I can't get enough of these Gooey Salted Caramel Chocolate Chip Cookie Bars. They combine the rich flavors of buttery cookie dough, velvety caramel, and melty chocolate chips, all topped with a sprinkle of flaked sea salt. Each bite offers a delightful balance of sweet and salty, making them an irresistible treat for any dessert lover.
Why I Love This Recipe
I adore this recipe because it's the perfect blend of textures and flavors. The chewy cookie base pairs wonderfully with the gooey caramel center, while the chocolate chips add a touch of richness. The flaked sea salt on top enhances the sweetness and adds a satisfying crunch. These bars are always a hit at gatherings, and I find myself making them time and time again.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 cup (2 sticks) salted butter, at room temperature
- 1 cup packed light brown sugar
- ½ cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon Kosher salt
- 1 teaspoon baking soda
- 2½ cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- One 14-ounce can sweetened condensed milk
- 10 ounces soft caramels (unwrapped) — about 40 caramels
- 1 teaspoon flaked sea salt
Directions
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with foil and coat it liberally with cooking spray.
- In a large bowl, I use an electric mixer to combine the butter and both sugars on medium speed for 2 minutes until fluffy.
- I add the eggs, vanilla, salt, and baking soda, continuing to mix until smooth, scraping the sides of the bowl as necessary.
- Turning the speed to low, I add the flour until combined, then stir in the chocolate chips.
- I press three-quarters of the dough into the prepared pan.
- In a medium saucepan, I combine the condensed milk and caramels, cooking over medium-low heat and stirring frequently until the caramels are melted.
- I pour three-quarters of the caramel mixture on top of the dough in the pan and drop the remaining dough evenly in teaspoon-size amounts on top of the caramel.
- I bake for 25 to 30 minutes, until the center is just set.
- Once baked, I let the bars cool completely before cutting them into squares.
Servings and Timing
This recipe yields 30 bars. The preparation time is about 30 minutes, and the baking time is approximately 25 minutes, totaling around 55 minutes from start to finish.
Variations
I enjoy experimenting with this recipe by making a few variations:
- Nutty Delight: I add chopped pecans or walnuts to the dough for an extra crunch.
- Different Chips: Sometimes, I use white chocolate or dark chocolate chips instead of semi-sweet for a different flavor profile.
- Caramel Swirl: I swirl some of the caramel mixture into the top layer of dough before baking for a marbled effect.
- Gluten-Free: I substitute the all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions.
- Extra Salt: For a more pronounced salty-sweet contrast, I sprinkle additional flaked sea salt on top after baking.
Storage/Reheating
To store these bars, I place them in an airtight container at room temperature for up to 3 days. If I need to keep them longer, I refrigerate them for up to a week or freeze them for up to 3 months. When ready to enjoy, I let them come to room temperature or warm them slightly in the microwave for that gooey texture.
FAQs
How do I prevent the caramel from hardening too much?
I make sure not to overcook the caramel mixture. Cooking it just until the caramels melt and combine with the condensed milk keeps it soft and gooey.
Can I use homemade caramel instead of store-bought caramels?
Absolutely! I sometimes make my own caramel sauce and use it in place of the melted caramels for a more personalized touch.
What’s the best way to cut these bars cleanly?
I let the bars cool completely before cutting. Using a sharp knife and wiping it clean between cuts helps achieve neat squares.
Can I make these bars ahead of time?
Yes, I often prepare them a day in advance. They store well and the flavors meld beautifully overnight.
Is it necessary to use flaked sea salt on top?
While not mandatory, I find that flaked sea salt enhances the flavor by balancing the sweetness and adding a pleasant crunch.
Conclusion
These Gooey Salted Caramel Chocolate Chip Cookie Bars are a delightful treat that I love to make and share. Their rich, chewy texture combined with the sweet and salty flavors makes them a favorite in my household. Whether for a special occasion or just because, these bars never fail to impress.
Gooey Salted Caramel Chocolate Chip Cookie Bars
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 30 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Gooey Salted Caramel Chocolate Chip Cookie Bars are the ultimate indulgent dessert. Buttery cookie dough, rich caramel, melty chocolate chips, and a sprinkle of flaked sea salt create a perfectly balanced sweet and salty treat. Easy to make and guaranteed to impress, these bars are perfect for any occasion.
Ingredients
- 1 cup (2 sticks) salted butter, at room temperature
- 1 cup packed light brown sugar
- ½ cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon Kosher salt
- 1 teaspoon baking soda
- 2½ cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- One 14-ounce can sweetened condensed milk
- 10 ounces soft caramels (unwrapped), about 40
- 1 teaspoon flaked sea salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch pan with foil and spray with cooking spray.
- In a large bowl, beat butter and both sugars until light and fluffy (about 2 minutes).
- Add eggs, vanilla, salt, and baking soda. Mix until smooth.
- Stir in flour, then fold in chocolate chips.
- Press ¾ of the dough into the bottom of the prepared pan.
- In a saucepan over medium-low heat, melt caramels with condensed milk, stirring frequently.
- Pour ¾ of the caramel over the dough. Drop remaining dough in small spoonfuls over the top.
- Bake for 25–30 minutes, until the center is just set.
- Let cool completely before cutting into bars.
Notes
- For an extra gooey texture, avoid overbaking.
- Store bars at room temperature for 3 days, in the fridge for 1 week, or freeze for up to 3 months.
- Optional variations: add nuts, use different chocolate chips, or swirl in caramel before baking.
- Sprinkle more flaked sea salt after baking for a stronger contrast.
