Salted Caramel Chocolate Chip Cookie Bars
Deliciously chewy cookie bars with a rich combination of chocolate, gooey caramel, and a hint of sea salt, perfect for any occasion.
Ingredients
For the cookie base
- 1 cup unsalted butter, at room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup chocolate chips
For the caramel layer
- 1 cup caramel sauce
- Flaky sea salt for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and sea salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips until evenly distributed.
Assembly
- Spread half of the dough into the prepared baking pan, pressing it evenly into the bottom.
- Drizzle the caramel sauce over the first layer of dough, spreading it gently to cover the surface.
- Spoon the remaining dough over the caramel layer, spreading it out evenly. It’s okay if some caramel shows through.
- Sprinkle flaky sea salt over the top layer of dough.
Baking
- Bake in the preheated oven for 25-30 minutes, or until golden brown around the edges. The center may look slightly underbaked.
- Allow the bars to cool completely in the pan before cutting them into squares and serving.
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Notes
Serve warm or at room temperature, and consider adding a scoop of ice cream for an extra treat. They store well at room temperature for up to three days or refrigerated for about a week.