Salted Caramel Chocolate Chip Cookie Bars
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Salted caramel chocolate chip cookie bars are made with a buttery, brown sugary chocolate chip cookie base, a layer of sweet caramel in the middle, then dollops of chocolate chip cookie dough, and a sprinkle of flaky sea salt. They’re thick, chewy, gooey, and perfect for the holidays or satisfying your salty-sweet cravings anytime.
Cookie bars are one of my favorite ways to elevate any cookie recipe. Biting into a soft, chewy cookie is one thing, but biting into a thick, chewy, and gooey cookie bar is a whole other experience. Never mind adding an entire layer of caramel!
I’ve made everything from 7 layer bars and M&M cookie bars to double chocolate chip cookie bars and peanut butter chocolate chip cookie bars and now these salted caramel chocolate chip cookie bars. They’re always a hit but are appreciated a little extra around the holidays!
It’s almost unfair to the original chocolate chip cookie. Just when you think you can’t make it any better, the caramel chocolate chip bar enters the chat and says, “Oh yeah? Hold my milk.”
Why you’ll love this recipe
- Chocolate chip caramel cookie bars are perfect for any holiday dessert table.
- They’re portable, so they’re great for potlucks and packing in school lunch boxes.
- Great for using leftover Halloween caramel candy!
- You’ll love the sweet and salty combination.
Ingredients for Salted Caramel Chocolate Chip Bars
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Unsalted butter – Use unsalted- the flakey sea salt adds enough salt to the bars.
- Sugars – A combo of light brown sugar and granulated sugar. The brown sugar also adds a deeper flavor and extra moisture.
- Large eggs – To bind the cookie dough.
- Vanilla extract and salt – Flavor enhancers.
- Baking soda – Make sure it’s fresh and hasn’t expired. It’s what gives the dough its rise and lift.
- All-purpose flour – Measure it properly so you are not using more than you need. The spoon and level method works great.
- Semi-sweet chocolate chips or chunks – Wouldn’t be a chocolate chip cookie bar without them. You can use dark chocolate chips if you prefer.
- Sweetened condensed milk and caramel bits – When you melt the condensed milk with soft, unwrapped caramels, it creates a thick and chewy caramel mixture.
- Flakey sea salt – A sprinkling of sea salt flakes on the top gives the bars a sweet and salty flavor combination.
How to Make Caramel Chocolate Chip Bars
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: In a large mixing bowl, or the bowl of a stand mixer, beat the butter and sugars together until they’re light and fluffy. Then, add in the eggs and vanilla and mix until combined. Set that aside.
Step 2: In a separate bowl, whisk the flour, baking soda, and salt. Head back over to the larger bowl and add the dry ingredients to the wet ingredients while the mixer is on low. Do this in a few batches, ensuring everything gets mixed in. Mix until just combined.
Step 3: Fold in the chocolate chips. Press half of the cookie dough into the bottom of a prepared 9×13 pan and use a spatula or your hands to spread it out into an even layer.
Step 4: Mix the caramel and condensed milk over medium-low heat in a saucepan. Stir often until a sauce is formed. Pour the hot caramel mixture over the cookie dough base.
Step 5: Drop the remaining dough in slumps over the caramel layer and sprinkle sea salt on top of the bars. Bake in a preheated 350°F oven for 26–30 minutes until the top is a light golden brown. Cool the bars in the pan before slicing. Enjoy a bar on its own or with a scoop of ice cream on the side!
Pro Tip:
When lining your baking dish with either parchment paper or foil, leave extra hanging over the sides. It gives you something to hold while you’re lifting the bars out of the pan to slice.
Storage
These will stay fresh at room temperature for up to 3 days as long as they’re covered in an airtight container.
Freezer: Caramel chocolate chip bars freeze beautifully for up to 2 months. Thaw in the fridge overnight or on the counter and enjoy a cookie bar or two when the mood strikes.
Recipe Tips
- I recommend a metal baking pan, but glass will work if necessary. I know a glass dish is shown in the photos, but after additional recipe testing, I found that they bake best in a metal pan.
- Coarse or flaked sea salt works best. Coarse kosher salt can also be used in a pinch. Whatever you do, do not use table salt for the top!
- Add some crunch to the caramel layer with chopped nuts. Pecans, walnuts, almonds, etc.
- For clean edges, wipe the blade clean between each slice.
More Caramel Dessert Recipes
Salted Caramel Chocolate Chip Cookie Bars
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 ¾ cups all-purpose flour
- 2 cups semi-sweet chocolate chips or chunks
- 14 oz sweetened condensed milk
- 11 ounces caramel bits or 10 ounces soft caramels, unwrapped
- ½ teaspoon flakey sea salt or to taste
Instructions
- Preheat to 350°F. Line a 9×13 pan with foil or parchment paper, spray with non-stick cooking spray, and set aside.
- In a large mixing bowl, or in the bowl of a stand mixer, beat the butter, light brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla extract, mixing until combined. Set aside.
- In a medium bowl, whisk to combine the flour, baking soda, and salt.
- With the mixer on low, mix the dry ingredients into the wet ingredients in 3 batches. Mix only until just combined.
- Fold in the chocolate chips.
- Divide the cookie dough in half. Add half of the cookie dough to the bottom of the baking dish in an even layer. Set aside the remaining half.
- Add the caramel bits and sweetened condensed milk to a medium saucepan. Heat over medium-low heat, stirring often, until melted and smooth. Pour the caramel mixture over the cookie dough base.
- Drop the remaining cookie dough in small clumps over the caramel layer. Sprinkle with sea salt.
- Bake for 26-30 minutes, until the top is set and lightly golden.
- Allow the bars to cool completely in the pan before removing from the pan, slicing, and serving.
Notes
Nutrition
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