Salted Caramel Cookie Bars
Salted Caramel Cookie Bars feature two layers of chocolate chip cookie sandwiching a thick layer of easy salted caramel for the perfect salty sweet treat. Easy recipe, no mixer required!
Servings 9 large or 16 small 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. 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 medium 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.
Notes
*Avoid glass or ceramic pans as those materials take longer to heat up and cook. This often leads to the center being undercooked while the edges drying out. Learn more about Glass vs. Metal Baking Pans here.