Salted Caramel Chocolate Chip Cookie Bars

Name: Salted Caramel Chocolate Chip Cookie Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 cup brown sugar (packed); 0.5 cup granulated sugar; 0.5 cup unsalted butter (softened); 2 large eggs; 1 teaspoon vanilla extract; 2.5 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 2 cups chocolate chips; 0.5 cup salted caramel candies (chopped)

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What is the best Chocolate Chip Cookie recipe? Who can resist that combination? What is the difference between a chocolate chip cookie and caramel brownie? If you love my chocolate chip cookie recipe, you’re going to love these bars. What’s that comforting cookie vibe, but with an extra layer of salty-sweet caramel? Just sends them over the top. I promise, these will disappear faster than you can say “cookie bar!”

What are Salted Caramel Chocolate Chip Cookie Bars?

Salted Caramel Chocolate Chip Cookie Bars are basically a chewy, buttery cookie base loaded with flavor. Chocolate chips, topped with a salted caramel swirl. Think of it as a leveled-up cookie experience – less fussy than individual cookies, way more satisfying. What are some of the best food you have ever had What makes caramel sing is the “salted” part of it. It cuts through the sweetness. Adds this addictive quality that keeps you coming back for more. Is it essentially the perfect harmony of sweet and salty in every single bite?

Why you’ll love this recipe?

Where do I even begin? First off, the flavor is out of this world. That rich, buttery cookie dough combined with the gooey, salty caramel and melty chocolate chips? It’s a flavor explosion! What I love most about this is how easy they are to make. No need to chill the dough, no individual cookie scooping – just press, swirl, and bake! Plus, it’s so much more cost-effective to make these bars than buying fancy caramel chocolates from a bakery. You get a huge batch for a fraction of the price! And honestly, the versatility is amazing. You can serve these warm with a scoop of vanilla ice cream, pack them in lunchboxes, or bring them to a potluck. They’re always a hit! If you’re a fan of my Salted Caramel brownies, you’ll find these cookie bars scratch that same sweet and salty itch, but with a different, comforting texture. Trust me, you need these in your life.

How do you make salted caramel chocolate chip cookie bars?

Quick Overview

Making these salted caramel Chocolate Chip Cookie bars is surprisingly simple! You’ll start by whipping up a classic cookie dough, then you’ll make a quick caramel sauce on the stovetop. Next comes the fun part: swirling that gorgeous caramel into the cookie dough before baking. The best part? It’s way easier than it looks and tastes absolutely divine. I promise, you’ll be amazed at how something so simple can taste this good!

Ingredients

For the Main Batter:
* 1 cup (2 sticks) unsalted butter, softened: Make sure your butter is *actually* soft, not melted! How do I cream it with sugar?
* 34 cup granulated sugar: For that classic cookie sweetness.
* ¾ cup packed light Brown Sugar: Brown sugar adds moisture and chewiness, essential for a cookie bar.
* 2 large eggs: Use room temperature eggs for a smoother batter.
* 1 teaspoon vanilla extract: A good quality Vanilla extract makes all the difference!
* 2 14 cups all-purpose flour: Spoon and level your flour for accurate measuring. Too much flour = dry bars!
* 1 teaspoon baking soda: This gives the bars a little lift.
* 1 teaspoon salt: Enhances sweetness and balances the flavors.
* 2 cups chocolate chips: I like a mix of semi-sweet and milk chocolate, but use your favorite!

For the Filling:
* 1 cup granulated sugar: For the base of our delicious caramel.
* 6 tablespoons (34 stick) unsalted butter, cut into pieces: Cold butter is key here! How does caramel thicken?
* 12 cup heavy cream: Adds richness and helps create a smooth caramel.
* 1 teaspoon vanilla extract: Again, a good quality one is important!
* ½ teaspoon sea salt: Don’t skip the sea salt! What makes it “salted” caramel?

