Salted Caramel Chocolate Chip Cookie Bars
I am not a neat baker. I fling flour like confetti and inevitably lick the spatula mid-mix, but these Salted Caramel Chocolate Chip Cookie Bars are the sort of mess that rewards you. Think thick, chewy chocolate chip cookie base, rivers of sticky salted caramel, and a crackly top that begs to be broken with your hands. It’s dessert, snack, breakfast (don’t judge)—but mostly it’s the one-pan, crowd-pleasing thing I make when I need instant applause.
My husband calls these “the reason our neighbor knows our kitchen.” True story: once I brought a pan to a BBQ and someone used a credit card to scrape the last corner off the tray like it was an art heist. At home, my kiddo insists on caramel-only slices and will dramatically pretend to faint if I threaten to save leftovers for tomorrow. This became our Sunday ritual when our weekend was too chaotic for anything fussy—big pan, coffee, sticky fingers, perfect chaos.
Why You’ll Love This Salted Caramel Chocolate Chip Cookie Bars
– They hit all the moods: chewy cookie, gooey caramel, and a little salt to make your taste buds do a happy dance.
– One pan = less drama. You don’t need to babysit dozens of cookies or battle with dough balls.
– Crowd-pleasing but still easy enough for weeknight baking when you need dessert fast.
– Surprisingly flexible—swap the chocolate or nuts if the pantry’s playing coy.
Kitchen Talk
This recipe has that “I’m trying but also chill” vibe. I once tried to shortcut the caramel by using a jar of sauce — it worked in a pinch, but homemade is silkier and sets properly between cookie layers. Also: don’t rush the cooling. I learned the hard way that cutting while too warm turns the gooey caramel into a sticky disaster. Let it rest, maybe go pet the dog, and then slice like you mean it.
These salted caramel chocolate chip cookie bars are absolutely addictive—the gooey caramel layer sandwiched between buttery cookie dough and melted chocolate is pure heaven! They're surprisingly easy to make, and even though they look fancy enough to impress guests, they come together quickly with just simple pantry ingredients. Fair warning though: you'll probably eat more than one, so make sure to hide a few before they all disappear!
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Shopping Tips
– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour works great; pick a brand you bake with often so you know its feel. Use real brown sugar for depth—don’t swap it for powdered anything.
– Fats & Oils: Real butter gives the best flavor and chew; salted vs. unsalted matters—use unsalted so you control the salt in the caramel.
– Chocolate: Use a mix of chips and chopped chocolate if you can — chunks melt into gooey pockets while chips hold their shape.
– Nuts & Seeds: Toast pecans or walnuts briefly for extra crunch and flavor, or skip them if you’re serving kids.
– Eggs: Fresh eggs make the texture more reliable; room temperature eggs incorporate easier when beating the dough.
Prep Ahead Ideas
– Make the caramel a day ahead and store it in the fridge; gently rewarm before layering so it’s smooth but not hot.
– Mix the dry cookie base and keep it in an airtight container for a day; add wet ingredients and bake when ready.
– Store assembled, cooled bars in a shallow container layered with parchment to avoid stickiness—perfect for bringing to parties the next day.
Time-Saving Tricks
– Use a store-bought caramel sauce in a real pinch—taste test first and choose one that’s not overly sweet.
– Chop chocolate with a chef’s knife while watching a show to turn it into a two-task evening.
– Bake in a larger pan if you need thinner bars and slightly faster bake time; keep an eye so edges don’t overbrown.
Common Mistakes
– Rushing the cool-down: I once sliced hot bars and handed out sad, floppy squares. Let them sit so caramel sets.
– Using overly watery caramel: if your caramel is runny, cool it down, then briefly boil to reduce, or stir in a touch of heavy cream to thicken.
– Overbaking: if the top looks slightly underdone, it will finish as it cools—pull it a touch early for chewiness.
– Skip the salt? Don’t. Salt is the hero here; it makes the caramel and chocolate sing.
What to Serve It With
– A big mug of coffee or espresso for contrast—this is a sugar-hugging-your-bitter-coffee kinda treat.
– Vanilla ice cream scoops for warm bars straight out of the oven.
– Fresh berries if you need something bright and tart on the side.
– A simple green salad keeps things from feeling like an all-dessert meal.
Tips & Mistakes
– Use room-temp butter and eggs so the dough mixes evenly.
– Chill caramel slightly before layering—hot caramel will melt the cookie top into a puddle.
– If your edges are browning too fast, tent with foil mid-bake.
– For cleaner slices, chill completely and use a hot knife (dip in hot water, wipe dry, slice).
Storage Tips
Keep leftover bars in an airtight container at room temp for 2 days, or in the fridge for up to 5 if your house is humid. Cold bars are dense and decidedly breakfast-friendly (yes, I’ve done it), warm bars are sticky/desert-heaven—both valid choices. Reheat briefly in a microwave or oven for that fresh-out-of-the-pan vibe.
Variations and Substitutions
– Swap chocolate: milk, dark, or a mix. White chocolate is sweet but lovely with a big pinch of sea salt.
– Nut-free: omit nuts and add toasted oats or crushed pretzels for crunch.
– Vegan-ish: try vegan butter and a dairy-free caramel (coconut cream based) — texture changes, but still delicious.
– Salt alternative: smoked sea salt gives a neat, savory edge if you want something different.
Frequently Asked Questions
Remember it later
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Salted Caramel Chocolate Chip Cookie Bars
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened
- 0.95 cup packed light brown sugar
- 0.45 cup granulated sugar
- 1.75 tsp vanilla extract
- 3.5 oz eggs, lightly beaten about 2 large eggs
- 2.25 cup all-purpose flour
- 0.75 tsp baking soda
- 0.25 tsp baking powder
- 0.5 tsp fine sea salt
- 1.9 cup semi-sweet chocolate chips reserve a small handful for topping
- 11.5 oz soft caramel candies, unwrapped
- 0.35 cup heavy cream
- 0.5 tsp flaky sea salt plus a pinch for finishing
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a 9-inch square pan with parchment and lightly grease.
- Combine caramels and cream in a small saucepan over low heat. Stir until smooth, then add a pinch of flaky salt. Keep warm.
- Whisk flour, baking soda, baking powder, and fine salt in a bowl.
- Beat butter, brown sugar, and granulated sugar until light and creamy.
- Beat in the eggs, then mix in vanilla.
- Stir in the dry ingredients just until combined.
- Fold in most chocolate chips; reserve a small handful for topping.
- Press about two-thirds of the dough evenly into the pan.
- Pour the warm caramel over the base, leaving a thin border.
- Crumble remaining dough over caramel. Sprinkle reserved chips and a little flaky salt.
- Bake 26–32 minutes until edges are golden and center is just set.
- Cool completely in the pan. Chill 20 minutes for cleaner cuts. Lift and slice.
Notes
Featured Comments
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“This chilled recipe was turned out amazing — the festive really stands out. Thanks!”
“New favorite here — turned out amazing. traditional was spot on.”
“Super easy and will make again! My family asked for seconds. Saving this one.”
“This crispy recipe was turned out amazing — the crunchy really stands out. Thanks!”
“Made this last night and it was will make again. Loved how the grab-and-go came together.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“This balanced recipe was will make again — the satisfying really stands out. Thanks!”
“New favorite here — absolutely loved. festive was spot on.”
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