Salted Caramel Chocolate Chip Cookie Bars
These salted caramel chocolate chip cookie bars offer a perfect balance of chewy texture, gooey caramel pockets, and a sprinkle of sea salt for a sweet-salty treat that’s easy to make and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (175 g) semi-sweet chocolate chips
- ½ cup (90 g) dark chocolate chips (optional)
- 1 cup (230 g) soft caramel squares, unwrapped and chopped roughly
- Flaky sea salt, for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Cream the butter and sugars: beat 1 cup softened unsalted butter with 1 cup brown sugar and ½ cup granulated sugar until fluffy and pale, about 3 to 5 minutes.
- Mix in eggs and vanilla: add 2 large eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract until batter is glossy and smooth.
- Combine dry ingredients: whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt in a separate bowl. Gradually add to wet ingredients, mixing on low speed or folding gently until dough is thick but pliable.
- Fold in chocolate chips: stir in 1 cup semi-sweet and ½ cup dark chocolate chips evenly throughout the dough.
- Assemble the bars: press about two-thirds of the dough evenly into the prepared pan to create a flat base. Scatter chopped caramel squares evenly over this layer, leaving a small border near edges.
- Top with remaining dough: crumble the rest of the dough over the caramel layer; it does not need to be smooth.
- Bake for 28 to 32 minutes until edges are golden brown and center is set but still soft. A toothpick inserted may come out with a few moist crumbs but no raw dough.
- Sprinkle flaky sea salt immediately while bars are warm to help it stick and enhance flavor.
- Cool completely in the pan for at least 45 minutes before slicing to allow caramel to firm up and prevent messy slices.
Notes
Do not overbake to keep bars moist inside. Use softened butter, not melted, for a tender crumb. Layer caramel squares instead of mixing caramel into dough to prevent sogginess. Sprinkle sea salt while bars are warm for better adhesion and flavor balance. Let bars cool fully before cutting to avoid messy slices. If caramel bubbles out during baking, gently push it back under dough with a spoon.
Nutrition
- Serving Size: 1 bar (1/12th of rec
- Calories: 320
- Sugar: 25
- Fat: 18
- Carbohydrates: 38
- Protein: 3
Keywords: salted caramel, chocolate chip, cookie bars, dessert, easy recipe, caramel squares, sea salt, chewy bars