Gooey Salted Caramel Chocolate Chip Cookie Bars Recipe

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There’s something dangerously irresistible about cookie bars. They take everything we love about cookies—chewy centers, crisp edges, melty chocolate—and make them even better. Add a gooey layer of salted caramel in the middle, and you’ve created something close to dessert nirvana.

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These Gooey Salted Caramel Chocolate Chip Cookie Bars are rich, buttery, sweet, salty, and endlessly customizable. They’re a hit at parties, bake sales, and especially when you just need to treat yourself. In this guide, we’ll explore every aspect of these bars, from ingredient science to pro-level tips, so you can bake them to gooey, golden perfection.

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The Allure of the Cookie Bar

Why bars instead of individual cookies?

• Time-Saving: No need to scoop or chill dough.

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• Goo Factor: Easier to achieve a molten middle.

• Presentation: They cut cleanly and stack beautifully for gifting or display.

• Versatility: You can layer them, stuff them, top them—sky’s the limit.

Bars offer structure, substance, and layers of flavor you just can’t replicate with single cookies. And when caramel gets involved, they reach a new level of indulgence.

Flavor Profile: Why Salt, Caramel, and Chocolate Work

Let’s talk chemistry. The beauty of these bars lies in the perfect flavor triangle:

Chocolate

Rich, slightly bitter, and intensely satisfying. It melts into the dough and pools into molten pockets.

Caramel

Deeply sweet, with toasted sugar notes and a creamy texture. Caramel in the center creates a soft, luscious layer.

Salt

Salt isn’t just for contrast—it enhances the sweetness and makes the chocolate pop. Flaky sea salt on top adds crunch and surprise.

Together, they create a balanced, crave-worthy bite that keeps you coming back.

Choosing the Right Caramel: Store-Bought vs. Homemade

Store-Bought Caramel

• Pros: Convenient, consistent.

• Cons: Can be overly sweet or artificial.

• Tip: Use high-end brands like Ghirardelli or Werther’s for better flavor.

Homemade Caramel Sauce

Worth the effort if you want deep, buttery caramel. Here’s a quick method:

Quick Homemade Salted Caramel Recipe

Heat sugar in a dry pan until it melts and turns amber. Whisk in butter, then slowly add cream. Stir in salt. Let cool before using.

Tools and Equipment

• 9×13 inch Baking Pan (or 8×8 for thicker bars)

• Mixing Bowls

• Hand or Stand Mixer

• Parchment Paper (makes for easy removal)

• Spatula or Offset Spreader

• Measuring Cups and Spoons

• Microwave-Safe Bowl (if melting caramels)

• Cooling Rack

• Sharp Knife or Bench Scraper for slicing bars

Cookie Dough Mastery

Great dough = great bars. Here’s how to get it right:

Creaming Butter and Sugars

Eggs One at a Time

Do Not Overmix After Flour

Chill the Dough?

Building the Layers

Bottom Layer

Caramel Layer

Top Layer

Step-by-Step Recipe

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment paper.

2. Make dough: In a bowl, whisk flour, baking soda, and salt. In another, cream butter and sugars. Add eggs one at a time. Stir in vanilla. Gradually mix in dry ingredients, then chocolate chips.

3. Melt caramel: If using soft caramels, melt with cream until smooth. Set aside to cool slightly.

4. Assemble: Press half the dough into the pan. Pour caramel over the layer. Top with remaining dough.

5. Bake for 28–35 minutes, until golden and slightly jiggly in the center.

6. Cool for 30 minutes before slicing. Sprinkle flaky salt while still warm.

7. Slice and devour.

Variations and Add-Ins

Want to put your own spin on the classic? Try these fun and indulgent twists:

Chocolate Overload

Nutty Bliss

Peanut Butter Caramel Swirl

Espresso Kick

Boozy Bars

Gluten-Free

Vegan Version

Serving Ideas

These bars shine solo but also pair beautifully in various presentations:

Simple Sweet Treat

A la Mode

Mini Dessert Board

Gift It

Troubleshooting and Pro Tips

Too Gooey?

Caramel Overflow?

Too Dry?

Caramel Too Hard?

Want Ultra-Gooey?

Cutting Clean Squares

• Use a sharp knife, and wipe between cuts.

• For extra clean edges, refrigerate bars before slicing.

FAQs

Q: Can I make these ahead of time?

Yes! These bars keep beautifully. Make them up to 2 days ahead, and store tightly sealed.

Q: Can I double the recipe?

Definitely. Use a rimmed sheet pan and scale all ingredients evenly.

Q: Can I use store-bought cookie dough?

In a pinch, yes—but homemade dough yields better taste and structure.

Q: Can I use caramel sauce from a jar?

Yes, just make sure it’s thick enough to layer and not too runny.

Q: Can I skip the sea salt on top?

Sure—but the contrast it adds is magical. Highly recommended!

Final Thoughts

There’s a reason Gooey Salted Caramel Chocolate Chip Cookie Bars have become a modern dessert classic. They deliver a knockout combo of textures and flavors: soft, chewy cookie dough; warm, luscious caramel; rich, melty chocolate; and that sprinkle of sea salt that brings it all into harmony.

They’re forgiving to make, endlessly adaptable, and guaranteed to turn heads. Whether you’re baking for a potluck, a party, or just a Tuesday night pick-me-up, this recipe is a showstopper.

So grab your mixing bowls, preheat that oven, and dive into this ooey-gooey cookie bar journey. Once you try them, there’s no going back—your baking game just got leveled up.

Prep Time
15 minutes

Cook Time
30 minutes

Ingredients

• For the cookie dough:
• 2 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chips
• For the caramel layer:
• 1 (11 oz) bag soft caramels (about 35-40 pieces), unwrapped
• ¼ cup heavy cream
• Flaky sea salt, for topping (like Maldon)

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving a bit of overhang for easy removal.
2. Make the cookie dough:
   In a medium bowl, whisk together flour, baking soda, and salt.
   In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, mixing until combined.
   Stir in the dry ingredients, then fold in chocolate chips.
3. Melt the caramel:
   In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring each time, until smooth (about 2–3 minutes total).
4. Assemble the bars:
   Press half the cookie dough into the bottom of the prepared pan.
   Pour the warm caramel over the dough and gently spread it into an even layer.
   Drop spoonfuls of the remaining cookie dough on top of the caramel (it won’t cover it all—some caramel peeking through is perfect).
   Sprinkle the top with flaky sea salt.
5. Bake:
   Bake for 25–30 minutes, or until the top is golden brown and set. The center may still be a bit soft—that’s the gooey magic.
6. Cool:
   Let the bars cool completely in the pan before lifting out and slicing. For cleaner cuts, chill in the fridge for 30–60 minutes first.

Notes

• Don’t skip the salt on top! It balances the sweetness and makes the flavors pop.
• Want extra richness? Add ½ cup chopped pecans or walnuts to the dough.
• Freeze-friendly: Wrap tightly and freeze for up to 2 months. Thaw at room temp or pop in the microwave for 10–15 seconds to get that gooey center back.

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