Salted Caramel Chocolate Chip Cookie Bars Recipe

If you’re craving a dessert that feels like a warm hug and packs all the best flavors in one bite, you’ve got to try this Salted Caramel Chocolate Chip Cookie Bars Recipe. I absolutely love how these bars have that perfect balance of gooey caramel and melty chocolate chips with just the right touch of sea salt that makes every bite irresistible. Whether you’re bringing these to a party or enjoy a cozy night in, trust me—you’ll want to keep this recipe handy!

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Ingredients You’ll Need

The ingredients here all come together to create a perfect harmony of flavor and texture. I always recommend using real unsalted butter and good-quality vanilla for the best results, plus caramel bits that melt smoothly without crystallizing.

• Unsalted butter: Room temperature butter helps the dough cream perfectly, creating that soft and chewy texture I love.
• Light brown sugar: Adds moisture and that deep caramel-y flavor you want in cookies.
• Granulated sugar: Balances sweetness and helps with browning.
• Eggs: Bind everything together and add richness.
• Vanilla extract: Brings out all those warm, sweet notes—don’t skip it!
• Salt: Enhances the flavors throughout the recipe.
• Baking soda: Helps with the perfect rise and spread.
• All-purpose flour: The structure base—be sure to spoon and level for accuracy.
• Semi-sweet chocolate chips or chunks: Go for chunks if you want pockets of melty chocolate in every bite.
• Sweetened condensed milk: Creates that extra creamy caramel center when melted with caramel bits.
• Caramel bits or soft caramels: The heart of this recipe! Bits melt easier, but soft caramels work great, just unwrap them first.
• Flaky sea salt: My favorite finishing touch that elevates every bite—kosher salt can work too if you’re in a pinch.

Variations

One of the things I adore about this Salted Caramel Chocolate Chip Cookie Bars Recipe is how easy it is to tweak for your preferences. I often change up the chocolate type or add a little crunch in the mix, and you can too!

• Use different chocolate: I’ve swapped semi-sweet chips for dark chocolate chunks or even white chocolate for a sweeter twist, and it’s delicious every time.
• Add nuts: Try folding in chopped pecans or walnuts for a lovely crunch—my family goes crazy for that extra texture.
• Make it vegan: Use vegan butter, flax eggs, and dairy-free chocolate chips, then substitute the sweetened condensed milk with a plant-based version.
• Seasonal flair: During fall, I add a pinch of cinnamon or pumpkin pie spice to the dough—it’s cozy and perfect for chilly evenings.

How to Make Salted Caramel Chocolate Chip Cookie Bars Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F. I like to line a 9×13 inch pan with foil or parchment paper and give it a quick spritz of non-stick spray—this makes cleanup so much easier and helps you lift out the bars for slicing without a mess.

Step 2: Cream the Butter and Sugars

In your mixer or a big bowl, beat the softened butter with both the light brown and granulated sugar until it’s light and fluffy—this usually takes around 3-4 minutes. The lighter and airier this becomes, the better your cookie bars will turn out.

Step 3: Add Eggs and Vanilla

Mix in the eggs one at a time, and then add the vanilla extract. It’s so aromatic here, and the batter will look smooth and creamy. If you’ve ever had your eggs get scrambled in cookie dough, just mix slowly and carefully here.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt so everything is evenly distributed. This prevents clumps and helps your bars bake evenly.

Step 5: Mix Dry Into Wet, Then Fold in Chocolate

With your mixer on low speed, gradually add the dry ingredients into the wet mixture in three parts. Don’t overmix here—just combine until you don’t see flour. Then fold in the chocolate chips or chunks by hand to keep them intact and evenly spread throughout.

Step 6: Build Your Cookie Bar Layers

Divide your dough in half. Press half of it into the bottom of your prepared pan for the base layer—it doesn’t have to be perfectly even, but a smooth surface helps the caramel layer stay put. Set the rest aside for the topping.

Step 7: Heat Caramel and Sweetened Condensed Milk

In a medium saucepan over medium-low heat, combine caramel bits and sweetened condensed milk. Stir constantly until everything melts into a smooth, glossy caramel sauce. This step is crucial—watch the heat so you don’t burn the caramel. Once melted, pour this luscious mixture evenly over your cookie base.

Step 8: Top with Remaining Dough and Sea Salt

Drop the remaining cookie dough in small clumps over the caramel layer. It won’t cover it completely, but that’s perfect because it bakes into chewy pockets. Finish by sprinkling flaky sea salt on top—it’s that small touch that makes a huge difference.

Step 9: Bake, Cool, and Slice

Bake the bars for about 26 to 30 minutes, until the top is lightly golden and set but still soft to the touch. Let them cool completely in the pan—this can take a couple of hours, but the wait is so worth it because the caramel sets perfectly. Then lift out with the foil or parchment, slice up into squares, and get ready to indulge!

How to Serve Salted Caramel Chocolate Chip Cookie Bars Recipe

Garnishes

I love sprinkling a little extra flaky sea salt right before serving for that contrast of texture and flavor—it wakes everything up. Sometimes, I drizzle with a bit of melted chocolate or a touch of caramel sauce if I’m feeling fancy.

Side Dishes

These bars are rich, so I like to serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness. A hot coffee or a glass of cold milk is always the ultimate pairing in my book.

Creative Ways to Present

For parties, I’ve arranged them on a wooden board with some fresh berries and mint for a rustic look. They also make fantastic gifts when wrapped in parchment and tied with a ribbon—everyone always asks for the recipe afterwards!

Make Ahead and Storage

Storing Leftovers

Store your leftover bars in an airtight container at room temperature. I find they stay fresh and chewy for up to three days, though mine never last that long! If you want to keep that gooey texture, don’t refrigerate unless it’s very warm in your kitchen.

Freezing

I’ve frozen these bars successfully wrapped tightly in plastic wrap and then foil, for up to 2 months. When ready to eat, let them thaw at room temperature—and the texture stays just as good as fresh!

Reheating

To warm up leftover bars, pop them in the microwave for about 15 seconds or heat briefly in a low oven around 300°F for 5-7 minutes. This softens the caramel and chocolate back up without drying out the bars.

FAQs

Final Thoughts

This Salted Caramel Chocolate Chip Cookie Bars Recipe is one of those desserts I keep coming back to because it hits all the right notes—rich caramel, melty chocolate, a touch of salt, and that chewy cookie base. I still remember the first time I made these and how everyone around the table couldn’t stop raving about them. Give this recipe a shot; I promise it’ll become one of your favorites to bake and share. You’ll thank me later!

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