Salted Caramel Chocolate Chip Cookie Bars

I have become completely overpowered by the force that is salted caramel. I simply can’t get enough of it, no matter how it’s presented to me. Ice cream? Pass me a spoon. Popcorn, Pretzel & Peanut Bars? Hand me at least three, please. Brownies? You may as well just give me the entire pan. Growing up I was never one to swoon over caramel sauce. Maybe because I had never had great caramel sauce – mostly just the jarred or bottled sundae toppings – it always seemed sickeningly sweet to me. However, this whole salted caramel craze has me doing a completely 180. Throw in a healthy dose of coarse sea salt like fleur de sel to cut that sweetness and give sauces and baked goods an entirely new dimension? I am ALL.IN.

In this particular instance, I adapted my all-time favorite chocolate chip cookie recipe and added a layer of salted caramel sauce in the middle, and then sprinkled the top with more sea salt, just for good measure. A great deal of thanks to Maria over at Two Peas and Their Pod for creating such an amazing concoction. She really is the cookie queen!

These beauties are chewy, gooey, sweet, salty, and chocolate chip-y. What more could you ask for?

One year ago: White Chocolate-Coconut Brownies
Two years ago: Oven-Fried Onion Rings with Dipping Sauce
Five years ago: Maple-Hazelnut Oatmeal

Salted Caramel Chocolate Chip Cookie Bars

Yield: 16 cookie bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

2 1/8 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Fleur de sel (or other sea salt), for sprinkling over caramel and bars

Directions:

1. Preheat oven to 325 degrees F. Grease a 9-inch square pan; set aside.

2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

3. Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

4. In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.

5. Press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving some empty space around the edges. Sprinkle the caramel with the sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.

6. Bake the cookie bars for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool the bars on a wire rack to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature.

(Recipe adapted from Two Peas and Their Pod)

SHARE THIS POST



218 Responses to “Salted Caramel Chocolate Chip Cookie Bars”

  1. Mary @ Bake Break on February 22, 2012 at 12:09 am

    I’m 100% in the same boat with salted caramel – you cannot go wrong with it! These might have to be made asap over here…

    Reply

  2. Averie @ Love Veggies and Yoga on February 22, 2012 at 12:39 am

    I just posted caramel bars yesterday. I love caramel. Love love love it and yours look awesome!

    Reply

  3. CouponClippingCook on February 22, 2012 at 2:06 am

    Salt and sweet…count me in for sure! Looks delicious.

    Reply

  4. Donna on February 22, 2012 at 4:39 am

    I am 100% with you on the salted caramel addiction…it runs rampant in our family…french husband is a bonified freak regarding said caramel…Question…by wrapped caramels..do you mean Kraft caramels…could I use soft-looking caramels that I see in the candy aisles in France instead?..I can’t seem to locate Kraft caramels…even in the ex-pat stores nearby…will it damage the integrity of your recipe?! So enjoying your well-crafted/organised blog…

    Reply

    • Michelle on February 22nd, 2012 at 11:13 am

      Hi Donna, Kraft and Brachs are the most popular here in the U.S. but I think you could certainly use soft caramels, as you’ll be melting them down anyway.

      Reply

  5. Kathryn on February 22, 2012 at 4:56 am

    I can’t tell you how much I want one of those bars right now!

    Reply

  6. Blog is the New Black on February 22, 2012 at 5:18 am

    Salted caramel?! I DIE.

    Reply

  7. Villy @ For the love of Feeding on February 22, 2012 at 5:36 am

    I don’t think there is anything else you can put in there that will make it more awesome..

    Reply

  8. Lauren at Keep It Sweet on February 22, 2012 at 6:06 am

    All I can say is, yes please!

    Reply

  9. katie on February 22, 2012 at 6:12 am

    Wow they look sensational. I’m not a lover of caramel on its own but with salt and chocolate its just transfored. These cookie bars look so good

    Reply

  10. Kiri W. on February 22, 2012 at 6:13 am

    Mmmmm, that sounds fantastic! I love salted caramel, it should be such a nice contrast to the sweetness of the chocolate. :)

    Reply

  11. megan @ whatmegansmaking on February 22, 2012 at 6:18 am

    oh wow, do these look good!! I can’t wait to try them. Also, random, but I wanted to let you know that I was home (in butler, PA) last weekend and my mom had saved something out of the paper to show me – and it was you, in the paper! My mom asked if I knew you (she’s all into food blog stuff now) and I said we hadn’t met, but I feel like I know you since I read your blog/talk to you on twitter. How fun – congratulations!

    Reply

    • Michelle on February 22nd, 2012 at 11:14 am

      Oh how fun!! Next time you’ll be in town give me a holler and maybe we can grab lunch!

      Reply

  12. Nicky @ Pink Recipe Box on February 22, 2012 at 7:06 am

    I really need to jump on the salted caramel bandwagon! I’ve never tried it before, but just the thought of it sends me dizzy. Recipe sounds great, as always!

    Reply

  13. Katrina on February 22, 2012 at 7:38 am

    These sound so yummy! Love this idea!

    Reply

  14. Catalina @ Cake with Love on February 22, 2012 at 8:19 am

    I love everything caramel, these bars look divine!!!

    Reply

  15. modernworkinggirl on February 22, 2012 at 8:19 am

    One word: YES. Ok two: YES, PLEASE!

    Reply

  16. Erin @ Brownie Bites on February 22, 2012 at 8:23 am

    I have been on a salted caramel kick this year big time. There is something otherworldly about it. I’ll never forget the look on my husband’s best friend’s face when I ordered a salted caramel cocoa and the woman who made it for me picked up a big shaker of sea salt and shook it right over the top of my whipped cream. He just.. doesn’t understand.

    Reply

  17. Mackenzie@The Caramel Cookie on February 22, 2012 at 8:35 am

    Mmmmm, caramel–my favorite!

    Reply

  18. Dee on February 22, 2012 at 8:55 am

    Ummmm….wow! That’s all I could say through the drool.

    Reply

  19. Maria on February 22, 2012 at 8:56 am

    I am so glad you liked the bars! One of our favorites!

    Reply

  20. Genola on February 22, 2012 at 9:15 am

    My daughter made these yesterday and they are wonderful! Look just like the picture. Thanks for sharing.

    Reply

  21. Jennifer @ Peanut Butter and Peppers on February 22, 2012 at 9:20 am

    I’ve been on a salted caramel kick too! I”ve been buying the sugar free syrup and making lattes with them everyday, and I even order them at Starbucks, but none of that comapres to your cookie bars. They look unbelievable!!! Bookmarking this recipe!!

    Reply

  22. Christina @ This Woman Cooks! on February 22, 2012 at 9:21 am

    Delicious!

