Salted Caramel Chocolate Chip Cookie Bars
Salted Caramel Chocolate Chip Cookie Bars – A layer of salted caramel sauce is sandwiched between layers of a favorite chocolate chip cookie dough recipe, then topped with a sprinkle of fleur de sel.
Over the last handful of years, I’ve become completely obsessed with salted caramel.
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 never gravitated to caramel sauce as a topping option, sticking with hot fudge as my old standby. Perhaps it was because I never had great caramel sauce, and it always seemed sickeningly sweet to me. However, once I tried my hand at a homemade salted caramel sauce, I did a complete 180.
Now, combine salty caramel with a favorite chocolate chip cookie recipe and you have something I absolutely, positively cannot stop eating.
How to Make Salted Caramel Chocolate Chip Cookie Bars
In this particular instance, I adapted one of my favorite chocolate chip cookie recipes into bars, added a layer of salted caramel sauce in the middle, and then sprinkled the top with more flaked sea salt, just for good measure.
Kudos to Maria over at Two Peas and Their Pod for creating such an amazing concoction. She really is the cookie queen!
These salted caramel chocolate chip cookie bars are incredibly easy to throw together, thanks to a shortcut caramel sauce.
If you’d prefer to use a homemade salted caramel sauce, that will definitely work! Just make sure you let it thicken up a bit, and then use enough for a thin layer over the cookie dough.
These set up and keep for me perfectly at room temperature, but if your house or kitchen is a little on the warm side, you may need to pop them in the refrigerator to allow the caramel layer to set and to keep them from getting too messy once you cut and store them.
And on that note, these are an excellent candidate for freezing. I would just cut them, wrap each one individually in plastic wrap and then pop them in a freezer-safe ziploc bag. I need to get a batch in my freezer for upcoming nights on the couch snuggling a newborn and Netflix-ing!
If you love chocolate chip cookies, caramel sauce, and sweet and salty combinations, you absolutely, positively have to make these salted caramel chocolate chip cookie bars. They will become one of your favorite desserts (or snacks, or breakfast *ahem*).
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
- 2 ⅛ cups (265.63 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 12 tablespoons unsalted butter, melted and cooled to room temperature
- 1 cup (220 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups (360 g) semisweet chocolate chips
- 10 ounces (283.5 g) caramel candy squares, unwrapped
- 3 tablespoons heavy cream
- Fleur de sel, or other sea salt, for sprinkling over caramel and bars
- Preheat oven to 325 degrees F. Grease a 9-inch square pan and line with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- 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.
- 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.
- 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 about ½ inch around the border. Sprinkle the caramel with 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.
- Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Place the pan on a wire rack and cool 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 for up to 4 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on February 22, 2012.
So I made the Salted Caramel Chocolate Chip Cooke Bars this morning for a church potluck. Let me just say that I made some people VERY happy! We ALL loved the bars!!! I am going to make them for a family reunion soon!! Thanks for the recipe!
I am so sorry to say that this turned into an absolute mess. I followed the directions but used a caramel sauce I made.
If using homemade salted caramel sauce, how much sauce is needed?
I baked these as a “Welcome to the neighborhood!” treat for our new neighbors. Received rave reviews so I’ll definitely be making these again!
These Salted Caramel Chocolate Chip Cookie Bars are absolutely divine!! They are fun and easy to make and such a delicious sweet treat. Definitely a new family favorite!
I absolutely love this. Thank you for sharing this recipe :)
Awesome and great instructions. I added lots of pecans just for added crunch. I didn’t wait to refrigerate them. We dug in after they sat for 1/2 hour. Loved them!!!
Everyone loved these and now I want to make them in a 9×13 pan. Does anyone have the ingredient conversion. I believe you just don’t double the given quantities but I’m new at this so thanks for all the help.
I have everything I need to make these bars! Wondering if anyone made in a 9×13” pan?
Not just good. EXCELLENT! They are extra rich, perfect recipe. Not like any other bar out there. The pan weighed 8 pounds. : ) Thank you for your love of food and sharing your recipes.
I have made these for years. My original recipe called for 42 caramels. Now the Caramel bags have been reduced in size. Still delicious !
These are absolutely the best and so addicting.. I found however that a 9 inch square pan was too small.. it made the bars really thick. After first time I made them in 13 x 9 pan. Everyone I have shared them with has asked for the recipe. The combination of flavors is.. just so good..
