Description
These Salted Caramel Chocolate Chip Cookie Bars combine the best of both worlds: chewy chocolate chip cookie bars layered with a luscious homemade salted caramel filling. Easy to make and perfectly balanced with a sprinkle of sea salt, they’re an irresistible treat that makes about 30 servings, perfect for sharing at gatherings or enjoying throughout the week.
Ingredients
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
- 1 teaspoon flaked sea salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a 9×13-inch baking dish with foil and spray it generously with nonstick cooking spray to ensure easy removal of the bars later.
- Make Cookie Dough Base: In the bowl of an electric mixer, beat the softened butter with the light brown sugar and granulated sugar until the mixture is light and fluffy—this should take about 2 minutes. Then add the eggs, vanilla extract, kosher salt, and baking soda, mixing until well combined. Use a spatula to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Dry Ingredients and Chocolate Chips: Lower the mixer speed to low and gradually add the all-purpose flour, mixing just until combined to avoid overworking the dough. Finally, fold in the semisweet chocolate chips to distribute them throughout the dough.
- Press Dough Base: Take half of the cookie dough and firmly press it into the bottom of the prepared baking dish, creating an even layer as the base for your bars.
- Prepare Caramel Layer: In a medium-sized saucepan over medium-low heat, combine the sweetened condensed milk and unwrapped soft caramels. Stir continuously until the caramels melt completely and the mixture becomes smooth and creamy. Pour this warm caramel filling evenly over the cookie dough base in the baking dish.
- Top with Remaining Dough: Drop the remaining cookie dough in small teaspoon-sized clumps evenly over the caramel filling. This will create a beautiful layered effect once baked.
- Bake the Bars: Place the baking dish in the oven and bake for 25 to 30 minutes, or until the center is just set and the edges turn a light golden brown. Avoid overbaking to keep the bars soft and chewy.
- Finish and Cool: Immediately after removing from the oven, sprinkle the flaked sea salt evenly over the top. Allow the bars to cool completely in the pan. Once cooled, use the edges of the foil to lift the bars out of the pan and place on a cutting board. Cut into roughly 30 bars.
- Storage: Store the bars in an airtight container at room temperature for up to 3 days to maintain freshness and chewiness.
Notes
- For best results, use soft caramels rather than hard candies to ensure smooth melting.
- Do not overbake the bars; they should be slightly soft in the center when done to retain moisture.
- The flaked sea salt on top enhances the caramel’s sweetness, but can be adjusted to taste.
- If you want a more uniform top, gently spread the remaining dough over the caramel instead of dropping clumps.
- These bars can be refrigerated to extend shelf life, but bring to room temperature before serving for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American