When it comes to chocolate desserts, it doesn’t get any better than this!! These salted caramel chocolate chip cookie bars have so many layers of goodness, you’ve got to try them to believe them!
Salted Caramel Chocolate Chip Cookie Bars
It’s hard to beat a classic chocolate chip cookie!
Unless you add caramel…
Another layer of chocolate chip cookie…
And top it all with rich chocolate ganache!
OK…now I’ve got to go make another batch of these salted caramel chocolate chip cookie bars!!
If there was a competition for the most decadent “guilty pleasure” dessert recipe, these ooey-gooey caramel chocolate chip cookie bars would win hands-down!!
Ok, no more talking…on to the good stuff!! Let’s make some cookie bars!!
Gooey Caramel Chocolate Chip Cookie Bars Ingredients
This is a quick shopping list for your convenience – I’ve added clickable ingredient and supply links where possible. Read our disclosure policy here. A free printable copy of the full ingredients/recipe is available at the bottom of the post. Click here to jump to recipe.
- All-purpose flour
- Baking soda
- Unsalted sweet cream butter, melted and cooled
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Semisweet chocolate chips
- Caramel candy squares
- Heavy cream
- Mini chocolate chips
- 9×13″ baking pan
- Parchment paper
- Wire cooling rack
- Stand mixer
- Non-slip mixing bowls
PS – We make healthy desserts too! When I’m being “good,” I love to have a batch of these chewy almond butter chocolate chip cookies on hand. They’re gluten free!
Grab a free printable copy of this caramel chocolate chip cookie bars recipe:
When it comes to chocolate desserts, it doesn't get any better than this!! These salted caramel chocolate chip cookie bars have so many layers of goodness, you've got to try them to believe them!
- 2 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted sweet cream butter melted and cooled (12 tablespoons)
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- 12 ounces caramel candy squares (about 3/4 of a 1 lb bag, unwrapped)
- 4 tablespoons heavy cream
- 1 cup heavy whipping cream
- 1 bag mini chocolate chips 12 ounce bag
Preheat oven to 325°F.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Using a standing mixer or hand mixer, cream together the melted butter and sugars on medium speed until combined.
Add the egg, egg yolk, and vanilla extract and mix until combined.
Slowly add the dry ingredients to the batter with mixer on low speed. Stop when batter is just combined to avoid over-beating.
Stir in chocolate chips by hand.
Add caramels and heavy cream to a medium saucepan over medium heat. As caramels start to melt, whisk together mixture until smooth - about 2 minutes.
Press half of the cookie dough into a prepared 9x13" baking pan (we used parchment paper), smoothing the top down with a spatula.
Pour the hot caramel over the cookie dough and spread into an even layer, leaving about ½ inch around the border, so you can seal the caramel inside with the top layer of cookie dough.
Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Start from the outside and work your way to the middle to help seal in the caramel.
Bake for 30 minutes at 325°F, or until the top of the bars are a light golden brown.
Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set.
Using a small sauce pan, heat up the heavy whipping cream until it begins to simmer.
Add 1 (12 ounce) bag of mini chocolate chips to a medium mixing bowl. Pour the hot whipping cream over the chocolate chips and let sit for a minute or two. (We use mini chocolate chips for this step because they melt easier).
When chocolate begins to melt, whisk together with hot cream until smooth.
Pour chocolate ganache over cookie. If needed, use a spatula to smooth and evenly distribute.
Optional - melt a small amount of caramel using the same technique above in cake instructions. Drizzle caramel over the chocolate ganache and run a knife through the caramel to give it a swirl look.
Place into the fridge for an hour to allow the ganache to set.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Here’s a look at how we layered the cookie dough and caramel:
I just love how you can see all the layers of the finished cookie squares! Cookie – caramel – cookie – ganache – caramel
More of our favorite cookie bar recipes:
If you like these decadent chocolate chip cookie squares, then you’ve got to try our Homemade Peanut Butter Snickers Bars!
Want more FREE family activities & resources?
Subscribe to our weekly Positive Family Newsletter with inspirational messages, free family-friendly activities, giveaways, special offers, and more! You'll also get a FREE daily goal planner as a thank you for subscribing!
Last updated on February 1st, 2018 at 11:11 am
Have you ever thought about starting a blog of your own? Click here to find out more!
Follow the Soccer Mom Blog on Pinterest - Facebook- Twitter - Instagram