Name: Salted Caramel Chocolate Chip Cookie Bars Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 14 oz sweetened condensed milk; 11 ounces caramel bits, or 10 ounces soft caramels, unwrapped; ½ teaspoon flaky sea salt, or to taste

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If you’re a fan of all things sweet, gooey, and a little salty, then you’re absolutely going to fall in love with this Salted Caramel Chocolate Chip Cookie Bars Recipe. These bars have that delicious, rich chocolate chip cookie flavor but elevated with a thick, buttery salted caramel layer that makes them incredibly indulgent and perfect for those special dessert cravings. I first made these on a cozy weekend afternoon, and let me tell you, they disappeared faster than I expected—so plan on making extra!

What I love about this Salted Caramel Chocolate Chip Cookie Bars Recipe is how versatile it is. It’s great for everything from after-school snacks and potlucks to a casual dinner party treat where you want something simple but impressive. The combination of soft cookie base with the luscious caramel and a pinch of flaky sea salt on top is just magic—you get sweet and salty in every bite, which makes this dessert utterly irresistible.

Ingredients You’ll Need

These ingredients come together beautifully to create a texture that’s both chewy and gooey, without being overly sweet. Having quality caramel and real butter really makes a difference here, so I recommend some quick shopping stops at the grocery for the best results.

Unsalted Butter: Room temperature butter blends best for a soft, uniform dough.
Light Brown Sugar: Adds moisture and that subtle molasses flavor key to chewy cookies.
Granulated Sugar: Balances sweetness and helps with that slight crisp on edges.
Large Eggs: Bind everything and add richness to the dough.
Vanilla Extract: Enhances all the flavors with a warm sweetness.
Salt: Just a bit in the dough to balance sweetness before the salted caramel layer.
Baking Soda: Gives the bars that slight rise and tenderness.
All-Purpose Flour: The base that holds the cookie bars together.
Semi-Sweet Chocolate Chips or Chunks: Use chunks if you want melty pockets of chocolate—it’s a game changer!
Sweetened Condensed Milk: Key for that rich, creamy caramel layer.
Caramel Bits or Soft Caramels: I love using soft caramels for a smoother texture; just unwrap and melt.
Flaky Sea Salt: The finishing touch—sprinkle it atop for bursts of salty crunch that elevate the whole dessert.

Variations

I enjoy experimenting with this Salted Caramel Chocolate Chip Cookie Bars Recipe by swapping in different mix-ins or adjusting salt levels to suit tastes. You absolutely should feel free to make it your own—it’s so adaptable!

Nutty Twist: Adding chopped pecans or walnuts gives a great crunch. I tried this for a family gathering, and everyone loved the extra texture.
White Chocolate Swap: Replace semi-sweet chips with white chocolate for a creamier, sweeter bite.
Healthier Spin: Substitute half of the all-purpose flour with whole wheat flour for a nuttier, slightly heartier bar.
Vegan Version: Use coconut oil instead of butter, flax eggs for binding, and vegan caramel to enjoy a dairy-free treat.
Spicy Kick: Add a pinch of cayenne or cinnamon to the dough for a subtle warmth that plays beautifully with the caramel.

How to Make Salted Caramel Chocolate Chip Cookie Bars Recipe

Step 1: Prepare your pan and the dough

Start by greasing a 9×13 inch baking pan or lining it with parchment paper—it helps the bars release easily after baking. Then, cream the unsalted butter with both sugars until fluffy using a mixer; this is key for fluffiness in your bars. Add in the eggs one at a time, mixing well after each, followed by the vanilla extract and salt. This mixture should be smooth and creamy.

Step 2: Mix dry ingredients and combine

In a separate bowl, whisk together your flour and baking soda. Gradually add the dry mix to the wet ingredients—don’t overmix! When the flour is just incorporated, fold in the chocolate chips or chunks gently with a spatula. The dough will feel a little thick but still workable.

Step 3: Make the caramel layer

For the caramel layer, place the sweetened condensed milk and caramel bits (or unwrapped soft caramels) into a saucepan over low heat. Stir frequently until the mixture is melted and smooth—this usually takes about 5-7 minutes. Be patient here; keep the heat low to prevent burning. Once melted, remove from heat and let it cool slightly before layering.

