Salted Caramel Chocolate Chip Cookie Bars
Salted caramel chocolate chip cookie bars are layers of chocolate chip cookie, a gooey caramel center, and then more cookie goodness.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- 11 ounces soft caramels unwrapped
- 14 ounces sweetened condensed milk
- ½ teaspoon sea salt flakes we like Maldon brand
Instructions
- Preheat the oven to 350°F. Line the bottom of a 9x13 baking dish with parchment paper and spray the bottom and sides with non-stick cooking spray.
- Beat together the softened butter, granulated sugar, and brown sugar in the bowl of a standing mixer for 1 to 2 minutes.
- Add the eggs and vanilla extract then beat together at high speed for at least 5 minutes longer.
- Mix together the flour, ½ teaspoon sea salt, and baking soda in a small bowl. Add to the creamed mixture and beat just until combined.
- Add in 2 cups of chocolate chips and beat a few seconds longer to evenly distribute them in the dough.
- Place the dough into the refrigerator while preparing the caramel (this will firm the dough up a bit to make it easier to press into the pan).
- Unwrap all of the caramel candies and place them in a heavy-bottomed saucepan. Pour sweetened condensed milk over the caramels. Heat over medium-low, stirring frequently until caramels are fully melted, and the mixture is smooth (about 8 to 10 minutes). Remove from heat.
- Add ½ teaspoon of sea salt flakes and stir into the caramel mixture.
- Press half of the cookie dough into the bottom of the prepared 9x13 pan. If the dough is too sticky, use a spatula or a sheet of plastic wrap to press down the cookie dough layer.
- Spread the caramel mixture in an even layer over the cookie dough base.
- Sprinkle the other half of the cookie dough mixture in small pieces over the caramel layer, covering most of the surface.
- Bake for 25 minutes or until the center of the cookie dough is set.
- Remove from the oven and sprinkle with another ½ to 1 teaspoon of sea salt flakes.
- Cool completely then cut into bars and serve.
Notes
PRO TIP: Lining the pan with overhanging parchment paper will make cleaning up a snap and lifting these scrumptious bars out of the pan to cut into squares much easier.
PRO TIP: The exact amount of salt depends entirely on how salty you want your salted caramel to be. I advise adding the salt gradually – you can always add more, but cannot take it away!