    Reply

  23. Lindsay @ The Live-In Kitchen on February 22, 2012 at 9:38 am

    Caramel, cookies, you can’t go wrong! They look so gooey and delicious!

    Reply

  24. Jeri Barry on February 22, 2012 at 9:46 am

    I will definitely make these. Can I double the recipe with the same success? If so, what size pan would you recommend? LOVE your recipes!

    Reply

    • Michelle on February 22nd, 2012 at 11:18 am

      Hi Jeri, I think doubling the recipe would be fine; I would use a 9×13-inch pan. Enjoy!

      Reply

    • Lauren on December 6th, 2012 at 1:42 pm

      I doubled the recipe and put it in two pans. They are delicious.
      You might not want to double the caramel. It seemed like a lot but I’m not a huge caramel fan. I am a HUGE fan of these bars though.

      Reply

  25. Serene on February 22, 2012 at 9:52 am

    I am drooling!! oh my gosh!

    Reply

  26. Amber, RD on February 22, 2012 at 10:27 am

    These look fantastic! It is just mean of you to post something so yummy looking on a day when I am supposed to be fasting! Couldn’t you have posted something like pureed liver and Brussels sprouts? 😉

    Reply

  27. Anne on February 22, 2012 at 10:41 am

    These bars are everything I love all mixed together making one pan of baked heaven. I can’t wait to make them!

    Reply

  28. Bianca @ Confessions of a Chocoholic on February 22, 2012 at 10:52 am

    I have been obsessing about salted caramel lately too (I just made salted caramel pot de creme and it was heavenly). These cookie bars are making my mouth water! Definitely going on my to-do list :)

    Reply

  29. Nancy on February 22, 2012 at 11:00 am

    Oh yum! I cannot wait to make these!

    Reply

  30. Mireia on February 22, 2012 at 11:18 am

    I just woke up from a nap (I’ve been lucky today) to find these amazing bars, I want them so bad now!!! They look amazing!

    Reply

  31. Connie on February 22, 2012 at 11:22 am

    These look so mouth-watering! Oh my!!! Caramel and chocolate? It’s just TWO of my favorite flavors in cookie bar form! Keeping this in mind for next time I need a decadent treat :-)

    Reply

  32. Amber on February 22, 2012 at 11:41 am

    Gah! These look so good!

    Reply

  33. Anita at Hungry Couple on February 22, 2012 at 11:43 am

    I’ve been seeing so many salted caramel items lately and have yet to try it myself. I’m kinda sure I’ll love it, though, because sweet and salt together is my thing…as in chocolate covered salty pretzels :) I need to make a dessert for an upcoming dinner party at a friend’s and this might be the one. Thanks.

    Reply

  34. Jenn (JJ'sCustomCakery) on February 22, 2012 at 11:44 am

    LOVE! Salted caramel has the taste buds drooling first thing this morning!

    Reply

  35. Rachel @ The Avid Appetite on February 22, 2012 at 12:39 pm

    I really just love sweet and salty so much and I love these bars! They look incredible!

    Reply

  36. Georgia on February 22, 2012 at 12:52 pm

    I keep saying I’m going to stop collecting recipes and then something like this comes along and I just can’t pass it up. Sounds delicious.

    Reply

  37. Ashley @ Wishes and Dishes on February 22, 2012 at 12:54 pm

    I can see this being my new favorite dessert very very soon!

    Reply

  38. Cookin' Canuck on February 22, 2012 at 1:02 pm

    These look utterly irresistible! You really can’t go wrong with salted caramel.

    Reply

  39. Liz @ Tip Top Shape on February 22, 2012 at 1:13 pm

    Oohh, this looks fantastic!! I am a firm believer that salty-sweet-combos are the best.

    Reply

  40. Tracy on February 22, 2012 at 1:14 pm

    OMG! I’m totally in a sweet-salty-chocolate place. YUM! Can’t wait to make these!

    Reply

  41. Lacy @ NYCityEats on February 22, 2012 at 1:33 pm

    MMM I love salted sweets! This sounds incredible!

    Reply

  42. Choc Chip Uru on February 22, 2012 at 1:48 pm

    These bars look sensational – what a great twist on the Choc chip cookie bar 😀
    This is 100% my dish!

    Cheers
    Choc Chip Uru
    Latest: 5 Min Wrap Pizza

    Reply

  43. Erin on February 22, 2012 at 2:23 pm

    Salted caramel IS awesome. I made a salted caramel hot cocoa mix for Christmas this past year and it was fantastic. I should serve it with these bars 😉

    Reply

  44. Amy's Cooking Adventures on February 22, 2012 at 3:37 pm

    Ohhhh…these look wonderful! Definitely need to make them next time I have company!

    Reply

  45. Rebecca@A Dusting of Sugar on February 22, 2012 at 3:38 pm

    That looks so good and gooey inside which is my favorite thing. I think the only thing worth getting at Starbucks is the Salted Caramel Hot Chocolate they have in the winter….mmm.

    Reply

  46. Living The Sweet Life on February 22, 2012 at 3:57 pm

    I couldn’t agree more with your caramel predicament – – not a big caramel fan, but salted caramel … I don’t mind living in the stuff!! This bar cookie, is making me hungry – – do you think anyone will notice if I run away from work, just to make these 😉

    Reply

  47. TeoBucatar on February 22, 2012 at 4:11 pm

    I like caramel!!!

    Reply

  48. Stephanie on February 22, 2012 at 4:18 pm

    I’m totally with you – bring on the salted caramel! In fact, I just posted salted caramel macarons yesterday and tomorrow I’m posting salted caramel whoopie pies.

    I can’t wait to try your recipe – it sounds divine!

    Reply

  49. Sally @ sally's baking addiction on February 22, 2012 at 5:05 pm

    i am completely obsessed with any salty/sweet treat. These are right up my alley! I pinned them for a future recipe idea. i love your recipes, you are a genius in the kitchen michelle! :)

    Reply

  50. Jennie @ The Messy Baker Blog on February 22, 2012 at 5:07 pm

    These bars look amazing. I absolutely love salted caramel. You have a beautiful site.

    Reply

  51. Angelyn on February 22, 2012 at 5:52 pm

    These look so incredibly good!

    Reply

  52. Abby on February 22, 2012 at 5:55 pm

    amazingness! I’m in love with salted caramel too, trader joes has the best chocolate bar with caramel and black sea salt.

    Reply

  53. Rachel on February 22, 2012 at 6:37 pm

    Caramel and chocoloate chip cookies?? YUM! These look fabulous and I will be making them soon. Caramel has always been a favorite of mine…my grandmother and mother make soft caramels from scratch. They are nothing like caramel sundae topping, no where near as super-sweet!

