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Easy Salted Caramel Cookie Bars

Easy Salted Caramel Cookie Bars

Soft and chewy cookie bars layered with buttery caramel and finished with flaky sea salt. One bowl dough, no mixer, and bakery-level results with simple pantry staples.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2.25 cup all-purpose flour cookie dough
  • 0.5 teaspoon baking soda cookie dough
  • 0.5 teaspoon fine sea salt cookie dough
  • 0.75 cup unsalted butter, melted and slightly cooled cookie dough
  • 1 cup packed light brown sugar cookie dough
  • 0.25 cup granulated sugar cookie dough
  • 1 large egg cookie dough
  • 1 large egg yolk cookie dough
  • 2 teaspoon vanilla extract cookie dough
  • 1.5 cup semisweet chocolate chips cookie dough
  • 11 ounce soft caramels, unwrapped caramel layer
  • 0.25 cup heavy cream caramel layer
  • 0.5 teaspoon flaky sea salt for topping
  • 0.25 cup semisweet chocolate chips optional, for topping

Instructions

Preparation Steps

  • Preheat the oven to 350°F. Line an 8 by 8 inch baking pan with parchment, leaving overhang on two sides for easy removal, and lightly grease.
  • Whisk the flour, baking soda, and fine sea salt in a medium bowl.
  • In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until glossy. Whisk in the egg, egg yolk, and vanilla until smooth.
  • Add the dry ingredients to the wet and stir just until combined. Fold in the chocolate chips.
  • Press about half of the dough evenly into the prepared pan to form the bottom layer. Reserve the remaining dough for topping.
  • In a small saucepan over low heat (or microwave in short bursts), melt the caramels with the heavy cream, stirring until smooth and pourable.
  • Pour the warm caramel over the bottom cookie layer, spreading gently to the edges. Crumble the remaining dough evenly over the caramel in small pieces. Sprinkle flaky sea salt and the optional extra chocolate chips on top.
  • Bake until the top is golden and the center is just set, 22 to 25 minutes. Do not overbake; the bars firm up as they cool.
  • Cool completely in the pan on a rack. Use the parchment to lift out, then cut into 16 bars. For the cleanest slices, chill 20 minutes before cutting.

Notes

Store in an airtight container at room temperature for 3 days or refrigerate for 1 week. To freeze, wrap tightly and freeze up to 2 months; thaw at room temperature. If using a metal pan, begin checking doneness at 20 minutes.