Description
Thick, gooey, sweet, and salty… these cookie bars feel like the kind of treat you bake when you want your whole kitchen to smell like a warm hug. The caramel melts into silky ribbons while the chocolate chunks soften into dreamy pockets of goodness. One bite, and it’s the kind of moment that makes everyone pause and smile.
Ingredients:
Cookie Dough
2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp fine salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
1 ½ cups semisweet chocolate chips or chunks
Caramel Layer
35–40 soft caramel squares (about 12 oz) or caramel bits
¼ cup heavy cream
Finishing
Flaky sea salt, for sprinkling
Instructions:
Preheat the oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang. (2 minutes)
Whisk together flour, baking soda, and salt; set aside. (1 minute)
Beat softened butter, brown sugar, and granulated sugar until creamy and fluffy. (3 minutes)
Add eggs one at a time, mixing well after each. Stir in vanilla. (2 minutes)
Add dry ingredients and mix gently just until combined. Fold in chocolate chips or chunks. (2 minutes)
In a microwave-safe bowl, melt caramel squares with heavy cream in 20–30 second intervals until smooth. (2–3 minutes)
Press half of the cookie dough evenly into the bottom of the pan. (1 minute)
Pour the warm caramel on top, spreading gently and leaving a small border. (1 minute)
Crumble the remaining dough over the caramel layer. (1 minute)
Bake for 28–35 minutes, until golden brown and the center is set. (28–35 minutes)
Cool in the pan for at least 1 hour so the caramel sets properly. Sprinkle with flaky sea salt, lift out, and slice into squares. (1 hour)
Prep Time: 12 minutes | Cooking Time: 30 minutes | Cooling Time: 1 hour | Total Time: 1 hour 42 minutes
Kcal: 430 kcal | Servings: 12 squares
#SaltedCaramelBars #ChocolateChipBars #GooeyDesserts #SweetTreats
Step-by-Step Guide
Follow these detailed steps for perfect bars every time. First, ensure all ingredients are at room temperature, especially the butter and eggs, for a smooth, cohesive dough. When creaming the butter and sugars, beat for the full 3 minutes until light and fluffy; this incorporates air for a better texture. When adding the dry ingredients, mix only until the flour disappears to avoid tough bars. For the caramel, stir between each microwave burst to prevent scorching. When assembling, use slightly damp fingers to press the first dough layer evenly. Crumble the top layer with your fingers for an even, rustic coverage that bakes consistently.
Serving Suggestions
These bars are decadent on their own but can be elevated for special occasions. Serve them slightly warm with a scoop of vanilla bean ice cream for an ultimate dessert. For a festive touch, drizzle with extra melted chocolate or a simple powdered sugar glaze. They pair wonderfully with a cup of strong black coffee to balance the sweetness or a cold glass of milk. For a party, cut them into smaller, bite-sized pieces for easy sharing.
How-to Summary
In short: Make a classic chocolate chip cookie dough. Microwave caramel with cream until smooth. Press half the dough into a lined pan, top with caramel, then crumble the remaining dough on top. Bake at 350°F (175°C) for 28-35 minutes until golden. Cool completely before slicing and sprinkling with flaky salt.
Frequently Asked Questions
Can I use store-bought caramel sauce instead of squares?
We do not recommend it. Prepared caramel sauce is too thin and will seep through the dough, making the bars soggy. The squares or bits with cream create the perfect thick, gooey layer.
How should I store these bars?
Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze the squares in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months.
My caramel hardened after baking. What happened?
This usually means the caramel was overheated or the bars were sliced before completely cooled. Always let the pan cool for the full hour so the caramel can set properly without turning hard.
Can I use a glass baking dish?
A metal pan is preferred as it conducts heat more efficiently, leading to better browning and texture. If using glass, reduce the oven temperature by 25°F and watch the baking time closely.
What’s the best way to get clean slices?
Use a sharp knife and wipe it clean with a damp cloth between each cut. For very clean lines, you can chill the entire pan of cooled bars in the refrigerator for 30 minutes before slicing.
Common Mistakes to Avoid
- Overmixing the dough: This develops gluten, leading to dense, tough bars.
- Using cold ingredients: Cold butter and eggs won’t emulsify properly, causing a greasy, separated dough.
- Skipping the parchment overhang: Without it, you cannot lift the bars out easily for clean slicing.
- Slicing too soon: Cutting into warm bars causes the caramel to ooze out and makes a mess. Patience is key.
- Overbaking: The bars will continue to set as they cool. Remove them when the edges are golden and the center looks just set.
Conclusion
These Salted Caramel Chocolate Chip Cookie Bars are the ultimate indulgence, masterfully combining chewy cookie texture with luxurious gooey caramel. By following the detailed guide and avoiding common pitfalls, you’ll create a show-stopping dessert that is surprisingly straightforward. The balance of sweet and salty, soft and chewy, makes them impossible to resist. Perfect for potlucks, gifts, or a well-deserved treat, this recipe is sure to become a cherished favorite in your baking repertoire.