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Easy Salted Caramel Cookie Bars

Easy Salted Caramel Cookie Bars

Chewy chocolate chip cookie bars layered with gooey salted caramel and finished with flaky sea salt. One bowl, no mixer, and ready in under an hour.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 24
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 cup unsalted butter melted, slightly cooled
  • 1 cup light brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 teaspoon vanilla extract
  • 2.25 cup all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.75 teaspoon kosher salt
  • 1.5 cup semi-sweet chocolate chips
  • 11 ounce soft caramels, unwrapped
  • 0.33 cup heavy cream
  • 0.5 teaspoon flaky sea salt for sprinkling

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper, leaving an overhang, and lightly grease.
  • In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy. Whisk in eggs and vanilla until combined.
  • In a separate bowl, whisk flour, baking soda, and kosher salt. Add to the wet ingredients and stir just until a soft dough forms. Fold in chocolate chips.
  • Press about 0.66 of the dough evenly into the prepared pan to form the base. Reserve the remaining dough for topping.
  • In a microwave-safe bowl or small saucepan, heat caramels with heavy cream, stirring often, until melted and smooth. Let cool for 2 minutes.
  • Pour the caramel over the cookie base, spreading gently and leaving a small border. Crumble or flatten pieces of the remaining dough over the caramel to mostly cover.
  • Bake 22 to 27 minutes, until the top is golden and the edges are set. Immediately sprinkle with flaky sea salt.
  • Cool completely in the pan. For clean slices, chill 30 minutes, then lift out with parchment and cut into bars.

Notes

Use caramel bits instead of wrapped caramels if preferred (11 ounces). Add 0.5 cup chopped pecans for crunch. Store airtight at room temperature up to 3 days or refrigerate up to 5 days. Bars freeze well for 2 months; thaw at room temp and rewarm briefly if desired.