Step 4: Assemble and bake

Press half of your cookie dough evenly into the bottom of your prepared pan. Spread the cooled caramel mixture evenly over this first layer, then dollop the remaining cookie dough on top, spreading gently—don’t press too hard! Sprinkle flaky sea salt on top before baking. Bake at 350°F (175°C) for 30-35 minutes or until the top is golden and a toothpick inserted in the middle comes out mostly clean. Let cool before slicing to let everything set perfectly.

How to Serve Salted Caramel Chocolate Chip Cookie Bars Recipe

The image shows eight white bowls and plates placed on a white marbled surface. At the top left, there are two brown eggs next to a small white bowl filled with granulated white sugar. To the right of the sugar bowl, there is a small white bowl with brown sugar cubes. Below the eggs and sugar, a square block of pale yellow butter is centered on a white plate. Next to the butter on the right, a white bowl is filled with dark chocolate chips, and below it, another small white bowl holds small cubes of pale yellow butter. At the bottom left, there is a white bowl filled with white flour, and next to it on the right is a white bowl containing coarse white salt. The arrangement is neat and evenly spaced. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a little extra flaky sea salt on top right after baking—it makes the flavor pop like crazy. Sometimes, a drizzle of melted chocolate or a few extra chocolate chips for decoration works beautifully too. If you’re serving these to kids or at a party, consider adding colorful sprinkles for a fun touch.

Side Dishes

These bars are pretty decadent on their own, but for a fun treat, I often pair them with a scoop of vanilla ice cream. A cup of freshly brewed coffee or a cold glass of milk complements the salted caramel and chocolate flavors perfectly—the perfect combo for after-dinner indulgence!

Creative Ways to Present

For birthdays or holidays, I’ve served these bars in a layered dessert glass—crumbled bars with whipped cream and caramel drizzle make a show-stopping parfait. Another idea is to cut them into mini squares and arrange on a pretty platter with small forks for easier sharing at gatherings. I even wrapped some in cellophane with a ribbon as sweet homemade gifts!

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container at room temperature for up to 3 days. The cookies stay soft and the caramel remains gooey, which I love. If my kitchen is hot, I’ll pop them in the fridge and bring them back to room temp before serving—they still taste fantastic.

Freezing

These bars freeze surprisingly well! I wrap individual portions tightly in plastic wrap and then place them in a freezer bag. When I’m ready to enjoy, I let them thaw overnight in the fridge. The texture stays lovely, and it’s so convenient to have a sweet treat on hand anytime.

Reheating

To reheat, I like to use the microwave for about 10-15 seconds to get that melty caramel and warm chocolate feel again. Just be careful not to overheat or the chocolate can get grainy. Alternatively, a quick 5-minute warm-up in a 300°F oven works beautifully to refresh the bars to their freshly baked state.

FAQs

Can I use store-bought caramel sauce instead of melting caramels and condensed milk?

While you can definitely try using store-bought caramel sauce, it might be too thin to create that classic thick molten layer this recipe is known for. Melting caramels with sweetened condensed milk ensures the consistency is perfect for layering and baking without it running all over the pan.
What is the best way to cut the bars without them falling apart?

Make sure the bars are completely cooled before cutting—ideally refrigerate for an hour or more. Using a sharp knife wiped clean between cuts helps keep the bars neat and holds that gooey caramel intact.
Can I make these cookie bars gluten-free?

Absolutely! Substitute the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Just check the blend includes xanthan gum or add some if your mix doesn’t, to help with the texture and structure of your bars.
How long do Salted Caramel Chocolate Chip Cookie Bars stay fresh?

Stored in an airtight container at room temperature, they stay fresh for about 3-4 days. Beyond that, the texture might start to dry out, so either freeze leftovers or enjoy quickly!

Final Thoughts

This Salted Caramel Chocolate Chip Cookie Bars Recipe is really one of my go-to favorites when I want something that feels homemade and special but doesn’t take a ton of fuss. The mix of flavors and textures hits all the right spots—sweet, salty, soft, and chewy. I hope you give this recipe a try and maybe even make it your own with your favorite twists. Trust me, once you taste that luscious caramel hugging chocolate chips in a soft cookie bar, you’ll keep coming back to make it again and again!

Salted Caramel Chocolate Chip Cookie Bars Recipe