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These salted caramel chocolate chip cookie bars combine the best of both worlds with gooey caramel and classic chocolate chip cookie goodness layered in every bite. They make a perfect dessert for gatherings or a cozy treat when you need a sweet pick-me-up.
I first made these bars for a weekend get-together, and everyone went back for seconds. Now they are my go-to when friends come over because they feel fancy but are really easy to pull off.
Ingredients
- Unsalted butter: softened for a creamy base and perfect dough texture best to use real butter for flavor
- Granulated sugar and light brown sugar: packed for sweetness and moisture brown sugar adds chewiness
- Large eggs: help bind everything and provide structure
- Vanilla extract: infuses warmth and depth choose pure vanilla for best aroma
- All-purpose flour: balances softness and structure sifted to avoid clumps
- Sea salt: enhances sweetness and balances flavors flaky salt like Maldon adds a delicate crunch
- Baking soda: for leavening and tenderness
- Semi-sweet chocolate chips: for melty pockets of chocolate throughout
- Soft caramels: unwrapped provide that buttery decadence in the caramel layer
- Sweetened condensed milk: makes the caramel smooth and creamy use a well-shaken can for consistency
- Sea salt flakes: sprinkled on caramel create a perfect salty bite
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease a 9 by 13 inch baking pan and line it with parchment paper so the bars come out easily without sticking.
- Make the Cookie Dough:
- In a large bowl, cream together softened butter with granulated and brown sugar until the mixture looks pale and fluffy. This takes about four to five minutes with an electric mixer and builds a light texture.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract for fragrant flavor.
- In a separate bowl, whisk all-purpose flour with the sea salt and baking soda to distribute everything evenly. Gradually add this dry mix into the wet ingredients, stirring just until combined to avoid overworking the dough.
- Fold in the chocolate chips carefully so they are evenly spread without breaking.
- Layer the Dough and Caramel:
- Press about two thirds of the cookie dough evenly into the prepared pan forming a solid base layer.
- In a small saucepan over low heat, combine caramels and sweetened condensed milk. Stir gently and continuously until the caramels melt completely and the mixture becomes smooth.
- Remove the caramel from heat and fold in the sea salt flakes. Pour this rich caramel layer evenly over the cookie dough base.
- Top with Remaining Dough and Bake:
- Drop spoonfuls of the remaining cookie dough over the caramel layer, spreading slightly but leaving some caramel visible. This creates the signature marbled look and buttery bite on top.
- Bake the bars for 30 to 35 minutes until the top is golden brown and set but still soft in the middle.
- Let cool completely in the pan so the caramel sets before cutting into bars.
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Storage Tips
Store leftover bars in an airtight container at room temperature for up to three days. You can also freeze them individually wrapped for up to a month. Thaw on the counter to keep caramel soft and gooey.
Ingredient Substitutions
Butter can be swapped with a plant-based spread but flavor may be less rich.
Replace semi-sweet chocolate chips with milk or dark chocolate based on preference.
If you don’t have soft caramels, you can use caramel sauce but reduce the sweetened condensed milk slightly.
Serving Suggestions
Serve these bars slightly warmed with a scoop of vanilla ice cream for an extra indulgent dessert. A drizzle of extra caramel sauce or a sprinkle of toasted nuts adds great texture contrasts.
Cultural Context
Salted caramel as a flavor first gained popularity in France in the 1970s and has since become a modern classic around the world, pairing sweet and savory in irresistible ways. These bars take that elegant combo and make it accessible and fun in a handheld form.
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Frequently Asked Questions
- → What type of chocolate works best?
Semi-sweet chocolate chips provide a nice balance of sweetness that complements the caramel well, but you can use dark or milk chocolate chips based on preference.
- → How do I prevent the caramel from burning?
Heat the caramel and sweetened condensed milk mixture gently over low heat while stirring constantly until smooth to avoid scorching.
- → Can the bars be stored?
Yes, store them in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- → What pan size is ideal?
A 9x13-inch pan provides the right thickness and even baking for these bars.
- → Is it necessary to use parchment paper?
Lining the pan with parchment paper makes it easier to lift out the bars after baking without breaking.