For the Glaze:
* 12 cup powdered sugar: For a smooth, sweet glaze.
* 2-3 tablespoons milk: Add gradually until you reach your desired consistency.

What are the steps for

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan. I sometimes line my e-mails with parchment paper, leaving an overhang on the sides, for easy removal. Is this a lifesaver?

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. How do you whisk baking soda into flour?

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. This usually takes about 3-5 minutes with an electric mixer. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Make sure your butter is soft but not melted, or the mixture will be greasy.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, or your bars will be tough. Stir in chocolate chips.

Step 5: Prepare Filling

In a medium saucepan, combine the granulated sugar and butter. Set aside. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture a light golden brown. What is the best way to burn sugar? Remove from heat and stir in the heavy cream, vanilla extract, and sea salt. When you add cream, be careful, the mixture will bubble up!

Step 6: Layer & Swirl

How do you make cookie dough? Press about two-thirds of the dough into the prepared pan. Dollop the caramel sauce over the cookie dough, then drop spoonfuls of the remaining cookies on top. Use a knife to swirl the caramel and cookie dough together. Don’t over-swirl, or the caramel will disappear!

Step 7: Bake

Bake for 25-30 minutes, or until the edges are golden brown and the center is set. A toothpick inserted into the center should come out with moist crumbs attached. Every oven is different, so start checking for doneness around 25 minutes. My oven tends to run hot, so I usually start checking around 23 minutes.

Step 8: Cool & Glaze

Let the bars cool completely in the pan before glazing. This is important, or the glaze will melt! In a small bowl, whisk together the powdered sugar and milk. Set aside. Drizzle the glaze over the cooled bars.

Step 9: Slice & Serve

Cut the bars into squares and serve. I like to warm my caramel in the microwave – it makes it gooier. What are some good side dishes to serve with ice cream?

What should I serve it with?

Salted Caramel Chocolate Chip Cookie Bars are delicious on their own, but they’re even better with a spoon. With the right pairings! What are some ideas for a new website?

For Breakfast:Can you enjoy a strong cup of coffee or latte? The bitterness of coffee balances the sweetness of the bars perfectly. I like to crumble a little bit of yogurt on top of my morning oatmeal. It’s super yummy!

For Brunch:Serve these bars alongside a fruit platter and marmalade bar. What are some good ways to make a delicious brunch spread? Cut them into smaller squares for easy snacking.

As Dessert:What are some of the best bars to serve with a meal? Serve warm with vanilla ice cream or whipped cream. I also love to drizzle them with extra caramel sauce for an extra touch of decadence.

For Cozy Snacks: Curl up on the couch with a bar and a glass of milk or a cup of hot chocolate. They’re the ultimate comfort food! My kids love to have these as an after-school snack.

Growing up, my grandma always had a tin of cookies on the counter, and these Salted Caramel Chocolate Chip Cookie Bars remind me of those simple, sweet moments. They’re perfect for sharing with loved ones and creating memories.

Top Tips for Perfecting Your Salted Caramel Chocolate Chip Cookie Bars

Want to take your Salted Caramel Chocolate Chip Cookie Bars to the next level? Here are some tips I’ve learned over the years:

Butter Bliss: The most important advice is make sure your butter is truly softened, not melted. It needs to be soft enough to easily cream with the sugar, but not so soft that it’s greasy. If the butter is too cold, it won’t cream properly, and your bars will be dense.

Sugar Savvy: Don’t skip the brown sugar! It adds moisture and chewiness that white sugar just can’t replicate. I’ve tried using all white sugar before, and the bars were noticeably drier.

Caramel Care: Keep a close eye on the caramel while it’s cooking. It can go from golden brown to burnt very quickly. Stir constantly and remove from heat as soon as it reaches a light amber color.

Chocolate Choices: Feel free to experiment with different types of chocolate chips! I love using a mix of semi-sweet and milk chocolate, but you could also use dark chocolate, white chocolate, or even peanut butter chips.

