Salted Caramel Chocolate Chip Cookie Bars Recipe
Introduction
These Salted Caramel Chocolate Chip Cookie Bars combine classic chocolate chip cookie dough with a luscious, homemade caramel layer, topped with a sprinkle of sea salt for the perfect balance of sweet and salty. They’re rich, chewy, and ideal for sharing—or keeping all to yourself.
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 it with nonstick cooking spray.
- Step 2: In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, kosher salt, and baking soda. Mix well, then scrape down the sides of the bowl.
- Step 3: Lower the mixer speed and gradually add the flour, beating until combined. Stir in the semisweet chocolate chips.
- Step 4: Press half of the cookie dough evenly into the bottom of the prepared baking dish.
- Step 5: In a medium saucepan over medium-low heat, combine the sweetened condensed milk and unwrapped caramels. Stir continuously until the caramels melt into a smooth caramel sauce. Pour this filling over the cookie dough base.
- Step 6: Drop the remaining cookie dough over the caramel layer in small teaspoon-sized clumps, spreading evenly but leaving some gaps.
- Step 7: Bake the bars for 25-30 minutes, or until the center is just set and the edges are lightly golden.
- Step 8: Remove from the oven, sprinkle the tops with flaked sea salt, and let cool completely. Use the foil edges to lift the bars from the pan before cutting into squares.
Tips & Variations
- For extra gooey bars, underbake slightly and let them set as they cool. They will firm up but remain soft inside.
- Swap semisweet chocolate chips for dark or milk chocolate to adjust sweetness to your preference.
- If you don’t have soft caramels, caramel sauce can be used as a substitute, but reduce the sweetened condensed milk slightly to prevent sogginess.
- Make sure the caramel has cooled just a bit before adding the top layer to avoid melting the dough.
Storage
Store the cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave for a warm, 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 the kosher salt in the recipe to about 1/2 teaspoon to avoid making the bars too salty.
How do I prevent the bars from becoming too soft?
Ensure you bake the bars until the center is just set and allow them to cool completely before cutting. Using foil to lift them out helps avoid breaking them apart.
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Salted Caramel Chocolate Chip Cookie Bars Recipe
- Total Time: 50 minutes
- Yield: 12 to 16 bars 1x
Description
These Salted Caramel Chocolate Chip Cookie Bars combine the best of two indulgent treats: rich caramel and classic chocolate chip cookie dough. With a soft buttery base, gooey caramel center, and a sprinkle of sea salt on top, these bars offer a perfect balance of sweet and salty flavors in a convenient, sliceable form.
Ingredients
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
Topping
- 1 teaspoon flaked sea salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350 degrees F. Line a 9×13-inch baking dish with foil and generously spray with nonstick cooking spray to ensure the bars don’t stick.
- Make the Cookie Dough: In an electric mixer bowl, beat the softened butter together with both light brown and granulated sugars until the mixture is 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 to incorporate all ingredients evenly.
- Add Flour and Chocolate Chips: Reduce the mixer speed to low and gradually add the all-purpose flour. Beat just until combined. Then fold in the semisweet chocolate chips evenly throughout the dough.
- Form the Cookie Base: Press half of the cookie dough firmly and evenly into the bottom of the prepared baking dish to create a solid base layer.
- Prepare Caramel Filling: In a medium saucepan, combine the sweetened condensed milk and unwrapped soft caramels. Place the pan over medium-low heat and stir continuously until the caramels fully melt and the mixture is smooth.
- Assemble the Bars: Pour the melted caramel evenly over the cookie dough base in the baking dish. Then, drop the remaining cookie dough in small teaspoon-sized clumps over the caramel layer, allowing some caramel to peek through.
- Bake: Place the assembled bars in the preheated oven and bake for 25 to 30 minutes, or until the center is just set but not overly firm.
- Finish and Cool: Upon removal from the oven, immediately sprinkle the bars with the flaked sea salt to enhance the flavor. Let the bars cool completely in the pan on a wire rack.
- Serve and Store: Once cooled, lift the bars out using the foil edges. Cut into squares and store in an airtight container at room temperature for up to 3 days.
Notes
- For softer bars, do not overbake; the center should remain slightly gooey.
- Use good quality caramels and chocolate chips for the best flavor.
- Ensure the caramel mixture is smooth before pouring to avoid any lumps.
- Flaked sea salt as a topping enhances the sweet-salty contrast.
- You can refrigerate the bars to extend freshness up to 5 days, but bring to room temperature before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: salted caramel, chocolate chip, cookie bars, dessert bars, caramel dessert, chocolate cookies, homemade cookie bars
