Alright, my fellow kitchen warriors, let’s talk about something that can turn a 5 PM panic into a moment of pure joy: Salted Caramel Chocolate Chip Cookie Bars. I remember the first time I made these. It was a rainy Saturday, the kids were bouncing off the walls, and I desperately needed a win. I stumbled upon a salted caramel cookie bars recipe online, tweaked it to fit what I had on hand, and crossed my fingers. The result? A gooey, chocolatey, salty-sweet slice of heaven that had everyone momentarily silent (a true miracle!). It’s been a staple ever since.
These Salted Caramel Chocolate Chip Cookie Bars are the perfect balance of sweet and salty. They’re simple enough for a weeknight treat but impressive enough for a potluck. This recipe is all about real life, real ingredients, and real deliciousness, even if “real” means a little chaotic. So, grab your aprons and let’s get baking, because trust me, you NEED these Salted Caramel Chocolate Chip Cookie Bars in your life.
INGREDIENTS You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips (milk, dark, or semi-sweet – your call!)
- 1 (14-ounce) package caramels, unwrapped
- ¼ cup heavy cream
- Sea salt, for sprinkling
Okay, let’s break this down, Mom-style. This Salted Caramel Chocolate Chip Cookie Bars ingredient list isn’t scary, promise. If you don’t have heavy cream, I’ve used half-and-half in a pinch, and it works just fine. You can grab everything at Target while doing your regular grocery run – that’s my kind of recipe!
And here’s a Salted Caramel Chocolate Chip Cookie Bars trick that saved my sanity more than once: I buy the pre-softened caramels. Seriously, unwrapping those little squares is a task best left for days when you’ve had three cups of coffee and a silent meditation retreat (so, never). To keep things budget-friendly, I sometimes use store-brand chocolate chips. The kids never know the difference! My family loves when I add extra chocolate chips. I mean, who doesn’t love more chocolate? I always keep the leftovers in an airtight container.
Let’s Make it Happen!
- First, preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan. Trust me, don’t skip the greasing part unless you want to spend an hour scraping later!
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. I use my stand mixer, but a hand mixer works too. If you’re feeling ambitious, you can even do it by hand – talk about a workout!
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined. Don’t panic if your mixture looks slightly curdled at this stage – it’ll all come together.
- In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – that’s the key to soft and chewy Salted Caramel Chocolate Chip Cookie Bars.
- Stir in 1 ½ cups of the chocolate chips. We’re reserving the rest for the top, because presentation matters, even if it’s just for your little food critics.
- Press half of the cookie dough into the prepared baking pan. This can be a little sticky, so I like to lightly flour my hands.
- Bake for 15 minutes, or until the edges are lightly golden brown. While your Salted Caramel Chocolate Chip Cookie Bars is doing its thing, pour yourself that well-deserved coffee! This is my favorite part.
- While the crust is baking, prepare the caramel topping. In a saucepan, combine the unwrapped caramels and heavy cream. Melt over low heat, stirring constantly, until smooth. Be patient – burnt caramel is not a good look (or taste).
- Remove the crust from the oven and pour the melted caramel evenly over the top.
- Sprinkle the remaining ½ cup chocolate chips over the caramel layer.
- Crumble the remaining cookie dough over the chocolate chips. It doesn’t have to be perfect – a rustic look is totally in.
- Sprinkle with sea salt. This is where the magic happens! That little bit of salt elevates the whole salted caramel cookie bars recipe.
- Return to the oven and bake for another 18-20 minutes, or until the top is golden brown. The Salted Caramel Chocolate Chip Cookie Bars should smell amazing by now.
- Let cool completely in the pan before cutting into bars. This is the hardest part, I know! If you try to cut them while they’re still warm, you’ll end up with a gooey mess (still delicious, but messy). I usually pop them in the fridge for a bit to speed up the process.
Here’s where I used to mess up my Salted Caramel Chocolate Chip Cookie Bars – I wouldn’t let them cool long enough. Learn from my mistakes, friends! In my chaotic kitchen, this Salted Caramel Chocolate Chip Cookie Bars usually takes about an hour from start to finish, including baking time. Perfect time to fold that laundry pile (or, let’s be real, hide it).
How We Love to Eat This!
My kids devour these Salted Caramel Chocolate Chip Cookie Bars when I serve them with a scoop of vanilla ice cream. It’s the ultimate dessert indulgence. These soft and chewy Salted Caramel Chocolate Chip Cookie Bars are perfect for those crazy weeknight dinners when you need a little something sweet to end the day. They’re also a huge hit at potlucks and school bake sales.