I have tried this wonderful recipe, the squares were the best I’ve ever tasted. However the only problem I had the caramel blended into the cookie dough instead of being layered.
I haven’t made them yet, but this is the go to Carmel recipe I use. I used this in Carmel swirled brownies, it was the bomb! Definitely using it in this recipe, am making them tomorrow.
Love to bake. Cookies are for kids/ grandma
Made this for a holiday party using the salted caramel recipe as the middle. Most folks really liked it! I thought it was very good, but way too sweet– I had to cut the bars in half again (made little triangles!) because a whole bar was just way too much. It also didn’t need so many chocolate chips because I could barely see any dough by the time I was done mixing in the chips and I felt like I could only taste chocolate chips, and not any of the cookie. I will probably make these again, but cut the sugar and chocolate chips by 1/4-1/3.
So it is unsalted butter and not salted? Would using salted butter be ok and give it an extra taste of
It wouldn’t be bad. You could use it without any modifications or decrease the salt a bit.
These look amazing and I want to try them! Do you have a homemade recipe for the caramel center that is the right consistency? Thank you!
I made this for a Fourth of July party and everyone said too much caramel
So next time I’m gonna tone down the caramel a bit
How many days in advance can these be made?
They’ll stay for up to 4 days.
If you want to put this over the top, cut bars into squares and freeze. Melt Ghiradelli dark chocolate melts and dunk bars completely into the chocolate and let set up. Awesome. I’ve been doing this for several years. Also, have had bottom crust as brownie batter, caramel layer and then chocolate chip cookie layer covered in chocolate. Enjoy!
Can I double this receipt& bake in a large sheet cake pan? Thanks
I made these according to the recipe and used a 9 x 13 pan. I didn’t double the recipe and they turned out great. I cooked them about 10 minutes longer,
I made these and double the recipe for the dough for a 9×13 pan like many comments said, however I don’t think it needed to be doubled and could have just been multiplied by 1.5. They ended up very thick. Also I didnt double the caramel and there is still plenty.
Used a glass dish, didn’t adjust the heat so they took longer. Halved the caramel sauce as I didn’t have enough caramels to make the full recipe but it was enough to cover. Waiting for them to finish, looking yummy!
The recipe states one egg with yolk, but the video on FB clearly showed two eggs going into the mixer. Did the recipe get doubled for the video? Thanks!
I’m sorry if the video is not clear, but it was not doubled – it should be one whole egg and one additional egg yolk. Enjoy the bars!
I love baking and I have tried some of uour recipes and I can’t wait to try these. Thank you for posting your recipes..
Good morning! Planning to double the recipe and use the salted caramel sauce (about 1 1/2 cup). If I use the sauce, should I omit the additional cream and the additional sea salt on top of the sauce? And just put the salt on the top layer of dough?
Hi Carolyn, Yes, you can omit the cream and salt, and just use the straight sauce, then sprinkle the additional sea salt on top of the dough. Enjoy!
I have two questions.
1. You grease the pan and then put the parchment paper on top?
2. If you had to guesstimate, how much sea salt do you put on top of the caramel and then on top of the cookie dough?
1. Yes – I just find it helps to keep the parchment in place.
2. I literally just use a pinch between my fingers, so maybe 1/8 to 1/4 teaspoon each.
Did anyone else have trouble with the middle sinking a bit but the edges staying tall?
What is the calorie count for the salted caramel chocolate chip bars?
Hi Val, Unfortunately I don’t have that calculated, but you could do so on a website like MyFitnessPal.
I made these last night. They were a huge hit at the office today.
Everyone said they were delicious and a few asked for the recipe.
I will definitely make them again.
I’m so happy to hear they were a big hit! Thanks so much for stopping back to share your review, it is much appreciated!
Not everyone can eat sugary treats and/or chocolate. People who are diabetic or on a diet can’t eat this. It looks Delicious.
Thenn don’t make it. Find a more suitable recipe.
I have made this several times, always a crowd pleaser!
can u double the sea sat caramel chocolate chip bar recipe to put in a 9×13 ????
Yes, definitely. Enjoy!
Directions say to grease pan and then line with parchment. Should that be reversed?
Hi Beth, Nope, greasing helps the parchment to adhere to the pan and keeps the exposed sides non-stick.
I am allergic to dairy. What could I use in place of the heavy cream??
