A Spicy Perspective

Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars – with gooey caramel centers, this cookie bar recipe is so delicious, everyone will ask for the recipe. 

Amazing Salted Caramel Chocolate Chip Cookie Bars, with gooey caramel centers. This cookie bar recipe is so delicious, everyone will ask for the recipe. #ASpicyPerspective #cookiebars #cookies #chocolatechip #baking #dessert
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Chocolate Chip Cookie Bars

There are treats you make on rare special occasions. Then there are treats that are so comforting they end up being family favorites that are replicated month after month, and year after year.

Salted Caramel Chocolate Chip Cookie Bars are the latter treat variety.

Amazing Salted Caramel Cookies Bars, with gooey caramel centers. This cookie bar recipe is so delicious, everyone will ask for the recipe. #ASpicyPerspective #cookiebars #cookies #chocolatechip #baking #dessert

Sticky chocolate chip bars oozing with thick buttery caramel filling… These cookie bars scream family game night, movie night, or any other kind of cozy night you want to share with people you love.

Chocolate Chip Cookie Bars recipe, with gooey caramel centers. This cookie bar recipe is so delicious, everyone will ask for the recipe. #ASpicyPerspective #cookiebars #cookies #chocolatechip #baking #dessert

Salted Caramel + Chocolate Chip Cookies

This recipe came from a brand new cookbook my friend Shelly Jaronsky wrote called The Cookies & Cups Cookbook, named after her wildly popular dessert blog.

The Cookies & Cups Cookbook

This cookbook is a reverse of what you usually find in cookbooks, with a whole lot of savory recipes, followed by a short dessert section.

Instead Shelly focuses on eating dessert first, sharing dozens of tantalizing treat recipes, with a section on her favorite family meals at the end. I love how Shelly thinks!

How to make Chocolate Chip Cookie Bars, with gooey caramel centers. This cookie bar recipe is so delicious, everyone will ask for the recipe. #ASpicyPerspective #cookiebars #cookies #chocolatechip #baking #dessert

From the moment I opened the book and perused the pages, I knew this would be the first recipe I would try.

After all, it’s salted caramel and chocolate chip cookies… TOGETHER.

For me, that’s the perfect marriage of sweet flavors and textures.

How to Make Salted Caramel Chocolate Chip Cookie Bars | ASpicyPerspective.com

These Salted Caramel Chocolate Chip Cookies Bars are not the only winner in this book. Next on my list of recipes to try…

  • Marbled Chocolate Hazelnut Cookies
  • Pumpkin Crumb Cake
  • Banana Blondie-Bottomed Cheesecake
  • Billionaire Cookie Dough Cake
  • And Buttermint Pie

Just to name a few. I love all the tips Shelly adds for fool-proof baking and the stunning photos that show the final desserts in all their glory.

You can find The Cookies & Cups Cookbook on Amazon and in bookstores across the country. It makes a great gift for your favorite baker… And for yourself!

Chocolate Caramel Cookie Bars, with gooey caramel centers. This cookie bar recipe is so delicious, everyone will ask for the recipe. #ASpicyPerspective #cookiebars #cookies #chocolatechip #baking #dessert

How long do you bake chocolate chip cookie bars?

Bake this recipe for about 25-30 minutes.

Can you freeze these?

Yes! We froze our cookie bars and they tasted just as fresh and when they were first baked. Store them properly to avoid freezer burn, and then let them thaw.

Best Gooey Salted Caramel Chocolate Chip Cookie Bars | ASpicyPerspective.com

Amazing Salted Caramel Chocolate Chip Cookie Bars, with gooey caramel centers. This cookie bar recipe is so delicious, everyone will ask for the recipe. #ASpicyPerspective #cookiebars #cookies #chocolatechip #baking #dessert

Check the Recipe Card and Video Below for Instructions on How to Make Salted Caramel Chocolate Chip Cookie Bars!

