Decadent Salted Caramel Cookie Bars

These gooey salted caramel and chocolate cookie bars blend everyday ingredients into a mouthwatering treat that perfectly balances sweet and salty. The soft, buttery cookie layer creates an ideal base for the sticky caramel and smooth chocolate, topped with crunchy salt flakes that make every bite unforgettable.

I whipped these up for a spur-of-the-moment potluck and brought them while they were still slightly warm. They vanished quicker than any sweet treat I'd ever shared, and now my buddies always ask me to bring them whenever we hang out.

Ingredients

• Softened unsalted butter: makes the bars deliciously tender and lets you manage how much salt goes in
• Granulated sugar: adds just the right sweetness and helps create those slightly crunchy edges
• Large egg: holds everything together and adds moisture
• Vanilla extract: brings out all the flavors, grab real vanilla for the best taste
• All purpose flour: forms a perfect base that's sturdy but soft
• Baking powder: adds just a bit of rise without making them too fluffy
• Salt: mixed into the batter boosts sweetness, try to use fine sea salt
• Semi sweet chocolate chips: partially melt during baking, so get good quality ones for better flavor
• Caramel sauce: creates that dreamy gooey layer, store bought works fine or make your own
• Sea salt flakes: these finish off the bars with a light crunch and bursts of saltiness

Step by Step Instructions

Prepare the baking dish:

Cover your 9x13 inch pan with parchment paper that goes up the sides so you can lift everything out easily. This trick will save you tons of hassle when you want to cut nice clean squares.

Create the cookie base:

Beat butter and sugar till it's fluffy and lighter in color for about 3 minutes. Don't skip this part as it puts air into the mix, giving you a softer cookie base.

Add wet ingredients:

Mix in the egg and vanilla until everything looks smooth. The egg helps everything stick together while vanilla adds a warm, rich flavor.

Incorporate dry ingredients:

Stir flour, baking powder and salt in a separate bowl then slowly add to your wet mix. Stop mixing as soon as the flour disappears to avoid tough bars.

Form the base layer:

Spread the dough evenly in your pan. I like to use slightly wet hands which stops the dough from sticking and helps me spread it out smoothly.

Add the toppings:

Sprinkle chocolate chips across the top and gently push them into the dough. They'll sink a bit and melt as they bake. Then pour caramel in streaks and finish with a big pinch of salt flakes.

Bake to perfection:

Cook until you see golden brown edges, roughly 25 to 30 minutes. The middle should be set but will firm up more as it cools.

Cool completely:

Let the bars cool in the pan before pulling them out by the parchment and cutting. This waiting part gets you neater slices and lets all the flavors mix together better.

Pin

Those sea salt flakes really make these bars stand out. Once I tried making them with regular table salt thinking it wouldn't matter much, and while they tasted good, they missed that special touch. The flakes give tiny bursts of saltiness that cut through the sweetness just right, making every bite interesting.

Make Ahead Magic

These treats actually taste better the next day when all the flavors have had time to blend together. You can make them two days before you need them, which is super handy when you're hosting. Keep them in a sealed container with parchment between layers so they don't stick. They also freeze really well for up to three months if you wrap them tightly in plastic and pop them in a freezer container.

Customization Corner

What's great about this recipe is how easy it is to switch things up. Try using white chocolate bits, peanut butter chips, or a mix of different chocolates instead. Don't like caramel? Swap it for Nutella, dulce de leche or your favorite jam. Want more crunch? Toss some chopped walnuts or pecans on top before baking. During the holidays, I love adding a bit of cinnamon to the dough and using spiced caramel for a festive flavor.

Pin

Serving Suggestions

These bars taste amazing on their own but become totally irresistible when served warm with a scoop of vanilla ice cream. For fancy dinner parties, cut them smaller and arrange them on a plate with fresh berries and mint for a pretty look. They go really well with coffee, especially a nice afternoon espresso, or as part of a dessert board alongside fruit, cheese and nuts.

FAQs About the Recipe

→ Can I use salted butter instead of unsalted?

Sure you can. Just cut back on the extra salt you add so your bars don't turn out too salty.

→ What type of caramel sauce should I use?

Go for something really good from the store or try making your own for the tastiest results.

→ Can the dough be made ahead of time?

You bet. Keep it in your fridge for up to 2 days. Just let it warm up a bit before you press it in the pan.

→ How do I store the cookie bars?

Put them in a container that seals tight. They'll stay good on your counter for about 4 days or in the fridge for a whole week.

→ Can I add nuts to the recipe?

You sure can. Throw in some chopped pecans, walnuts, or almonds into your dough or sprinkle them on top for extra crunch.