Description
These Salted Caramel Chocolate Chip Cookie Bars are soft, chewy, and packed with rich chocolate and gooey caramel layers. The hint of flaky sea salt perfectly balances the sweetness, making these bars absolutely irresistible!
Ingredients
Units
Scale
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips (semi-sweet or dark)
For the Caramel Layer:
- 1 cup soft caramels, unwrapped (about 20 pieces)
- 3 tablespoons heavy cream
- 1/2 teaspoon sea salt
For Topping:
- 1/2 teaspoon flaky sea salt (for sprinkling)
Instructions
Prepare the Cookie Dough
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
- Add eggs and vanilla extract, mixing until combined.
- Gradually mix in the dry ingredients until just combined. Stir in chocolate chips.
2. Prepare the Caramel Layer
- In a microwave-safe bowl, combine caramels and heavy cream. Microwave in 30-second intervals, stirring in between, until smooth. Stir in sea salt.
3. Assemble the Bars
- Press half of the cookie dough evenly into the prepared pan.
- Pour the melted caramel evenly over the dough.
- Drop spoonfuls of the remaining cookie dough over the caramel and gently spread it out (it won’t fully cover the caramel, which is okay).
4. Bake & Cool
- Bake for 25–30 minutes, or until golden brown.
- Remove from oven and sprinkle with flaky sea salt.
- Let cool for at least 30 minutes before slicing. (For cleaner slices, chill in the fridge first.)
Notes
- For extra gooey bars, slightly underbake them and let them finish setting as they cool.
- No soft caramels? Use 1 cup of thick caramel sauce instead.
- Want a crunch? Add ½ cup of chopped pecans or walnuts.