    Reply

  54. Maxim Weinstein on February 22, 2012 at 7:17 pm

    Wow, these sound delicious. Anything sweet and salty gets my attention! If only it weren’t such a pain to unwrap all those individual caramel squares.

    P.S. It would probably also work to melt the caramels into the cream in a double boiler or over a *very* low flame, stirring frequently.

    Reply

  55. Debbie on February 22, 2012 at 7:29 pm

    You have made me into a salted caramel fanatic! I was just like you, I could take or leave caramel. Now I am crazy for salted caramel ANYTHING!

    Reply

  56. Jessica @ Hungrygems on February 22, 2012 at 7:46 pm

    I am a permanent passenger on the salted caramel train! Bring on that brownie!

    Reply

  57. Tracey on February 22, 2012 at 11:35 pm

    I feel similarly – I never really cared much about caramel up until a few years ago, but now I can’t get enough, especially when there’s also salt involved. I bookmarked these when Maria shared them, so I’m glad to see you enjoyed them too!

    Reply

  58. Jen on February 23, 2012 at 12:17 am

    Could you use your homemade salted caramel sauce in place of the melted caramels for this? I really want to make these, but I have no caramels in the house, so I thought I’d try doing homemade sauce instead. :)

    Reply

    • Michelle on February 23rd, 2012 at 4:16 pm

      Hi Jen, Yes, you can do this, just use enough caramel sauce for a thin layer on top of the bottom cookie layer.

      Reply

  59. Ann on February 23, 2012 at 12:56 am

    This is totally delicious! To start off with, I love chocolate chip cookies…and I love cookie bars! Now you went and added salted caramel to the delicious mix? SUPER!

    Reply

  60. Karen Creger on February 23, 2012 at 1:50 am

    I will ask my Mom to bake me a bunch of these “salted caramel chocolate chip cookie bars”. They look super delicious, now I’m craving to have one!

    Reply

  61. colleen on February 23, 2012 at 8:05 am

    I was going to type a comment, but then I drooled all over my keyboard. Holy yum

    Reply

  62. Vicki on February 23, 2012 at 9:31 am

    Hey Michelle,

    Do you think I could use chocolate chunks instead, much like the ones called for in the coconut chocolate chunk blondies? Or might it just throw off the ratio of delicious to more delicious?

    Reply

    • Michelle on February 23rd, 2012 at 4:21 pm

      Hi Vicki, I honestly think that 2 cups of chocolate chunks here would be too much. The 2 cups of chocolate chips results in a LOT of chocolate. I don’t think you’ll be disappointed! :)

      Reply

  63. Amanda @ foodfascinations on February 23, 2012 at 10:06 am

    Oh wow. Salted caramel and chocolate are my favorite things. Could I use my own salted caramel recipe or do you need the firmness of the bought kind? I usually make a thick sauce. Thanks!

    Reply

    • Michelle on February 23rd, 2012 at 4:21 pm

      Hi Amanda, You could use your own. Just add enough to make a thin layer on top of the bottom cookie layer.

      Reply

  64. Katie on February 23, 2012 at 1:27 pm

    You’re combining all of my favorite ingredients in this one bar. These look like they’re just loaded with goodness!

    Reply

  65. Rebekah on February 23, 2012 at 2:49 pm

    I made these last night and didn’t realize until I had put way too much caramel on top of the chocolate chip cookie dough layer that I was using a 8×8 instead of 9×9 pan, it ended up more like a caramel chocolate chip cookie swirl! haha. And on top of that I used my own homemade caramels with the extra whipping cream in them to make the “sauce” layer and I think it was a bit too liquidy, so they’re a huge gooey mess! But still wildly delicious. Thanks for the recipe!

    Reply

  66. Donna on February 23, 2012 at 4:19 pm

    I think these would be amazing with chunks of Valrhona “Ivoire” chunks….to the ovens!

    Reply

  67. natalie@thesweetslife on February 23, 2012 at 8:33 pm

    i’ll be making these asap :) can’t get enough of salted caramel lately!

    Reply

  68. Bakeaholic on February 24, 2012 at 8:37 pm

    Wow. These look absolutely divine!! I’ll be making them very soon. Thanks for passing along the recipe!

    Reply

  69. patti on February 25, 2012 at 3:40 pm

    I love your blog & make the chocolate chip cookie recipe all the time! Was wondering is it possible to sub the cream out for milk?

    Reply

    • Michelle on February 25th, 2012 at 6:04 pm

      Hi Patti, I have always made caramel sauces (either from scratch or with pre-made caramels) with cream, I’ve never used milk. I can’t say for sure what result you would have, although it may not thicken up to the level it does with the cream.

      Reply

  70. sue griffore on February 25, 2012 at 7:37 pm

    Mine are in the oven right now. Some in the family don’t think a bar/brownie is complete without frosting. If I need to put a drizzle on these — what would you recommend? ………….. I am hoping to prove them wrong. Thanks, Sue

    Reply

    • Michelle on February 27th, 2012 at 9:30 am

      Hi Sue, I wouldn’t frost these, but if you need to use a drizzle, I would suggest either some melted chocolate or a little caramel sauce (or a little of both) to accent the flavors in the bar.

      Reply

  71. Kristin on February 26, 2012 at 8:08 pm

    I am nomming on one right now; they are SO good! The hardest part of this recipe was definitely waiting for them to cool enough to cut them. Crispy yet doughy/chewy, salty-sweet, chocolate and caramel. Unbelievably good!

    Reply

  72. nicole @ I am a Honey Bee on February 27, 2012 at 8:10 pm

    holy cow. I want these so badly

    Reply

  73. Kristan on February 28, 2012 at 6:09 pm

    My daughter can’t eat chocolate – was wondering if I can substitute either butterscotch or peanut butter chips for the chocolate chips?

    Reply

    • Michelle on February 28th, 2012 at 11:20 pm

      Hi Kristan, You could use either, although I would probably lean towards the peanut butter, which would balance the sweetness of the bar.

      Reply

      • Kristan on March 3rd, 2012 at 9:36 pm

        Made them last night with Reese’s peanut butter chips and they are outstanding! The only downside is trying to maintain self control and not eat the entire pan in one day!

        Reply

  74. Ally on February 29, 2012 at 6:07 pm

    Oh my goodness, these sound so decadent & delicious!
    xo
    http://allykayler.blogspot.com/

    Reply

  75. NRS on March 3, 2012 at 9:13 pm

    Made these today. So so so yum! Thanks.