Looking for more cookie & bar recipes? Try out some of your favorites:

Gooey Salted Caramel Chocolate Chip Cookie Bars | ASpicyPerspective.com
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4.96 from 50 votes
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Salted Caramel Chocolate Chip Cookie Bars

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Amazing Salted Caramel Chocolate Chip Cookie Bars, with gooey caramel centers. This cookie bar recipe is so delicious, everyone will be asking for the recipe.
Servings: 30 bars

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with foil and liberally coat with nonstick cooking spray.
  • In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula.
  • Turn the speed to low and add the flour. Beat to combine, then mix in the chocolate chips.
  • Press half of the cookie dough into the bottom of the prepared baking dish.
  • In a medium sauce pot, add the sweetened condensed milk and unwrapped caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base.
  • Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps. Bake the bars for 25-30 minutes, until the center is just set.
  • Sprinkle with sea salt flakes and allow the bars to cool completely. Then lift the bars out of the pan by the edges of the foil and cut. Store in an airtight container at room temperature for up to 3 days.

Video

Notes

These bars freeze really well! We pulled 2-4 bars out of the freezer at a time and enjoyed them over the course of a month. Once thawed they taste just as good as freshly-baked.

Nutrition

Serving: 1bar, Calories: 285kcal, Carbohydrates: 39g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 33mg, Sodium: 239mg, Potassium: 164mg, Fiber: 1g, Sugar: 28g, Vitamin A: 250IU, Vitamin C: 0.4mg, Calcium: 69mg, Iron: 1.4mg
Course: Dessert
Cuisine: American
Author: Sommer Collier

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112 comments on “Salted Caramel Chocolate Chip Cookie Bars”

  1. Can you make these w a homemade salted caramel sauce as opposed to the caramel bits and condensed milk?

    • Hi K,

      I personally don’t do that because the caramel sauce needs to be super thick to stay in the middle. However, some readers commented that they tried it with extra thick jarred sauce and it worked!

  2. Everyone loved. I should have sprayed more Pam on foil. 

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  4. One of the best things I have ever baked! Received glowing reviews from everyone who tried them. I made them with a jar of salted caramel ice cream sauce to save time – and I preferred a little less caramel than this recipe calls for – though I think you can’t go wrong! 

  5. I make something VERY similar with cake mix for caramel brownies and I’m SO excited to try these! With the other recipe, I use evaporated milk instead of sweetened condensed, so it’s not as sweet, do you think that would work here too, or would it not harden as much?

  6. These bars are so good! The first time I made them, I ended up with a very sticky caramel mess as the filling oozed out onto the tin foil. They were still delicious but very hard to remove and cut out of the pan. Second time around, I pushed the bottom cookie layer up the sides of the pan a little to stop the caramel from reaching the edges and it worked great!!

  7. Pingback: Salted Caramel Chocolate Chip Cookie Bars | | Makemelunch.me

  8. Haven’t made this yummy recipe yet, but it looks so delicious and tasty, that I can hardly wait to roll up my sleeves and start baking!

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  10. This recipe was a hit!  And very easy to make.  I added pecans to my batch!  Yummy.  The only thing I  think the key is waiting at least 24 hours before cutting and serving.  They will make you abandon any weight loss plan for sure.

  11. These are perfection!  I have made them many times, and they come out the same every time!  They are so so good!  They have to cool ( I plan for overnight, always) and they never disappoint 😁. My oldest son requests this for his birthday “cake” every year!

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  13. I made these as a new addition to my Christmas cookie list.  They are AMAZING!!  I had to put them in the freezer because I was eating too many of them.  I have made them two times now and haven’t had the problem that others have had.  Part of the goodness is that they are a bit gooey.  As an experiment, I am made them again using chocolate chip cookie dough in a tube.  Next time I will buy a big tube and a regular size so I have enough dough to go up the sides a bit.  They were delicious while still warm but I think I like them more once completely cooled and even cold.

  14. I wanted this recipe to live up to the reviews.  It didn’t.  It didn’t make sense that so much sweetened condensed milk with caramels could be baked into a pan of chocolate chip bars, but I gave it a shot.  It was a big gooey mess.

