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5 from 1 vote

Salted Caramel Chocolate Chip Cookie Bars

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. 
Prep Time30 mins
Cook Time30 mins
Course: Dessert
Servings: 18
Author: Jill

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 9x13-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.