Salted Caramel Chocolate Chip Cookie Bars

Hey friends!!! It’s National Caramel Day! I feel like just about any dessert can be slathered in caramel, so it’s an important one to celebrate. Today, I’m sharing a recipe we couldn’t keep our hands off of for 10 seconds without eating MORE. So yes, danger danger, friends. Plus, I’m teaming up with some of my blogger friends to keep the caramel party going all day long with 21+ Caramel Recipes below. So make sure to not drool all over your keyboard for this one, man. 

As if chocolate chip cookies aren’t enough (which they are, I promise!), we must take things to the next level by filling them with caramel, making them into cute squares to eat, and topping them with sea salt for that extra mouthwatering flavor. 

It should be crime, really. 

First, make those cookies like you normally would. A to Z, but before you feel the urge to roll them into little balls for baking, STOP right there. Press half the dough into the bottom of a dish lined with parchment paper (easier to remove them)… 

Slather on some of that heavenly caramel… 

Top with a little sea salt for good measure (looks like my chocolate chips started getting melty!)… 

Top with more cooking dough (you basically are making a cookie dough caramel sandwich here)… 

Press it together with a spatula, bake it up and… 

You have heaven right here. It’s less work – no rolling, so babysitting the oven for a few batches, just one bake and you’re all set for dessert. Enjoy, friends! 

Salted Caramel Chocolate Chip Cookie Bars 

makes 16 bars, 9×13 pan


2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 Tablespoons (about a stick and a half) of unsalted butter, melted, and cooled to room temperature

1 cup light brown sugar

1/2 cup granulated sugar

1 egg

1 egg yolk 

2 teaspoons vanilla extract

2 cups semi-sweet chocolate chips

10 oz caramel candy squares, unwrapped

3 tablespoons heavy cream

2 teaspoons sea salt 


1. Preheat oven to 325 degrees F. Line a 9×13 (or 9×9 square pan for thicker bars) dish with parchment paper, set aside. 

2. Whisk together dry ingredients (flour, baking soda, and salt (not sea salt – save that for later) in a medium bowl, set aside. 

3. Using your stand mixer fitted with a paddle attachment, mix together the butter, sugar, and brown sugar on medium speed until combined. Add in the egg, egg yolk, and vanilla and mix until uniform throughout. Slowly add in the dry ingredients and mix on low until combined. Stir in the chocolate chips. 

4. Spread half the cookie dough in the bottom of the prepped baking dish. Set aside while you get that caramel layer ready. 

5. In a medium microwave-safe bowl, microwave on high until caramel + heavy cream are melted, about 2 minutes, checking every 20 seconds. Pour over cookie dough layer, and sprinkle with sea salt. 

6. Working in small clumps (teaspoon size), top the caramel with cookie dough and press down lightly with a spatula to cover most of the caramel. Sprinkle with even more salt if desired. 

7. Bake for 30 minutes, until the top of the bars are golden, let cool to room temperature, then refridgerate for 20 minutes for the caramel layer to set. Cut into squares and serve! 

You have to check out these amazing 

11+ caramel recipes: 

and here’s a few more to try! 

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