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This decadent salted caramel chocolate chip cookie bar recipe transforms classic chocolate chip cookies into something extraordinary. The rich caramel layer sandwiched between buttery cookie dough creates an irresistible treat that balances sweet and salty flavors perfectly.
I first made these bars for my daughter's bake sale, and they sold out faster than anything else on the table. Now they're requested at every family gathering, and I've had to start making double batches because they disappear so quickly.
Ingredients
- Salted butter: Provides richness and enhances the caramel flavor
- Light brown sugar: Gives these bars a deep molasses note
- Granulated sugar: Helps create the perfect crisp exterior
- Large eggs: Bind everything together and add structure
- Vanilla extract: Adds warmth and complexity
- Kosher salt: Balances the sweetness
- Baking soda: Gives just the right amount of lift
- All purpose flour: Creates the perfect chewy texture
- Semi sweet chocolate chips: Offer bittersweet contrast to the caramel
- Sweetened condensed milk: Makes the caramel layer extra creamy
- Soft caramels: Melt into a luscious filling
- Flaked sea salt: Creates that perfect sweet salty finish
Step-by-Step Instructions
- Prepare Your Pan:
- Preheat your oven to 350°F and line a 9x13 inch baking pan with foil extending over the edges. Be generous with the cooking spray to ensure nothing sticks. The foil creates handles that make removing the finished bars effortless.
- Create the Cookie Base:
- Use an electric mixer to cream the butter and both sugars for a full 2 minutes. This incorporates air and creates the foundation for perfect texture. Add eggs, vanilla, salt and baking soda, mixing until completely smooth. Scrape down the sides of the bowl to ensure everything is incorporated evenly.
- Add Flour and Chocolate:
- Turn your mixer to low speed before adding flour to prevent a dusty kitchen disaster. Mix just until combined, then gently fold in the chocolate chips by hand. The dough will be thick and substantial.
- Assemble the First Layer:
- Press three quarters of your cookie dough into an even layer in the prepared pan. Use slightly damp hands to prevent sticking as you create a uniform base that will support the caramel layer.
- Make the Caramel Filling:
- Combine condensed milk and unwrapped caramels in a medium saucepan over medium low heat. Stir constantly to prevent scorching. The mixture is ready when the caramels are completely melted and the filling has a silky smooth consistency.
- Layer the Components:
- Pour most of the caramel over the cookie base, reserving some for other uses. Drop teaspoon sized portions of the remaining cookie dough over the caramel layer. These will spread slightly during baking to create a marbled effect on top.
- Bake to Perfection:
- Bake for 25 to 30 minutes, watching carefully near the end. The center should be just set but not overdone. The edges will become slightly golden while the middle remains soft.
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The first time I made these bars I accidentally used unsalted butter and missed the salt in the recipe. The difference was remarkable. The salt not only balances the sweetness but actually enhances the caramel flavor, making it more complex and satisfying. Now I sometimes even add an extra pinch of salt to the cookie dough when I want to really highlight the caramel.
Make Ahead Tips
These cookie bars actually taste better the next day after the flavors have had time to meld. You can make them up to three days in advance of serving, making them perfect for busy holiday preparations. Store in an airtight container with parchment between layers to prevent sticking.
Storage Solutions
Once completely cooled, these bars can be stored at room temperature in an airtight container for up to 5 days. For longer storage, wrap individual portions in plastic wrap then place in a freezer bag. They will keep for up to 3 months frozen. Thaw at room temperature for an hour before serving.
Perfect Pairings
Serve these indulgent bars with a scoop of vanilla ice cream for an elevated dessert. The contrast between the warm bar and cold ice cream creates a delightful temperature play. For an adult version, pair with a glass of port wine or bourbon which complements the caramel notes beautifully.
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Enjoy every bite of these buttery and sweet salted caramel bars at your next gathering!
Frequently Asked Questions
- → Can I use unsalted butter instead of salted?
Yes, you can use unsalted butter. Just increase the kosher salt in the dough from 1 teaspoon to 1¼ teaspoons to maintain the same flavor balance.
- → How should I store these bars?
Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze in a single layer, then transfer to a container with parchment between layers for up to 3 months.
- → Can I use caramel sauce instead of melting caramels?
Jarred caramel sauce won't provide the same texture and may make the bars too soft. For best results, use soft caramel candies melted with condensed milk as directed.
- → What's the best way to cut these bars neatly?
Make sure the bars are completely cooled before cutting. Use the foil overhang to lift the entire dessert out of the pan. A sharp knife rinsed in hot water and wiped clean between cuts will give you the cleanest edges.
- → Is flaked sea salt necessary?
While you can omit the flaked sea salt, it's highly recommended as it creates the signature sweet-salty flavor profile and enhances the caramel and chocolate flavors. Maldon sea salt is an excellent option if available.
- → Can I add nuts to this recipe?
Absolutely! Add ½-1 cup of chopped pecans, walnuts, or your favorite nuts to the dough when you add the chocolate chips for added texture and flavor.