Salted Caramel Chocolate Chip Cookie Bars
Before we get to these amazing salted caramel chocolate chip cookie bars, I have a housekeeping item to address. At the end of last week, I received a few emails from readers that we were unable to access the recipe for these strawberry lemonade cupcakes. After several Google searches, I found out that internet explorer users sometimes can’t see text after page breaks in my hosted webpage. So it’s been a long frustrating weekend of emailing back and forth with my website designer (who is the best ever!) and it seems as if the issue has been resolved after re-installing my template. However, if you are still having trouble getting to any recipe, please let me know or consider using another browser. Thank you!!
But enough of my technology woes, let’s talk about these salted caramel chocolate chip cookie bars. Or ooey-gooey bars of goodness as I call them. The softest chocolate chip cookie is sandwiched with melted salted caramel that oozes out of every side. Goodness, these are the best ever!!
They are also very easy to make. Simply make the best chocolate chip cookie dough, spread half at the bottom of an 8’x 8′ baking pan, pour lots of caramel on, sprinkle with some sea salt, and top with the rest of the cookie dough. Easy enough right? The soft cookies and warm caramel make this a delicious treat with the perfect combination of sweet and salty. You need to try it and if you love chocolate and caramel, you will LOVE this!
Here are some pictures that show the step-by-step process to how you get this level of goodness in your hands. 30 minutes or so!
Let’s start by gathering your ingredients.
We start by creaming the melted butter and sugars.
Then add in the eggs and the vanilla extract.
Add in the dry ingredients.
Add in the chocolate chips
Spread half of the cookie dough into a square pan.
Then pour the melted caramel over the cookie dough.
Top with the remaining cookie dough and sprinkle with some sea salt.
Bake until golden brown!
That’s it! Next is sprinkle more sea salt and enjoy!
Salted Caramel Chocolate Chip Cookie Bars
These Salted Caramel Chocolate Chip Cookie Bars are ooey-goey delicioys bars. The softest chocolate chip cookie is sandwiched with melted salted caramel that oozes out of every side.
Ingredients
- 2 1/4 cups all-purpose flour
- ยฝ teaspoon salt
- ยฝ teaspoon baking soda
- 12 tablespoons butter, melted and cooled to room temperature
- 1 cup light brown sugar
- ยฝ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups chocolate chips
- 6 ounces caramel candy squares, unwrapped
- 3 tablespoons heavy cream
- Sea salt, for sprinkling over caramel and bars
Instructions
- Preheat oven to 325 degrees F. Line a 8' X 8' baking pan with parchment paper (or foil) leaving overhang. Spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, salt, and baking soda.
- In the bowl of your stand mixer (or medium bowl), beat the melted butter and sugars together until combined. Add in the egg, egg yolk, and vanilla extract and beat until smooth. Slowly add the dry ingredients and mix on low, just until combined about 1 minute. Then stir in the chocolate chips for additional one minute.
- Combine the caramels and heavy cream in a medium microwave safe bowl and melt in a microwave. Stir every 30 seconds until caramels are melted. This will take about 2 minutes, depending on your microwave.
- Add half of the cookie dough to the prepared pan. Press gently and smooth the top with a spatula. Drizzle/pour the hot caramel sauce over the cookie dough and sprinkle with sea salt. Using a small cookie scoop or a tablespoon, drop spoonfuls of cookie dough over the caramel. Spread the dough with a spatula until the caramel is covered. Sprinkle again with sea salt.
- Bake for 25-30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.
Notes
NOTES:
- If you are baking in a glass dish, you will need to adjust the baking time. I would suggest to start checking the bars after 20 minutes for doneness.
My mouth is watering… It is amazing how gooey you got them to be. Yum!
yes they were gooey and I love that in bars.
Can you say insane?!?!? Nom nom ๐
Oh my,such a yummy post.*__*
I really like your blog. Maybe follow each other on bloglovin?
let me know follow you then back.
Lovely greets Nessa
Thanks for stopping by Nessa!
Thank you so much for the follow,dear.^^
Follow you back on bloglovin.
Btw,I’m new on Instagram,maybe you like my site???
Lovely greets
Oh my gawwwsh, these look delicious!!!
Thanks!
Loving everything about these bars!
Thank you!
These look so good, Zainab! Pinning and sharing on Facebook. Thanks for sharing these at Marvelous Mondays! I hope you have a wonderful day! ๐
Julie @ This Gal Cooks
Thank you for hosting! Have a good one too ๐
Holy wow, these looking amazing! I love salted caramel! ๐
Thank you for sharing at Marvelous Mondays this week!
Me too! Salted caramel and chocolate is becoming my favorite combo.
stop it! I would eat the entire pan!
Hahhaha, that’s what I just of your yellow cake lol!
Oh my, I am drooling!
