Tessa’s Recipe Rundown
Taste: Salty sweet perfection!!
Texture: The cookie is oh so soft, chewy, and slightly gooey and the caramel sandwiched in the middle is ridiculously thick and sticky in the best possible way.
Ease: Easy peasy! You don’t need a mixer and we’re cheating slightly with the caramel.
Appearance: Those layers of sweet goodness get my mouth watering every time.
Pros: Total comfort food.
Cons: None!
Would I make this again? YES. These bars happen to go great with ice cream if you’re feeling particularly sinful.
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I’m about to hop on a plane!
I’m headed to Kansas City for the Chopped Conference where I’ll be co-hosting the Food Blog Success Summit with conference organizer Marly and one of my favorite bloggers Kathryne. I am SO excited. Often times food blogging as a full-time job involves lots of baking, cleaning, photographing, and staring at the computer completely by myself for hours on end. Most of the times it’s beyond awesome. But sometimes it can be a little lonely so I’m thrilled to see the faces of all the lovely bloggers you probably know and love. Woohoo!
I am actually really sad that I didn’t save one of these Salted Caramel Cookie Bars for the plane. Sometimes having a little treat is the only highlight of a boring plane ride. I’ll have to resort to overpriced airport candy because these cookie bars did not last long. Not surprising considering they are incredible. The perfect combination of sweet flavors and chewy gooey textures. I hope you’ll make them soon!
The full Salted Caramel Cookie Bar recipe can be found on Imperial Sugar’s website!
This post was written by me on behalf of Imperial Sugar. All text, photos, and opinions provided are my own.
Salted Caramel Cookie Bars
Ingredients
- 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
Instructions
- Preheat oven to 350°F. Line an 8 by 8-inch metal 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.
Easy to make, tastes like a candy bar…it’s decadent @
Wonderful! So happy you enjoyed these cookie bars!
Hi Tessa,
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?
Thank you
Gemma
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?
Thank you,
Gemma
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.
Feather,
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? Cindyandbyronwall@gmail.com. Happy baking!
Cindy 🙂
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!!?