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Salted Caramel Chocolate Chip Cookie Bars

Irresistible Salted Caramel Chocolate Chip Cookie Bars Delight

These Salted Caramel Chocolate Chip Cookie Bars offer a perfect blend of sweet and salty, with gooey caramel and rich chocolate for an unforgettable dessert experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Salted Butter Provides a rich flavor; swap for unsalted if preferred.
  • 1 cup Light Brown Sugar Adds moisture and a deep caramel taste; dark brown sugar gives a more robust flavor.
  • 0.5 cup Granulated White Sugar Essential for sweetness and aids in browning.
  • 2 large Eggs Binds the ingredients, ensuring a delightful texture.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor; opt for pure vanilla for a richer taste.
  • 1 teaspoon Kosher Salt Balances sweetness; use less if substituting with table salt.
  • 1 teaspoon Baking Soda Acts as a leavening agent, providing a soft, chewy texture.
  • 2.5 cups All-Purpose Flour The main structure component; substitute with a gluten-free flour blend if desired.
For the Gooey Filling
  • 14 ounces Sweetened Condensed Milk Creates the ooey-gooey center; there's no direct substitute for this magic ingredient.
  • 10 ounces Soft Caramels Vital for that luscious filling; homemade caramel can be a delicious alternative.
For Mixing In
  • 2 cups Semi-Sweet Chocolate Chips Adds sweetness and texture; mix it up with dark or milk chocolate for variation.
  • 1 teaspoon Flaked Sea Salt Enhances the flavor profile; regular salt is fine, but avoid using coarse salt.

Equipment

  • 9x13 inch baking pan
  • Mixing bowl
  • Electric Mixer
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with aluminum foil and spray with cooking spray.
  2. In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy.
  3. Add in eggs, vanilla extract, and kosher salt. Mix on low until combined.
  4. Gradually add baking soda and flour, mixing on low speed until just combined to keep the dough textured.
  5. Fold in semi-sweet chocolate chips evenly throughout the dough.
  6. Press ¾ of the cookie dough into the prepared baking pan to form the base layer.
  7. In a small saucepan over medium-low heat, melt the soft caramels with sweetened condensed milk until smooth.
  8. Pour ¾ of the caramel mixture over the cookie dough base and drop spoonfuls of remaining dough on top.
  9. Bake for 25-30 minutes until edges are set and center is slightly soft. Let it cool.
  10. While warm, sprinkle flaked sea salt on top. Allow to cool completely before slicing into squares.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Consider pre-baking the cookie base for 8-10 minutes for firmer texture. Store leftovers in an airtight container at room temperature for up to 3 days.

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