Hi Jodi, I’m honestly not sure… coconut milk MIGHT work, but obviously the flavor would come through. I’m not sure if something like almond milk would thicken the caramel sauce enough, but you could give it a try.
My dough was extremely dry & crumbled after baking. Any recommendations so this does not happen the next time I attempt baking them?
Same issue; I know the Silk brand makes a heavy cream substitute. You can look up dairy free/ vegan substitutes for heavy cream ( some include silken tofu combined with Silk milk). I have tried the Silk heavy cream substitute and it tastes really good (I’m going to use that in my Carmel sauce, I usually do I batch of Carmel sauce with heavy cream and one without because the rest of my family aren’t allergic). I just wanted to let you know of the ones that either I’ve tried or have seen. (I am so excited to try these)
Can you double the recipe for a 9×13 for bake sales?
Hi Lisa, Yes definitely!
This recipe is AMAZING!!! The salt makes the difference. I used flaked salt I happen to find in our grocery store in the baking section. I think my husband and I ate a whole pan! We kept going back for little nibbles. Really easy to make too.
I have made these several times…all the guys at work flipped over it…my class in school loved it….my co-workers kived it but best of all….I LOVED IT!
These are soooo good, defineately addicting
Will I need to make any changes to the recipe or cooking time in order to use an 8″ square glass pan?
Hi Kevin, You may need to increase the baking time just slightly. Enjoy!
Can they be frozen?
These were the worst bars I have ever made. I made them exactly as the recipe. The bottom layer did not bake and it ended up a gooey mess.
Same here… even cooked them a little longer since they seemed so gooey. I think the cookie bottom should have been cooked for a short time before adding the caramel. What a mess and not very tasty.
Oh, my. How am I just now seeing this?!!! (It was posted 5½ years ago.) I am drooling for them NOW and will make them VERY SOON!
You always have the very BEST recipes, great photos, and FUN text! (Hubby is a fan too.)
Smiles and blessings, ~ Cheri
How long can you store in fridge?
Hi Sue, I’d say up to a week!
Could you use caramel sauce ? Like the sauce they sell that you use on top of ice cream.
Hi Betty, Yes you could!
I just made these bar and WOW!!! I first had a salted caramel white chocolate cookie a few weeks ago and wanted to recreate them. I tried a cookie recipe and it just wasn’t right. But one thing I determined thru baking these cookies that white chocolate chips were not right. Then I returned to you!! I found this recipe and it sounded just right.
Well, with hope, I made them. And they were great!! I ended up making them with white chocolate chunks. I mixed caramels, caramel sauce and half and half, as I was out of whipping cream.
Then I under baked them. I love underbaked cookies, but wasn’t intending to underbake these. I set the timer for 30 but they weren’t ready. Ultimately, they baked for 38 minutes and I took them out. And they are PERFECT!!!!!
would these ship well to a collage student? In Texas from Indiana
Hi Sharon, Yes, they would definitely ship well!
Do you think I can use homemade caramel in place of the store bought caramels?
Hi Liz, Yes, definitely. I would do about 3/4 cup.
Can I substitute heavy cream for sour cream?
Hi Clare, I would not recommend that, as the resulting caramel sauce may not be the correct consistency.
Hi Michele, why would I have to add a pinch of salt of I use salted Butter? Your recipe calls for unsalted butter. Just trying to make sure I have all the details before making this on Sunday.
The recipe calls for unsalted butter; can we use salted Butter? If yes, why do I have to add a pinch of salt? Just trying to understand the recipe before I make it this weekend. I did actually buy unsalted butter so do I have to add a pinch of salt with the unsalted butter?
Can we use regular butter for the Salted Caramel chocolate chip cookie bars?
Hi Therese, Yes, but you’ll want to add a pinch of salt to the dough.
These bars were a bit too much for me. I could tell that 2 cups of chocolate chips were too much for the dough so I added 1 1/2 cups. Still too much. I think 1 cup would be sufficient. I would use less caramel too. My bars were fully baked and they came out so flipping gooey. To me, they taste really underbaked and they are not. I would try again but with less chips and caramel.
These were incredible!!!!!!!!!!!!!
Ca.n I use canned caramel ie sweeten condensed caramel. Thabks
Hi Paula, No, that is totally different from the caramel sauce in the filling.
I made these as cookie bars and they were a huge hit! I have now started using this recipe as my go-to chocolate chip cookie recipe. Cookies stay soft, and spread beautifully! I highly recommend this recipe, I think the melted butter is the key.
