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Salted Caramel Chocolate Chip Cookie Bars

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Chewy chocolate chip cookie bars with luscious salted caramel pockets and a sprinkle of sea salt, perfect for a quick homemade treat that feels fancy without the fuss.

Ingredients

Scale
  • 1 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup chopped soft caramel candies or 1/2 cup caramel sauce
  • Coarse sea salt flakes, for sprinkling
  • Optional: 1/2 teaspoon espresso powder
  • Optional: 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch pan or line it with parchment paper, leaving an overhang for easy bar removal.
  2. In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth and shiny, about 2 minutes.
  3. Add eggs and vanilla extract to the sugar-butter mixture. Beat well until combined and slightly fluffy, about 1 minute.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet, folding gently with a spatula. Stop mixing as soon as the flour disappears.
  6. Fold in semi-sweet chocolate chips and nuts if using, distributing evenly throughout the dough.
  7. Pour half the batter into the prepared pan, spreading evenly. Scatter chopped caramel candies or drizzle caramel sauce over the layer, then cover with the remaining batter. Lightly spread to seal the caramel in.
  8. Bake for 28-32 minutes until edges are golden brown and center is set but still slightly soft.
  9. Remove from oven and immediately sprinkle coarse sea salt flakes over the top.
  10. Let the bars cool completely in the pan on a wire rack, about 1 hour, to ensure clean slicing.
  11. Use the parchment overhang to lift bars from the pan and slice into 12 or 16 squares.

Notes

If caramel candies are too hard to chop, warm them slightly in the microwave for 10 seconds to soften. Use parchment paper overhang for easy removal and clean slicing. Avoid overmixing flour to keep bars tender. Let bars cool completely before slicing to prevent melty messes. For gluten-free, substitute almond flour; for dairy-free, use coconut oil and dairy-free chocolate chips.

Nutrition

Keywords: salted caramel, chocolate chip, cookie bars, easy dessert, homemade treats, caramel pockets, chewy cookie bars

Find it online: https://zorbmeal.com/salted-caramel-chocolate-chip-cookie-bars-recipe-easy-homemade-treats/