Get ready to wow your friends and family with these indulgent Salted Caramel Chocolate Chip Cookie Bars! Layers of buttery cookie dough, a luscious caramel filling, and a sprinkle of flaky sea salt come together to create a dessert that’s perfectly sweet, salty, and gooey. Whether you’re baking for a party, holiday gathering, or simply treating yourself, these cookie bars are guaranteed to impress. Easy to make and packed with flavor, they’ll quickly become your go-to dessert recipe!

Why You’ll Love These Salted Caramel Cookie Bars :

• Sweet and Salty Perfection: The balance of gooey caramel, rich chocolate, and a touch of sea salt is unbeatable.
• Crowd-Pleasing Dessert: These bars are a hit at parties, bake sales, and family get-togethers.
• Easy to Make: With a straightforward process and simple ingredients, you can create bakery-worthy cookie bars in no time.
• Make-Ahead Friendly: These bars store beautifully, making them perfect for prepping in advance.

Ingredients For Salted Caramel Chocolate Chip Cookie Bars :

For the Cookie Dough

• 1 cup unsalted butter, softened
• 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

For the Caramel Layer

• 14 oz sweetened condensed milk
• 11 oz caramel bits (or 10 oz soft caramels, unwrapped)
• ½ teaspoon flaky sea salt (or to taste)

Essential Baking Tools

• 9×13-inch Baking Pan: For perfectly shaped bars.
• Electric Mixer: To cream butter and sugar until light and fluffy.
• Parchment Paper or Foil: For easy cleanup and flawless bar removal.
• Medium Saucepan: For melting the caramel layer.
• Spatula: To spread the cookie dough and caramel evenly.

How to Make Salted Caramel Chocolate Chip Cookie Bars :

1. Prep Your Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or foil, leaving an overhang for easy lifting. Lightly spray the pan with non-stick cooking spray.

2. Make the Cookie Dough

1. In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy (about 2-3 minutes).
2. Beat in the eggs one at a time, followed by the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the chocolate chips.

3. Assemble the Base Layer

Divide the cookie dough in half. Press one half evenly into the prepared pan to create the base layer. Set aside the remaining dough for the top layer.

4. Prepare the Caramel Layer

In a medium saucepan over medium-low heat, combine the caramel bits (or unwrapped soft caramels) with the sweetened condensed milk. Stir continuously until the caramel is melted and smooth. Pour the caramel mixture over the cookie dough base and spread it evenly.

5. Add the Top Layer

Using the reserved cookie dough, drop small clumps over the caramel layer. Don’t worry about covering the caramel completely—leaving gaps allows the gooey caramel to peek through. Sprinkle the top with flaky sea salt.

6. Bake

Bake in the preheated oven for 26-30 minutes, or until the top is set and golden brown. Be careful not to overbake, as this can make the caramel layer too firm.

7. Cool and Slice

Allow the bars to cool completely in the pan for at least 2-3 hours. For best results, chill the bars in the refrigerator for 30 minutes before slicing. Use the parchment or foil overhang to lift the bars out of the pan. Slice into squares or rectangles and serve.

Tips for Perfect Salted Caramel Cookie Bars :

1. Chill Before Slicing: Cooling completely ensures clean slices and prevents the caramel from oozing out.
2. Don’t Overbake: The cookie dough should be lightly golden but still soft in the center.
3. Use High-Quality Caramel: High-quality caramel bits or soft caramels melt more smoothly and provide a better texture.
4. Work with Room-Temperature Ingredients: Softened butter and room-temperature eggs ensure even mixing.
5. Salt Wisely: Start with ½ teaspoon of flaky sea salt and adjust to taste. The salt enhances the caramel without overwhelming it.

Salted Caramel Cookie Bar Variations :

• Peanut Butter Twist: Add ½ cup of peanut butter to the cookie dough for a nutty flavor.
• Oatmeal Cookie Base: Replace ½ cup of the flour with rolled oats for a heartier texture.
• Pretzel Crunch: Press crushed pretzels into the caramel layer for a salty crunch.
• Dark Chocolate Delight: Swap the semi-sweet chocolate chips for dark chocolate for a richer flavor.

Frequently Asked Questions (FAQs) :

Q: Can I make these bars ahead of time?
A: Yes! These bars store beautifully and taste even better the next day as the flavors meld together.

Q: How do I keep the caramel from sticking to the knife while slicing?
A: Run your knife under hot water, wipe it dry, and slice. Repeat as needed for clean cuts.

Q: Can I freeze these bars?
A: Absolutely! Wrap the bars tightly in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Serving, Storing, and Reheating Instructions :

• Serving: These bars are perfect on their own or paired with a scoop of vanilla ice cream. Serve at room temperature or slightly warmed.
• Storing: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.
• Reheating: Microwave individual bars for 10-15 seconds for a warm, gooey treat.

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Yield: 24 bars

Salted Caramel Chocolate Chip Cookie Bars

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These Salted Caramel Chocolate Chip Cookie Bars combine the best of sweet, salty, and gooey goodness into one irresistible dessert.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• - 1 cup unsalted butter, softened
• - 1 cup light brown sugar, packed
• - ½ cup granulated sugar
• - 2 large eggs
• - 2 tsp vanilla extract
• - ½ tsp salt
• - 1 tsp baking soda
• - 2 ¾ cups all-purpose flour
• - 2 cups semi-sweet chocolate chips
• - 14 oz sweetened condensed milk
• - 11 oz caramel bits
• - ½ tsp flaky sea salt

Instructions

1. Preheat oven to 350°F. Line a 9x13 pan with parchment.
2. Cream butter and sugars. Add eggs and vanilla. Mix dry ingredients, combine with wet.
3. Press half the dough into the pan.
4. Melt caramel bits with condensed milk. Spread over dough.
5. Drop remaining dough over caramel. Sprinkle sea salt.
6. Bake 26-30 mins. Cool completely. Slice and serve.

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