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Salted Caramel Chocolate Chip Cookie Bars Recipe

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4.4 from 136 reviews

These Salted Caramel Chocolate Chip Cookie Bars combine classic chocolate chip cookie dough with a luscious homemade caramel filling, topped with a sprinkle of flaked sea salt. Perfectly soft and chewy, these bars offer the ideal balance of sweet and salty flavors for a delightful dessert treat.

Ingredients

Scale

Cookie Dough

  • 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

Caramel Filling

  • 14 ounces sweetened condensed milk
  • 10 ounces soft caramels, unwrapped
  • 1 teaspoon flaked sea salt

Instructions

  1. Preheat and Prepare Pan: 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.
  2. Make the Cookie Dough: In the bowl of an electric mixer, beat together 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 sides of the bowl to ensure all ingredients are incorporated.
  3. Add Flour and Chocolate Chips: Reduce the mixer speed to low and gradually add the all-purpose flour. Mix until just combined. Fold in the semisweet chocolate chips evenly throughout the dough.
  4. Form the Base Layer: Press half of the cookie dough firmly and evenly into the bottom of the prepared baking dish, creating a solid base layer for the bars.
  5. Prepare Caramel Filling: In a medium saucepan over medium-low heat, combine the sweetened condensed milk and unwrapped soft caramels. Stir continuously until the caramels melt completely and the mixture is smooth and creamy. Pour this caramel filling evenly over the cookie dough base in the baking dish.
  6. Add Top Cookie Layer: Drop the remaining cookie dough over the caramel layer in small clumps about the size of teaspoons. Try to cover as much of the caramel filling as possible.
  7. Bake the Bars: Bake in the preheated oven for 25 to 30 minutes, or until the center is just set and the edges are lightly golden.
  8. Cool and Finish: Remove from the oven and immediately sprinkle the top with flaked sea salt. Allow the bars to cool completely in the pan to set properly.
  9. Serve and Store: Once cooled, lift the bars from the pan using the foil edges, and cut into squares. Store the bars in an airtight container at room temperature for up to 3 days.

Notes

  • Ensure the butter is softened, not melted, for the best cookie dough texture.
  • If you don’t have flaked sea salt, fine sea salt can be used sparingly as a substitute.
  • For easier cleanup, make sure to line the baking dish well with foil.
  • These bars are best enjoyed within 3 days but can be refrigerated to extend freshness; bring to room temperature before serving.
  • Be careful not to overbake to keep the bars soft and chewy.

Keywords: Salted Caramel, Chocolate Chip, Cookie Bars, Caramel Bars, Dessert Bars, Sweet and Salty Dessert, Homemade Caramel, Baking

Find it online: https://biteandenjoy.com/salted-caramel-chocolate-chip-cookie-bars-recipe/