Swirl Style: Don’t over-swirl the caramel! You want to create a marbled effect, not completely blend the caramel into the cookie dough. Over-swirling can also make the bars tough.

Baking Balance: Don’t overbake the bars! They should be golden brown around the edges and set in the center, but still slightly soft. Overbaking will result in dry, crumbly bars.

Glaze Greatness: Add the milk to the powdered sugar gradually until you reach your desired consistency. You want the glaze to be thick enough to drizzle, but not so thick that it’s hard to spread.

Salt Satisfaction: Use a good quality sea salt for the caramel. The coarse crystals add a nice crunch and enhance the flavor. I also like to sprinkle a little extra sea salt on top of the baked bars for an extra touch of saltiness.

I learned most of these tips the hard way – by making mistakes! But don’t worry, with these tips in mind, you’ll be a Salted Caramel Chocolate Chip Cookie Bar pro in no time!

Storing and Reheating Tips

Want to keep your Salted Caramel Chocolate Chip Cookie Bars fresh and delicious? Here’s how:

Room Temperature: Store the bars in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy.

Refrigerator Storage: For longer storage, keep the bars in an airtight container in the refrigerator for up to a week. They may become a little firmer, but they’ll still taste great. Make sure to bring them to room temperature before serving for the best texture.

Freezer Instructions: To freeze the bars, wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them overnight in the refrigerator or at room temperature before serving.

Glaze Timing Advice: If you’re planning to freeze the bars, it’s best to wait to glaze them until after they’ve been thawed. This will prevent the glaze from becoming soggy.

I usually make a big batch of these bars and freeze half for later. It’s so convenient to have a sweet treat on hand whenever I need it!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! I’ve tested this recipe with a gluten-free all-purpose flour blend (Bob’s Red Mill is my favorite), and it works great. Just be sure to use a blend that contains xanthan gum, as this helps to bind the ingredients together. You may also need to add a tablespoon or two of extra milk to the batter to achieve the right consistency. The texture might be slightly different, but the flavor will still be amazing!

Do I need to peel the zucchini?

There’s no zucchini in this recipe! But, if you were making something *with* zucchini, generally, no, you don’t need to peel it, especially if it’s young and tender. The peel is actually a good source of nutrients. However, if the zucchini is older and the skin is tough, you might want to peel it. It’s really a matter of personal preference.

Can I make this as muffins instead?

While this particular recipe is formulated for bars, you could certainly try adapting it to muffins. You’d likely need to adjust the baking time – muffins will bake faster than bars. I’d start checking for doneness around 18-20 minutes. Also, be sure to fill the muffin cups only about two-thirds full, as they’ll rise during baking. The caramel swirl might be a bit trickier to achieve in muffin form, but you could try dolloping a small amount of caramel on top of each muffin before baking.

How can I adjust the sweetness level?

If you find the bars too sweet, you can reduce the amount of sugar in the cookie dough. Try reducing the granulated sugar and brown sugar by a tablespoon or two each. You can also use a slightly darker chocolate, which will have less sugar. As for the caramel, it’s tougher to adjust since sugar is so crucial to its structure. I wouldn’t recommend messing with the sugar quantities, or you risk it not forming correctly.

What can I use instead of the glaze?

If you’re not a fan of glaze, there are plenty of other options! You could dust the bars with powdered sugar, drizzle them with melted chocolate, or even just sprinkle them with sea salt. You could also skip the topping altogether – they’re delicious enough on their own!

Final Thoughts

So, there you have it – my go-to recipe for Salted Caramel Chocolate Chip Cookie Bars! I hope you’ll give them a try and see for yourself just how amazing they are. They’re easy to make, incredibly delicious, and always a crowd-pleaser. Plus, that salty-sweet caramel swirl is just irresistible. If you love these, you might also enjoy my brownie recipe too! Happy baking, friends! And please, leave a comment below to let me know how yours turn out – I love hearing from you! Feel free to share your own variations and tips as well!

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