Name: Chocolate Chip Salted Caramel Cookie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 Servings
Cuisine: American
Ingredients: 1 cup granulated sugar; 6 tablespoons unsalted butter; 0.5 cup heavy whipping cream; 1 tsp sea salt; 1 cup unsalted butter; 0.75 cup brown sugar; 0.75 cup granulated sugar; 1 tsp vanilla extract; 2 eggs; 2.25 cups all-purpose flour; 0.5 tsp baking soda; 0.5 tsp baking powder; 1 tsp sea salt; 2 cups dark chocolate chips

Chocolate Chip Salted Caramel Cookie Bars will really be the star of every dessert table. These chewy bars are loaded with a lush, creamy caramel filling with a chewy cookie base. These mouth watering Caramel Cookie Bars will impress anyone you share them with. Just that layer of caramel elevates classic chocolate chip bars to be rich and luxurious.

Dessert

45 m

American

It is a Keeper

March 18, 2026

Itisakeeper.com

Chocolate Chip Salted Caramel Cookie Bars

Chocolate Chip Salted Caramel Cookie Bars cover

From the Cook

1/8

Chocolate Chip Salted Caramel Cookie Bars

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Ingredients

Warning0 allergens identified

Chocolate Chip Salted Caramel Cookie Bars

Salted Caramel

1 cup granulated sugar

6 tablespoons unsalted butterroom temperature

½ cup heavy whipping cream

1 tsp sea salt

Chocolate Chip Cookie

1 cup unsalted butterroom temperature

¾ cup brown sugarpacked

¾ cup granulated sugar

1 tsp vanilla extract

2 eggsroom temperature

2 ¼ cups all-purpose flour

½ tsp baking soda

½ tsp baking powder

1 tsp sea salt

2 cups dark chocolate chips

Instructions

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Instructions

Start by making the salted caramel: First add the sugar to a small saucepan over medium-low heat. Allow the sugar to slowly melt, stir every 20-30 seconds. It will begin to caramelize into chunks, and eventually smooth out into a liquid.

Once the sugar has melted, remove from heat immediately and mix in the butter.

Next add heavy cream and salt. Mix until fully combined.

Transfer caramel to a bowl and allow it to cool while you make the cookie bar dough.

Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish and set aside.

To a large mixing bowl, add butter, brown sugar, granulated sugar and vanilla extract. Beat together using a hand-held mixer on medium speed.

Then add in the eggs, one at a time, mixing in between until incorporated.

Add flour, baking soda, baking powder and sea salt to the batter. Mix on low speed until combined.

Fold in chocolate chips.

Divide the cookie dough in half. Press half of the dough into an even layer in the prepared baking dish.

Bake in preheated oven for 10 minutes.

Pour cooled salted caramel over the top of the baked cookie dough layer. Use a spatula to spread the caramel into an even layer that covers the entire surface.

Use the remaining cookie dough to form a top layer by scooping a ball of dough into your hands, flattening it and gently placing over the caramel layer. Some caramel may peak through the top layer of cookie dough.

Bake for an additional 15-18 minutes, or until golden brown.

Allow the bars to cool completely before slicing and serving.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Brown Butter for Depth 🧈
Brown your unsalted butter before mixing into the dough to add a rich, nutty complexity that elevates the cookie base and complements the salted caramel beautifully.
Caramel Temperature Precision 🌡️
Cook your caramel to exactly 350°F (soft-ball stage) and immediately remove from heat when it reaches a deep amber color to achieve the perfect balance between creamy and chewy without crystallizing.
Sea Salt Placement Strategy 🧂
Sprinkle finishing sea salt on the warm caramel layer before it sets completely, allowing it to partially dissolve for integrated flavor rather than crunchy granules on top.
Chill Before Cutting ❄️
Refrigerate the assembled bars for at least 4 hours (or overnight) before cutting to ensure clean, professional-looking bars and a perfectly firm caramel that won't smear.
Prevent Caramel Seizing 💧
When making caramel, use heavy whipping cream that's been warmed slightly and pour it slowly into the hot sugar while whisking constantly to prevent the mixture from seizing or becoming grainy.