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Caramel Cookie Bars Recipe

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★★★★★

5 from 68 reviews

These Caramel Cookie Bars feature a rich, homemade caramel sauce sandwiched between layers of classic chocolate chip cookie dough. Soft, chewy, and bursting with flavors of buttery caramel, vanilla, and a hint of sea salt, these bars are an irresistible treat perfect for any dessert craving.

Ingredients

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Homemade Caramel Sauce

  • 1 cup white granulated sugar
  • ¼ cup water
  • 6 tablespoons unsalted butter, cut into cubes
  • ½ cup heavy cream, room temperature
  • ½ teaspoon vanilla bean paste or extract
  • ¼ teaspoon sea salt

Chocolate Chip Cookie Dough

  • 1 cup unsalted butter, softened
  • ½ cup white granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla bean paste or extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 ½ cups semi-sweet chocolate chips
  • Flaky sea salt, sprinkled on top after baking

Instructions

  1. Prepare the caramel sauce: In a medium-sized stainless steel saucepan, add the sugar and gently swirl to spread evenly. Drizzle in the water to moisten the sugar and let it sit for about a minute. Place over medium-low heat without stirring, allowing the sugar to dissolve until clear, about 5 minutes.
  2. Caramelize the sugar: Increase heat to medium and gently swirl the pan occasionally. Watch as the sugar caramelizes to a light amber or honey color, about 5-8 minutes. Avoid over-browning to prevent bitterness.
  3. Add butter: Carefully whisk in the cubed butter a little at a time; the mixture will bubble. Continue whisking until smooth.
  4. Incorporate cream: Slowly stream in the room temperature heavy cream while whisking continuously. Remove from heat once smooth.
  5. Finish caramel sauce: Stir in vanilla bean paste and sea salt. Allow the caramel to cool in the pan before transferring to a container; it will firm up as it cools.
  6. Preheat oven and prepare pan: Preheat oven to 350℉ (175℃). Grease a 9×13-inch baking pan and line with parchment paper, leaving overhang for easy lifting.
  7. Make the cookie dough base: In a stand mixer fitted with paddle attachment, beat softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy. Add eggs one at a time, then mix in vanilla until fully combined.
  8. Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the butter mixture, mixing just until combined. Scrape sides and mix once more.
  9. Fold in chocolate chips: Gently fold semi-sweet chocolate chips into dough until evenly distributed.
  10. Assemble bars: Press half the cookie dough evenly into the prepared pan, slightly pushing dough up the sides. Spread the cooled caramel layer evenly on top. Drop remaining cookie dough in small pieces over the caramel layer.
  11. Bake: Bake for 30 minutes, or until the center is just set. Remove from oven and immediately sprinkle flaky sea salt on top.
  12. Cool and serve: Allow bars to cool completely in the pan. Use parchment overhang to lift out and cut into bars before serving.

Notes

  • Be careful not to stir the sugar while it dissolves to prevent crystallization.
  • The caramel will thicken as it cools; use room temperature cream to keep it smooth.
  • Line the pan with parchment paper for easy removal and cleaner cuts.
  • Flaky sea salt on top enhances the sweet and salty balance.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.

Keywords: caramel cookie bars, homemade caramel sauce, chocolate chip cookie bars, caramel dessert, chewy cookie bars

Find it online: https://tastemadebyclara.com/caramel-cookie-bars-recipe/