I’d love to have you share this and/or any other recipe at Wednesday Extravaganza – A Foodie Link Party! Hope to see you there ๐
http://www.hungrylittlegirl.com/1/post/2013/06/wednesday-extravaganza-34.html
Wow, these look amazing! Definitely pinning to make them very soon. I love salted caramel and chocolate chip cookies, and they sound heavenly together.
Thanks Stephanie. I hope you were able to make them!
These look heavenly! I love salted caramel everything and can’t wait to try these. Pinned!
Thanks for sharing on pinterest!
Whoa! Looks heavenly! Pinned of course! Thanks so much for sharing on Two Cup Tuesday at Pint Sized Baker. I hope to see you again on Monday night!
Thanks for sharing! And of course I’ll be there every Monday!
Just took them out of the oven and waited impatiently from them to cool. Delicious! Thank you ๐
Thanks for letting me know you made them!! Made my day ;). I’m glad you liked them too.
These look like delicious chewy goodness! I can’t wait to make these. I’m new to the blogging world, I’m finding it to be a test of patience. I’m sure you’re busy, but I’d like to know what you found to be the toughest hurdle with starting you blog?
Hi Kate! Thank you very much. These bars are a favorite :). Welcome to blogging!! I love your blog…just went over to visit! There were a few hurdles when I started but I think the time commitment was by far the hardest to deal with. I am still trying to figure that out. Feel free to email me (blahnikbaker@gmail.com) any time if you would like some specifics. I would love to help :).
PS: I am drooling over your red velvet cheesecake!!
I have these in the oven right now, super excited to try them! I’m wondering if you have frozen these bars and if so, how they turned out once thawed? If I freeze them I won’t be tempted to eat the whole pan at once ๐
First time baker and this is the recipe I tried first. I am so glad I did! It was easy to follow and I can’t keep my kids away from it (made it for Christmas) ugh! Thanks for sharing.
Becca, I’m so glad you love this recipe and that the kids enjoy it too :). It’s so easy for beginners like us. Hope you can find other recipes to try next time you visit. Merry Christmas!!
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I love what you guys tend to be up too. This sort of clever work and coverage!
Keep up the great works guys I’ve incorporated you guys to blogroll.
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Howdy! This article could not be written any better!
Looking at this article reminds me of my previous roommate!
He continually kept talking about this.
I’ll forward this post to him. Fairly certain
he’s going to have a very good read. Many thanks for sharing!
When you say caramel candies, would you recommend soft or hard or does it matter? I’m not a big baker but these look amazing and I want to attempt them!
Hi Maggie, I used the soft caramel candies because they are easier to melt. You can also use salted caramel sauce and make it easy for yourself. These are so easy to bake so you will have no issue.
These look amazing! I don’t have sea salt but I DO have Kosher salt. Would that work, do ya think?
Oh yeah for sure!!
I made these bars for a friend’s birthday on Saturday, and oh my, they were absolutely amazing. I don’t know if I’ve ever received such rave reviews for a dessert in recent history, and I bake all the time. These are definitely a keeper, and I can’t wait to make them again. Seriously sinful!! Thanks!
Rachel I am so happy to hear this recipe got rave reviews from your friends!! It’s one of my favorites and always a crowd pleaser. Thank you so much for stopping by and letting me know. You made my day ๐
Oops, forgot to give it the five stars it deserves!
You are so sweet! Thank you ๐
Baked additional 10 min and entire middle was raw! I think it was from putting into foil vs glass pan directly. I scooped it out into pan and everything just turned back to batter to re-cook. Hopefully this works. The flavor is unreal but I can’t eat raw cookie dough being 34 weeks pregnant! Anyone else have this issue??
me too. They’ve been in an extra 8 minutes but the batter is still liquidy. I baked in a glass pan with parchment. Hope they turn out.
So I just made these and increased the recipe by 50% to make them in an 8.5×11 for a super bowl party tomorrow. They are ridiculously good. Can’t wait to show off these at the party tomorrow. Thanks for the amazing recipe!
Yay!! I am so happy you love them! Hope the party goes well ๐
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The recipe says I large egg then it says 1 large egg yolk so are you using one and half eggs Also how many caramels are there in 6 oz
Hi Doreen, yes the recipe says 1 egg AND 1 egg yolk. Also, the amount of caramels will depend on the size of your caramel squares. About 3/4 cup total was what mine turned out to be. I don’t see any harm in a little extra caramel ๐
I LOVE these!! I froze half to save for later and they were still amazing when I thawed them out ๐
That’s great to hear!! Glad you loved them!
I love these! I made them years ago & dug the recipe back out for fathers day because they were unforgettable! Should I used salted butter or unsalted butter?
Unsalted butter but salted will work too. Just reduce the salt in the recipe if you use salted butter.