Introduction

These Gooey Salted Caramel Chocolate Chip Cookie Bars combine rich chocolate, buttery dough, and luscious salted caramel for the ultimate indulgence. Perfect for sharing or savoring on your own, they offer layers of texture and flavor in every bite.

A white plate holds a stack of three gooey cookie bars with a golden brown, slightly crumbly top layer sprinkled with coarse salt. The middle layer is thick and caramel-colored, oozing out softly between the slightly cracked cookie layers above and below, which have dark chocolate chunks visible throughout. The bars look soft and rich with a slightly crunchy texture on the outside. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) salted butter, at room temperature
1 cup packed light brown sugar
½ cup granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon Kosher salt
1 teaspoon baking soda
2½ cups all purpose flour
2 cups semi-sweet chocolate chips
One 14-ounce can sweetened condensed milk
10 ounces soft caramels (unwrapped) — about 40 caramels
1 teaspoon flaked sea salt

Instructions

Step 1: Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil and coat it generously with cooking spray.
Step 2: In a large bowl, use an electric mixer to cream the butter and both sugars on medium speed for 2 minutes until fluffy.
Step 3: Add the eggs, vanilla extract, Kosher salt, and baking soda. Continue mixing until smooth, scraping the bowl sides as needed.
Step 4: Reduce the mixer speed to low and gradually add the flour until just combined. Stir in the chocolate chips by hand.
Step 5: Press three-quarters of the cookie dough evenly into the prepared pan.
Step 6: In a medium saucepan, combine the sweetened condensed milk and caramels. Cook over medium-low heat, stirring frequently, until caramels are fully melted and smooth.
Step 7: Pour three-quarters of the melted caramel mixture over the cookie dough layer in the pan.
Step 8: Drop the remaining cookie dough in teaspoon-sized dollops evenly over the caramel layer. Set aside any leftover caramel for another use.
Step 9: Bake for 25 to 30 minutes, until the center is just set and the edges are golden.
Step 10: Remove from the oven and sprinkle the top with flaked sea salt. Let cool completely in the pan before cutting into bars.

Tips & Variations

Use a silicone spatula to press the dough evenly without compressing it too much, keeping the bars tender.
Swap semi-sweet chocolate chips for milk or dark chocolate to adjust sweetness and richness.
Add chopped nuts like pecans or walnuts for extra crunch and flavor.
For a saltier twist, sprinkle a little extra flaked sea salt right before baking.

Storage

Store these cookie bars in an airtight container at room temperature for up to 3 days. They can also be refrigerated to keep longer, but allow them to come to room temperature before serving for the best texture. Reheat gently in the microwave if you prefer them warm.

How to Serve

A close-up of a single square piece of a gooey dessert held on a spatula above a white marbled surface, showing three layers: a golden brown crumbly baked top layer with a slightly cracked texture, a middle layer of thick, melted dark chocolate blending with caramel, and a bottom layer of smooth, creamy caramel dripping slightly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular caramel candies instead of soft caramels?

Soft caramels melt more smoothly for this recipe, but regular caramel candies can work if chopped finely. Just be sure to melt them slowly over low heat to avoid burning.

What type of pan is best for these bars?

A 9×13-inch baking pan lined with foil works well for easy removal and clean-up. You can also use a glass or metal pan, but foil helps lift the bars out neatly.