Salted Caramel Chocolate Chip Cookie Bars are a delightful treat that combines the rich flavors of chocolate, sweet caramel, and a hint of salt. This easy recipe creates thick, gooey bars that are perfect for sharing with friends and family or enjoying on your own. They are a fun twist on traditional cookies, bringing together a comforting nostalgia with a modern twist.
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why make this recipe
This recipe is great because it combines two beloved desserts: chocolate chip cookies and caramel. The sweet and salty contrast creates an irresistible flavor explosion in every bite. Plus, these bars are easy to make, and they cut into perfect portions for parties, snacks, or dessert after dinner. Once you try them, you’ll want to keep this recipe at the top of your baking list!
how to make Salted Caramel Chocolate Chip Cookie Bars
Ingredients :
- 1 cup (2 sticks) salted butter, at room temperature
- 1 cup packed light brown sugar
- ½ cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon Kosher salt
- 1 teaspoon baking soda
- 2½ cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- One 14-ounce can sweetened condensed milk
- 10 ounces soft caramels (unwrapped, about 40 caramels)
- 1 teaspoon flaked sea salt
Directions :
- Preheat the oven to 350 degrees F. Line a 9×13-inch baking pan with foil and coat liberally with cooking spray.
- In a large bowl, use an electric mixer to combine the butter and both sugars on medium speed for 2 minutes until fluffy. Add the eggs, vanilla, salt, and baking soda, continuing to mix until smooth, scraping the sides of the bowl as necessary. Turn the speed to low and add the flour until combined. Stir in the chocolate chips.
- Press three-quarters of the dough into the prepared pan.
- In a medium saucepan, combine the condensed milk and caramels, cooking over medium-low heat and stirring frequently until the caramels are melted.
- Pour three-quarters of the caramel mixture on top of the dough in the pan. Drop the remaining dough evenly in teaspoon-size amounts on top of the caramel. Save any remaining caramel for another use (it’s great over ice cream!).
- Bake for 25 to 30 minutes, until the center is just set.
- Sprinkle with flaked sea salt. Allow to cool completely in the pan before cutting into bars.
how to serve Salted Caramel Chocolate Chip Cookie Bars
Serve these bars as a delicious dessert or snack. They’re perfect for parties, after-school treats, or family gatherings. You can enjoy them warm or at room temperature, and they pair wonderfully with a scoop of vanilla ice cream or a glass of milk.
how to store Salted Caramel Chocolate Chip Cookie Bars
Store any leftover cookie bars in an airtight container at room temperature for up to five days. If you want to keep them longer, you can store them in the refrigerator for up to a week. For even longer storage, consider freezing them. Wrap individual bars in plastic wrap and then place them in a freezer-safe container for up to three months.
tips to make Salted Caramel Chocolate Chip Cookie Bars
- Make sure your butter is softened to room temperature for easy mixing.
- Press the dough firmly into the pan to create a solid base for the caramel.
- Don’t skip the flaked sea salt on top; it enhances the flavor and adds a nice crunch.
- For richer flavor, use high-quality chocolate chips.
variation
You can customize this recipe by adding nuts like pecans or walnuts for an extra crunch. Alternatively, try using different types of chocolate, like dark chocolate or white chocolate chips, to suit your taste.
FAQs
Can I make these bars ahead of time?
Yes! You can make them a day in advance and store them in an airtight container.
What if I can’t find soft caramels?
You can use caramel sauce as an alternative, but the texture may be different.
Can I double the recipe?
Absolutely! You can double the ingredients and use a larger baking dish. Just make sure to adjust the baking time as needed.
Salted Caramel Chocolate Chip Cookie Bars
Ingredients
- 1 cup 2 sticks salted butter, room temperature
- 1 cup packed light brown sugar
- ½ cup granulated white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp Kosher salt
- 1 tsp baking soda
- 2½ cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- 1 can 14 oz sweetened condensed milk
- 10 oz soft caramels about 40 pieces, unwrapped
- 1 tsp flaked sea salt for topping
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Line a 9×13-inch baking pan with foil and spray generously with cooking spray.
- Make the Dough: In a large bowl, cream butter, brown sugar, and granulated sugar for 2 minutes until fluffy. Add eggs, vanilla, salt, and baking soda. Mix until smooth. Gradually add flour until combined. Stir in chocolate chips.
- Press and Layer: Press ¾ of the dough evenly into the bottom of the prepared pan.
- Make Caramel Sauce: In a medium saucepan over medium-low heat, melt caramels with sweetened condensed milk. Stir constantly until smooth.
- Assemble Bars:
- Pour ¾ of the caramel sauce over the cookie dough layer. Drop remaining dough in teaspoon-sized chunks over the top. (Save leftover caramel for drizzling over ice cream or pancakes!)
- Bake: Bake for 25–30 minutes or until the center is just set and the top is golden.
- Finish & Cool: Sprinkle with flaked sea salt. Let cool completely in the pan before slicing into bars.