A decadent dessert creation bursting with contrasting flavors and textures. Rich chocolate chips intertwine with luscious salted caramel, enveloped in a buttery, perfectly balanced base, with hints of vanilla that elevate the experience. A dusting of sea salt perfectly accentuates this indulgent treat designed for those seeking an unforgettable dessert escape.

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I recently tried a new take on Salted Caramel Chocolate Chip Cookie Bars and I gotta say these ooey gooey bars are so incredible! I mixed 2 1/4 cups all-purpose flour with 1/2 teaspoon baking soda and 1 teaspoon salt then combined that with 3/4 cup melted unsalted butter, 1/2 cup granulated sugar and 1 cup of packed light brown sugar.

I whisked in 2 large eggs and 2 teaspoons vanilla extract which helped bring a rich flavor to the dough. After stirring in 2 cups semi-sweet chocolate chips, I swirled in 1 cup salted caramel sauce and then baked it until it was perfectly chewy with a slight crisp on the edges.

I finished it off by sprinkling sea salt flakes on top to enhance the salted caramel taste and balance out the sweetness. This recipe is a delightful mix of decadent desserts best enjoyed as a dessert bar for any occasion.

Why I Like this Recipe

I really like this recipe because the mix of semi-sweet chocolate chips and salted caramel is just too addicting. I mean the way the caramel swirls through the batter gives it a fun look and an amazing taste, even if it sometimes turns out a bit messy. I also appreciate how simple the steps are to follow, even though I occasionally mess up the measurements or timing. The final bars come out all gooey and warm, with a perfect crunch from the sea salt flakes, which makes every bite feel like a little treat I made just for myself. Lastly, making them brings back some sweet memories of my childhood, which always puts me in a good mood.

Ingredients

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All-purpose flour: It gives the bars carbohydrates for energy and structure for a perfect bite.
Unsalted butter: Adds a rich, creamy flavor and moisture even though its fats may not be the healthiest.
Granulated and light brown sugars: Provide sweetness and chewyness while bringing a hint of molasses flavor.
Eggs: They provide some protein and work as a binder to keep all the ingredients together.
Semi-sweet chocolate chips: Deliver a balanced sweet and slightly bitter taste that melty in every bite.
Salted caramel sauce: Brings a delightful sweet and salty contrast that makes these bars extra special.

Ingredient Quantities

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup unsalted butter, melted

1/2 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups semi-sweet chocolate chips

1 cup salted caramel sauce

Sea salt flakes for sprinkling

How to Make this

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1. Preheat you oven to 350°F and grease a 9×13 baking pan.

2. In a bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1 teaspoon salt.

3. In a separate bowl, mix 3/4 cup unsalted butter (melted), 1/2 cup granulated sugar and 1 cup packed light brown sugar until well blended.

4. Beat in 2 large eggs and 2 teaspoons vanilla extract until smooth.

5. Gradually stir the dry ingredients into the wet mixture until just combined.

6. Fold in 2 cups semi-sweet chocolate chips ensuring even distribution.

7. Now stir in 1/2 cup salted caramel sauce gently into the batter.

8. Spread the mixture evenly in the prepared pan.

9. Drizzle the remaining salted caramel sauce on top and use a knife to swirl it around; then sprinkle sea salt flakes generously for that extra kick.

10. Bake for about 20-25 minutes or until the edges turn golden. Let cool completely before cutting into bars and enjoy these ooey gooey treats!

Equipment Needed

1. Oven that can be set to 350°F
2. 9×13 baking pan (make sure to grease it first)
3. Two mixing bowls (one for dry ingredients and one for wet ones)
4. Whisk (for mixing the dry ingredients)
5. Measuring cups and spoons (for accurate measurements)
6. Spatula or wooden spoon (to stir and fold in ingredients)
7. Knife (to swirl the caramel sauce on top)
8. Cooling rack (to let the bars cool completely)

FAQ

Q: Can I substitute salted butter for unsalted butter?

A: I'd recommend using unsalted butter cuz the recipe relies on the salt balance. If you use salted butter, you might wanna cut back on the added salt a bit.

Q: How should I incorporate the salted caramel sauce into the batter?

A: Most people drizzle it over the batter once it's in the pan and then use a knife to swirl it in gently. This way, you get pockets of gooey caramel all over.

Q: Do I need to chill the dough before baking?

A: Nah, you usually dont have to chill the dough. Just mix everything up and pour it into the pan for even baking, though if you wanna thicken things up a bit, a short chill can help.

Q: How can I adjust the bake time for softer cookie bars?

A: If you like 'em soft and chewy, keep an eye on them and take them out a minute or two early. Remember, they will firm up a bit as they cool.

Q: How should I store leftover cookie bars?

A: Store 'em in an airtight container at room temp for about 3-4 days. They might even taste better the next day once the flavors meld together.

Salted Caramel Chocolate Chip Cookie Bars Recipe Substitutions and Variations

All-purpose flour – You can substitute with whole wheat flour for a nuttier flavor, though you might need a bit more liquid since whole wheat tends to absorb more moisture.
Unsalted butter – Try using melted coconut oil or margarine instead. Just keep in mind that coconut oil might add a slight coconut flavor.
Light brown sugar – If you don’t have it, dark brown sugar works just fine, giving your cookie bars a richer molasses taste.
Salted caramel sauce – If you can’t find it, you can mix Dulce de leche with a pinch of sea salt to get that same sweet-salty vibe.

Pro Tips

1. Make sure you dont overmix the batter; a few lumps are totally okay and help keep the bars soft instead of turnin’ out tough.
2. When you’re swirling the caramel on top, try not to mix it in too much. Leaving some streaks of caramel gives you pockets of extra gooey flavor.
3. Keep an eye on the oven timer since every oven heats a little differently. If you lean towards a shorter bake time, your centers will stay nice and chewy.
4. Letting the bars cool completely is super important. It helps the caramel firm up a bit so your bars have a better structure and aren’t just one big sticky mess.