Description
These Salted Caramel Chocolate Chip Cookie Bars combine the classic flavors of chewy chocolate chip cookies with a luscious homemade salted caramel layer. With a rich buttery base, pockets of gooey caramel, and a sprinkle of flaky sea salt on top, these bars offer a perfect balance of sweet and salty in every bite. Easy to prepare and perfect for sharing, they’re a delightful treat 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
- 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 with non-stick cooking spray to prevent sticking. Set aside.
- Mix wet ingredients: In a large mixing bowl or stand mixer bowl, beat the room temperature butter, light brown sugar, and granulated sugar together until light and fluffy. Add the eggs and vanilla extract, mixing until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture in three batches, mixing on low speed each time until just combined to avoid overworking the dough.
- Fold in chocolate chips: Gently fold the semi-sweet chocolate chips into the cookie dough until evenly distributed.
- Form base layer: Divide the cookie dough in half. Press half of the dough evenly into the bottom of the prepared pan to create a smooth base layer.
- Prepare caramel layer: In a medium saucepan over medium-low heat, combine the caramel bits (or unwrapped soft caramels) and sweetened condensed milk. Stir frequently until the mixture melts completely and becomes smooth and homogenous.
- Assemble layers: Pour the warm caramel mixture evenly over the cookie dough base in the pan. Drop spoonfuls of the remaining cookie dough in small clumps over the caramel layer to create a dotted effect. Sprinkle flaky sea salt evenly over the top.
- Bake: Bake in the preheated oven for 26 to 30 minutes, or until the top cookie dough layer is set and lightly golden brown.
- Cool and serve: Allow the bars to cool completely in the pan so they firm up. Use the foil or parchment paper to lift them out, then slice into 24 bars and serve.
Notes
- Use room temperature butter to ensure creaminess when mixing.
- If caramel bits are not available, soft caramels can be unwrapped and melted instead.
- Adjust flaky sea salt according to your taste preference.
- Be careful not to overmix the dough to keep the bars tender.
- Bars are best stored in an airtight container at room temperature for up to 3 days.
- For easier cutting, chill the bars after cooling completely.
