Salted Caramel Chocolate Chip Cookie Bars

Gooey Salted Caramel Chocolate Chip Cookie Bars |

Salted Caramel Chocolate Chip Cookie Bars

Yield: 30 bars

Prep Time:15 minutes

Cook Time:30 minutes

5 / 5 (11 Reviews)
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Amazing Salted Caramel Chocolate Chip Cookie Bars, with gooey caramel centers. This cookie bar recipe is so delicious, everyone will ask for the recipe.


  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 1/2 cups all purpose flour
  • 2 cups semisweet chocolate chips
  • 14 ounce can sweetened condensed milk
  • 10 ounces soft caramels, unwrapped
  • 1 teaspoon flaked sea salt


  1. Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with foil and liberally coat with nonstick cooking spray.
  2. 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.
  3. Turn the speed to low and add the flour. Beat to combine, then mix in the chocolate chips.
  4. Press half of the cookie dough into the bottom of the prepared baking dish.
  5. 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.
  6. 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.
  7. 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.

NOTE: 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 Information

Yield: 30 bars, Serving Size: 30

  • Amount Per Serving:
  • Calories: 302 Calories
  • Total Fat: 13.2g
  • Saturated Fat: 7.9g
  • Cholesterol: 35mg
  • Sodium: 277mg
  • Carbohydrates: 44.3g
  • Fiber: 1.1g
  • Sugar: 33.2g
  • Protein: 3.4g
All images and text ©

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

Irresistible Gooey Salted Caramel Chocolate Chip Cookie Bars |


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69 comments on “Salted Caramel Chocolate Chip Cookie Bars

  1. Jenny Flakeposted May 13, 2016 at 8:36 am Reply

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

  2. Emily @ Life on Foodposted May 13, 2016 at 8:51 am Reply

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

  3. Heather Christoposted May 13, 2016 at 9:59 am Reply

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

  4. Mariaposted May 13, 2016 at 10:18 am Reply

    These do look irresistible! 

  5. Kevin @ Closet Cookingposted May 13, 2016 at 10:34 am Reply

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

  6. Naomiposted May 13, 2016 at 11:41 am Reply

    Look at the gooey bar! 

  7. Julie @ Running in a Skirtposted May 13, 2016 at 11:55 am Reply

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

  8. Gaby Dalkinposted May 13, 2016 at 1:09 pm Reply

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

  9. Roxanaposted May 13, 2016 at 5:14 pm Reply

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

  10. Gayatri Mantraposted May 14, 2016 at 6:04 am Reply

     I love cake yummy

  11. nicolthepickleposted May 16, 2016 at 5:07 pm Reply

    MMmh, these look so good!

  12. Elleposted May 18, 2016 at 8:40 am Reply

    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. 

    • Elleposted May 18, 2016 at 8:45 am Reply

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

    • Lucyposted June 19, 2016 at 6:22 pm Reply

      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.

  13. Laura Hickmanposted May 18, 2016 at 4:25 pm Reply

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

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  16. Wimberly Kneislerposted June 4, 2016 at 7:22 am Reply

    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.

    Rating: 5
  17. Taraposted June 9, 2016 at 7:37 pm Reply

    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?

  18. Shiva mantraposted June 18, 2016 at 7:20 am Reply

    That looks so good!

  19. Lauraposted July 7, 2016 at 8:25 pm Reply

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

  20. Melodee Biedenharnposted July 7, 2016 at 9:48 pm Reply

    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.

    Rating: 5
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  22. Lindaposted August 18, 2016 at 11:02 am Reply

    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.

    Rating: 5
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  24. Christinaposted August 26, 2016 at 3:55 pm Reply

    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

  25. Eden Passanteposted September 7, 2016 at 12:21 am Reply

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

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  38. Lilaposted January 8, 2017 at 10:11 am Reply

    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. 

    Rating: 5
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  40. Elizabethposted February 2, 2017 at 11:20 am Reply

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

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  43. Kathy schilleposted March 4, 2017 at 8:53 pm Reply

    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.

    Rating: 5
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  45. Judyposted March 10, 2017 at 10:44 am Reply

    Ok,big give up. Where is the recipe?

    • Trevorposted April 7, 2017 at 10:55 pm Reply

      It’s about halfway between the top and the comment section

  46. Nichole @ Penny Problem Solvedposted April 3, 2017 at 11:48 am Reply

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

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  51. Katieposted September 27, 2017 at 10:10 pm Reply

    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!!

    Rating: 5
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  53. Renaeposted October 8, 2017 at 10:30 am Reply

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

    Rating: 5
  54. Kristyposted October 12, 2017 at 1:10 pm Reply

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

    • Sommerposted October 14, 2017 at 10:28 am Reply

      Hi Kristy!

      I’ve never made the recipe that way, but it does make sense to leave out the condensed milk if you are using caramel sauce.

  55. Tammy P.posted November 6, 2017 at 8:54 am Reply

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

  56. Aleceeposted November 25, 2017 at 6:17 am Reply

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

    Rating: 5
  57. Jo Ann Timbanardposted November 27, 2017 at 9:12 am Reply

    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!

    Rating: 5
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  59. Michelleposted January 13, 2018 at 12:29 pm Reply

    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).

    Rating: 5
  60. Jeanneposted February 11, 2018 at 2:35 am Reply

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

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  62. Terryposted February 25, 2018 at 4:33 pm Reply

    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.

    Rating: 5
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