Salted Caramel Cookie Bars
Prep Time
15m
Bake Time
30m
Yields
9 large or 16 small barsAbout this Recipe
Salted Caramel Cookie Bars feature two layers of chocolate chip cookie sandwiching a thick layer of salted caramel for the perfect salty sweet treat.
Salted Caramel Cookie Bars
Prep Time
15mBake Time
30mYields
9 large or 16 small barsAbout this Recipe
Salted Caramel Cookie Bars feature two layers of chocolate chip cookie sandwiching a thick layer of salted caramel for the perfect salty sweet treat.
Share This Recipe
Ingredients
- 1 1/2 sticks (6 ounces) unsalted butter, melted
- 1 cup Imperial Sugar Dark Brown Sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 1/2 cups (6.75 ounces) all-purpose flour
- 1 1/2 cups (9 ounces) semisweet chocolate chips
- 11 ounces caramel candy squares, unwrapped
- 3 tablespoons heavy cream
- Flaked sea salt
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Line an 8 by 8-inch pan with aluminum foil and spray with nonstick cooking spray.
- Combine butter with sugar and stir until smooth. If still very hot, let cool slightly. Stir in egg, egg yolk, and vanilla until smooth. Add in salt and flour and stir until combined. Gently stir in chocolate chips.
- In a microwave-safe bowl combine caramels and heavy cream. Microwave in 30 second bursts, stirring between bursts, until mixture is melted and smooth. Be careful not to overheat.
- Press half cookie dough evenly into prepared pan. Pour the caramel evenly over dough. Sprinkle all over with sea salt. Scoop remaining dough into spoonfuls over caramel, gently spreading until caramel is mostly covered. Sprinkle with additional sea salt.
- Bake for 30 minutes, or until golden brown. Allow to cool to room temperature before chilling for 30 minutes to make bars easier to cut. Slice into large bars or squares and serve. Store in an airtight container at room temperature for up to 3 days.
Share This Recipe
Recipes for Making Memories
Heritage
Pie
Strawberry Pretzel Icebox Pie
Strawberry Pretzel Icebox Pie is a delicious frozen dessert made with a strawberry cream cheese filling inside a salty-s...
15m
10m
8 slices
Cheesecake
Ultra-Creamy Strawberry Cheesecake
Chef Eddy’s Ultra-Creamy Strawberry Cheesecake is superbly creamy and packed with strawberry flavor. This refreshingly...
45m
1h 20m - 1h 30m
1, 9-inch cheesecake
Cake
Signature Red Velvet Cake
Chef Eddy’s Signature Red Velvet Cake is one that he’s tested and perfected over the years to come up with j...
40m
35-45m
One layered 8 or 9-inch cake
Salted Caramel Cookie Bars
Prep Time
15mBake Time
30mYields
9 large or 16 small barsAbout this Recipe
Salted Caramel Cookie Bars feature two layers of chocolate chip cookie sandwiching a thick layer of salted caramel for the perfect salty sweet treat.
Ingredients
- 1 1/2 sticks (6 ounces) unsalted butter, melted
- 1 cup Imperial Sugar Dark Brown Sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 1/2 cups (6.75 ounces) all-purpose flour
- 1 1/2 cups (9 ounces) semisweet chocolate chips
- 11 ounces caramel candy squares, unwrapped
- 3 tablespoons heavy cream
- Flaked sea salt
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Line an 8 by 8-inch pan with aluminum foil and spray with nonstick cooking spray.
- Combine butter with sugar and stir until smooth. If still very hot, let cool slightly. Stir in egg, egg yolk, and vanilla until smooth. Add in salt and flour and stir until combined. Gently stir in chocolate chips.
- In a microwave-safe bowl combine caramels and heavy cream. Microwave in 30 second bursts, stirring between bursts, until mixture is melted and smooth. Be careful not to overheat.
- Press half cookie dough evenly into prepared pan. Pour the caramel evenly over dough. Sprinkle all over with sea salt. Scoop remaining dough into spoonfuls over caramel, gently spreading until caramel is mostly covered. Sprinkle with additional sea salt.
- Bake for 30 minutes, or until golden brown. Allow to cool to room temperature before chilling for 30 minutes to make bars easier to cut. Slice into large bars or squares and serve. Store in an airtight container at room temperature for up to 3 days.