Salted Caramel Chocolate Chip Cookie Bars – Sweet, Salty, and Irresistibly Gooey
Salted Caramel Chocolate Chip Cookie Bars – Sweet, Salty, and Irresistibly Gooey
There’s something magical about the combination of chocolate and caramel, especially when it’s baked into a bar you can grab straight from the pan. Salted Caramel Chocolate Chip Cookie Bars are that kind of dessert — rich, gooey, and perfectly balanced between sweet chocolate, buttery cookie dough, and a touch of sea salt. They’re a showstopper without being fussy, the kind of dessert that makes people gather in the kitchen just to get a peek.
I still remember the first time I baked these bars. The caramel was bubbling softly on the stove, the chocolate chips melted into the dough, and the aroma of baked cookies filled the whole house. It was like magic unfolding layer by layer. When I finally sliced into the bars, the caramel stretched luxuriously with each cut, and the chocolate melted in perfect harmony. One bite, and I was hooked. These bars have become a go-to treat for holidays, birthdays, or even just a cozy weekend at home.
What makes these bars so special is that they combine all the best things about cookies and candy into one dessert. The cookie base is soft and buttery, the chocolate chips bring melty pockets of sweetness, and the salted caramel layer adds just the right amount of decadent indulgence. Plus, they’re easy enough to make for a weeknight treat but impressive enough to serve to guests without any fuss.
Salted Caramel Chocolate Chip Cookie Bars
Ingredients
Cookie Dough:
1 cup unsalted butter softened
1 cup granulated sugar
1 cup light brown sugar packed
2 large eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour
½ teaspoon sea salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
Caramel Mixture:
11 oz soft caramels unwrapped
14 oz sweetened condensed milk
½ teaspoon sea salt flakes such as Maldon
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
In another bowl, whisk together flour, sea salt, and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Fold in chocolate chips.
Press about two-thirds of the dough evenly into the prepared pan.
In a saucepan, combine caramels and sweetened condensed milk. Heat over low heat, stirring until smooth and melted.
Remove from heat and stir in sea salt flakes.
Pour caramel mixture evenly over the cookie dough base.
Drop spoonfuls of remaining cookie dough over the caramel layer.
Bake for 30–35 minutes, or until golden brown and set.
Cool completely before slicing into bars.
Why These Cookie Bars Are So Special
These bars are the perfect combination of flavors and textures. The cookie layers are soft and chewy, providing a solid yet tender base for the luscious caramel. The chocolate chips melt in pockets, giving every bite a little surprise, and the sprinkle of sea salt on top elevates the sweetness of the caramel without overwhelming it.
What I love most about this recipe is that it’s both comforting and a little indulgent. It’s the kind of dessert that brings friends together, makes kids’ eyes light up, and even doubles as a decadent breakfast treat (don’t worry — I won’t tell anyone!).
Plus, the bars are versatile. You can swap in milk chocolate, white chocolate, or even a mix of nuts for added crunch. They’re just as delightful warm from the oven as they are cooled and cut into neat squares for gifting.
Tips and Tricks for Perfect Bars
1. Use good quality chocolate chips.
The chocolate is a major player in these bars. Semi-sweet chocolate chips melt beautifully and balance the sweet caramel perfectly.
2. Don’t overbake.
The bars continue to set as they cool. Slightly underbaking ensures they stay gooey and chewy — exactly what you want.
3. Layer carefully.
Make sure the caramel is evenly poured and spread over the cookie dough. Use a spatula to smooth it out for uniform layers.
4. Chill for cleaner slices.
For precise, neat bars, refrigerate the baked cookie bars for at least an hour before cutting. It helps the caramel firm up and prevents sticky fingers.
5. Play with toppings.
A few more chocolate chips, chopped nuts, or extra sea salt flakes on top can give these bars a fun finishing touch.
Serving Suggestions
These cookie bars are perfect for dessert tables, potlucks, or as a special treat for family movie night. Serve them alongside a glass of milk or a cup of coffee for the ultimate indulgence.
They’re also excellent for gift-giving. Wrap individual bars in wax paper or parchment squares, tie them with a ribbon, and you’ve got a homemade treat that’s sure to impress.
During holidays, these bars pair wonderfully with ice cream, whipped cream, or even a drizzle of extra chocolate for that bakery-style presentation.
Storage Tips
-
Room Temperature: Store in an airtight container for up to 4 days.
-
Refrigerator: Keeps up to 1 week; the bars are easier to slice and serve when chilled.
-
Freezing: Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge or warm slightly before serving.
Frequently Asked Questions
Q1: Can I use caramel sauce instead of soft caramels?
Yes! Use about 1 cup of thick caramel sauce. Reduce the sweetened condensed milk slightly to prevent the bars from being too runny.
Q2: Can these bars be made ahead of time?
Absolutely. Make them a day ahead — the flavors meld beautifully overnight. Store in the fridge for best texture.
Q3: What type of sea salt works best?
Flaky salts like Maldon or fleur de sel give a subtle crunch and contrast that works beautifully with the caramel.
Q4: Can I add nuts?
Yes! Chopped pecans or walnuts can be folded into the cookie dough or sprinkled on top for extra texture.
