Salted Caramel Chocolate Chip Cookie Bars Recipe
Okay, if you’re anything like me, you probably can’t resist the combo of chocolate and caramel—especially when there’s a little salty edge to balance out the sweetness. That’s exactly why I’m so excited to share this Salted Caramel Chocolate Chip Cookie Bars Recipe with you. It’s basically like the best cookie and caramel dream had a baby, and it shows up in bar form, so it’s easy to slice, share, and devour without fuss.
This recipe works like a charm whether you need a simple treat for your family movie night or you’re bringing something unforgettable to a potluck. Every bite is gooey, chewy, and just that perfect mix of salty and sweet, and trust me, you’ll want to make a double batch once you try it!
Ingredients You’ll Need
We’re working with classic baking ingredients here, but the magic happens when the caramel layer is added on top of those rich chocolate chip cookie bars. When shopping, aim for high-quality caramel bits or soft caramels, and if you can, grab flaky sea salt to sprinkle—this little detail takes the whole thing over the top.
- Unsalted butter: Room temperature butter is key for creamy mixing and that perfect cookie texture.
- Light brown sugar: Adds moisture and a subtle molasses flavor that complements the caramel.
- Granulated sugar: For just the right balance of sweetness and crisp edges.
- Eggs: They bind everything together and help create that chewy texture I love.
- Vanilla extract: Because vanilla makes everything better, especially chocolate chip cookies.
- Salt: A pinch in the dough balances the sweetness and enhances flavors.
- Baking soda: Helps the bars rise slightly and gives a tender crumb.
- All-purpose flour: The backbone of the cookie bars—measure carefully for best results.
- Semi-sweet chocolate chips or chunks: Use chunks if you want bigger pockets of melty chocolate.
- Sweetened condensed milk: This is the base for our luscious caramel layer.
- Caramel bits or soft caramels: Soft caramels work beautifully melted; caramel bits save prep time.
- Flaky sea salt: Sprinkled on the caramel layer to bring out the salty-sweet heaven in every bite.
Variations
I love mixing things up when I bake, and this Salted Caramel Chocolate Chip Cookie Bars Recipe is perfect for some fun variations. Feel free to tweak it based on what you’ve got on hand or your personal cravings!
- Nutty addition: Adding chopped pecans or walnuts gives a delightful crunch and deep flavor. I usually toss in about a cup, and it’s a hit with guests.
- Chocolate swap: Try milk or dark chocolate chips if you want a sweeter or more intense chocolate flavor.
- Gluten-free version: Use a gluten-free all-purpose flour blend to make this treat friendly for gluten-sensitive friends.
- Double caramel: Drizzle some extra caramel sauce on top after baking for an over-the-top prized dessert.
- Spiced twist: Add a pinch of cinnamon or pumpkin pie spice to the dough for a cozy, seasonal touch.
How to Make Salted Caramel Chocolate Chip Cookie Bars Recipe
Step 1: Cream the Butter and Sugars
Start by beating your room temp butter with the brown and granulated sugars until the mixture is light and fluffy. This usually takes about 3-5 minutes with a mixer on medium speed. This step is crucial because it builds the base that makes your bars tender with just the right lift. If you rush this, your bars might turn out a bit dense.
Step 2: Add Eggs, Vanilla, Salt, and Baking Soda
Next, crack in your eggs one at a time, beating well after each. Pour in the vanilla extract along with the salt and baking soda. The baking soda helps the bars spread beautifully, so make sure it’s evenly mixed in here.
Step 3: Incorporate the Flour and Chocolate Chips
Slowly add your flour in batches, stirring gently until just combined. Overmixing can toughen the bars, so keep it light. Finally, fold in those generous chocolate chips or chunks – this is where you start to see that choco-caramel magic taking shape.
Step 4: Bake the Cookie Bars Base
Press the dough evenly into a greased or parchment-lined 9×13 inch pan. Bake at 350°F (175°C) for around 18-20 minutes until the edges are set but the center is still slightly soft. You want the base to be partially baked before adding caramel so it doesn’t get too soggy.
Step 5: Prepare and Spread the Caramel Layer
While your cookie base is baking, place the caramel bits and sweetened condensed milk in a saucepan over low heat. Stir continuously until smooth and melted—if you’re using soft caramels, chop them up so they melt faster. Once your bars come out and cool for 5 minutes, pour this luscious caramel over the top and spread evenly.
Step 6: Final Bake and Salt Sprinkle
Return the pan to the oven for an additional 10 minutes to let the caramel set and meld with the cookie base. After baking, while it’s still warm, sprinkle with flaky sea salt. This last step makes a huge difference by enhancing every flavor and giving a subtle crunch on top.
