Salted Caramel Chocolate Chip Cookie Bars Recipe

If you adore the perfect balance of sweet and salty wrapped in a gooey, chocolaty bite, this Salted Caramel Chocolate Chip Cookie Bars Recipe is your next must-try treat. Imagine soft, rich cookie bars layered with luscious caramel and sprinkled with a hint of flaky sea salt to enhance every flavor. These bars are irresistibly chewy, generously studded with chocolate chips, and designed to deliver joy in every mouthwatering square. Whether you’re baking for a cozy night in or a lively gathering, this recipe will quickly become your go-to dessert to impress and satisfy.

Ingredients You’ll Need

Gathering these simple yet indispensably flavorful ingredients is the secret to nailing the texture and taste of these cookie bars. Each plays a starring role, from the creamy butter that builds richness to the sweetened condensed milk pulling the caramel layer all together effortlessly.

• 1 cup unsalted butter, room temperature: Provides a creamy base that helps the dough stay tender and rich.
• 1 cup light brown sugar, packed: Adds moisture and a deep molasses flavor for satisfying chewiness.
• ½ cup granulated sugar: Balances the sweetness and aids in creating a nice cookie crust.
• 2 large eggs: Bind the ingredients together and add moisture to the dough.
• 2 teaspoons vanilla extract: Brings warmth and enhances all other flavors.
• ½ teaspoon salt: Elevates the sweetness while adding depth.
• 1 teaspoon baking soda: Ensures just the right lift and soft texture.
• 2 ¾ cups all-purpose flour: The structure that makes these bars thick yet tender.
• 2 cups semi-sweet chocolate chips or chunks: Melts in pockets throughout, giving delightful bursts of chocolate.
• 14 oz sweetened condensed milk: The silky binder for the luscious caramel layer.
• 11 ounces caramel bits or 10 ounces soft caramels, unwrapped: Creates the signature gooey, buttery caramel topping.
• ½ teaspoon flaky sea salt, or to taste: Adds a lovely crunch and perfectly balances the sweetness.

How to Make Salted Caramel Chocolate Chip Cookie Bars Recipe

Step 1: Preheat and Prepare the Pan

Start by setting your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil or parchment paper, then give it a quick spray with non-stick cooking spray. This prep ensures you get those bars out cleanly after baking with zero hassle — a small step that saves a lot of heartache.

Step 2: Mix the Wet Ingredients

In a large bowl or your stand mixer, cream together the room temperature butter with both types of sugar until fluffy and light. This aeration is key for light texture. Beat in the eggs one at a time and fold in the vanilla extract. Once smooth and combined, set this mixture aside so it’s ready for the dry ingredients.

Step 3: Combine Dry Ingredients

Whisk together the flour, baking soda, and salt in a separate bowl. Mixing these upfront ensures the raising agent and salt are evenly dispersed, so your cookie bars bake consistently without patches of bland flour.

Step 4: Incorporate Dry into Wet

Add the dry mixture into the wet in three additions, mixing on low just until combined each time. This careful handling keeps the dough soft and prevents overworking — key for a tender bar rather than a tough biscuit.

Step 5: Fold in Chocolate Chips

Using a spatula, gently fold the semi-sweet chocolate chips into the dough. This step ensures a beautiful spread of melty chocolate without smashing the chips into one clump.

Step 6: Form the Base Layer

Divide your dough in half. Press half firmly and evenly into your prepared pan to create a smooth, solid base. This is the foundation that supports the glorious caramel layer to come.

Step 7: Prepare the Caramel Layer

In a saucepan over medium-low heat, melt together the caramel bits (or unwrapped soft caramels) and sweetened condensed milk. Stir continuously until completely smooth and homogeneous — silky, golden caramel is going to be the star here, so don’t rush!

Step 8: Assemble the Layers

Pour your warm caramel over the cookie base, spreading it evenly. Now, drop spoonfuls of the remaining cookie dough across the caramel surface. This dotted effect creates pockets of dough that bake into a rustic, textured topping. Finally, sprinkle flaky sea salt over the top for that wonderful salty-sweet contrast that makes this dessert unforgettable.

Step 9: Bake

Pop your pan into the oven and bake for 26 to 30 minutes. You’re looking for the top dough layer to set and turn nicely golden brown, signaling perfect chewiness with no raw edges.

Step 10: Cool and Serve

Let the bars cool entirely in the pan, giving the caramel and cookie layers time to firm up. When cool, use the foil or parchment to lift the whole slab out carefully. Slice into 24 generous bars and prepare for the compliments to roll in!

How to Serve Salted Caramel Chocolate Chip Cookie Bars Recipe

Garnishes

Sprinkling extra flaky sea salt just before serving amps up the salty-sweet magic and adds a delightfully crunchy contrast. For an extra touch, drizzle some melted chocolate or a light dusting of powdered sugar for visual appeal.

Side Dishes

Serve these bars alongside a scoop of creamy vanilla ice cream or a dollop of whipped cream to balance the richness. A hot cup of coffee or a cold glass of milk also pairs beautifully, elevating this treat from delicious to downright dreamy.

Creative Ways to Present

Cut bars into bite-sized squares for a party platter or stack them into a tiered dessert display for weddings or celebrations. Wrapping individual bars in pretty parchment tied with twine turns them into thoughtful homemade gifts that everyone will adore.

Make Ahead and Storage

Storing Leftovers

Keep leftover bars fresh by storing them in an airtight container at room temperature for up to 4 days. The cookies stay soft, while the caramel layer remains delectably gooey, ready to satisfy your sweet tooth whenever needed.

Freezing

For longer storage, freeze the bars in an airtight container or wrapped tightly in plastic wrap and foil. They freeze beautifully for up to 3 months. When you want a treat, just thaw overnight in the fridge for best texture.

Reheating

To enjoy these bars warm, microwave a piece for about 10–15 seconds or pop them in a low oven (around 300°F) for 5 minutes. The chocolate will soften, and the caramel melts slightly, bringing out all the luscious flavors.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce the additional salt in the recipe slightly to avoid making the bars too salty. The flaky sea salt on top will provide the perfect salty kick.

What type of caramel works best for this recipe?

Soft caramels or caramel bits both work well. Just make sure they melt smoothly with the sweetened condensed milk for the perfect gooey layer.

Can I substitute the chocolate chips with another type of chocolate?

Absolutely! Dark chocolate chunks, milk chocolate chips, or even white chocolate can be used depending on your taste preference.

Are these bars gluten free?

This recipe uses all-purpose flour, so it is not gluten free as is. However, you can experiment with gluten-free flour blends designed for baking to make a suitable version.

How thick are the cookie bars once baked?

They are about 1 to 1 ½ inches thick, giving you a satisfying chewy texture with plenty of caramel and chocolate in every bite.

Final Thoughts

This Salted Caramel Chocolate Chip Cookie Bars Recipe is a comforting, indulgent treat that’s surprisingly simple to bake. Whether you’re sharing with loved ones or treating yourself, these bars deliver gourmet-worthy flavor with homemade warmth. I encourage you to give this recipe a try and experience firsthand how easy it is to elevate your cookie game to caramel-covered cookie bar perfection.

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