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–+ servings
Two stacked squares of Salted Caramel Chocolate Chip Cookie Bars, oozing with melted caramel and topped with sea salt.

Salted Caramel Chocolate Chip Cookie Bars

This recipe guides you through making layered cookie bars featuring homemade salted caramel, oatmeal chocolate chip cookie dough, and chocolate chips. The bars require chilling before slicing.
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Prep Time 20 minutes
Cook Time 33 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours 23 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Homemade Salted Caramel
  • 3/4 cup granulated sugar 150g
  • 1/4 cup + 2 tbsp water 90g
  • 4.5 tbsp unsalted butter sliced
  • 1/4 cup + 2 tbsp heavy cream room temperature, 100g
  • 1 tsp vanilla extract
  • 1 hefty pinch kosher salt
  • 7 tbsp all purpose flour 60g
Oatmeal Chocolate Chip Cookie Dough
  • 1 cup quick oats 95g
  • 1.25 cup all purpose flour 165g
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter room temperature, 110g
  • 1 cup dark brown sugar packed, 210g
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1/2 cup semisweet chocolate chips 85g
  • 3/4 cup dark chocolate chips 130g
  • 3/4 cup walnuts or pecans finely chopped, 95g
  • 1 to taste Flaky sea salt for sprinkling

Equipment

  • Heavy-bottomed saucepan
  • 8x8 baking dish
  • Medium bowl
  • Large mixing bowl

Method
 

  1. Prepare all caramel ingredients before starting, as they must be mixed while the caramel is hot. Make sure the heavy cream is at room temperature to prevent the caramel from seizing.
  2. Add the water and sugar to a heavy-bottomed saucepan. Stir gently to mix evenly, avoiding sugar splashing onto the pot sides.
  3. Place the pan over medium heat and let the sugar dissolve without stirring.
  4. When the mixture becomes clear and starts bubbling, watch it change color from clear to light golden, then to a rich amber. If the sugar browns unevenly, gently move the sugar in the pot to distribute darker areas evenly.
  5. When the sugar is an even amber color, remove it from the heat immediately and whisk in the butter.
  6. While whisking gently, slowly pour in the heavy cream and mix until the mixture is smooth.
  7. Whisk in the vanilla and salt.
  8. Return the pan to medium heat and let it bubble for about 2 minutes.
  9. Remove from the heat and whisk in the flour.
  10. Set the caramel aside while you prepare the cookie dough.
  11. Preheat your oven to 350F. Grease and line all sides of an 8x8 baking dish with parchment paper.
  12. In a medium bowl, whisk together the oats, flour, baking powder, and salt. Set this dry mixture aside.
  13. In a large mixing bowl, mix the softened butter and dark brown sugar until smooth. You can use a wooden spoon or an electric mixer.
  14. Mix in the egg, egg yolk, and vanilla.
  15. Pour in the dry ingredients and mix until just combined. Before the flour is fully mixed in, add the 1/2 cup of semisweet chocolate chips.
  16. Spread about two-thirds of the dough in the bottom of the prepared baking dish. Top this layer with an even layer of the chopped nuts.
  17. Bake for 8 minutes. Place the remaining dough into the refrigerator while the base bakes.
  18. After 8 minutes, remove the crust from the oven and spread an even layer of the dark chocolate chips over the top.
  19. Pour the caramel evenly over the chocolate chips. If the caramel has thickened too much while cooling, heat it briefly on the stove to make it pourable again.
  20. Top the caramel layer with random blobs of the reserved cookie dough from the refrigerator.
  21. Bake for 20 to 25 minutes, or until the top is very lightly golden.
  22. Let the bars cool at room temperature for about 30 minutes, then chill them in the refrigerator for about an hour.
  23. To remove the bars from the pan, use a knife around the corners if needed, then lift the bars out using the parchment paper. Sprinkle with sea salt and slice them into pieces.

Notes

When making the caramel, using room temperature heavy cream is important. If the cream is cold, the hot sugar mixture may seize up. A pinch of salt helps bring out the sweetness in the final product.

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