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Salted Caramel Chocolate Chip Cookie Bars

November 3, 2015

These have been on my list for a while to make.  They were quite the indulgence so they were perfect for a post cyclocross race treat and coupled as a bday bake for a fellow racer.  The original recipe blog I got this from had half the required flour stated.  I thought my cookie dough looked more like batter so I did a bit more reading on another recipe and decided to add more flour.  The caramel took far longer to make than the original instructions as well.  I think it needed to be boiled longer in order for it to thicken up.  When making caramel candy it’s recommended to cook until the caramel temperature reaches 240-245 degrees F, so I’d recommend that (recipe is modified to reflect this below).  I also wasn’t inclined to use all the caramel in the bars.  It seemed like quite a lot.  So I used about half of it and the remaining half I put in a pan to chill to make plain ol’ caramels.  Very soft caramels at that.

If you want to make an easier caramel you can use 10 ounces of unwrapped caramel candy squares and 3 tbs of heavy cream.  Microwave both on high until caramels are melted stirring every 20 seconds.

Difficulty: Medium
Prep Time: 1 hour
Cook Time: 30-40 min
Total Time: 1 hour 40 min
Yield: 12-16
Taste: Great

Cookie Bars


Cookie Dough:
2 cups + 2 tbs all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
12 tbs butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1-2 cup chocolate chips

12 tbs butter
1 1/2 cup sugar
1, 14-ounce can sweetened condensed milk
3 tbs light corn syrup
1 tsp vanilla
1/2 tsp slat (preferably sea salt)

Left over caramel

Left over caramel


1) Preheat oven to 350 degrees F. Line an 11×7-inch pan or baking dish with foil and spray heavily with cooking spray.

2) In a medium bowl whisk together flour, salt, and baking soda.

3) In a large bowl combine butter, brown sugar and mix until smooth. Add egg, egg yolk, vanilla and mix again until smooth.

4) Mix dry ingredients into wet ingredients and mix until dough comes together. Stir in chocolate chips.

5) Spread half of the dough into the prepared baking dish.

6) Prepare the caramel: Add butter and sugar to a medium sauce pan and stir until butter is completely melted.

7) Add condensed milk and corn syrup and bring to a boil and allow mixture to reach 240-245 degrees F.

8) Stir in vanilla and salt into caramel.

9) Poor caramel over the portion of the cookie dough that was placed in the pan. Drop tablespoons of the remaining dough onto the caramel until all the dough is used.

10) Bake for 30-40 minutes or until an inserted toothpick comes out mostly clean.

Wrapped Caramels

Wrapped Caramels

Source: Modified from The Recipe Critic


From → Dessert

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