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

Print Recipe

Salted Caramel and Chocolate Chip Bars

Milk chocolate chips and salted caramel make these bars rich, gooey and dangerously delicious,

Servings

bars

Ingredients

• 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

Servings bars Ingredients 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

Instructions

1. Preheat oven to 350. Grease and flour a 9" x 13" baking pan, or line with foil and grease.
2. In bowl of stand mixer, beat butter and sugars on medium speed until fluffy, about three minutes.
3. Add the eggs and vanilla and beat until smooth.
4. Add the flour, kosher salt and baking soda and beat until just combined. Add in the chocolate chips and mix well.
5. Press half of the dough into the prepared pan.
6. In a saucepan, combine the condensed milk and caramels, and cook over medium low heat. Stir frequently, until the caramels are melted.
7. Pour the caramel mixture evenly over the dough in the pan and sprinkle with some of the sea salt.
8. In teaspoon size amounts, drop the remaining batter evenly over the caramel. Bake for 25 minutes, until the center is just set.
9. Sprinkle with remaining sea salt and let cool before cutting into bars.