Ultimate Salted Caramel Chocolate Chip Cookie Bars
Soft and chewy chocolate chip cookie bars with a rich salted caramel layer, perfect for a healthy treat.
Ingredients
For the Cookie Bars
- 1 cup Unsalted Butter, softened Let it soften naturally for the best texture.
- 1 cup Packed Brown Sugar Adds moisture and toasty flavor.
- 1/2 cup Granulated Sugar Balances overall sweetness.
- 2 large Large Eggs Bind the mixture together.
- 2 teaspoons Vanilla Extract Enhances sweetness.
- 2 cups All-Purpose Flour Creates the structure.
- 1 teaspoon Baking Soda Helps the bars rise.
- 1/2 teaspoon Salt Enhances other flavors.
- 1 cup Semi-Sweet Chocolate Chips For gooey chocolatey goodness.
- 1/2 cup Salted Caramel Sauce Adds rich sweetness.
- 1 teaspoon Flaky Sea Salt Sprinkle on top for texture.
- 1/2 cup Chopped Pecans or Walnuts (optional) For a nutty crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
Cooking
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined. Be careful not to over-mix.
- Fold in the semi-sweet chocolate chips and optional nuts.
- Spread half of the mixture into the prepared pan, creating an even layer.
- Drizzle the salted caramel sauce over the cookie layer, then spread the remaining dough over the caramel.
- Sprinkle flaky sea salt on top.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out with moist crumbs.
Serving
- Allow the cookie bars to cool in the pan for at least 15 minutes.
- Using the parchment paper, lift the bars out of the pan and transfer to a cutting board.
- Slice into squares or rectangles and serve warm.
Notes
Best enjoyed fresh but can be stored in an airtight container in the fridge for up to five days. Freeze for up to three months and reheat for warm treats.