Gooey caramel and chocolate center with a soft and chewy cookie base.
These Salted Caramel Chocolate Cookie Bars are the ultimate indulgence, combining gooey caramel, rich chocolate, and a touch of sea salt for a dessert that's impossible to resist.
Why you'll want it now, The perfect balance of salty and sweet with a gooey, chocolatey center.
Why this recipe works
The combination of melted chocolate and caramel creates a gooey center, while the cookie dough bakes into a soft, chewy base. The sprinkle of sea salt enhances the sweetness and adds a satisfying contrast.
Equipment
9 x 13 in (23 x 33 cm) baking pan
parchment paper
mixing bowls
electric mixer with paddle attachment
spatula
measuring cups and spoons
How to make it
Preheat your oven to 350°F (175°C) and line a 9 x 13 in (23 x 33 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Spread half of the cookie dough evenly into the prepared baking pan.
Pour the caramel sauce over the dough, spreading it evenly with a spatula. Sprinkle the sea salt over the caramel.
Sprinkle the chocolate chips evenly over the caramel layer.
Drop spoonfuls of the remaining cookie dough over the chocolate chips, gently spreading it to cover as much as possible.
Bake for 25 minutes, or until the edges are golden brown and the center is set.
Enjoy these decadent Salted Caramel Chocolate Cookie Bars with a glass of milk for the ultimate treat.
How you'll know it's ready
You'll know it's ready when the edges are golden brown and the center is set but still slightly gooey.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature to 325°F (160°C) and check a few minutes early, as the fan may bake these bars faster.
Troubleshooting
If the caramel layer seeps out during baking, ensure it's spread evenly and not too close to the edges.
If the cookie dough is hard to spread over the chocolate chips, use a lightly greased spatula.
For a firmer texture, allow the bars to cool completely before slicing.
Storage
Store the bars in an airtight container at room temperature for up to 5 days.
Make ahead
Prepare the dough and assemble the bars a day ahead; bake just before serving for the freshest texture.
Variations
Add chopped nuts to the cookie dough for extra crunch.
Use white chocolate chips for a different flavor profile.
Drizzle additional caramel sauce on top before serving.
Frequently asked questions
Can I use homemade caramel sauce?
Yes, homemade caramel sauce works beautifully and adds a personal touch.
How do I prevent the caramel from burning?
Ensure the caramel layer is evenly spread and not too close to the edges of the pan.
Can I freeze these cookie bars?
Yes, wrap them individually in plastic wrap and store in an airtight container in the freezer for up to 2 months.
What type of chocolate chips should I use?
Semi-sweet chocolate chips are recommended, but you can use milk or dark chocolate chips if preferred.
Nutrition Facts
Per serving: 1 bar (70 g)
Calories320
Total Fat18 g
Saturated Fat11 g
Cholesterol45 mg
Sodium240 mg
Total Carbohydrate38 g
Dietary Fiber1 g
Total Sugars24 g
Protein3 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
