigerated to extend freshness; bring to room temperature before serving.
- Be careful not to overbake to keep the bars soft and chewy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted Caramel, Chocolate Chip, Cookie Bars, Caramel Bars, Dessert Bars, Sweet and Salty Dessert, Homemade Caramel, Baking
