Salted Caramel Chocolate Chip Cookie Bars
🧈 Ingredients
For the cookie dough:
- 1 cup (230 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2¾ cups (345 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups (270 g) semi-sweet chocolate chips
For the caramel layer:
- 1 cup (280 g) soft caramels (like Werther’s or Kraft)
- 3 tbsp heavy cream
Topping:
- Flaky sea salt (like Maldon)
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Make the caramel:
In a small saucepan, melt the caramels with the heavy cream over low heat, stirring until smooth. Remove from heat and let cool slightly. - Prepare the cookie dough:
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until combined.
- Add eggs and vanilla; mix well.
- Stir in flour, baking soda, and salt until just combined.
- Fold in chocolate chips.
- Assemble:
- Press half of the cookie dough into the prepared pan to form an even layer.
- Pour the caramel over the dough, spreading it evenly (leave a small border around the edges).
- Drop spoonfuls of the remaining dough on top and gently spread it out to cover the caramel (it’s fine if some caramel peeks through).
- Bake for 25–30 minutes, or until the top is golden brown and set.
- Cool:
Let the bars cool completely in the pan before cutting (for cleaner slices, chill for 1 hour). - Finish:
Sprinkle with flaky sea salt just before serving.
💡 Tips
- Add a handful of chopped pecans for extra crunch.
- If you like extra gooey bars, slightly underbake them by 2–3 minutes.
- Store at room temperature for 3–4 days or refrigerate for up to a week.