These are OK. They are certainly not any better than a soft chocolate chip cookie. Caramel just makes them soft but you can’t really taste it. I would not bother to make them again.
Made these but substituted gluten free flour. Delicious. Didnt Let Them Cool. Served Gooey With Ice Cream.
So awesome to hear the gluten-free flour worked! Thanks for sharing your review, and love how you served them!
Warm with ice cream sounds YUMMY!
Is there a high altitude part for this recipe? I have missed that high altitude instructions before on cookies and they came out all run together in a cookie mess!
Hi Toni, I don’t live at high altitude, so I can’t give specific recommendations for this recipe, but I do have a pretty comprehensive post with tips on adjusting different types of recipes for high altitude: https://www.browneyedbaker.com/high-altitude-baking-tips/
I thought they were going to be more complicated then they were. They were pretty easy , and sooo good!! I am making more for a party I’m going to.
So happy to hear you found these easy and delicious, Dawn! :)
How much is 1/8 of a cup and does it make a difference in the finished product?
1/8 of a cup is 2 tablespoons. But it is better to measure by weight, since the density of flour varies by brand. You can get a decent kitchen scale for less than $20. You need one!
Hi Judy, Yes, it’s 2 tablespoons and I would definitely include it, as your batter may not set up quite enough.
I made these to share after church last Sunday and they were terrific! I’m adding this to my favorite recipes. I used dark chocolate chips and Stella Parks’ homemade caramel recipe.
Can you use just caramel topping, that you buy in the jar, rather than melting the candy down?
Hi Sam, I think that should work okay, although it could be thinner or thicker than the one in the recipe.
This sounds delish and I am going to make for my friends birthday, I know she’ll love it! Csn inuse anything else in lieu of heavy cream?
Hi Lindsey, Half and half MIGHT work, but the caramel may not be as thick.
Just wanted to let you know, I have made these bars so many times. They are a huge hit every time! I don’t know how many people I’ve had to give the recipe too! Thank you
Can this recipe be doubled and made in a 9×13 inch pan?
Hi Linda, Yes, absolutely!
Making these this weekend! Look delish!!!!!
What size pan would I use if I double this recipe? 13×9 doesn’t seem big enough-
Hi Anne, Yes, I would recommend a 9×13 if you double this recipe. Enjoy!
Made these tonight, didnt turn out right but nothing ever does for me. Still delicious though!
I made these bars on the weekend and everyone loved them.
Hi Marilyn, So happy to hear these were a hit! Thanks so much for taking the time to stop back and leave a review!
Hey there! So I have a quick question – I made a batch of salted peanut butter caramel last night that I want to use for this recipe. About how much caramel would you recommend I use for the filling? I know I can just eyeball it but wanted to double check with the expert :) Thanks!
Ooooooh that sounds FABULOUS! I would use about 1/2 cup. Enjoy! :)
Made this recipe! Loved it except I found the chocolate chips over powered the caramel taste. Next time I might put 1 1/2 cups instead of 2. I will definitely make this again!
Mad3 this recipe! Loved it except I found the chocolate chips over powered the caramel taste. Next time I might put 1 1/2 cups instead of 2. I will definitely make this again!
Hi Michelle, the flavors in this recipe are great but my creation didn’t turn out quite right and I was hoping you could help! I made your caramel sauce and it turned out great so I used it once it had cooled in the fridge overnight, same with the cookie dough (simply because it was getting late and I had heard refrigerated dough was better). This AM I put the bars together and ended up cooking it slightly longer because it didn’t look done. After it had cooled and set in the fridge, it had sunk. After cutting in to it it looks like the bottom layer of cookie dough was underdone. What should I do next time to fix this?
Hi Stacey, Hmmm… mine sink slightly in the middle, which is typical with a cookie bar like that. As for the bottom layer being underdone – it’s possible that since it was refrigerated it didn’t bake up quite correctly. Just a guess though!
This was pretty good… here is what I would change… more cookie dough, less caramel. The balance wasn’t quite right. Also, it needs something to help cut through the sweet – all my guests wanted some vanilla ice cream with it. Fun to make though.
I saw this recipe on Pinterest and I made them the next day! I only have an 8×8 pan, so I didn’t use all the batter. What I had left I rolled into balls, filled them with caramel, and put them in the freeze for an easy dessert another day! I plan to cook them in a small ramekin. I followed the recipe with the exception of the salt, I’m just not a huge fan of that. The bars are sooo good! Thanks for sharing!
