Description
These Salted Caramel Chocolate Chip Cookie Bars combine the classic flavors of buttery chocolate chip cookies with a luscious layer of rich, gooey salted caramel. Perfectly soft and chewy with a delightful salty-sweet balance, these bars make an irresistible dessert or snack that’s easy to prepare and sure to impress.
Ingredients
Scale
Cookie Base
- 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
- Prepare the cookie dough: In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. 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.
- Bake the base layer: Preheat your oven to 350°F (175°C). Spread about two-thirds of the cookie dough evenly into a greased or parchment-lined 9×13 inch baking pan. Bake for approximately 12-15 minutes, or until the edges are lightly golden but the center is still slightly soft.
- Prepare caramel layer: While the base is baking, in a medium saucepan over low heat, combine the sweetened condensed milk and caramel bits or soft caramels. Stir constantly until the caramel is fully melted and smooth. Remove from heat and stir in flaky sea salt to taste.
- Add caramel layer on baked base: Once the cookie base is slightly baked, remove from oven and evenly pour the warm caramel mixture over the partially baked cookie layer.
- Top with remaining cookie dough: Crumble the remaining one-third cookie dough over the caramel layer in small pieces, distributing evenly.
- Final bake: Return the pan to the oven and bake for an additional 18-22 minutes, or until the top cookie dough is golden brown and set. Be careful not to overbake to maintain softness.
- Cool and serve: Allow the cookie bars to cool completely in the pan on a wire rack before cutting into squares. This ensures the caramel layer sets properly and bars hold their shape.
Notes
- Use room temperature butter for easier mixing and better texture.
- Adjust sea salt quantity based on preference for saltiness.
- Soft caramels can be substituted with caramel bits if unavailable.
- For extra gooeyness, do not overbake the bars.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
