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Gooey Salted Caramel Chocolate Chip Cookie Bars You’ll Love Recipe

Gooey Salted Caramel Chocolate Chip Cookie Bars You'll Love Recipe
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★★★★★

5 from 22 reviews

Indulge in these Gooey Salted Caramel Chocolate Chip Cookie Bars – a perfect balance of rich chocolate, gooey caramel, and a tender cookie base, all topped with a sprinkle of sea salt. This dessert bar promises a delightful combination of sweet, salty, and gooey textures that will satisfy any sweet tooth.

Ingredients

Scale

For the Cookie Base

  • 1 cup Salted Butter (can substitute with unsalted butter for less salt)
  • 1 cup Light Brown Sugar, packed
  • ½ cup Granulated White Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract (opt for pure vanilla for more intensity)
  • 1 teaspoon Kosher Salt (reduce to ¾ teaspoon if using table salt)
  • 1 teaspoon Baking Soda
  • 2½ cups All-Purpose Flour (swap with a gluten-free flour blend if needed)

For the Filling

  • 1 14-ounce can Sweetened Condensed Milk (no direct substitute available)
  • 10 ounces Soft Caramels, unwrapped (homemade caramel works as a substitute)

For the Topping

  • 2 cups Semi-Sweet Chocolate Chips (feel free to swap with dark or milk chocolate)
  • 1 teaspoon Flaked Sea Salt (regular salt can be used, but avoid coarse salt)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil and grease it to prevent sticking.
  2. Mix Butter and Sugars: In a large mixing bowl, combine 1 cup of salted butter, 1 cup of light brown sugar, and ½ cup of granulated white sugar. Beat on medium speed for about 2 minutes until the mixture becomes light and fluffy.
  3. Add Eggs and Flavorings: Add 2 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon kosher salt to the bowl. Mix on low speed until the mixture is smooth and well-blended.
  4. Incorporate Dry Ingredients: Gradually add 1 teaspoon baking soda and 2½ cups all-purpose flour to the wet ingredients. Mix gently just until combined, being careful not to overmix to maintain a tender texture.
  5. Fold in Chocolate Chips: Using a spatula, gently fold in 2 cups of semi-sweet chocolate chips evenly throughout the dough.
  6. Press Dough into Pan: Press approximately three-quarters of the cookie dough evenly into the prepared baking pan, creating the base layer.
  7. Prepare Caramel Filling: In a saucepan over medium-low heat, combine one 14-ounce can of sweetened condensed milk with 10 ounces of unwrapped soft caramels. Stir continuously for about 5-7 minutes until the caramel mixture is melted, smooth, and well combined.
  8. Layer Caramel: Pour about three-quarters of the caramel mixture evenly over the pressed cookie dough in the pan.
  9. Add Remaining Dough: Drop spoonfuls of the remaining cookie dough over the caramel layer, distributing it evenly in small patches.
  10. Bake: Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center remains slightly soft and gooey.
  11. Add Salt Topping: Immediately after removing the bars from the oven, sprinkle 1 teaspoon of flaked sea salt evenly over the top to enhance the flavor contrast.
  12. Cool and Serve: Allow the bars to cool completely in the pan on a wire rack before lifting out and cutting into squares for serving.

Notes

  • For best results, you can pre-bake the cookie base for 8-10 minutes before adding the caramel layer to prevent sogginess.
  • Store leftover bars in an airtight container at room temperature for up to 3 days to maintain freshness.
  • Feel free to substitute semi-sweet chocolate chips with dark or milk chocolate according to your preference.
  • Using pure vanilla extract will enhance the overall flavor intensity of the bars.
  • If using table salt instead of kosher salt, reduce the amount slightly to ¾ teaspoon to avoid excess saltiness.

Nutrition

Keywords: salted caramel chocolate chip bars, gooey cookie bars, chocolate chip caramel bars, easy dessert bars, homemade caramel bars

Find it online: https://ellaeatsdaily.com/gooey-salted-caramel-chocolate-chip-cookie-bars-youll-love-recipe/