Very good cookie. I will definitely keep this one!
I have made these bars for just about every event that needs a ‘contribution’, from funerals to bake sales. They never fail to be a huge hit. I use a ground vaniIla bean pod for flavouring. You could wake me from a sound sleep and I could recite this recipe
Could you substitute equivalent amount of Trader Joe’s Salted Caramel sauce for the candies? These look divine!
Hi Ann, I see that someone above commented that they used Trader Joe’s salted caramel, so I think that would be fine! Enjoy!
These. Were. Delicious. I had no eggs so used flaxseed eggs, and used homemade beer caramel sauce. They were gone before I could take a pic!
These are delicious. I used trader joe’s caramel sauce. Easy and yum.
I made these this past weekend, and they are wonderful. Now I can’t stop thinking about how great they’d be with a sort of brownie-based bottom layer, salted caramel middle layer, and chocolate chip cookie layer on top, baked in a 13×9 in pan. I need to stop obsessing about this, or try it.
Wow, these look delicious. I love that combination of salted caramel with choc chip cookies – divine. I can’t wait to try this recipe. Thanks for sharing.
I made them with gluten free flour for a family party today. Great hit! Next time I will line the pan with parchment, as the caramel is a sticky mess on the pan. Will add to my list of fabulous recipes from you! Thank you.
Brought these to a party. Big hit!!! I followed directions. Golden brown on top. Pull g away on sides. As they cooled flattened in middle with sides high. My recipes for your bar cookies always do that. Grrrrr. But delicious. Love your recipes
Hi Joan, There was just an article I saw in a cooking magazine (can’t remember which one now!) about high sides with bar cookies – it says it typically happens when you use a glass pan and should reduce the oven temperature by 25 degrees.
Should I use semi sweet chocolate chips or milk chocolate chips? Thank you :)
Hi Jerrica, Semisweet!
OMG! This is the first thing I ever made from your site, back when you recommended melting the caramel candies with cream as an easier sauce. I haven’t yet made it with your real homemade caramel sauce. I think this might be a nudge for my birthday coming up…
These look soooo delicious! I think we have a winner here…making these for
a family get-together this weekend.
This recipe goes back to 2012!?!? How have I missed it? Can. not. wait. to try this. I happen to have only about 1/2 cup of your homemade caramel sauce in my pantry. Seems like it might be calling to be used up today ;) Ach! Can’t believe I’ve missed this recipe.
One quick tip: line your pan with some cling film and press half the cookie dough into the pan. Remove the cling film with the cookie dough, then prepare the pan as directed. Press the other half of the dough into the pan, spread with caramel, then pop the first half on top and press down a bit – minus the cling film, of course (*_~). No problems with trying to spread the dough on the caramel. These look delicious, if you omit the salt. I could strangle the person who decided that lovely caramel needs salt. Sorry, I’m in the minority here but this is a trend I’m not in favour of.
Oh what a good idea! Thanks for the tip for the top layer of cookie dough. But use just a little sel de fleur. It really does up the yummy factor of the caramel sauce :)
Oh, I seriously love Salted Caramel. Your recipe for homemade salted caramel was the first one I tried. Love it. These look like the perfect combination of choc chip cookies, brownies and salted caramel. I’ll definitely have to give these a go :)
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?
Hi Jessica, Yes, you could use homemade salted caramel sauce. Readers above estimated about a ½ cup would be good!
speaking of salted caramel sauce, would that not work here instead of the caramel candies? if so how much would you use?
nevermind, saw you already answered this. i’ll try using 1 cup
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
Absolutely LOVE your website! It’s got an easy, navigatable layout, easy-to-find recipes, and lots of personality! :) Thank you! ~Lindsea Peace
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?
Hi Gretchen, It’s simply 2 cups + 2 tablespoons. The weight is 10 and ⅔ ounces.
These really hit the spot. Adding caramel to brownies is the best idea ever:) I’ll definitely make these again!
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?
scratch that, I just saw Laura’s comment. Thanks!!
I don’t have heavy cream on hand…is there a substitute you can recommend?
Unfortunately not, you really need to use heavy cream.
Can you use your salted caramel instead if package caramels?
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.
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.
