Name: Salted Caramel Chocolate Chip Cookie Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup packed light brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon kosher salt; 1 teaspoon baking soda; 2 1/2 cups all-purpose flour; 2 cups semisweet chocolate chips; 14 ounces sweetened condensed milk; 10 ounces soft caramels, unwrapped; 1 teaspoon flaked sea salt

Introduction

Salted Caramel Chocolate Chip Cookie Bars combine the classic flavors of rich chocolate chips and buttery cookie dough with a luscious salted caramel layer. These bars are a perfect indulgent treat that’s easy to make and share. Whether for dessert or a special snack, they’re sure to satisfy your sweet tooth.

A stack of three square cookie bars sits on a white marbled surface, each bar showing three distinct layers: a light golden-brown crumbly cookie base with visible chunks of melted dark chocolate, a thick middle layer of smooth, creamy caramel with a glossy texture, and a top layer similar to the base with more scattered dark chocolate chunks and a slightly rough, crumbly surface sprinkled with coarse white sea salt flakes. The bars are stacked unevenly, highlighting their soft, gooey texture and rich mix of colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon kosher salt

1 teaspoon baking soda

2 1/2 cups all-purpose flour

2 cups semisweet chocolate chips

14 ounces sweetened condensed milk

10 ounces soft caramels, unwrapped

1 teaspoon flaked sea salt

Instructions

Step 1: Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with foil and liberally coat it with nonstick cooking spray.

Step 2: In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla extract, kosher salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula.

Step 3: Reduce the mixer speed to low and add the flour. Beat until just combined, then fold in the semisweet chocolate chips.

Step 4: Press half of the cookie dough evenly into the bottom of the prepared baking dish.

Step 5: In a medium saucepan, combine the sweetened condensed milk and unwrapped caramels. Set over medium-low heat and stir continuously until the caramels have melted into a smooth caramel filling. Pour this caramel evenly over the cookie dough base.

Step 6: Drop the remaining cookie dough over the caramel filling in small teaspoon-sized clumps, distributing them as evenly as possible. Bake for 25–30 minutes, until the center is just set.

Step 7: Remove from the oven and immediately sprinkle with flaked sea salt. Allow the bars to cool completely, then lift them out of the pan using the foil edges. Cut into bars and serve.

Tips & Variations

For extra gooey bars, slightly underbake them—the center should look just set but still soft.

Use dark chocolate chips for a richer chocolate flavor or mix in chopped nuts for added texture.

If you don’t have caramel candies, substitute with a jar of caramel sauce, but adjust the quantity to prevent the bars from becoming too wet.

FAQs

Can I make these bars ahead of time?

Yes, they keep well for a few days at room temperature and can also be refrigerated for up to a week. Bring them back to room temperature or warm slightly before serving for the best texture.

What if I don’t have flaked sea salt?

You can use coarse kosher salt or omit the salt topping altogether, though the flaky sea salt adds a lovely contrast to the sweetness. Adding a sprinkle of salt enhances the caramel’s flavor and balances the sweetness.