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
Scale
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