- 1 1/2 sticks (170 grams) unsalted butter, melted
- 1 cup (125 grams) Imperial Sugar Dark Brown Sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 1/2 cups (191 grams) all-purpose flour
- 1 1/2 cups (255 grams) semisweet chocolate chips
- 11 ounces caramel candy squares, unwrapped
- 3 tablespoons heavy cream
- Flaked sea salt
Preheat oven to 350°F. Line an 8 by 8-inch pan with aluminum foil and spray with nonstick cooking spray.
Combine butter with sugar and stir until smooth. If still very hot, let cool slightly. Stir in egg, egg yolk, and vanilla until smooth. Add in salt and flour and stir until combined. Gently stir in chocolate chips.
In a microwave-safe bowl combine caramels and heavy cream. Microwave in 30 second bursts, stirring between bursts, until mixture is melted and smooth. Be careful not to overheat.
Press half cookie dough evenly into prepared pan. Pour the caramel evenly over dough. Sprinkle all over with sea salt. Scoop remaining dough into spoonfuls over caramel, gently spreading until caramel is mostly covered. Sprinkle with additional sea salt.
Bake for 30 minutes, or until golden brown. Allow to cool to room temperature before chilling for 30 minutes to make bars easier to cut. Slice into large bars or squares and serve. Store in an airtight container at room temperature for up to 3 days.
Can this be doubled and put into a 9 x 13 pan?
Hi Jan! Yes! You can double this recipe by using a 9×13 pan. You may need to add a few extra minutes to the baking time. Let us know what you think when you give this recipe a try
I made these but had to add extra flour. Did anyone else have this problem?
Good day, I would like to make these but live on a small island where I may not find caramel candies. Could I use a jar of caramel I have in the cupboard or make some? Many thanks!
Hi Emily! We haven’t tried homemade with this recipe, but you’ll want to make sure that you use a thick caramel for this recipe (not a thin caramel sauce). Please let us know how it goes if you give it a try!
I’m not a huge chocolate/caramel person but, I have to say that these are absolutely amazing. I cut them into very small squares since they’re very rich. I’ll definitely be making them again for friends and family who are chocolate/caramel lovers.
So happy you loved them! Thanks for taking the time to leave a comment, we appreciate it! 🙂
The recipe calls for 1 1/2 stick of butter, which is NOT 6 oz. Very confusing. (1 1/2 sticks butter is 12 oz.)
Thanks so much for catching that, Anne! I just updated the recipe.
is the updated recipe 1 1/2 sticks of butter? I want to make these tomorrow and freeze for Christmas. they sound scrumptious
Hi Diane! Yes, the recipe needs 1 1/2 sticks or 170 grams of butter. Let us know what you think once you’ve given these bars a try! 🙂
Just a heads up for those who measure ingredients by weight. Another commenter stated that 1 1/2 sticks butter is 12 oz. This is absolutely wrong. It is 6 oz. One stick of butter is 4 oz. Maybe this commenter is thinking of tablespoons.
what are the instructions for doubling the recipe? i.e. pan size and cook time
Hi Debra! You can double this recipe by using a 9×13 pan. You may need to add a few extra minutes to the baking time. Let us know what you think when you give this recipe a try 🙂
Okay, first things first – these were delicious. The cookie + caramel was a perfect combo. However (and this might have been my own error/fault) – – the caramel seemed to be a big mess and did not stay put like the recipe above pictured.
Easy to make, tastes like a candy bar…it’s decadent @
Wonderful! So happy you enjoyed these cookie bars!
What’s the difference between these and the loaded cookies bars other than obviously the caramel? Was wondering why there isn’t any bread flour in this recipe?
They are quite different in terms of texture and flavor! You could use bread flour for some of the all-purpose flour for these Salted Caramel Cookie Bars for a more chewy texture if you’d like. Let me know if you have any other questions!
Thank you for getting back to me so quickly. Which would you say would be a more soft, gooey texture? This one?
Yes! These Salted Caramel Cookie Bars would definitely be a bit more gooey in the center, especially with the gooey caramel. Hope you enjoy!
The site does not allow us to see the directions to make the bars. When we click on the site that should lead us to the directions it says the site cannot be found—HELP!!!!!
Recipe looks delicious. But when I click on directions on how to make it, the ” page cannot be found.”
I can’t see the directions, the link is broken.
I just googled that recipe and it came up no problem. Maybe try that way? It’s such a great recipe. Because it’s a public recipe I’m happy to share it with you if you want to email me? [email protected]. Happy baking!
When you click on the directions it takes you to Imperial sugar site but it looks like this recipe has been removed from their site 🙁
Exato, aconteceu isso agora comigo.Uma pena pois estava doida para fazer =/
The recipe is not showing, only the list of ingredients show.
Easy, fast and yummy! I love all of Tessa’s scientific explanations, including the type of pan to use and why. In the past I would have used glass. I don’t have a square metal. I used my 9″ round metal cake pan. Worked perfectly. This is a rich treat, you only need a small square of this treat (ok maybe you need a large square lol). Get fat sea salt flakes (Maldon) to sprinkle on top – and in the middle layer – worth it! 🙂
Would like to substitute gluten free flours.Could you recommend what flours to use. Thank you.
for those having trouble finding recipe. right under list of ingredients it says directions, under that it says click here for full recipe directions. you click that and the directions are on the right.
I am making these in a week for a special Sunday at church, I will be back to review. thanks for what looks to be a perfect carmel recipe
Where is the recipe?!
I am having trouble finding the recipe for these, I am super bummed!!!!!! They look amazing! HELP!!?
I have searched but can’t find this recipe—
do you need to line them with foil? i made them for yhe second time and so delicious, however, I feel as if the foil makes it messier. Can they just be added directly into dreased pan?
I find the opposite to be true, but if you prefer no foil then go for it!
What brand of caramels did you use. I used the square ones that are a harder caramel in a recipe and they hardened up after they were baked and cold.
Hi Tessa! I’ m doing these beauties tomorrow, I have a question: there is no baking powder in the ingredients of the cookies sandwich, am I right?? Can’t wait to eat the whole bunch! Thanks!
I can’t wait to make these cookie bars! They sound and look amazing. Also, your photos are gorgeous… I can’t stop my mouth from watering! I would be honored if you checked out our conference and affiliate program. We need awesome bloggers like you! http://www.foodbloggingconference.com/become-an-affiliate/
These bars look sinfully good!! I love all of the caramel!
Oh. My. GOODNESS! Look at that caramel just trying so hard to not ooze all over the place. I can only imagine how incredible these would be with a scoop of ice cream on top.
These bars look like absolute perfection! The caramel layer just puts them on a whole new level of delicious! 🙂
— Dani | http://www.styledvariety.com
I’m in the airport right now, heading for Kansas City! Excited to attend your Food Blog Success Summit tomorrow.
Excuse me while I drool. Have so much fun at Chopped!
They look delicious, I’m dreaming about them right now, trying to imagine how it would feel to eat one. I guess I’ll have to make them to know for sure.
These look absolutely incredible Tessa! I want to make them right now!!