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
Made these today and they are fantastic!! My new favorite!!thanks for the recipe
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…???
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.
We had these with some vanilla ice cream, and I about died right there, it was so amazing. Thanks for this recipe!
These were outstanding! So richand gooey.
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?
Hi Lisa, I think these would freeze beautifully. I wouldn’t make them more than a month in advance.
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!
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!!!
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!
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.
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!!
That’s awesome!!! Congratulations!
Hi, I was wondering what size pan for this recipe? I’m thinking of making them for Christmas.
Hi Sofia, Per step #1 in the recipe, you need a 9×9-inch square pan.
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!
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.
This is awesome! Thanks for sharing :)
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.
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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!
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
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 ….
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.
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?
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.
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!
This was amazing! Thanks for the recipe!!
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!!
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.
Simply the best thing I ever made. They were perfect.
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?
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).
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.
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.
This recipe looks delicious. I don’t have the caramel candies here in Australia that you mention. I am wondering if I could use something like this instead, mixed with the cream:- http://www.nestleprofessional.com/australia/en/BrandsAndProducts/Brands/NESTLE_MILKS/Pages/Top_and_Fill_380g.aspx?UrlReferrer=http%3a%2f%2fwww.google.com%2fimgres%3fsa%3dX%26biw%3d1920%26bih%3d947%26tbm%3disch%26tbnid%3dIHhxlMp9rCg2uM%3a%26imgrefurl%3dhttp%3a%2f%2fwww.nestleprofessional.com%2faustralia%2fen%2fBrandsAndProducts%2fBrands%2fNESTLE_MILKS%2fPages%2fTop_and_Fill_380g.aspx%26docid%3dGm9Dv1lBphmniM%26imgurl%3dhttp%3a%2f%2fwww.nestleprofessional.com%2faustralia%2fen%2fPublishingImages%2f290x160%25252520px%25252520Pack%25252520Shots%25252520Food%2fNestle%2fNestle%25252520Top%25252520n%25252520Fill%25252520380g%2525252012043936.jpg%26w%3d290%26h%3d160%26ei%3dcx3CUamcHofDkAXdnoEQ%26zoom%3d1%26ved%3d1t%3a3588%2cr%3a21%2cs%3a0%2ci%3a153%26iact%3drc%26page%3d1%26tbnh%3d128%26tbnw%3d228%26start%3d0%26ndsp%3d33%26tx%3d90%26ty%3d35
Hi Lisa, I think you could use this, no need to add cream.
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!
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!
I made these for a youth activity at our church, and now everyone wants the recipe.
These bars are amazing! They are chewy and rich, exactly what I was looking for.
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.
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.
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!
Hi Felicia, The sides will rise higher than the center – that’s not uncommon.
Great, thanks! I made them for my birthday party and they were a HUGE hit- tons of people asked me for the recipe :)
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.
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.
That’s awesome! Congratulations!
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.
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!
Can I bake these in a 8×8 pan? That is all have.
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.
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! :)
Jenn in NJ
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!!!
I made these cookie bars and they were great! Will make them again.
Wow! These look amazing!! I know what I’m making next…
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.
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.
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!
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!
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!
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!
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!
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!
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.
I made these last night and they were AWESOME!
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!!
oops… sorry, I just saw your reply about freezing. What do you think about the pan size?
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.
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.
Hi Jennifer, It does not harden, it stays soft in the cookie bars. Enjoy!
These look amazing! Do you think you can freeze them?
Hi Sherri, Yes absolutely! See my reply to the previous comment for instructions.
Can these be frozen?
Yes, definitely! Just wrap in plastic wrap and put in a freezer-safe ziploc bag.
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.
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! :)
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!!
Hi Angeli, You could definitely use dulce de leche or homemade caramel sauce.
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 ^^
Hi Sophie, Unfortunately I don’t have a dedicated conversion resource. I usually just type it into Google!
Sophie…been a while since you posted this question , but im in UK and I always use this table to convert us cups to grms / oz
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.
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.
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.
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!
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…
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!
Once again you’ve increased my popularity both at home and at the office. These are INCREDIBLE! Yum.
This recipe is AMAZING! Everyone loved them!
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.
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.
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.
Hi Gaby, I think they would be good for about 5 days or so, wrapped or stored in an airtight container.
I noticed an error in the instructions: “Store leftovers in an airtight container” …. Seriously? There are NO leftovers with this recipe! Absolutely incredible!!!!!
