Description
These Salted Caramel Chocolate Chip Cookie Bars combine buttery, soft cookie dough with a luscious salted caramel layer, topped with melty chocolate chips for an irresistible treat. Ideal for sharing, these bars balance sweet and salty flavors perfectly with a chewy texture and a hint of sea salt crunch.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 ¾ cups all-purpose flour
- 2 cups semi-sweet chocolate chips or chunks
Caramel Layer
- 14 oz sweetened condensed milk
- 11 ounces caramel bits, or 10 ounces soft caramels, unwrapped
- ½ teaspoon flaky sea salt, or to taste
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil or parchment paper, then spray it with non-stick cooking spray to prevent sticking. Set aside.
- Mix wet ingredients: In a large mixing bowl or the bowl of a stand mixer, beat the room temperature butter, light brown sugar, and granulated sugar together until the mixture becomes light and fluffy. Add in the eggs and vanilla extract, mixing until everything is well combined. Set this mixture aside.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture in three batches, mixing on low speed each time just until combined to avoid overworking the dough.
- Fold in chocolate chips: Gently fold the semi-sweet chocolate chips into the cookie dough so they are evenly distributed.
- Form base layer: Divide the cookie dough in half. Press half of the dough evenly into the bottom of the prepared baking pan to form a smooth base layer.
- Prepare caramel layer: In a medium saucepan over medium-low heat, combine the caramel bits (or unwrapped soft caramels) with the sweetened condensed milk. Stir frequently until the mixture is completely melted, smooth, and homogenous.
- Assemble layers: Pour the warm caramel mixture evenly over the cookie dough base in the pan. Then, drop spoonfuls of the remaining cookie dough in small clumps on top of the caramel layer, creating a dotted effect. Sprinkle the flaky sea salt evenly over the top for a perfect salty contrast.
- Bake: Place the pan in the preheated oven and bake for 26 to 30 minutes, or until the top cookie dough layer is set and lightly golden brown.
- Cool and serve: Let the bars cool completely in the pan to firm up before using the foil or parchment paper to lift them out. Slice into 24 bars and serve.
Notes
- Use a metal baking pan for best heat conduction and even baking.
- Coarse or flaky sea salt gives the best texture and flavor, but coarse kosher salt can be used if needed.
- Store leftover bars in an airtight container at room temperature for up to 3 days to maintain freshness.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0.1g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
