Caramel Cookie Bars
These caramel cookie bars are chocolate chip cookie bars with caramel in the middle. They are soft and gooey cookie bars. The caramel is cooked a little longer, so it doesn't melt in the oven.
Servings: 16 bars
Calories: 382kcal
Ingredients
Salted Caramel
- 1 cup White granulated sugar
- 4 TBSP Unsalted butter room temperature and cubed
- 1/2 cup Heavy cream room temperature
- 1 tsp Pure vanilla extract
- 1/2 tsp Salt
- 1/3 cup All-purpose flour sifted
Chocolate Chip Cookie Bars
- 2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Unsalted butter melted
- 3/4 cup Brown sugar packed light or dark
- 1/3 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs room temperature
- 1 cup Semi-sweet chocolate chips plus more to top the bars
- 1/3 cup Mini chocolate chips plus more to top the bars
Instructions
Salted Caramel
- Pull out all of your ingredients. Make sure the butter and cream are room temperature, if it is too cold the caramel will clump up.
- In a medium saucepan over medium heat, add in the sugar. Let the sugar melt completely. Use a whisk to mix the sugar to make sure all the sugar crystals melt. I let the sugar sit until it starts to melt before mixing.1 cup White granulated sugar
- Once all the sugar is melted, let it sit for less than 30 seconds until it turns amber in color. This process goes so fast and it is easy to burn it.
- Remove from heat, add in the butter and mix using a whisk. It will be bubbly. Add in half of the cream and mix. It will bubble and steam. Then, add the rest of the cream and the vanilla and salt.4 TBSP Unsalted butter, 1/2 cup Heavy cream, 1 tsp Pure vanilla extract, 1/2 tsp Salt
- Return the pot to the heat. Continuously mix for 2 minutes to thicken the caramel. Remove from heat and add in the flour. Mix well, so there is no flour lumps remaining.1/3 cup All-purpose flour
- Set aside while you make the cookie dough.
Chocolate Chip Cookie Bars
- Preheat the oven to 350℉. Spray a 9X9-inch pan with baking spray. Line the bottom and 2 sides of the pan with parchment paper and spray again.
- In a medium bowl, mix the flour, baking soda, and salt. Set aside.2 cups All-purpose flour, 1/2 tsp Baking soda, 1/2 tsp Salt
- In a large bowl, add in melted butter, brown sugar, sugar, vanilla, and eggs. Use a whisk to mix well.3/4 cup Unsalted butter, 3/4 cup Brown sugar, 1/3 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients and use a baking rubber spatula to mix the flour into the dough. Add in the chocolate chips and mini chocolate chips and mix in.1 cup Semi-sweet chocolate chips, 1/3 cup Mini chocolate chips
- Pour 2/3rds of the dough into the pan, and spread evenly.
- Bake for 9 minutes. Place the remaining cookie dough in the fridge while it bakes
- Pour the caramel on top of the baked cookie dough. Spread the caramel evenly. Leave 1 inch on the edges free from caramel.
- Take small amount of cookie dough and place dollops of cookie dough on top of the caramel. Top with extra chocolate chips.
- Bake for 20-25 minutes until the top is lightly golden brown.
- Place the hot pan on a cooling rack and let it cool completely before removing the cookie bars from the pan.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookie bars.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 382kcal | Carbohydrates: 49g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 190mg | Potassium: 109mg | Fiber: 1g | Sugar: 33g | Vitamin A: 477IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 2mg