Rich, gooey and dangerously delicious, these divine cookie bars will be devoured by all who encounter them. Milk chocolate chip cookie dough sandwiches a rich salted caramel filling, and the bars are dusted with more sea salt flakes after baking. Adapted from a Shelly Jaronsky recipe, these are a worthy addition to your cookie bar repertoire.
Salted Caramel Chocolate Chip Cookie Bars
- 1 cup salted butter room temperature
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 2 1/2 cups flour
- 2 cups milk chocolate chips
- 1 14 ounce can sweetened condensed milk
- 10 ounce soft caramels unwrapped
- 1 1/2 tsp. sea salt
- Preheat oven to 350. Grease and flour a 9" x 13" baking pan, or line with foil and grease.
- In bowl of stand mixer, beat butter and sugars on medium speed until fluffy, about three minutes.
- Add the eggs and vanilla and beat until smooth.
- Add the flour, kosher salt and baking soda and beat until just combined. Add in the chocolate chips and mix well.
- Press half of the dough into the prepared pan.
- In a saucepan, combine the condensed milk and caramels, and cook over medium low heat. Stir frequently, until the caramels are melted.
- Pour the caramel mixture evenly over the dough in the pan and sprinkle with some of the sea salt.
- In teaspoon size amounts, drop the remaining batter evenly over the caramel. Bake for 25 minutes, until the center is just set.
- Sprinkle with remaining sea salt and let cool before cutting into bars.