    Reply

  76. Stephanie on March 7, 2012 at 8:34 am

    Just made these last night for a work event and I’ve already had 3 people come over and tell me how awesome they are (and they’ve only been out a half hour!)!! I passed on your website to them. Thanks for the awesome treat! :)

    Reply

    • Michelle on March 7th, 2012 at 9:20 am

      Hi Stephanie, So glad these were a hit! And thank you for passing along the site! Happy Baking! :)

      Reply

  77. Lisa D on March 8, 2012 at 9:25 pm

    O.M.G. These were AMAZING! I’ve been dying to try them ever since I saw the recipe! I made them today and they were a slice of heaven. So decadent and so delicious! CCCs and salted caramel are two of my favorite things ever, and having them combined in one dessert is pure perfection. Thank you for sharing this recipe!

    Reply

  78. britt on March 14, 2012 at 9:40 pm

    Hi there!
    I dont have unsalted butter, how would they turn out if i used normal salted butter? Would i use less salt?
    thank you (: these look awesome (:

    Reply

    • Michelle on March 15th, 2012 at 2:14 pm

      Hi Britt, You can use the salted butter, just omit the salt in the recipe.

      Reply

  79. amy on March 15, 2012 at 1:18 pm

    these are SO delicious!!! i tried them out yesterday and i can’t stop eating them! :) thanks again for another fabulous recipe!
    xoamy
    http://www.cupcakesncouture.com/2012/03/salted-caramel-chocolate-chip-cookie.html

    Reply

  80. katm on March 21, 2012 at 10:57 am

    These look so good! However, I have never made anything using salted caramel. How much sea salt do you use on the caramel and then again on top of the bars?

    Reply

    • Michelle on March 31st, 2012 at 10:40 pm

      I really just go by look. I take a pinch or two and sprinkle evenly over the top. There isn’t a solid layer of salt, but an even sprinkling.

      Reply

  81. ang on March 21, 2012 at 11:03 am

    I have to tell you… I made a double batch of these last night and brought them to the office today. I maintained my willpower and didn’t eat any (I don’t know how), but my coworkers devoured them. I was told they were heavenly!! They definitely smelled intoxicating!

    Reply

  82. Alinia on March 25, 2012 at 5:08 pm

    I took these to my church’s hospitality potluck where they were a super-hit! Everyone wanted to know the recipe. Easy enough to direct them to your “sinful” blog
    as one woman put it. 😉

    I found that the top layer of cookie dough coverage is easier if you flatten each spoonful of dough between your hands before placing it on the caramel layer. And do the spreading quickly, before the caramel layer starts oozing up between the pieces.

    Reply

  83. Lisa from the 'Burgh on March 26, 2012 at 8:21 am

    I bought everything to make this recipe tonight. Is there a guideline for the amount of sea salt? I don’t want to over (or under) salt these. Thanks!

    Reply

    • Michelle on March 31st, 2012 at 8:36 pm

      Hi Lisa, No real guidelines. I just used two or three pinches, enough for a healthy dose over the area.

      Reply

  84. Lisa from the 'Burgh on March 27, 2012 at 8:11 am

    I am meeting up with some friends for dinner tonight so I whipped together a batch of these to share with them. I wasn’t sure how much salt to use to top the caramel and the cookie dough so I just took a guess and they turned out great. My friends are all salted caramel fanatics–I can’t wait to see how they like the bars (I had to sample them and have to say it’s hard to give them away)!

    Reply

  85. Cora @ Cora Cooks on April 13, 2012 at 4:34 pm

    I don’t bake very often, but when I do I want it to be something wonderful. I’ve made these cookie bars twice in the past month and gotten rave reviews both times – including my own! Today I have observed that they are even better and richer tasting the second day – if they last that long! Thanks for sharing this recipe.

    Reply

  86. Sarah on April 30, 2012 at 1:54 am

    I just made these and I only had an 8×8 pan so they are very thick and when I cut into them the bottom was all gooey, I can’t tell if its from the caramel or because the bottom layer is not cooked :(

    Reply

  87. Caldwell Price on May 25, 2012 at 4:47 pm

    Love homemade caramel sauce. I just put these in the oven, I added a large handful of crushed pretzel pieces to the top layer of dough!

    Reply

  88. Jessica on May 28, 2012 at 5:50 pm

    I’m thinking of adding some walnuts to these. Do you think they’d be better in the dough or sprinkled over the caramel layer? And most important, would these be good with nuts in the first place?

    Reply

    • Michelle on May 30th, 2012 at 10:25 am

      Hi Jessica, Sure, I like nuts, and I know a lot of people enjoy walnuts in their chocolate chip cookies. I would probably mix them into the dough so they’re evenly dispersed. Enjoy!

      Reply

  89. Dawn on June 3, 2012 at 8:25 am

    I noticed an error in the instructions: “Store leftovers in an airtight container” …. Seriously? There are NO leftovers with this recipe! Absolutely incredible!!!!!

    Reply

  90. Gaby on June 11, 2012 at 8:47 am

    How long do you think these will be good for? I would love to make them and ship them to my dad but I am not sure about them lasting during shipping.

    Reply

    • Michelle on June 12th, 2012 at 10:28 pm

      Hi Gaby, I think they would be good for about 5 days or so, wrapped or stored in an airtight container.

      Reply

  91. Sarah on June 11, 2012 at 8:25 pm

    Made these last night, brought to work today cut into small pieces. Placed in break room at 10 am, disappeared by noon! I think I should have been more generous with the salt. I was worried about oversalting but I did the opposite and didn’t really taste the salt. But nonetheless I received many compliments!
    On an unrelated note, the first of your posts I ever read, I saw you refer to your Chief Culinary Consultant and thought, wow, she must have a whole team of people helping her! I was embarrassed for myself when I figured out who you were referring to.

    Reply

  92. Anonymous on June 20, 2012 at 7:04 pm

    OMG. This recipe looks sooooo goos. I looked at the original (the one you modified) and I definitely think the salted Carmel was a great idea. Keep up the good work. Can’t wait to try this recipe.

    Reply

  93. Lauren on July 18, 2012 at 2:33 pm

    This recipe is AMAZING! Everyone loved them!

    Reply

  94. Kai on July 18, 2012 at 9:25 pm

    Once again you’ve increased my popularity both at home and at the office. These are INCREDIBLE! Yum.

    Reply

  95. Courtney on July 29, 2012 at 5:17 pm

    As I’m sitting here, trying not to drool… just outta curiosity, would I be able to sub half whole wheat flour and have them still turn out? I’m thinking about taking these on vacation for my family next week but am interested in making them a tiny bit healthier…

    Reply

    • Michelle on July 29th, 2012 at 8:30 pm

      Hi Courtney, I have never done it, so I can’t give you a definite answer, but you could certainly try. If you do, let me know how it turns out!