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  17. Would you be able to use a jar of caramel sauce instead of the condensed milk and caramels? I read this recipe on another site and almost everyone said it was a fail because of the caramel going through bottom layer and oozing out everywhere. Is there a way to make it thicker or maybe use less?

  18. This recipe looks like perfection! Do you know if it would work with a homemade caramel sauce/filling or would it be too runny once in the oven? 
    Thanks! 

  19. If you are using a homemade caramel sauce would you still use the sweetened condensed milk?

  20. I was very excited to try this , however mine were a flop. The caramel sauce mix melted the bottom layer of the cookie dough so when they came out it was a mess. All of the chocolate chip dough and caramel mix had melted all together into a weird concoction. Like how a cookie gets too saturated with milk if you dunk it too long – analogy.

    Tasted good though! so what did i do wrong? Do i need to let the caramel sauce cool before pouring it on? Was my dough too runny? I also agree that they were difficult to get off the foil.

    I am going to try these again – wish me luck!

    • Hi Amy,

      I’m so sorry that happened! If your caramel was boiling before you poured it over top, that could account for the issue. Usually you do not need to cool the caramel, if you just heat it until it’s melted, then take it off the burner. Another thought is to try hanging a small oven-proof thermometer in your oven. It’s very common for oven thermometer to get squirrely over time. I’ve had readers comment back that they tested their oven temperature with a hanging rack thermometer and it was up to 40 degrees off. Good luck!!

  21. These are very good but really hard to get off the tin foil. I had to freeze them to remove It, and it was still difficult. Next time I will use parchment paper rather than foil to bake them on. 

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  24. Followed recipe exactly and they are delicious! Perfect texture as long as you allow them to fully set. Family agrees it’s a keeper!

  25. What size pan did you use? In #1 it says, “Line a with foil…” I’m guessing a 13×9 pan? Looking froward to trying these!

    • Hi Amber,

      I’m so sorry about that!! We are currently having our recipes converted into a new recipe form and there have been a few glitches. Thanks for helping us find this one. It’s fixed!

  26. OMG, these are fabulous! Love, love, love, this recipe.  I made a batch of them and took them to my (super-picky-cookie-snob) daughter, and she thought she was eating heaven on earth. My grandchildren devoured them, and daughter likened them to “crack brownies,” not that she ever tasted crack brownies, but that they were so delicious she felt an addiction coming on. 
    She/we have since renamed them Crack Brownies. Hope that doesn’t offend anyone at the local PTA, or other child-centered organizations, but that’s just how good they are.

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  28. These bars a delicious!

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  30. I made these for our supper club the night I had dessert. Big hit! They Are very deceiving though when they were suppose to be done time wise they seemed not done with the way they moved in the pan. I took them out anyway and they set up beautifully as they cooled. At the end before I cut them I put them in the refrigerator for a little while. They looked just like the pucture.

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  32. This recipe was a big hit when I made it for Superbowl Sunday.  Everyone loved them.

  33. So very good, decadent. Don’t find them “too rich” (is there such a thing?). I did use a whole bag o f caramels, how it’s written, felt the ratio was off (too much sweetened condensed milk). I also would put the sea salt into the caramel mixture (vs waitig until post baking and sprinkling on top).

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  35. These are probably the best, thorough recipe, with the most seductive results!  They are dangerously delicious.  They lure you in when you don’t suspect it, and you keep going back for more more more.  I ended up giving them to my kids when they were leaving to go back to their home, just to get them away from me!  They just asked me for the recipe because they were running out of them!  A real winner.  Directions were perfect as were the results!

  36. I made these the other day and everybody enjoy them and it is so easy to make .

  37. These bars are amazing! Will make again several times over. Thanks Sommers for sharing.

  38. I would like to make these but make my own caramel. Would I still add the condensed milk to the recipe?

  39. I added a layer of small twist pretzels before adding caramel sauce. They were a huge hit!!!

    •  I searched for amazing bar cookies, looking for something using ingredients I had on hand because I’m too lazy to go to town today.  These really fit the bill! I tweaked it a bit because we are allergic to corn so caramels are taboo. I used a can of sweetened condensed milk that I simmered in the crockpot overnight. I didn’t add anything to it, just opened it up and spread it on the dough.  

