Salted Caramel Chocolate Chip Bars

Salted Caramel Chocolate Chip Cookie Bars are everything I crave in a dessert chewy buttery dough with pools of melted caramel and pockets of chocolate. They have just the right balance of salty and sweet in every bite which makes them perfect for sharing at gatherings or for treating yourself when you need a pick-me-up.

The first time I made these my kitchen filled with that incredible caramel aroma and I knew they would become a regular treat at our family movie nights. Every time I bake them now someone asks for the recipe before dessert is even finished.

Ingredients

• Salted butter at room temperature: brings richness and ensures your bars are extra soft choose high quality butter for the best flavor
• Light brown sugar: gives the dough a chewy caramel undertone fresh brown sugar makes a real difference
• Granulated white sugar: helps the bars hold their shape
• Large eggs: bind everything together and give just the right amount of lift eggs at room temperature mix in better
• Vanilla extract: deepens the flavor choose pure vanilla when possible
• Kosher salt: balances all the sweetness and enhances the chocolate flavor
• Baking soda: helps the bars rise
• All-purpose flour: provides structure go for unbleached flour if you can
• Semi-sweet chocolate chips: melt into gooey pools throughout I love using classic brands or chopping up a chocolate bar for chunkier bites
• Sweetened condensed milk: makes the caramel super creamy use full-fat for the best texture
• Soft caramels: melt down beautifully look for caramels that are chewy but not hard
• Flaked sea salt for sprinkling: this gives bursts of salty crunch on top Maldon or similar large grain salts work beautifully

Step-by-Step Instructions

Prepare the Pan:

Line your nine by thirteen inch baking dish with foil making sure it hangs over the edges so you can lift out the bars later Coat it liberally with cooking spray for easy release No one likes bars that stick

Mix the Cookie Dough:

In a large bowl cream together the soft salted butter with both sugars using an electric hand mixer Beat for two minutes until you see it turn light and fluffy Add the eggs vanilla kosher salt and baking soda Mix again until smooth Scrape the sides as needed so nothing is left unmixed

Add Dry Ingredients and Chocolate:

Turn your mixer to low Add the flour slowly to prevent any clouds of flour dust Once fully combined stir in the chocolate chips with a sturdy spatula or spoon Make sure those chips are distributed evenly for bites of chocolate in every piece

Layer the Dough:

Press about three-quarters of the dough evenly into the lined pan Use clean hands or the back of your spatula to smooth it out Try to reach every corner for a uniform bake

Make the Caramel Layer:

In a medium saucepan heat the sweetened condensed milk and soft caramels over medium-low Stir frequently with a heat-safe spatula This will slowly melt the caramels into the milk for a thick gooey sauce It usually takes around five to seven minutes Be patient and do not let the bottom scorch

Layer Caramel and Dough:

Pour about three-quarters of the warm caramel over the pressed dough it will not be a perfect layer but that is okay Drop small teaspoonfuls of the remaining cookie dough over the caramel Scatter these pieces so every bar gets a mix of dough and caramel

Bake:

Place the pan in your preheated three hundred fifty degree oven Bake for twenty five to thirty minutes Watch for the center to just set You want the bars to look dry on top but still a little soft in the center They will firm up as they cool

Finish and Cool:

As soon as you remove the bars from the oven sprinkle the top with flaked sea salt Let the bars cool completely in the pan so the caramel sets fully Once cooled lift out using the foil and slice into even bars

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I adore the salted caramel drizzle not just because it is delicious but because my daughter loves scraping the caramel saucepan afterward It has become a happy rite of passage in our kitchen and makes the whole process even sweeter

Storage tips

Keep your bars in an airtight container at room temperature for up to three days For longer storage wrap individual bars tightly and freeze for up to two months defrost at room temperature before serving The caramel stays just as gooey

Ingredient substitutions

Swap out semi-sweet chocolate chips for dark milk or even peanut butter chips depending on your mood For the caramel layer you can make your own soft caramel from scratch or pick up a different brand just ensure they are on the soft side The flaked salt is optional but adds a lot

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Serving suggestions

These cookie bars are dreamy served with a scoop of vanilla ice cream or a drizzle of chocolate sauce For parties cut them into smaller squares and pile on a platter with toothpicks for easy sharing They are always the first to disappear at bake sales

Cultural context

While cookie bars are a classic American treat the addition of salted caramel gives these a modern twist inspired by the trend of pairing sweet with salt This flavor combination has its roots in French patisserie and has taken desserts everywhere by storm

Recipe FAQs

→ Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter. Simply add an extra pinch of salt to the dough for balance.

→ What can I substitute for soft caramels?

Caramel baking bits or homemade caramel sauce can be used, but adjust texture and sweetness as needed.

→ How do I prevent the bars from sticking to the pan?

Line the pan with foil and coat with cooking spray to ensure easy removal after baking.

→ Should I cool the bars before cutting?

Allow the bars to cool completely in the pan for clean, even slices and best texture.

→ How long do these bars stay fresh?

Store them in an airtight container at room temperature; they stay fresh for up to three days.

→ Can I freeze these bars for later?

Yes, wrap the bars tightly and freeze; thaw at room temperature before serving for best results.