      Reply

  96. Will on August 14, 2012 at 2:16 am

    These are simply excellent; I’m really glad I made them. I’m also no stranger to the hunt for the perfect chocolate chip cookie as I’ve tried a bunch of different recipes, and fortunately I think I’ve come pretty close to getting there. The secret recipe actually came from a a New York Times article (not so secret) and the most interesting technique it suggested, that I found actually works, is keeping the dough in the fridge for twenty four hours or more. I was skeptical, but resting the dough really does allow it to develop a deeper flavor.
    More to the point, I was really close to making the regular cookie recipe on this blog, but the caramel addition was too hard to pass up. They turned out phenomenal, and once again I’m left with the dilemma of wanting to share with my friends, but also wanting to keep them to myself. I don’t think I’ll be able to keep my family away from them, though.
    The base cookie recipe itself was actually very similar to the New York times article, including the addition of sea salt. I’ve left it out on the batches of NYT cookies I’ve made just because I didn’t think it was entirely necessary, but with the bars here I think it definitely added another dimension to the overall product. I only added sea salt to the top of the dough (partly because I only remembered it right after I put the pan in the oven) but I think that was enough for me.
    I always have to add walnuts to my chocolate chip cookies, but I’ve also found that using chopped dark chocolate as opposed to chips really works well. For a full recipe like this I’ll get a pound chocolate bar from Trader Joe’s, which is an awesome deal, chop up half of it and throw it in the mix. A mix of chips and chunked chocolate doesn’t hurt either, but I didn’t have any. I also used half and half as opposed to cream, and there was no harm done.
    So long story short, these are really really good. I think next time I might let the dough rest for day, which I didn’t here, and see how that goes. It seems like it’d be pretty tough to improve on what I already have, though.

    Reply

    • Hannah on November 1st, 2013 at 4:49 pm

      My grandmother’s chocolate chip cookie recipe is truly the best, but only when she makes them. Now I’m thinking that’s because she always put hers in the fridge beforehand too, and I never do that. I will try it! Thanks for the tip!

      Reply

  97. Kim on August 24, 2012 at 5:54 pm

    Are these truly baked in a 9×9? 2 Cups of chocolate chips seems a lot for that size of pan. Thanks for your help.

    Reply

    • Michelle on September 27th, 2012 at 12:26 pm

      Hi Kim, Yes, baked in a 9×9 pan! I love lots of chocolate chips, but if you don’t, you can reduce the amount.

      Reply

  98. Sophie on September 28, 2012 at 1:41 pm

    Hi there!
    I’ve been lurking on your website for a little while and I’ve now found dozens of cakes, bars and pies I want to try and make. However, I’m from France, and here we measure ingredients in grams, and after searching on the internet, it seems I can’t find trustworthy equivalences between grams and cups, teaspoons, tablespoons…Would you have some advice here? That would help a lot 😉 And anyway, thanks for an amazing website that never fails to make me want to cook ^^

    Reply

    • Michelle on September 30th, 2012 at 10:26 pm

      Hi Sophie, Unfortunately I don’t have a dedicated conversion resource. I usually just type it into Google!

      Reply

  99. Angeli on October 7, 2012 at 7:45 pm

    Would it be possible to use dulce de leche instead of caramel candies? or should i make my own caramel? i don’t want to take a trip to the market. I want to use up my heavy cream, butter and sugar before buying more stuff! thanks!!

    Reply

    • Michelle on October 10th, 2012 at 5:20 pm

      Hi Angeli, You could definitely use dulce de leche or homemade caramel sauce.

      Reply

  100. Catherine on November 21, 2012 at 5:00 pm

    I am getting ready to make these deliciouse looking bars, my kids and I love salted carmel anything, however, I live in Colorado and was wondering if know other than the adjustment to the flour if there are any other adjustments that need to be made. I do know that with regular choc. chip cookies I have to increase flour and decrease amount of sugar and add a bit of water. Just wondering if it would be the same with these bars. Looking forward to making them.

    Reply

    • Michelle on November 22nd, 2012 at 8:40 am

      Hi Catherine, I would make any adjustments that you make to regular chocolate chip cookies, as this recipe is based on a chocolate chip cookie recipe. Enjoy the bars, they’re amazing! :)

      Reply

  101. Jennifer Sanow on November 22, 2012 at 12:11 am

    Can these be frozen?

    Reply

    • Michelle on November 22nd, 2012 at 8:44 am

      Yes, definitely! Just wrap in plastic wrap and put in a freezer-safe ziploc bag.

      Reply

  102. sherri on November 29, 2012 at 11:47 am

    These look amazing! Do you think you can freeze them?

    Reply

    • Michelle on November 29th, 2012 at 10:18 pm

      Hi Sherri, Yes absolutely! See my reply to the previous comment for instructions.

      Reply

  103. Jennifer on November 30, 2012 at 3:04 pm

    These look amazing. Just wondering if the caramel sets and hardens as the bars come to room temperature. Hoping that the addition of the creams keeps the caramel soft.

    Reply

    • Michelle on December 2nd, 2012 at 11:00 am

      Hi Jennifer, It does not harden, it stays soft in the cookie bars. Enjoy!

      Reply

  104. Sheri on December 6, 2012 at 9:38 pm

    I’m about to make these. I was also planning on making them in the large cookie sheet pan. I believe it measures approx 17x12x1. Bad idea? And do you think doubling will be enough to fill it? Also, I would like to freeze them for later. How do you think that will go? (besides the obvious of keeping my husband out of them til they cool!) Making all my holiday goodie trays goes easier when I can make ahead and freeze. Thank you so much for the recipe! My daughters HAVE to have salted caramel something! Last year Costco was selling a box of Salted Caramel Chocolate cookie mix. They loved them. Didnt see them this year, and while searching for a recipe for them I ran onto this one. We’re excited to try it!!! Thanks!!

    Reply

    • Sheri on December 6th, 2012 at 9:39 pm

      oops… sorry, I just saw your reply about freezing. What do you think about the pan size?

      Reply

      • Michelle on December 6th, 2012 at 11:24 pm

        Hi Sheri, No problem! I wouldn’t do the 17x12x1 pan – the sides aren’t going to be high enough for these. You could double it and bake it in a 9×13 pan though.

        Reply

  105. Lonnie on December 15, 2012 at 8:31 am

    I made these last night and they were AWESOME!

    Reply

  106. Amy on January 1, 2013 at 11:55 am

    I made these for a NYE party last night – served them with Brown Eyed Baker’s hot fudge sauce and salted caramel sauce (both very easy to make and soooo much better than store bought) over Haagen Dazs vanilla ice cream. Decadent sundaes that brought down the house. My husband thought it was one of the best desserts he has ever had – even from a restaurant!! This is a keeper.

