Description
Delicious Salted Caramel Chocolate Chip Cookie Bars featuring a buttery cookie base, a luscious caramel filling made from melted sweetened condensed milk and soft caramels, topped with sea salt flakes to create a perfect balance of sweet and salty flavors. These bars are baked to golden perfection with pockets of gooey chocolate chips for a rich, indulgent treat ideal for sharing or enjoying anytime.
Ingredients
Scale
Cookie Dough
- 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
Caramel Filling
- 14 ounces sweetened condensed milk
- 10 ounces soft caramels, unwrapped
Topping
- 1 teaspoon flaked sea salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with foil and generously spray it with nonstick cooking spray to ensure easy removal of the bars after baking.
- Make the Cookie Dough: In the bowl of an electric mixer, beat the softened butter with both light brown and granulated sugars until the mixture is light and fluffy, about 2 minutes. Add the eggs, vanilla extract, kosher salt, and baking soda, mixing well. Scrape down the sides of the bowl to combine all ingredients evenly.
- Add Dry Ingredients and Chocolate Chips: Reduce the mixer speed to low and gradually add the all-purpose flour. Mix until just combined. Then fold in the semisweet chocolate chips for a perfect chocolate distribution.
- Press Dough Base: Press half of the cookie dough firmly and evenly into the bottom of the prepared baking dish to form a cohesive base layer.
- Prepare Caramel Filling: In a medium saucepan set over medium-low heat, combine the sweetened condensed milk and unwrapped soft caramels. Stir continuously until all caramels melt completely and the mixture becomes smooth and creamy. Immediately pour this caramel filling evenly over the cookie dough base.
- Top with Remaining Dough: Drop the remaining cookie dough by small teaspoon-sized clumps evenly over the caramel layer. Don’t spread it out; the dough will bake around the caramel to create a delightful texture contrast.
- Bake the Bars: Place the baking dish in the oven and bake for 25 to 30 minutes, or until the center is set but still moist. The edges should be golden brown.
- Finish and Cool: Once baked, remove from the oven and sprinkle with flaked sea salt for that signature salted caramel touch. Allow the bars to cool completely in the pan. Once cooled, lift the bars out using the foil edges and cut into squares.
- Store: Store the bars in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Use softened butter for easier mixing and better texture.
- If you prefer a milkier caramel flavor, add a pinch of vanilla extract to the caramel filling while melting the caramels.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Press the cookie dough firmly into the pan to prevent crumbling when cutting.
- The flaked sea salt topping is essential for balancing the sweetness; don’t skip it.
- Store leftover bars at room temperature, but for longer storage, refrigerate and bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted caramel bars, chocolate chip cookie bars, caramel cookie bars, chocolate chip dessert, easy cookie bar recipe
