Salted Caramel Chocolate Chip Cookie Bars
User Reviews
4.4
Salted Caramel Chocolate Chip Cookie Bars
Description
Salted Caramel Chocolate Chip Cookie Bars feature a layered approach where the buttery cookie dough forms the base and top layers sandwiching a melted caramel center enriched with heavy cream. Melted butter and sugars form the moist dough, mixed with semisweet chocolate chips for bursts of chocolate throughout. The caramel topping is poured over the first half of the dough, sprinkled with fleur de sel or sea salt which balances the sweetness with a salty finish. Baking these bars at a moderate temperature results in a tender yet sturdy texture ideal for slicing and serving.
The combination of chocolate chips with salted caramel delivers a contrast of flavors and textures, while the sea salt on top enhances the caramel's richness. These bars can be served as a dessert or a snack, and their pan-baked format is convenient for gatherings.
For best results, ensure the caramel is hot and spread evenly to get a smooth filling layer. Using parchment paper in the baking pan aids in easy removal of the bars once baked. Cooling slightly before slicing helps them hold their shape well.
Ingredients
- 2 ⅛ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons butter unsalted, melted and cooled to room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- 10 ounces caramel candy squares unwrapped
- 3 tablespoons heavy cream
- fleur de sel or other sea salt, for sprinkling over caramel and bars
Instructions
- Preheat oven to 325 degrees F. Grease a 9-inch square pan and line with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
- In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.
- Press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving about ½ inch around the border. Sprinkle the caramel with sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.
- Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature for up to 4 days.
Notes
- Use parchment paper in the baking pan to easily lift out bars for slicing.
- Sprinkle fleur de sel or coarse sea salt evenly over the caramel for balanced flavor.
- Press cookie dough gently but firmly to create even layers around the caramel.
- Allow the bars to cool slightly before cutting to maintain clean edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookie bars
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 51mg | 17% |
| Sodium | 163mg | 7% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 60mg | 6% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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