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This decadent salted caramel chocolate sugar cookie bar recipe transforms simple ingredients into an irresistible treat that balances sweet and salty flavors perfectly. The buttery cookie base provides the perfect foundation for gooey caramel and rich chocolate, finished with those addictive crunchy salt flakes that make each bite memorable.
I first made these bars for a last minute potluck and arrived with them still warm. They disappeared faster than any dessert I had ever brought and now my friends specifically request these whenever we get together.
Ingredients
- Unsalted butter softened: gives these bars their rich tender texture and allows you to control the salt level
- Granulated sugar: provides the perfect sweetness and helps create those slightly crisp edges
- Large egg: binds everything together and adds moisture
- Vanilla extract: enhances all the other flavors use pure extract for best results
- All purpose flour: creates the perfect sturdy but tender base
- Baking powder: gives just enough lift without making them too cakey
- Salt: in the dough enhances the sweetness look for fine sea salt
- Semi sweet chocolate chips: melt slightly into the bars while baking choose quality chips for better flavor
- Caramel sauce: creates that gooey delicious layer use thick store bought or homemade
- Sea salt flakes: for finishing these make the recipe special with their delicate crunch and burst of saltiness
Step by Step Instructions
- Prepare the baking dish:
- Line your 9x13 inch pan with parchment paper making sure it extends up the sides for easy removal. This step saves so much frustration later when you want perfect clean cuts.
- Create the cookie base:
- Cream the butter and sugar together until noticeably lighter in color and texture about 3 minutes. This incorporates air into the mixture creating a tender cookie base so do not rush this step.
- Add wet ingredients:
- Beat in the egg and vanilla until the mixture looks smooth and uniform. The egg provides structure while the vanilla adds warmth and complexity to the flavor profile.
- Incorporate dry ingredients:
- Mix the flour baking powder and salt separately to ensure even distribution then gradually add to your wet ingredients. Mix just until no flour streaks remain overmixing will make your bars tough.
- Form the base layer:
- Press the dough evenly into your prepared pan. I find using slightly damp hands prevents sticking and helps create an even layer which ensures uniform baking.
- Add the toppings:
- Scatter chocolate chips over the surface pressing them gently into the dough. They will partially sink and melt creating pockets of chocolate throughout. Then drizzle caramel in an even layer and finish with a generous sprinkle of salt flakes.
- Bake to perfection:
- Bake until the edges turn golden brown about 25 to 30 minutes. The center should be set but remember the bars will continue to firm up as they cool.
- Cool completely:
- Allow the bars to cool in the pan before lifting out the parchment and cutting. This patience rewards you with clean slices and allows the flavors to meld together.
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The sea salt flakes are truly the secret weapon in this recipe. I once made these without them thinking regular salt would work just as well and they were good but missing that special something. The flakes provide little pops of saltiness that cut through the sweetness perfectly making each bite exciting.
Make Ahead Magic
These bars actually taste even better the day after baking as the flavors have time to meld together. You can prepare them up to two days before serving making them perfect for entertaining. Store them in an airtight container with parchment between layers to prevent sticking. For longer storage these bars freeze beautifully for up to three months wrapped tightly in plastic wrap and stored in a freezer safe container.
Customization Corner
The beauty of this base recipe is how adaptable it is. Try swapping the semi sweet chocolate chips for white chocolate chunks peanut butter chips or a mix of different chocolates. Not a caramel fan? Replace it with Nutella dulce de leche or fruit preserves. For added texture consider sprinkling chopped nuts like pecans or walnuts over the top before baking. Around the holidays I add a teaspoon of cinnamon to the dough and use spiced caramel sauce for a festive twist.
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Serving Suggestions
While these bars are divine on their own they become even more special when served warm with a scoop of vanilla ice cream. For dinner parties cut them into smaller portions and serve on a platter with fresh berries and mint leaves for an elegant presentation. They also pair wonderfully with coffee especially an afternoon espresso or as part of a dessert charcuterie board alongside fresh fruit cheese and nuts.
Frequently Asked Questions
- → Can I use salted butter instead of unsalted?
Yes, but reduce the amount of added salt in the recipe to avoid over-salting the bars.
- → What type of caramel sauce should I use?
Opt for a high-quality, store-bought caramel sauce or make your own for the best flavor.
- → Can the dough be made ahead of time?
Yes, refrigerate the dough for up to 2 days before baking. Bring it to room temperature before pressing into the pan.
- → How do I store the cookie bars?
Store the bars in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
- → Can I add nuts to the recipe?
Absolutely! Chopped pecans, walnuts, or almonds can be added to the dough or used as a topping for added crunch.