Description

These Gooey Salted Caramel Chocolate Chip Cookie Bars combine rich, buttery cookie dough with a luscious layer of melted caramel and semi-sweet chocolate chips. Finished with a sprinkle of flaky sea salt, these bars offer a perfect balance of sweet and salty flavors with a soft, chewy texture that’s irresistible and perfect for dessert or snacking.

Ingredients

Scale

Cookie Dough

1 cup Salted Butter (can substitute with unsalted butter for less salt)
1 cup Light Brown Sugar (packed)
½ cup Granulated White Sugar
2 Large Eggs
1 teaspoon Vanilla Extract (opt for pure vanilla for more intensity)
1 teaspoon Kosher Salt (reduce to ¾ teaspoons if using table salt)
1 teaspoon Baking Soda
2½ cups All-Purpose Flour (swap with a gluten-free flour blend if needed)
2 cups Semi-Sweet Chocolate Chips (feel free to swap with dark or milk chocolate)

Caramel Layer

1 14-ounce can Sweetened Condensed Milk (no direct substitute available)
10 ounces Soft Caramels (unwrapped; homemade caramel works as a substitute)
1 teaspoon Flaked Sea Salt (regular salt can be used, but avoid coarse salt)

Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil and grease it thoroughly to prevent sticking.
Make the Cookie Dough Base: In a large mixing bowl, beat 1 cup salted butter with 1 cup light brown sugar and ½ cup granulated sugar on medium speed for about 2 minutes until the mixture is light and fluffy.
Add Wet Ingredients: Incorporate 2 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon kosher salt into the butter-sugar mixture. Mix on low speed until fully combined and smooth.
Combine Dry Ingredients: Slowly add 1 teaspoon baking soda and 2½ cups all-purpose flour to the wet mix, stirring just until all flour is incorporated. Avoid overmixing to keep the dough tender.
Fold in Chocolate Chips: Using a spatula, gently fold in 2 cups semi-sweet chocolate chips, ensuring even distribution without breaking the chips.
Press Dough Into Pan: Take approximately ¾ of the cookie dough and press it evenly into the prepared baking pan, forming an even base layer.
Prepare Caramel Layer: Over medium-low heat in a saucepan, melt together one 14-ounce can of sweetened condensed milk and 10 ounces of unwrapped soft caramels. Stir continuously for 5-7 minutes until the mixture is melted and smooth.
Assemble Layers: Pour about ¾ of the warm caramel mixture evenly over the pressed cookie dough in the pan.
Top with Remaining Dough: Drop spoonfuls of the remaining cookie dough over the caramel layer in an irregular pattern to create the top layer.
Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges look set and golden, and the center remains slightly soft for a gooey texture.
Add Sea Salt: While the bars are still warm, sprinkle 1 teaspoon flaked sea salt evenly over the top to enhance the flavor contrast.
Cool and Serve: Allow the bars to cool completely in the pan set on a wire rack. Once cooled, use the foil to lift the bars from the pan and cut into squares. Serve and enjoy!

Notes

Use pure vanilla extract for the best flavor intensity.
If using unsalted butter, consider reducing added salt slightly to maintain balance.
Be careful not to overmix the dough to keep the cookie bars tender, not tough.
Soft caramels melt best for the caramel layer; use homemade caramel if preferred.
Flaked sea salt on top enhances the salted caramel flavor but can be omitted for a sweeter bar.
Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For gluten-free version, substitute all-purpose flour with a gluten-free flour blend of equal measure.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Salted caramel cookie bars, gooey caramel dessert, chocolate chip bars, salted caramel recipe, easy cookie bars