    Reply

  107. Jenn on January 4, 2013 at 9:58 am

    I made these yesterday with 2 c whole wheat flour, 2 T white flour, and substituted 4 T of the butter with 4 T unsweetened applesauce and it turned out wonderfully! I had to cook it about 15 minutes longer, and then refrigerate it overnight so it would become stiff enough to cut :). My sea salt was also a bit fine, so I suggest using the bigger chunks of sea salt to get the awesome flavor. Thanks for the recipe!

    Reply

  108. Kelly on January 8, 2013 at 7:56 pm

    These are very sweet, almost too sweet. I didn’t have the 8×8 pan so, I used a 9×11. I recommend going with the 8×8, even if that means going out and buying one. Overall, this is a great recipe, I think everyone should try it out!

    Reply

  109. Iris W on January 9, 2013 at 8:27 pm

    I made these for a party and they were a hit! I exclusively use your recipes for all my baking ventures (and I’ve tried dozens of your recipes by now!). A friend liked these so much that I want to make a batch just for him. However, I want to combine brownies into this deliciousness. If I wanted to do a bottom layer of brownie instead of the cookie dough, should I use your “Baked Brownie” recipe or another brownie recipe? I’d still do the middle layer of salted caramel, and top it off with the cookie dough in this recipe (but only using half of course). Thanks!

    Reply

    • Michelle on January 10th, 2013 at 8:19 am

      Hi Iris, This is a tough one, as the brownie and the cookie dough will bake differently and for different lengths of time. I love the baked brownie and that would be my choice, for sure. If you get it to work, please let me know!

      Reply

      • Iris W on January 14th, 2013 at 8:57 pm

        Using half the baked brownie recipe for the bottom layer turned out swell! It was like eating a chocolate chip cookie brownie with a layer of salted caramel in the middle. I LOVE all your recipes–keep posting!

        Reply

  110. Lizi on January 13, 2013 at 8:33 pm

    Just made these today — fantastic! the only change was I used 2 whole eggs instead of the 1 egg and 1 egg yolk, ’cause I’m lazy and hate separating eggs. Still worked out wonderfully! Thanks for the great recipe!

    Reply

  111. Penny Richardson on January 13, 2013 at 9:15 pm

    they look a little raw. is that how it’s supposed to be? i just get nervous about gooey vs. raw…thank you for your time and insight.

    Reply

    • Michelle on January 15th, 2013 at 6:57 pm

      Hi Penny, I think what you’re seeing as raw is actually the caramel sauce. They won’t be raw, just gooey, thanks to the caramel and chocolate.

      Reply

  112. Pari on January 20, 2013 at 1:52 pm

    Wow! These look amazing!! I know what I’m making next…

    Reply

  113. Bagel girl on January 23, 2013 at 10:14 pm

    I made these cookie bars and they were great! Will make them again.

    Reply

  114. Lynn on January 28, 2013 at 4:41 pm

    Ohmycaramelstars!!!! This recipe is TO DIE FOR. My daughter made these cookie bars last night and I think this is my favorite dessert recipe. Ever. Thank you, Michelle!!!

    Reply

  115. Jennifer Feeney on February 5, 2013 at 8:58 pm

    I made these for my Superbowl party this past weekend (which also happens to be my son’s 6th birthday) and to say they were well received is an understatement! Holy CROW, these might be one of the best things I have ever made!! I LOVE your blog and I LOVE your recipes! :)
    Thanks,
    Jenn in NJ

    Reply

  116. Kelly on February 24, 2013 at 3:31 pm

    Can I bake these in a 8×8 pan? That is all have.

    Reply

    • Michelle on February 26th, 2013 at 5:22 pm

      Hi Kelly, Yes, the bars will just be a little thicker than in the photos and might need a few extra minutes in the oven.

      Reply

  117. Stephanie N. on March 7, 2013 at 12:11 pm

    Just made these this past weekend after having them on my baking to-do list for many months! They were fantastic! Cannot say enough good things about them. The cookie portion was delicious, soft, and chewy. The caramel definitely stays soft–even after refrigerating. Mine were kind of oozing caramel in the Tupperware container in which I had them. I did not have a 9×9 pan–only 8×8–so I changed the temperature to 315 degrees and baked for 35 minutes. They turned out great but were very thick! I definitely am going to make a point to make these in a 9×9 pan next time.

    Maybe the best thing is that my husband took most of them to work (Cannot have this many calories in the house at once! Ha ha.), and one of his co-workers wrote me a thank you note saying that the cookies brought tears to her eyes because they taste just like a recipe her grandmother used to make. No one in her family has been able to replicate the recipe, and this one was as close to it as she had ever tasted! That was probably one of the nicest things anyone has ever said about something I’ve baked.

    Reply

    • Michelle on March 7th, 2013 at 2:42 pm

      Hi Stephanie, What a wonderful feeling! I’m so glad these bars were able to bring back cherished memories for your husband’s coworker. How nice that she took the time to write you a note, and thank you for taking the time to share your feedback here!

      Reply

  118. Morgan on March 8, 2013 at 10:13 am

    Thank you for sharing this recipe! I made these for a bake-off at work and won first prize! They disappeared so quickly most of the office didn’t even get to try them.

    Reply

    • Michelle on March 8th, 2013 at 12:31 pm

      That’s awesome! Congratulations!

      Reply

  119. Jacqueline on March 16, 2013 at 5:31 pm

    I made these bars today. They were pretty good but there was way too much chocolate for me. I would half the amount of chocolate chips in the recipe and use less caramel. Otherwise they were pretty good.

    Reply

  120. felicia on April 6, 2013 at 2:23 am

    Hi there!
    I made these tonight and had a slight problem- the middle didn’t bake as fast as the edges/bottom. I was worried it was starting to burn, so I took it out before the center was completely done, hoping it would set. Instead of setting though… it sunk! Any clues about why this happened?
    It still tastes amazing, by the way. Just not as pretty!
    Thanks!
    -Felicia

    Reply

    • Michelle on April 6th, 2013 at 4:52 pm

      Hi Felicia, The sides will rise higher than the center – that’s not uncommon.

      Reply

      • felicia on April 6th, 2013 at 11:09 pm

        Great, thanks! I made them for my birthday party and they were a HUGE hit- tons of people asked me for the recipe :)

        Reply

  121. KateB on April 27, 2013 at 5:39 am

    Just curious why you don’t make your own caramel for recipes? I love caramel more than just about anything but my sons :) and dog of course.. but I just don’t like the taste of melted caramel candies. I can make caramel after years of practice but only the sauce for ice cream not the candy.. Just curious that is all. I think I will make your velvet cake this weekend because my husband wants to try it. thank you for your blog I find it inspiring and use the brownie recipe often.

