Introduction

These Salted Caramel Chocolate Chip Cookie Bars combine the rich flavors of buttery cookie dough with gooey caramel and a sprinkle of sea salt for the perfect sweet and salty treat. Easy to make and irresistibly delicious, they’re perfect for sharing or keeping all to yourself.

The image shows a stack of three thick, square dessert bars placed on a white marbled surface. Each bar has three visible layers: the base is a light golden crust with a smooth texture, the middle layer is a rich golden caramel filled with melted chocolate chips, and the top layer is a slightly darker caramel with chunks of chocolate and small bits of crumbly topping scattered across. One small dollop of white cream sits on the top bar, adding contrast to the warm tones. The bars are neatly stacked with slight texture showing on the edges. Photo taken with an iphone --ar 4:5 --v 7

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 your oven to 350°F (175°C). Line a 9×13-inch baking dish with foil and generously coat it with nonstick cooking spray to prevent sticking.
Step 2: In an electric mixer bowl, beat the softened butter, light brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs, vanilla extract, kosher salt, and baking soda, mixing well. Scrape the bowl sides to combine all ingredients.
Step 3: Reduce mixer speed to low and gradually add the flour. Mix until just combined, then fold in the chocolate chips evenly throughout the dough.
Step 4: Press half of the cookie dough firmly and evenly into the bottom of the prepared baking dish to form a solid base layer.
Step 5: In a medium saucepan over medium-low heat, combine the sweetened condensed milk and unwrapped caramels. Stir continuously until the caramels melt and the mixture is smooth. Pour the caramel evenly over the cookie dough base.
Step 6: Drop the remaining cookie dough over the caramel in small clumps about the size of teaspoons, covering as much caramel as possible.
Step 7: Bake for 25 to 30 minutes, until the center is just set and edges are lightly golden.
Step 8: Remove from oven and immediately sprinkle the flaked sea salt over the top. Let the bars cool completely in the pan to set properly.
Step 9: Once cooled, lift bars from the pan using the foil edges, cut into squares, and serve.

Tips & Variations

Use softened butter, not melted, for the best cookie dough texture.
If flaked sea salt is unavailable, fine sea salt can be used in smaller amounts as a substitute.
Lining the baking dish with foil makes cleanup easier and helps lift the bars out for cutting.
To extend freshness, refrigerate the bars and bring them to room temperature before serving.
Be careful not to overbake; the bars should remain soft and chewy.

Storage

Store the cookie bars in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate and bring to room temperature before enjoying. These bars are best served within a few days to maintain their soft and chewy texture.

How to Serve

The image shows a stack of three square dessert bars on a white marbled surface. Each bar has three main layers: the bottom layer is a light golden crust with a firm, slightly crumbly texture; the middle layer is a smooth, thick caramel or peanut butter filling in a rich tan color; the top layer is dotted with melted chocolate chunks and crushed cookie pieces, giving it a textured look with various shades of brown and dark chocolate. A small dollop of white cream or frosting sits on the top bar, adding a soft contrast to the rich colors below. The bars appear thick and dense, with the layers clearly visible from the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of semisweet?

Yes, you can substitute regular milk chocolate or dark chocolate chips based on your preference. Semisweet provides a balanced sweetness that complements the caramel well.

What if I don’t have soft caramels for the filling?

If soft caramels aren’t available, you can use caramel sauce or make homemade caramel. Just ensure it’s thick enough to hold between the cookie layers without running.