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Salted Caramel Chocolate Chip Cookie Bars Recipe | Chewy & Delicious

I just pulled a hot pan of these salted caramel chocolate chip cookie bars recipe from the oven, and I can’t wait to share the recipe with you. When I first layered gooey caramel between a classic chocolate chip cookie dough, the result was pure magic. I found that the contrast of sweet and salty makes each bite irresistibly moreish. 

Whether you’re baking for a casual snack or a special treat, these bars fit the bill. Let’s dive right in and I’ll walk you through how I make them step by step. You can also enjoy similar comforting recipes like Crock Pot Chicken Pot Pie Recipe for a hearty meal.

Ingredients

Here are the ingredients I used, along with some tips and explanations:

2 ⅛ cups (≈ 265.6 g) all‑purpose flour — A good base for texture; don’t substitute with whole wheat here if you want that tender chew.
½ teaspoon baking soda — Helps the bars rise just enough and spread nicely.
½ teaspoon salt — Enhances flavor and balances the sweetness; be sure it’s measured accurately.
12 tablespoons unsalted butter, melted and cooled to room temperature — Using melted butter gives the bars a denser, fudge‑like chew; I always let it cool so it doesn’t start cooking the eggs early.
1 cup (≈ 220 g) light brown sugar — Gives depth and moistness thanks to the molasses content.
½ cup (≈ 100 g) granulated sugar — Adds crispness at the edges and balances the texture.
1 egg — Helps bind everything together.
1 egg yolk — Adds extra richness and chew‑factor.
2 teaspoons vanilla extract — Enhances the overall flavor; fresh extract tastes better than imitation.
2 cups (≈ 360 g) semi‑sweet chocolate chips — A generous amount of chocolate makes these feel decadent.
10 ounces (≈ 283.5 g) caramel candy squares, unwrapped — These melt down into the gooey caramel layer; I find using the candy pieces makes the process more reliable.
3 tablespoons heavy cream — Combines with the caramel squares to make a smooth caramel layer.
Fleur de sel or other sea salt, for sprinkling over caramel and bars — The final sprinkle elevates the sweet/salty contrast and gives a gourmet flair.

Note: yields several servings (makes about 16 cookie bars)

Variations

If you’d like to tweak this recipe for dietary preferences or extra flavor, here are some options:

Dairy‑free version: Use a dairy‑free butter alternative (melted) instead of unsalted butter, and swap the heavy cream with coconut cream. For the caramel layer, you could use a dairy‑free caramel sauce or plant‑based caramel candies.
Sugar‑reduced version: Try using a light brown sugar substitute and reduce the granulated sugar somewhat; you may also choose dark chocolate chips with higher cocoa content for a less sweet flavor.
Flavor‑enhancing add‑ins: Fold in chopped toasted pecans or walnuts for texture, swap some of the semi‑sweet chips with milk or white chocolate for variety, or add a pinch of cinnamon or espresso powder to the dough for a subtle flavor twist.
Gluten‑free version: Use a one‑for‑one gluten‑free flour blend instead of the all‑purpose flour, and ensure the chocolate chips and caramel squares are certified gluten‑free.

You may also love Creamy White Chicken Enchiladas Casserole Recipe for a creamy, cheesy dinner option.

Cooking Time

Here’s how the time breaks down:

Prep Time: ~ 15 minutes
Cooking Time: ~ 30 minutes
Total Time: ~ 45 minutes

Equipment You Need

Here’s what I used and why it matters:

9‑inch square baking pan — Ensures proper thickness of the bars and even baking.
Parchment paper (to line the pan) — Makes removing the bars easy and prevents sticking.
Electric mixer (or handheld mixer) — Helps cream the sugars and melted butter smoothly so the dough is uniform.
Microwave‑safe bowl — For melting the caramel candies with heavy cream efficiently.
Wire cooling rack — To cool the bars after baking and allow the caramel layer to set properly.

How to Make Salted Caramel Chocolate Chip Cookie Bars Recipe?

Preheat and Prepare

First I pre‑heated the oven to 325 °F (about 163 °C) and greased a 9‑inch square pan, lining it with parchment paper and leaving the edges hanging for easy lifting.

Make the Dough

Next I whisked together the flour, baking soda and salt in one bowl, then in another I beat melted butter with both sugars until combined. I added the egg, egg yolk and vanilla, then slowly mixed in the dry ingredients and stirred in the chocolate chips.

Layer and Bake

I pressed half the dough into the prepared pan, smoothing it. In a microwave‑safe bowl I melted the caramel squares with heavy cream, stirring every 20 seconds until smooth. I poured the caramel over the dough layer (leaving about ½‑inch border), sprinkled sea salt, then dolloped the remaining cookie dough on top and gently spread it to cover the caramel.

I sprinkled more sea salt, baked for approximately 30 minutes until the top was light golden and edges pulled away, then cooled on a rack and refrigerated about 30 minutes to let the caramel fully set.

Additional Tips for Making this Recipe Better

From my experience, here are some extra things that helped me:

I found that letting the melted butter cool to room temperature before mixing helps prevent the eggs from cooking prematurely.
I always press the dough evenly in the pan, because that ensures consistent thickness and even baking across all bars.
If your kitchen is warm, I found refrigerating the finished bars for 30 minutes makes cutting cleaner pieces and stops the caramel from oozing.
I sprinkle sea salt at two stages — once over the caramel layer and again on top of the dough — that double sprinkle boosts the salty‑sweet effect.
I store extras in an airtight container right after they’ve cooled, and they maintain texture and flavor best when kept at room temperature for the first day then chilled if your space is warm.

How to Serve Salted Caramel Chocolate Chip Cookie Bars Recipe?

I love serving these bars slightly warm (if freshly baked) or at room temperature, cut into squares. For the presentation, I arrange them on a platter, dust a little extra sea salt on top, and optionally add a drizzle of warm caramel sauce or a few chocolate chips.

They work beautifully with a scoop of vanilla ice cream, or just on their own with a cup of coffee or tea. If serving guests, I like to cut slightly smaller pieces—people often ask for seconds!

Nutritional Information

Here’s a rough breakdown per bar (one serving):

Calories: ~ 428 kcal
Protein: ~ 4 g
Carbohydrates: ~ 58 g
Fat: ~ 20 g

Make Ahead and Storage

Storage at room temperature

Once the bars are fully cooled and the caramel layer has set, I store them in an airtight container at room temperature for up to 4 days.

Freezing

These bars freeze really well. I cut them into squares, wrap each one individually in plastic wrap, put them in a freezer‑safe bag, and store them in the freezer for later.

Reheating

If you like them warm, I reheat a bar in the microwave for about 10‑15 seconds or pop in a 325 °F oven for a few minutes. That helps the caramel soften again, giving a freshly‑baked feel.

Why You’ll Love This Recipe?

Here are a few reasons I think these bars are a winner:

Easy and accessible: The ingredients are common, and the steps are straightforward—great for weekday baking or a weekend treat.
Incredible flavor balance: The combination of rich chocolate, soft caramel and flaky sea salt hits just the right sweet‑and‑salty note.
Versatile and share‑able: These bars are perfect for potlucks, dessert tables, gift boxes or a cozy night at home.
Customizable: You can tweak add‑ins, use different chocolates, nuts or even make them gluten‑free or dairy‑free.
Texture delight: You get a tender cookie‑bar base, a chewy caramel middle and a slightly crisp top edge—it’s got multiple layers of appeal.

Ben Carraoli