Salted Caramel Chocolate Chip Cookie Bars
Indulge in these delightful salted caramel chocolate chip cookie bars that feature a chewy chocolate chip base layered with rich salted caramel. Perfect for dessert lovers and a hit at gatherings!
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 whisk
- 1 rubber spatula
- 1 9x13 inch baking pan
- 1 parchment paper
- 1 saucepan
- 1 spoon or ice cream scoop
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup caramel sauce store-bought or homemade
- ½ teaspoon flaky sea salt, for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang to lift the bars out later.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the chocolate chips gently until evenly distributed throughout the batter.
- Spread half of the cookie dough into the prepared pan, pressing it down evenly.
- Drizzle the caramel sauce over the cookie dough, spreading it out, but leaving a little space around the edges to avoid overflow.
- Spoon the remaining cookie dough over the caramel layer, gently pressing it down.
- Sprinkle the flaky sea salt evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set.
- Allow the bars to cool in the pan for about 15 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack before slicing into bars.
Notes
For extra flavor, you can add a teaspoon of espresso powder to the batter. These bars can be stored in an airtight container at room temperature for up to five days. Serve warm with a scoop of vanilla ice cream for an extra treat!