Salted Caramel Chocolate Chip Cookie Bars are an absolutely heavenly treat! Creamy homemade caramel layered into freshly baked chocolate chip cookie bars and topped with flaked salt; pair with a mug of hot coffee for a few moments of sweet dessert bliss.
Salted Caramel Chocolate Chip Cookie Bars
The combination of chocolate and salted caramel is just so mouth-watering, we knew these Salted Caramel Chocolate Chip Cookie Bars would be a huge hit. They must be one of the most delicious cookie bars we’ve ever made!
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The Ingredients
Here’s what you’ll need to make Salted Caramel Chocolate Chip Cookie Bars (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Butter – you can use salted or unsalted butter
- Brown sugar – light brown sugar is best for this recipe, but dark can work as well.
- Granulated sugar – using brown sugar and granulated white sugar together helps give the cookie part of the bars a nice chewy texture.
- Eggs – you’ll need two large eggs for this recipe.
- Vanilla extract – we suggest you use a good quality pure vanilla extract if possible.
- Baking soda – this ingredient helps lighten the cookie dough and lets it puff up a bit during baking.
- Salt – use regular kosher salt.
- Flour – we used all-purpose white flour.
- Chocolate chips – the best chocolate chips to use are semi-sweet baking morsels, like Nestle Toll House. Milk chocolate chips will burn in the amount of time it takes for the cookie bars to bake. Semi-sweet chocolate chunks or dark chocolate chips would be a good alternative to semi-sweet morsels.
- Sweetened condensed milk – this milk will be the base of the homemade caramel sauce.
- Soft caramels – we used Kraft Caramels and they are perfect for this recipe. Unwrap the caramels before you begin so they’re ready to use in the recipe.
- Flaked sea salt – the flaked sea salt is the perfect topping for these bars and great to have on hand for other cooking uses.
How to Make Salted Caramel Chocolate Chip Cookie Bars
Preheat the oven to 350F degrees. Line a 9×13-inch baking dish with parchment paper coated with nonstick cooking spray. Leave some of the parchment paper sticking up over the sides of the pan to make it easy to lift the cookie bars out of the pan.
With an electric mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy. Add the eggs, vanilla, baking soda, and salt, mixing well while scraping down the sides of the bowl with a spatula to be sure all ingredients are incorporated.
Pour in the flour and mix on low speed to combine. Add the chocolate chips and mix just until combined.
Press half of the cookie dough into the bottom of the prepared baking pan.
Add the sweetened condensed milk and unwrapped caramels to a small pot and heat over medium-low heat, stirring often until the caramels melt and the mixture is smooth.
Pour the filling over the cookie dough in the pan.
Use a spoon to drop the remaining cookie dough all over the caramel filling. It will not be smoothly spread out but will instead look like little chunks of cookie dough all around the caramel.
Bake the bars at 350F for 25-30 minutes, just until set.
Sprinkle the bars with sea salt flakes and allow the bars to cool completely. Once cooled, lift the bars out of the pan by the edges of the parchment paper and cut into squares with a sharp knife.
How to Store Leftover Cookie Bars
Keep the leftover cookie bars in an airtight food storage container, in the pan wrapped in plastic wrap, or in a zip-top plastic bag. They will stay fresh at room temperature for up to one week.
The cookie bars will also freeze well. Just pack them in freezer bags and freeze for up to two months.
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Salted Caramel Chocolate Chip Cookie Bars
Ingredients
- 1 cup butter softened
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 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
- Preheat the oven to 350F degrees. Line a 9×13-inch baking dish with parchment paper coated with nonstick cooking spray. Leave some of the parchment paper sticking up over the sides of the pan to make it easy to life the cookie bars out of the pan.
- With an electric mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy. Add the eggs, vanilla, baking soda, and salt, mixing well while scraping down the sides of the bowl with a spatula to be sure all ingredients are incorporated.
- Add the flour and mix on low speed to combine. Add the chocolate chips and mix just until combined.
- Press half of the cookie dough into the bottom of the prepared baking pan.
- Add the sweetened condensed milk and unwrapped caramels to a small pot and heat over medium-low heat, stirring often until the caramels melt and the mixture is smooth. Pour the filling over the cookie dough in the pan.
- Use a spoon to drop the remaining cookie dough all over the caramel filling. It will not be smoothly spread out but will instead look like little chunks of cookie dough all around the caramel.
- Bake the bars at 350F for 25-30 minutes, just until set.
- Sprinkle the bars with sea salt flakes and allow the bars to cool completely. Once cooled, lift the bars out of the pan by the edges of the parchment paper and cut into squares with a sharp knife.
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