How to Serve Salted Caramel Chocolate Chip Cookie Bars Recipe
Garnishes
I usually keep it simple: a light sprinkle of extra flaky sea salt and maybe a few mini chocolate chips scattered on top for looks. But if you’re feeling festive, a tiny drizzle of melted dark chocolate makes these bars feel extra special.
Side Dishes
These bars are rich, so I love pairing them with a scoop of vanilla ice cream or a dollop of whipped cream. They also go surprisingly well with a fresh fruit salad—something tangy to balance the sweetness.
Creative Ways to Present
For parties, I cut them into bite-sized squares and serve on a dessert platter alongside espresso shots or coffee. One holiday season I wrapped them in parchment squares tied with twine, and they made adorable edible gifts!
Make Ahead and Storage
Storing Leftovers
Store your leftover Salted Caramel Chocolate Chip Cookie Bars Recipe in an airtight container at room temperature for up to 4 days. I find they actually taste a bit better the next day once the flavors have melded—so if you can wait, definitely let them rest a bit!
Freezing
I’ve frozen these bars wrapped tightly in plastic wrap and foil for up to 2 months. When thawing, I just leave them on the counter for a couple of hours and they come out almost as fresh as the day I baked them.
Reheating
If you want warm bars, just pop a single serving in the microwave for about 15 seconds. This brings back that gooey caramel and melty chocolate vibe perfectly without drying them out.
FAQs
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Can I use salted butter instead of unsalted in this recipe?
Yes, you can use salted butter if that’s what you have on hand but reduce or omit the added salt in the dough. Since this recipe already has a salted caramel finish, balancing salt is important to avoid overly salty bars.
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What’s the best way to melt caramel bits for the topping?
Low and slow heat is your friend. Stir the caramel bits with the sweetened condensed milk over low heat until smooth to avoid burning. If you melt caramel too quickly or on high heat, it can seize or burn.
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Can I make this recipe dairy-free?
You can try substituting butter with a plant-based alternative and use dairy-free chocolate chips. Finding a dairy-free caramel sauce might be trickier, but there are some vegan caramel recipes or store-bought options that could work.
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How do I know when the bars are done baking?
The cookie base should look set around the edges but still soft in the center after the first bake. After you add the caramel layer and bake again, the caramel should be bubbly and slightly browned but not burnt.
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Can I use other types of chocolate besides semi-sweet?
Absolutely! Milk chocolate, dark chocolate, or even white chocolate chips can all be delicious here. Just keep in mind that milk chocolate will make the bars sweeter, and dark chocolate will add a richer, less sweet flavor.
Final Thoughts
This Salted Caramel Chocolate Chip Cookie Bars Recipe has become a go-to for me whenever I want to impress but keep things simple. It’s got the perfect balance of gooey and chewy, with that irresistible salty caramel kick. I know once you give it a try, it’ll be one of your favorites too—just don’t blame me when everyone asks for seconds!
Print
Salted Caramel Chocolate Chip Cookie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Salted Caramel Chocolate Chip Cookie Bars combine classic chocolate chip cookie flavors with a rich, buttery caramel layer and a sprinkle of flaky sea salt for the perfect balance of sweet and salty. Soft, chewy, and irresistibly decadent, these bars are a crowd-pleasing dessert ideal for any occasion.
Ingredients
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
- 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.
- Mix Dry Ingredients: In a separate bowl, whisk together the salt, baking soda, and 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.
- Prepare Caramel Layer: In a small saucepan over low heat, combine the sweetened condensed milk and caramel bits or unwrapped soft caramels. Stir continuously until the mixture is smooth and melted into a rich caramel sauce. Remove from heat.
- Assemble the Bars: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or grease it lightly. Press about two-thirds of the cookie dough evenly into the bottom of the pan. Pour and spread the caramel layer evenly over the cookie dough base. Crumble the remaining cookie dough over the caramel layer to cover it partially, creating a marbled effect.
- Bake: Bake the assembled bars in the preheated oven for 30-35 minutes, or until the cookie dough on top is golden and cooked through. The caramel layer will be gooey, and the edges should be slightly crisp.
- Cool and Serve: Remove from the oven and sprinkle the flaky sea salt on top while still warm. Allow the bars to cool completely in the pan on a wire rack to let the caramel set before cutting into squares and serving.
Notes
- For a richer caramel flavor, use homemade caramel sauce instead of caramel bits.
- Make sure the caramel layer is cooled slightly before adding the final cookie dough topping to prevent it from melting completely into the dough.
- Use parchment paper to make removal from the pan easier.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: salted caramel cookie bars, chocolate chip cookie bars, caramel chocolate bars, dessert bars, easy cookie bar recipe