I like to cut them into squares or rectangles, depending on my mood. For a fun presentation, I sometimes drizzle a little extra melted chocolate over the top. Leftovers (if there are any!) are great warmed up in the microwave for a few seconds. I’ve even been known to crumble them over yogurt for a decadent breakfast treat (don’t judge!).
For a seasonal variation, try adding chopped pecans or walnuts in the fall. My friend Sarah raved about this gooey caramel cookie bars. The kids’ friends went crazy for these Salted Caramel Chocolate Chip Cookie Bars during our last playdate! I usually pair this with a cold glass of milk. If your kids love this, they’ll go crazy for these Oatmeal Raisin Cookies!
FAQs: Your Questions Answered
- Can my picky eater handle this Salted Caramel Chocolate Chip Cookie Bars? It depends on what your picky eater is picky about! The chocolate and caramel are usually a hit, but if they’re not a fan of salt, you can reduce the amount you sprinkle on top.
- What if I burn my Salted Caramel Chocolate Chip Cookie Bars? (Asking for a friend… okay, it was me!) We’ve all been there! If the edges are getting too dark, you can tent a piece of foil over the top for the last few minutes of baking. If they’re truly burnt, well, that’s a lesson learned.
- Can I make this Salted Caramel Chocolate Chip Cookie Bars ahead for meal prep? Absolutely! You can make the dough ahead of time and store it in the fridge for up to 2 days. Just let it soften slightly before pressing it into the pan. You can also bake the Salted Caramel Chocolate Chip Cookie Bars and freeze them for up to 3 months.
- Can I substitute the flour with gluten-free flour? Yes, you can substitute with your favorite gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum for the best texture.
- What’s the best way to store leftovers? Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Can I use a different type of chocolate? Absolutely! Feel free to experiment with different types of chocolate chips, chunks, or even chopped chocolate bars. White chocolate, peanut butter chips, or even chopped toffee would be delicious additions to this Salted Caramel Chocolate Chip Cookie Bars.
- Why are my caramel bars too sticky? This might be due to underbaking or not letting them cool completely. Be sure to bake the Salted Caramel Chocolate Chip Cookie Bars until the top is golden brown and let them cool completely before cutting.
This homemade caramel chocolate chip bars reminds me of another family favorite, Caramel Apple Sangria Recipe! Want to get a better understanding on some amazing salted caramel chocolate chip cookie bars recipe? Check out Brown Eyed Baker. For more sanity-saving dinner ideas, check out Recipe Girl. Make sure to explore more options when it comes to how to make these Salted Caramel Chocolate Chip Cookie Bars so make sure to reference That Oven Feelin.
Final Thoughts:
These Salted Caramel Chocolate Chip Cookie Bars are special to my family because they’re a reminder that even in the midst of the beautiful chaos, we can create something delicious together.
Here are a few of my Salted Caramel Chocolate Chip Cookie Bars Mom Hacks:
- Prep Ahead: Make the dough the night before.
- Caramel Shortcut: Use pre-softened caramels.
- Cooling Trick: Pop them in the fridge to speed up cooling.
Here are a few family-tested variations:
- Nutty Delight: Add chopped pecans or walnuts.
- Peanut Butter Bliss: Use peanut butter chips instead of chocolate chips.
- Espresso Boost: Add a teaspoon of instant espresso powder to the dough for a mocha flavor.
My son loves the peanut butter version, while my daughter prefers the classic chocolate chip. My husband? He’ll eat any version as long as it’s Salted Caramel Chocolate Chip Cookie Bars! This recipe is about making it your own, so don’t be afraid to experiment. I hope you find as much joy in making these Salted Caramel Chocolate Chip Cookie Bars as my family does. Remember, it’s okay if they’re not perfect – as long as they’re made with love (and plenty of chocolate!), they’ll be a hit. Go bake this amazing salted caramel cookie bars recipe today!
Salted Caramel Chocolate Chip Cookie Bars
These Salted Caramel Chocolate Chip Cookie Bars are a decadent treat, combining chewy cookie dough with gooey salted caramel and rich chocolate chips. Perfect for a crowd or a special occasion, they’re easy to make and even easier to devour!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
- 1 cup salted caramel bits or chopped caramels
- Coarse sea salt, for sprinkling (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips and salted caramel bits.
- Press the dough evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
- Let cool completely in the pan before cutting into bars.
- Sprinkle with coarse sea salt, if desired, before serving.
Notes
For an extra rich flavor, use brown butter in the cookie base! Simply melt the butter in a saucepan over medium heat until it turns golden brown and has a nutty aroma. Let it cool slightly before using.