Tuesday, April 17, 2012

Salted Caramel Chocolate Chip Cookie Bars

I've been dying to share this 'pin' with you.  By far the BEST dessert I've made so far from this Pinterest journey.  They did not last very long in our house.  There were a couple more steps to the recipe than most others I make but it's was worth it.  I was even able to have my 3.5 year old help by taking off all the caramel wrappers and yes she got a piece of caramel for her efforts :)  Everyday these bars got better- to me the sign of an awesome sweet.  I thought I was in heaven when I first took them out of the oven and tasted a warm piece with the gooey caramel.  The next day however proved to be a better bite.  Once the caramel and sea salt settled together, the bars were even more decadent.  Enough of my writing...just make them!

Pinterest Inspiration:

My Results:

2 1/8 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Sea salt for sprinkling over caramel and bars

1. Preheat oven to 325 degrees F. Grease a 9-inch square pan; set aside.

2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

3. Using an electric mixer, mix together the melted butter and sugars on medium speed until combined.

4. Add the egg, egg yolk, and vanilla extract and mix until smooth.

5. Slowly add the dry ingredients and mix on low, just until combined.

6. Stir in the chocolate chips.

7. Press half of the cookie dough into the prepared pan, smoothing the top with a spatula.

8. In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes but watch it VERY carefully.

9. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving some empty space around the edges.

10. Sprinkle the caramel with the sea salt.

11. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered.

 12. Sprinkle the bars with additional sea salt.

13. Bake the cookie bars for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan.

14. Cool the bars on a wire rack to room temperature. 
Optional:  then refrigerate for about 30 minutes to allow the caramel layer to set.

15. Cut into squares and serve. Store leftovers in an airtight container at room temperature.


  1. Yuuuuuummmm! I'm coming to visit and you must make these for me! I want to eat my computer screen!

    1. When are you home next? I'll send them to you!!

  2. I can't wait to make these!

  3. Oh my yum! These look divine!! Adding these to my do make list. :)


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