Salted caramel chocolate chip cookie bars

Sink your teeth into gooey Salted Caramel Chocolate Chip Cookie Bars—rich, chewy, and perfect for bake sales, cozy nights, or indulgent sweet cravings.

Why you’ll love this recipe

• Sweet and salty perfection: The balance of gooey caramel and sea salt is irresistible.
• Easy to make: No mixer required — just melt, mix, and bake.
• Crowd-pleasing: Great for potlucks, parties, or gifting.
• Rich and chewy: The cookie dough base stays soft, while the top gets golden and slightly crisp.
• Caramel-filled center: A surprise gooey layer in every bite.
• Freezer-friendly: Bake now, save some for later.
• Customizable: Add nuts, different chips, or drizzle with chocolate.
• Minimal prep time: Just 15 minutes before baking.
• Make-ahead friendly: Stores well and slices cleanly after chilling.
• Kid and adult favorite: Loved by all ages.

Ingredients

2⅛ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled
1 cup light brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
10 oz caramel candy squares, unwrapped
3 tablespoons heavy cream
Fleur de sel or coarse sea salt, for sprinkling

Directions

1. Preheat oven to 325°F (163°C). Grease a 9-inch square baking pan and line with parchment paper, leaving an overhang.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, mix melted butter, brown sugar, and granulated sugar until well combined. Add egg, egg yolk, and vanilla extract. Mix until smooth.
4. Gradually stir dry ingredients into the wet mixture until just combined. Fold in chocolate chips.
5. In a microwave-safe bowl, combine caramel candies and heavy cream. Microwave in 20-second intervals, stirring between, until melted and smooth.
6. Press half of the cookie dough into the prepared pan to form an even base layer.
7. Pour the melted caramel over the dough, spreading gently and leaving a ½-inch border around the edges. Lightly sprinkle with sea salt.
8. Drop remaining cookie dough in spoonfuls over the caramel and press gently to mostly cover.
9. Sprinkle more sea salt on top.
10. Bake for 30 minutes, or until golden brown and the edges pull away from the sides of the pan.
11. Let cool completely at room temperature, then refrigerate for 30 minutes before lifting from the pan and slicing into squares.

Servings and timing

Servings: 16 bars
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes + chilling
Calories: Approximately 428 kcal per bar

Variations

• Nutty twist: Add chopped pecans, walnuts, or almonds to the dough.
• Chocolate overload: Use dark, milk, or white chocolate chips — or all three.
• Salted pretzel crust: Press crushed pretzels into the bottom layer before baking.
• Peanut butter version: Replace some caramel with peanut butter or swirl it in.
• Espresso flavor: Add 1 teaspoon instant espresso powder to the dough for depth.
• Toffee bits: Mix in toffee pieces for added crunch and caramelized flavor.
• Brown butter upgrade: Use browned butter instead of regular melted butter.
• Vegan adaptation: Use plant-based butter, egg replacer, and vegan caramel.
• Gluten-free option: Substitute with a 1:1 gluten-free flour blend.
• Mini version: Bake in a muffin tin for individual cookie bar cups.

Storage/reheating

Storage:
Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.

Freezing:
Freeze bars individually wrapped or in layers with parchment paper between. Store in an airtight container for up to 3 months. Thaw at room temperature before serving.

Reheating:
Microwave individual bars for 10–15 seconds to soften and warm the caramel slightly before serving.

FAQs

Can I use homemade caramel instead of store-bought candy?

Yes, you can use homemade caramel sauce, but make sure it’s thick enough to stay in place during baking.

Do I need to chill the dough before baking?

No chilling is required. The melted butter helps keep the process quick and easy.

Why do I need to refrigerate before slicing?

Refrigerating helps the caramel set, making the bars easier to cut cleanly without oozing.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Increase baking time by 5–10 minutes, watching for golden edges.

How do I prevent the caramel from leaking out the sides?

Leave a ½-inch border when spreading the caramel so it doesn’t reach the pan’s edges.

Can I use caramel sauce from a jar?

Jarred caramel sauce can work, but opt for a thicker variety so it doesn’t make the bars too runny.

What’s the best way to cut these bars neatly?

Use a sharp knife, and wipe it clean between cuts. Chill the bars before slicing for best results.

Can I make these gluten-free?

Yes, substitute the all-purpose flour with a gluten-free 1:1 baking blend.

How salty should the topping be?

Use sea salt or fleur de sel lightly — just enough to contrast with the sweetness, not overpower it.

Can I add other mix-ins to the dough?

Absolutely. Chopped nuts, crushed pretzels, or toffee bits are all great additions.

Conclusion

Salted caramel chocolate chip cookie bars are everything a dessert lover could ask for — chewy, gooey, sweet, and salty all at once. They’re easy to make, crowd-pleasing, and endlessly customizable. Whether for a bake sale, a weekend treat, or a special gift, these cookie bars are guaranteed to satisfy every sweet tooth.

More Caramel & Chocolate Dessert Favorites

If you loved these Salted Caramel Chocolate Chip Cookie Bars, you’ll want to try more rich and irresistible treats from our kitchen. For a creamy twist, check out our Caramel Brownie Cheesecake. If you enjoy candy-inspired desserts, the Milky Way Caramel Cheesecake Brownies are a chocolate lover’s dream. For a simple yet stunning dessert, bake our Caramel Brownie Pie. Want something chewy and nostalgic? Don’t miss our Fudgy Cosmic Brownies. And for a no-bake treat that’s smooth and indulgent, try the No-Bake Chocolate Espresso Cheesecake.

Print