Salted Caramel Chocolate Chip Cookie Bars

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Salted Caramel Chocolate Chip Cookie Bars – Buttery, Gooey & Irresistibly Sweet-Salty

A rich, chewy cookie bar layered with melty chocolate chips and swirls of salted caramel

Introduction: The Ultimate Dessert Bar

If you’re looking for a dessert that’s equal parts indulgent, nostalgic, and show-stopping, these Salted Caramel Chocolate Chip Cookie Bars are it. They combine the best of two worlds: the chewy, buttery goodness of a chocolate chip cookie and the luscious, golden richness of salted caramel. Baked into a single pan and sliced into bars, they’re perfect for potlucks, bake sales, or just treating yourself.

These bars are easy to make, travel well, and taste even better the next day. Serve them warm with ice cream or chilled for a firmer bite—either way, they’re guaranteed to disappear fast.

Ingredients Breakdown

Let’s take a closer look at what makes these bars so decadent:

Wet Ingredients:

  • Unsalted butter (1 cup, melted)
    Adds richness and helps create a chewy texture.
  • Brown sugar (1 cup, packed)
    Adds moisture and a deep, caramel-like sweetness.
  • Granulated sugar (½ cup)
    Balances the brown sugar and helps with structure.
  • Large eggs (2)
    Bind the dough and add richness.

Tip: Use room temperature eggs for better mixing.

Dry Ingredients:

  • All-purpose flour (2 cups)
    Provides structure and chewiness.
  • Baking soda (1 tsp)
    Helps the bars rise slightly and stay soft.
  • Salt (1 tsp)
    Balances the sweetness and enhances flavor.

Optional: Use flaky sea salt on top for extra contrast.

Mix-Ins & Topping:

  • Chocolate chips (1 cup)
    Melty pockets of chocolate in every bite.
  • Salted caramel sauce (½ cup)
    Swirled into the batter and drizzled on top for gooey, buttery richness.

Optional: Use homemade caramel for a deeper flavor.

Equipment Needed

  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • 9×13-inch baking dish
  • Spatula
  • Oven
  • Toothpick for testing doneness

Optional: Use parchment paper for easy removal and cleaner edges.

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish or line with parchment paper.

Step 2: Mix the Wet Ingredients

In a large bowl:

  • Combine 1 cup melted butter, 1 cup brown sugar, and ½ cup granulated sugar.
  • Mix until fully combined and smooth.

Add 2 large eggs, one at a time, mixing well after each addition.

Tip: Whisk vigorously to create a glossy, cohesive base.

Step 3: Combine the Dry Ingredients

In a separate bowl:

  • Whisk together 2 cups flour, 1 tsp baking soda, and 1 tsp salt.

Gradually add the dry mixture to the wet ingredients.

Stir until just combined—do not overmix.

Step 4: Add the Good Stuff

Fold in:

  • 1 cup chocolate chips
  • ¼ cup salted caramel sauce

Mix gently to distribute evenly.

Step 5: Assemble the Bars

Spread the batter evenly into the prepared baking dish.

Drizzle the remaining ¼ cup salted caramel sauce over the top.

Use a knife or toothpick to gently swirl the caramel into the surface.

Optional: Sprinkle with flaky sea salt or extra chocolate chips.

Step 6: Bake

Bake for 25–30 minutes, until:

  • Edges are golden brown
  • Center is set
  • Toothpick inserted comes out with a few moist crumbs

Let cool in the pan for at least 30 minutes before slicing.

Yields:

  • 12 bars

Presentation Tip: Cut into squares or rectangles and serve on a platter with a drizzle of extra caramel.

Serving Suggestions

Perfect for:

  • Bake sales
  • Holiday dessert tables
  • Birthday parties
  • Movie nights

Pair with:

  • Vanilla ice cream
  • Whipped cream
  • Hot coffee or cold milk

Tip: Serve warm for gooey texture or chilled for a firmer bite.

Variations to Try

Want to make it your own? Try these delicious twists:

Peanut Butter Caramel Bars

Add peanut butter chips or swirl in peanut butter with the caramel.

Nutty Caramel Bars

Fold in chopped pecans or walnuts for crunch.

Triple Chocolate Bars

Use a mix of dark, milk, and white chocolate chips.

Vegan Version

Use plant-based butter, egg replacers, and dairy-free chocolate.

Mini Bar Bites

Bake in a mini muffin tin for bite-sized treats.

Storage and Make-Ahead Tips

  • Make-Ahead: Bake up to 2 days in advance.
  • Refrigerate: Store in airtight container for up to 5 days.
  • Freeze: Wrap tightly and freeze for up to 2 months. Thaw at room temp.

Tip: Refrigerating before slicing makes for cleaner cuts.

Nutrition Notes (Per Bar, ~1 of 12)

  • Calories: ~200
  • Protein: ~2g
  • Carbohydrates: ~25g
  • Fat: ~10g
  • Sugar: ~15g
  • Sodium: ~150mg
  • Fiber: ~1g

These bars are:

  • Sweet and salty
  • Soft and chewy
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These Salted Caramel Chocolate Chip Cookie Bars are more than just a dessert—they’re a celebration of everything we love about baking: rich flavors, gooey textures, and the joy of sharing something homemade. Whether you’re baking for a crowd or just for yourself, they’re guaranteed to impress and satisfy.

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