Salted Caramel Chocolate Chip Cookie Bars: The Ultimate Sweet and Salty Indulgence

If you love the classic combination of rich chocolate and buttery caramel with a hint of sea salt, these Salted Caramel Chocolate Chip Cookie Bars are made for you. This recipe takes the beloved chocolate chip cookie to the next level by baking it in a pan, making it easier to share (or not!) and adding luscious pockets of gooey caramel throughout. The result? A thick, chewy bar with crispy edges, melting chocolate chips, and a perfect touch of saltiness that keeps you coming back for more.

Cookie bars are a fantastic alternative to individual cookies, offering the same comforting flavors but with less fuss and more versatility. They’re great for casual gatherings, potlucks, or whenever you need a sweet treat that satisfies your chocolate and caramel cravings in one bite. Plus, with simple pantry ingredients and easy steps, this recipe is a crowd-pleaser that’s perfect for bakers of all skill levels.

Get ready to experience cookie bliss with every chewy, buttery, caramel-drizzled square!

Why You’ll Love This Recipe

1. Perfect Balance of Sweet and Salty – Salted caramel cuts through the sweetness of chocolate for a balanced flavor.
2. Chewy and Thick Texture – Soft, chewy bars with crisp edges, not thin or crumbly.
3. Simple Ingredients – Uses classic pantry staples for convenience.
4. Easy to Make and Share – Baked in one pan for quick prep and effortless serving.
5. Versatile Snack – Great for dessert, lunchboxes, or anytime sweet cravings hit.

Ingredients

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter (melted and cooled)
• Granulated sugar
• Packed brown sugar
• Vanilla extract
• Large eggs
• Semi-sweet chocolate chips
• Salted caramel sauce (store-bought or homemade)
• Coarse sea salt for sprinkling

Variations

• Use white chocolate chips instead of semi-sweet for a sweeter bite.
• Add chopped nuts like pecans or walnuts for crunch.
• Swirl in peanut butter for a nutty twist.
• Mix in dried fruit such as cranberries or cherries for tartness.
• Make them gluten-free by swapping all-purpose flour for a gluten-free blend.

How to Make the Recipe

Step 1: Preheat and Prepare Pan

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking soda, and salt. Set aside.

Step 3: Combine Wet Ingredients

In a large bowl, mix melted butter with granulated and brown sugars until smooth. Beat in vanilla extract and eggs until fully combined.

Step 4: Incorporate Dry Ingredients

Gradually add the flour mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips.

Step 5: Assemble the Bars

Spread half the cookie dough evenly into the prepared pan. Drizzle half the caramel sauce over the dough. Top with the remaining dough and swirl gently with a knife. Drizzle remaining caramel on top.

Step 6: Bake

Bake for 30–35 minutes until the edges are golden and the center is set but still soft. Sprinkle with coarse sea salt immediately after removing from the oven.

Step 7: Cool and Cut

Allow the bars to cool completely in the pan before lifting out using the parchment overhang. Cut into squares and serve.

Tips for Making the Recipe

• Use room temperature eggs for better mixing.
• Don’t overmix the dough to keep bars tender.
• Let bars cool completely to firm up and prevent crumbling.
• Use good quality caramel sauce for the best flavor.
• Store bars at room temperature in an airtight container for freshness.

How to Serve

Serve these cookie bars as a decadent dessert or snack. Pair with a scoop of vanilla ice cream or a glass of cold milk for the ultimate indulgence. They’re also perfect for sharing at parties, bake sales, or afternoon coffee breaks.

Make Ahead and Storage

Storing Leftovers

Store cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week.

Freezing

Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Reheating

Warm bars in the microwave for 10-15 seconds to bring back gooey softness.

FAQs

1. Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid oversalting.

2. How do I make homemade caramel sauce?

Simmer sugar and butter until melted, then add cream and cook until thickened. Plenty of recipes are available online.

3. Can I substitute chocolate chips with chunks or other types?

Absolutely! Use any kind of chocolate chunks, chips, or even chopped chocolate bars.

4. What if my bars are too soft after baking?

Allow more cooling time; they firm up as they cool. If very soft, bake a few extra minutes.

5. Can I double the recipe?

Yes, bake in two pans or a larger pan, adjusting baking time accordingly.

6. How should I store bars in hot weather?

Refrigerate to prevent melting, but bring to room temperature before serving.

7. Can I make these vegan?

You’d need to substitute butter with vegan butter and eggs with flax or chia eggs. Results may vary.

8. Why is my caramel not swirling well?

Warm the caramel slightly to make it more pourable before adding.

9. Can I add nuts or other mix-ins?

Yes, fold in nuts or dried fruit with the chocolate chips.

10. How thick should the bars be?

Spread dough evenly to about 1 inch thickness for chewy, thick bars.

Conclusion

Salted Caramel Chocolate Chip Cookie Bars combine the best of sweet and salty in a chewy, gooey dessert that’s easy to bake and share. With rich chocolate, luscious caramel swirls, and a sprinkle of sea salt, these bars satisfy every craving for indulgence. Whether for a casual treat or a festive gathering, they’re sure to be a crowd favorite and a repeat recipe in your baking rotation.

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