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?
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!
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!
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 :(
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.
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)!
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!
Hi Lisa, No real guidelines. I just used two or three pinches, enough for a healthy dose over the area.
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.
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!
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?
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.
these are SO delicious!!! i tried them out yesterday and i can’t stop eating them! :) thanks again for another fabulous recipe!
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 (:
Hi Britt, You can use the salted butter, just omit the salt in the recipe.
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!
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! :)
Hi Stephanie, So glad these were a hit! And thank you for passing along the site! Happy Baking! :)
Made these today. So so so yum! Thanks.
Oh my goodness, these sound so decadent & delicious!
My daughter can’t eat chocolate – was wondering if I can substitute either butterscotch or peanut butter chips for the chocolate chips?
Hi Kristan, You could use either, although I would probably lean towards the peanut butter, which would balance the sweetness of the bar.
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!
holy cow. I want these so badly
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!
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
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.
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?
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.
Wow. These look absolutely divine!! I’ll be making them very soon. Thanks for passing along the recipe!
i’ll be making these asap :) can’t get enough of salted caramel lately!
I think these would be amazing with chunks of Valrhona “Ivoire” chunks….to the ovens!
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!
You’re combining all of my favorite ingredients in this one bar. These look like they’re just loaded with goodness!
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!
Hi Amanda, You could use your own. Just add enough to make a thin layer on top of the bottom cookie layer.
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?
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! :)
I was going to type a comment, but then I drooled all over my keyboard. Holy yum
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!
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!
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. :)
Hi Jen, Yes, you can do this, just use enough caramel sauce for a thin layer on top of the bottom cookie layer.
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!
I am a permanent passenger on the salted caramel train! Bring on that brownie!
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!
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.
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!
amazingness! I’m in love with salted caramel too, trader joes has the best chocolate bar with caramel and black sea salt.
These look so incredibly good!
These bars look amazing. I absolutely love salted caramel. You have a beautiful site.
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! :)
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!
I like caramel!!!
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 ;)
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.
Ohhhh…these look wonderful! Definitely need to make them next time I have company!
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 ;-)
These bars look sensational – what a great twist on the Choc chip cookie bar :D
This is 100% my dish!
Choc Chip Uru
Latest: 5 Min Wrap Pizza
MMM I love salted sweets! This sounds incredible!
OMG! I’m totally in a sweet-salty-chocolate place. YUM! Can’t wait to make these!
Oohh, this looks fantastic!! I am a firm believer that salty-sweet-combos are the best.
These look utterly irresistible! You really can’t go wrong with salted caramel.
I can see this being my new favorite dessert very very soon!
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.
I really just love sweet and salty so much and I love these bars! They look incredible!
LOVE! Salted caramel has the taste buds drooling first thing this morning!
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.
Gah! These look so good!
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 :-)
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!
Oh yum! I cannot wait to make these!
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 :)
These bars are everything I love all mixed together making one pan of baked heaven. I can’t wait to make them!
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? ;)
I am drooling!! oh my gosh!
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!
Hi Jeri, I think doubling the recipe would be fine; I would use a 9×13-inch pan. Enjoy!
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.
I agree that if you double the recipe you shouldn’t doulble the Carmel. I doubled and baked in a 9×13 pan. Delicious but very gooey. Too much Carmel… never thought I’d say that!
Caramel, cookies, you can’t go wrong! They look so gooey and delicious!
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!!
My daughter made these yesterday and they are wonderful! Look just like the picture. Thanks for sharing.
I am so glad you liked the bars! One of our favorites!
Ummmm….wow! That’s all I could say through the drool.
Mmmmm, caramel–my favorite!
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.
One word: YES. Ok two: YES, PLEASE!
I love everything caramel, these bars look divine!!!
These sound so yummy! Love this idea!
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!
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!
Oh how fun!! Next time you’ll be in town give me a holler and maybe we can grab lunch!
Mmmmm, that sounds fantastic! I love salted caramel, it should be such a nice contrast to the sweetness of the chocolate. :)
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
All I can say is, yes please!
I don’t think there is anything else you can put in there that will make it more awesome..
Salted caramel?! I DIE.
I can’t tell you how much I want one of those bars right now!
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…
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.
Salt and sweet…count me in for sure! Looks delicious.
I just posted caramel bars yesterday. I love caramel. Love love love it and yours look awesome!
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…