    Reply

    • Michelle on April 27th, 2013 at 10:26 am

      Hi Kate, I used the melted candies in this cake since it was a filling and I wasn’t sure how the texture would affect the final product. You can certainly try a homemade version if you’d like.

      Reply

  122. Cupcakes137 on May 4, 2013 at 11:05 pm

    These bars are amazing! They are chewy and rich, exactly what I was looking for.

    Reply

  123. Andrea on May 17, 2013 at 4:04 am

    I made these for a youth activity at our church, and now everyone wants the recipe.

    Reply

  124. Sara on May 31, 2013 at 5:26 pm

    These are ree-dic-u-lous. Wow. I thought about the leftover cookies all day at work. They were a huge hit at the party that I brought them to and I have since given out the recipe to 10 people. Wonderful!

    Reply

  125. Pamela Lambert on June 10, 2013 at 2:04 pm

    These were incredible!! I would recommend waiting until the next day to serve them so the caramel has a chance to fully set. Probably the best bars I have ever had! Thanks for sharing!

    Reply

  126. Mr. Mom on June 20, 2013 at 5:33 pm

    I made these and substituted the caramel in the recipe with your salted caramel sauce. And I must say….goodness! Than.k you for this.

    Reply

  127. marshay on July 22, 2013 at 11:35 am

    Oh my gosh these look amazing, definitely going to make this for a potluck coming up. I have a quick question. Could these be assembled in advance and then refrigerated for a day before baking?

    Reply

    • Michelle on July 22nd, 2013 at 5:22 pm

      Hi Marshay, I wouldn’t do that, but you could easily assemble and bake these a day in advance. Just let them cool completely, then cover with plastic wrap until you’re ready to serve (or you cut them and wrap individual pieces).

      Reply

    • Kerri on August 28th, 2013 at 11:35 am

      I made them and mailed them to a friend and they took two days to get there in a plastic bag and the reviews were still incredible.

      Reply

  128. antonia bova on July 26, 2013 at 3:16 pm

    Simply the best thing I ever made. They were perfect.

    Reply

  129. Krystal on August 7, 2013 at 7:22 pm

    Hey! Can I make these with your salted caramel sauce recipe? How much of the sauce should I use? Have been super addicted to your site, all the recipes I tried so far are so yummy!!

    Reply

    • Michelle on August 7th, 2013 at 9:22 pm

      Hi Krystal, I think you could! Unfortunately, I didn’t measure the sauce, but I would guess maybe about 1 cup? Just spread on a thin, even layer.

      Reply

  130. Krystal on August 15, 2013 at 5:15 am

    This was amazing! Thanks for the recipe!!

    Reply

  131. Jen Gauerke on August 23, 2013 at 3:53 pm

    I am making these for the 4th time this summer! They are such a hit with all our friends we go camping with. They are now known as “Jen Bars” (sorry!). We had one left over on our last trip and we had 5 people enter a talent show (of sorts) to earn the right to the last one! Thank you for sharing these amazing recipes. The photography is great and so are your commentaries. LOVE, LOVE, LOVE!

    Reply

  132. Kerri on August 28, 2013 at 11:34 am

    I made these for a friend’s birthday and later as a housewarming gift. They are phenomenal and worth unwrapping all of those caramels…. Seriously one of the best recipes I have, will save these for those special occasions as they are decadent.

    Reply

  133. Wendy on September 21, 2013 at 11:20 am

    Too lazy to make my own caramel today – and I have a couple of jars of Williams-Sonoma Salted Caramel Sauce for occasions just like this! No 9×9 pan, so they’re in an 8×8 and I’ll adjust the baking time according. In the oven as I type this…supposed to give them to friends at a hockey game tonite. Wonder if they’d notice one or two missing?

    Reply

  134. Renee Hedden on September 22, 2013 at 2:05 pm

    Any chance you would repost salted caramel chocolate chip cookies . . but without store bought caramels? I live in NJ and have not been able to find caramels in the stores . . . you know, the caramel that comes in little squares. All they are carrying is caramel creams. I want to try this recipe for Fall.

    Reply

  135. Lili on October 6, 2013 at 12:48 pm

    OMG , we made these today over here in little old gloomy London Town GB .where Bland is the norm…they are positivly SINFUL, I made the salted caramel sauce from scratch ,as i couldn’t buy soft caramel squares… We LoVed these ….

    Reply

  136. Aliye on October 11, 2013 at 9:14 am

    Completely amazing creation! I swapped half of the chocolate chips for chopped pecans as I love salted caramel and pecans together. Plus added a layer of chocolate on top for extra indulgence. Love love love this recipe x

    Reply

  137. sam on October 11, 2013 at 10:16 pm

    Have made this three times now. Its great but I’ve had to cook it twenty minutes longer each time. First time was a disaster. Crunchy on top but totally raw on the inside! So…I just made another one :). Thanks for the recipe!

    Reply

  138. Timbangan Digital Kenko on October 24, 2013 at 12:16 pm

    I don’t even know the way I stopped up right here, but I believed
    this post was good. I do not recognize who you might be however certainly you’re going to a
    well-known blogger should you aren’t already. Cheers!

    Reply

  139. Hannah on November 11, 2013 at 12:39 pm

    I brought this to a church potluck, and everybody kept telling me how amazing it was. And it WAS amazing, but completely different from what I think it was supposed to be. The cookie part (I followed the recipe exactly) was drier than usual, but I figured maybe because it was part of a layered thing, it was supposed to be that way. Anyhow, it was more of a crumbly consistency, but great when baked. I was worried it wouldn’t stick together when finished, but it was fine. I didn’t have to spread it over the caramel layer, either; (which I forgot to sprinkle with salt due to the havoc wreaked by my younger siblings in the kitchen) the dough consistency was rather like thick streusel. It was surprisingly delicious, however, and I’m DEFINITELY making it again.

    Reply

  140. Lisa from the 'Burgh on December 6, 2013 at 7:35 am

    Michelle-I just had to tell you that my niece won her college “St. Nick’s Baking Contest” yesterday. She asked me for a recipe idea – I told her she would DEFINITELY win if she made these bars.

    Reply

    • Michelle on December 6th, 2013 at 4:50 pm

      This is awesome! Thanks for sharing :)

      Reply

  141. Julie H on December 12, 2013 at 4:00 pm

    I made these today & they are as rich and yummy as you’d imagine. I opted to sub a jar of Mrs Richardson’s butterscotch caramel fudge in place of the cream and caramels & it worked out very good! Thanks for the recipe!

    Reply

  142. Sofia on December 16, 2013 at 2:34 pm

    Hi, I was wondering what size pan for this recipe? I’m thinking of making them for Christmas.