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  41. Wow. I made these for a work potluck….everyone LOVED them!! Gooey, but amazing! They went fast!! The noises people made while eating them was the best part! Thanks for sharing!!

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  46. That looks amazing! I can’t wait to try this recipe. I’m putting it in my recipe book that’s for sure!

  47. Ok,big give up. Where is the recipe?

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  49. My new favorite bar! A nice twist to a chocolate chip bar.   Baked perfectly in foil lined pan sprayed with cooking oil.  Will be making often.

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  52. Do the caramel filling need to cool at all before pouring over the dough? Thanks! 

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  54. I made these last night and they were so. GOOD. Holy cow. My boyfriend loved them as well. Waited about 1 hour for them to cool a little and couldn’t wait any longer. I saw some people saying they were too rich and I disagree. Perfect recipe. 

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  67. OMG! These look incredible! I need to make these ASAP!

  68. I’m wondering how these would be if I used caramel or chocolate flavored sweetened condensed milk? I picked up a couple of cans but can’t seem to find a recipe worthy. lol

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  70. These are excellent! The family loved them. The recipe says room temperature for so many days…we put them in the frig after being cut up and they lasted longer and were even better cold. On Pinterist it’s the pin everyone goes to and saves off my board., even people I don’t know. I’ve never seen a response like that on there thus far. Thank you for this wonderful recipe.

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  72. I made this for our July 4th cookout. The bars are good. My only change would be to not use the foil lining. It adhered to my pan and had to be scrapped out with a spatula.

  73. My favorites together look so good I’ll be making these for sure thanks for the recipe

  74. I keep finding amazing looking recipes with caramel, and I keep hoping for one that will have a caramel that isn’t made using the sore bought wrapped kind. But these look absolutely divine! I have to make them so I’m going to try to figure out a caramel from scratch. Any tips? Or ideas of recipes that would work similar to the wrapped caramels?

  75. Don’t panic if this looks more like bread pudding, right out of  the oven. Once everything has cooled, and can be sliced into bars, I dare you to save some for the rest of the family! OHHH MYY! This is a keeper! P.S. I only had salted butter on hand. I just added less sea salt. Perfect.

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  78. These look so good n gooey, I want to lick the screen!!!  These would make an amazing chat n my diet. :)

  79. Desserts are my favorite and these bars looked to good to pass up. However, my 4 teenaged boys and I all agreed they were a little too rich. I think I’d cut the caramel layer down to half the amount and even lower the amount of sugar in the cookie layer if I make them again. Thanks for sharing though! You have so many beautiful recipes to chose from I’m going to check out some of your recipes now. 

    • Oops! That’s “too” good to pass up. Sorry, couldn’t let that go. I just had to fix it. Lol

    • I agree, VERY rich. It doesn’t say to refrigerate before cutting, but it may help. I let them cool, but it was a very warm day and I had a really hard time cutting them. There was chocolate and caramel all over the place. They weren’t pretty like in the picture, but my husband still liked them.

    • Thanks for posting AFTER you’ve tried the recipe and thanks for the extra tips!

  80. MMmh, these look so good!

  81. Oh do those look like a perfect weekend project.  The thick layer of caramel in the middle is making me swoon!

  82. All that salt and caramel!!! I’m afraid to make these, I might eat them all myself!

  83. Wow, just wow!  These look nothing short of dreamy.  

  84. Look at the gooey bar! 

  85. Nice! I love how nice and soft and gooey those look!

  86. These do look irresistible! 

  87. So gooey and delicious!!! couldn’t look more yummy!

  88. Pinning! These bars look delicious. I am hankering for this cookbook for my upcoming birthday.

  89. Gorgeous!!  Shelly’s book is so much fun!