{"id":6367,"date":"2025-10-12T19:27:25","date_gmt":"2025-10-12T19:27:25","guid":{"rendered":"https:\/\/breckas.com\/?p=6367"},"modified":"2025-10-12T19:27:25","modified_gmt":"2025-10-12T19:27:25","slug":"salted-caramel-chocolate-chip-cookie-bars","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/10\/12\/salted-caramel-chocolate-chip-cookie-bars\/","title":{"rendered":"Salted Caramel Chocolate Chip Cookie Bars"},"content":{"rendered":"<p>Salted Caramel Chocolate Chip Cookie Bars<\/p>\n<p>\ud83e\uddc8 Ingredients<\/p>\n<p>For the cookie dough:<\/p>\n<ul>\n<li>1 cup (230 g) unsalted butter, melted and slightly cooled<\/li>\n<li>1 cup (200 g) brown sugar, packed<\/li>\n<li>\u00bd cup (100 g) granulated sugar<\/li>\n<li>2 large eggs<\/li>\n<li>2 tsp vanilla extract<\/li>\n<li>2\u00be cups (345 g) all-purpose flour<\/li>\n<li>1 tsp baking soda<\/li>\n<li>\u00bd tsp salt<\/li>\n<li>1\u00bd cups (270 g) semi-sweet chocolate chips<\/li>\n<\/ul>\n<p>For the caramel layer:<\/p>\n<ul>\n<li>1 cup (280 g) soft caramels (like Werther\u2019s or Kraft)<\/li>\n<li>3 tbsp heavy cream<\/li>\n<\/ul>\n<p>Topping:<\/p>\n<ul>\n<li>Flaky sea salt (like Maldon)<\/li>\n<\/ul>\n<p>\ud83d\udc69\u200d\ud83c\udf73 Instructions<\/p>\n<ol>\n<li>Preheat oven to 350\u00b0F (175\u00b0C). Line a 9&#215;13-inch (23&#215;33 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal.<\/li>\n<li>Make the caramel:<br \/>\nIn a small saucepan, melt the caramels with the heavy cream over low heat, stirring until smooth. Remove from heat and let cool slightly.<\/li>\n<li>Prepare the cookie dough:\n<ul>\n<li>In a large bowl, whisk melted butter, brown sugar, and granulated sugar until combined.<\/li>\n<li>Add eggs and vanilla; mix well.<\/li>\n<li>Stir in flour, baking soda, and salt until just combined.<\/li>\n<li>Fold in chocolate chips.<\/li>\n<\/ul>\n<\/li>\n<li><\/li>\n<li>Assemble:\n<ul>\n<li>Press half of the cookie dough into the prepared pan to form an even layer.<\/li>\n<li>Pour the caramel over the dough, spreading it evenly (leave a small border around the edges).<\/li>\n<li>Drop spoonfuls of the remaining dough on top and gently spread it out to cover the caramel (it\u2019s fine if some caramel peeks through).<\/li>\n<\/ul>\n<\/li>\n<li><\/li>\n<li>Bake for 25\u201330 minutes, or until the top is golden brown and set.<\/li>\n<li>Cool:<br \/>\nLet the bars cool completely in the pan before cutting (for cleaner slices, chill for 1 hour).<\/li>\n<li>Finish:<br \/>\nSprinkle with flaky sea salt just before serving.<\/li>\n<\/ol>\n<p>\ud83d\udca1 Tips<\/p>\n<ul>\n<li>Add a handful of chopped pecans for extra crunch.<\/li>\n<li>If you like extra gooey bars, slightly underbake them by 2\u20133 minutes.<\/li>\n<li>Store at room temperature for 3\u20134 days or refrigerate for up to a week.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Salted Caramel Chocolate Chip Cookie Bars \ud83e\uddc8 Ingredients For the cookie dough: 1 cup (230 g) unsalted butter, melted and&hellip;<\/p>\n","protected":false},"author":1,"featured_media":6368,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Salted Caramel Chocolate Chip Cookie Bars - Grandma Baking Recipes","description":"Salted Caramel Chocolate Chip Cookie Bars \ud83e\uddc8 Ingredients For the cookie dough: 1 cup (230 g) unsalted butter, melted and slightly cooled 1 cup (200 g) brown suga"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/6367","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=6367"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/6367\/revisions"}],"predecessor-version":[{"id":6369,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/6367\/revisions\/6369"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/6368"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=6367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=6367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=6367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}