Description
These Salted Caramel Chocolate Chip Cookie Bars combine a rich, buttery cookie base with a luscious caramel layer and salty sea salt topping for the perfect balance of sweet and salty in every bite. They’re easy to make and bake in one pan, ideal for sharing or indulging in a decadent treat.
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
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil or parchment paper and spray it with non-stick cooking spray to prevent sticking.
- Mix wet ingredients: In a large bowl or stand mixer, beat the room temperature butter, light brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla extract, mix well, then set aside.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute.
- Incorporate dry into wet: Gradually add dry ingredients to the wet mixture in three batches, mixing on low until just combined to avoid overworking the dough.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips for even distribution throughout the dough.
- Form base layer: Divide the dough in half. Press half evenly into the bottom of the prepared pan to create a smooth cookie base.
- Prepare caramel layer: In a medium saucepan over medium-low heat, combine caramel bits (or unwrapped caramels) with sweetened condensed milk. Stir frequently until fully melted, smooth, and homogeneous.
- Assemble layers: Pour the warm caramel evenly over the cookie base. Drop spoonfuls of the remaining cookie dough in small clumps over the caramel layer. Sprinkle flaky sea salt evenly on top.
- Bake: Bake in the preheated oven for 26 to 30 minutes until the top cookie dough layer is set and lightly golden brown.
- Cool and serve: Let the bars cool completely in the pan to firm up. Use foil or parchment to lift them from the pan, then slice into 24 bars and serve.
Notes
- Use parchment or foil lining for easy removal from pan.
- Adjust sea salt amount for desired salty-sweet balance.
- Bars can be stored in an airtight container at room temperature for up to 4 days.
- For softer bars, slightly underbake by a couple of minutes.
- Room temperature butter helps achieve a fluffy dough.