    Reply

    • Michelle on December 16th, 2013 at 8:18 pm

      Hi Sofia, Per step #1 in the recipe, you need a 9×9-inch square pan.

      Reply

  143. Nicola on December 17, 2013 at 10:01 pm

    Hi! I am making these for a cookie swap tomorrow. All I could find at the store were vanilla caramel squares….will this ruin it? Should I take out the vanilla in the cookie dough to balance it? Any suggestions> Thank you so much!

    Reply

    • Michelle on December 18th, 2013 at 10:24 am

      Hi Nicola, I’m not familiar with vanilla caramel squares, but they should be an okay substitute. Not having tasted them and not knowing how sweet or vanilla-y they are, it’s hard for me to say for sure, but if they are very strong (sweet with a substantial vanilla flavor), then yes, you can omit the vanilla.

      Reply

      • Nicola on December 22nd, 2013 at 6:21 pm

        I put less vanilla to balance…they came delicious!! Just wanted to tell you I won a baking contest at work with them!! Thank you!!

        Reply

        • Michelle on December 22nd, 2013 at 9:52 pm

          That’s awesome!!! Congratulations!

          Reply

  144. Sarah on December 26, 2013 at 8:47 pm

    I made these for NFL football players and they went NUTS over them…so much so that I had to make them a 2nd and 3rd time! AWESOME recipe!!! Thank you for sharing…love your blog!!!

    Reply

  145. Samantha on January 14, 2014 at 9:10 pm

    My friend and I made these over the summer and they were so amazing. Hands down the best tasting dessert I’ve ever made in my opinion. I’m making them again this weekend!

    Reply

  146. lisa on February 1, 2014 at 11:12 am

    Want to make these for wedding gift bags but need to make in advance. How do you think they would do if I made and then froze until wedding weekend?

    Reply

    • Michelle on February 1st, 2014 at 3:49 pm

      Hi Lisa, I think these would freeze beautifully. I wouldn’t make them more than a month in advance.

      Reply

  147. Beverly Marcus on February 19, 2014 at 1:36 pm

    These were outstanding! So richand gooey.

    Reply

  148. Adriana on April 12, 2014 at 5:34 pm

    We had these with some vanilla ice cream, and I about died right there, it was so amazing. Thanks for this recipe!

    Reply

  149. Kate on May 16, 2014 at 1:01 pm

    I’ve made these for a couple of preschool events and they are always such a huge hit. Thanks to your easy recipes people think I’m a super baker! Though, I never end up using all the caramel sauce…I kept the leftover covered in the fridge and I wonder if you think it would work to make caramel popcorn…???

    Reply

    • Michelle on May 16th, 2014 at 10:06 pm

      Hi Kate, I’m not sure that would work. You typically need to pour the caramel mixture over popcorn when it’s at a certain temperature so that it “candies” onto the popcorn.

      Reply

  150. Jaime on May 22, 2014 at 8:38 pm

    Made these today and they are fantastic!! My new favorite!!thanks for the recipe

    Reply

  151. Yan on June 6, 2014 at 5:18 pm

    These. Are. Dangerous. Made them today with homemade dulce de leche and I must say, it’s definitely a keeper. I hope I can resist eating the whole batch until Monday so I can share it with my classmates. Thanks for the lovely recipe :3

    Reply

  152. Tracy Lammey on August 30, 2014 at 11:25 am

    I (and all my friends) LOVE these bars. Since this is like the 6th time I’m making them, I figured I should probably post a comment as a thanks! I have found that using a high quality jarred caramel sauce (one that has cream as an ingredient) has worked out just as well as unwrapping all those caramels. Or, use a regular caramel sauce and add the cream.

    Reply

  153. kaytlen on November 27, 2014 at 9:20 pm

    Happy Thanksgiving Michelle. Hope the pregnancy is going well.
    Am slowly making my way through your recipes. They’re great!
    Finally made it to this one and just wondered whether I can use two whole eggs rather than one whole egg and one egg yolk.

    Reply

  154. Laura on January 19, 2015 at 7:10 pm

    Can you use your salted caramel instead if package caramels?

    Reply

    • Michelle on January 25th, 2015 at 6:44 pm

      Yes, absolutely!

      Reply

  155. de on February 5, 2015 at 9:50 am

    I don’t have heavy cream on hand…is there a substitute you can recommend?

    Reply

    • Michelle on February 9th, 2015 at 12:46 pm

      Unfortunately not, you really need to use heavy cream.

      Reply

  156. Sunni Daze on March 19, 2015 at 10:10 pm

    Can you use your salted caramel recipe(Which I constantly have a jar of in my fridge at all times, LOVE LOVE LOVE it) to substitute the caramel candies and a little bit of the salt?

    Reply

    • Sunni Daze on March 19th, 2015 at 10:11 pm

      scratch that, I just saw Laura’s comment. Thanks!!

      Reply

  157. Heidelind on March 22, 2015 at 9:42 am

    These really hit the spot. Adding caramel to brownies is the best idea ever:) I’ll definitely make these again!

    Reply

  158. Gretchen on April 20, 2015 at 10:28 am

    2 1/8 cups all-purpose flour? That seems pretty specific. Why? Do you happen to know the WEIGHT instead of the volume of flour?

    Reply

    • Michelle on April 21st, 2015 at 12:58 pm

      Hi Gretchen, It’s simply 2 cups + 2 tablespoons. The weight is 10 and ⅔ ounces.

      Reply

  159. Lindsea Peace on September 26, 2015 at 2:27 pm

    Absolutely LOVE your website! It’s got an easy, navigatable layout, easy-to-find recipes, and lots of personality! :) Thank you! ~Lindsea Peace

    Reply

  160. Jose on December 30, 2015 at 1:51 pm

    speaking of salted caramel sauce, would that not work here instead of the caramel candies? if so how much would you use?

    Reply

    • jose on January 3rd, 2016 at 2:17 pm

      nevermind, saw you already answered this. i’ll try using 1 cup

      Reply

      • Jose on January 8th, 2016 at 11:45 am

        UPDATE: i tried this using a 13×7 baking ban, slightly larger than a 9×9 pan, and quickly realized that 1 cup would be too much. 1/2 cup caramel sauce is about what you need. p.s. i substituted white chocolate chips and it was quite good. next time i’m adding roasted salted macadamia nuts

        Reply

  161. Jessica on January 18, 2016 at 12:28 am

    We don’t have packaged caramels like you mention here in NZ, could I just make a salted caramel sauce and use that instead? Or is the idea that when cool it will set up firm again?

    Reply

    • Michelle on January 20th, 2016 at 4:21 pm

      Hi Jessica, Yes, you could use homemade salted caramel sauce. Readers above estimated about a ½ cup would be good!

      Reply

Leave a Comment





(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)