It was a humid summer afternoon when I first attempted these Thick & Chewy Salted Caramel Cookie Bars. I was aiming for something extraordinary, but what I got on my first try was a pan of overly gooey, almost inedible mess. I mean, my kids were sweet about it, saying it was like eating caramel soup with a spoon, but I knew it wasn’t right. It took a few more tries, tweaking here and there, but I finally nailed it. The result? A masterpiece of sweet and salty, with a texture that’s just divine.
Now, these cookie bars are a staple at every family gathering, and you know what? They’re always the first to disappear from the dessert table. The blend of flavors and that perfect chewiness make them irresistible. So, trust me when I say, this recipe is a game changer!
Table of Contents
Ingredients
So let’s talk ingredients. I’m a big fan of using what’s already in your pantry, but a quick trip to the local grocery store might be necessary. Here’s what you’ll need:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt, plus extra for sprinkling
- 3/4 cup unsalted butter, melted (I always reach for the brand that rhymes with ‘standish’)
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon pure vanilla extract
- 1 egg and 1 egg yolk, at room temperature
- 2 cups chocolate chips (or a mix of chocolate and caramel chips, if you’re feeling adventurous)
- 1/2 cup salted caramel sauce (homemade is best, but store-bought will do in a pinch)
Instructions
Now, about those instructions. Don’t be intimidated; I’ve burned and undercooked my fair share of treats (learned this the hard way), so follow these steps and you’ll be golden.
- Preheat your oven to 325°F (163°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together flour, baking soda, and 1/2 teaspoon sea salt; set aside.
- In a large bowl, mix the melted butter, brown sugar, and white sugar until well combined. Add the vanilla, egg, and egg yolk and mix until creamy.
- Gradually add the dry ingredients to the wet, mixing just until combined. Fold in the chocolate chips.
- Press half of the cookie dough evenly into the prepared pan. Pour the salted caramel sauce over the top, then drop the remaining dough in spoonfuls over the caramel layer.
- Bake for 25-30 minutes, or until the edges are lightly browned. The center will still be soft; that’s okay!
- Remove from oven, sprinkle with a little more sea salt (trust me on this), and cool completely in the pan on a wire rack.
- Once cool, lift out the bars using the parchment paper overhang, cut into squares, and serve.
Tips & Tricks
Ladies and gentlemen, the tips section. Here are a few nuggets of wisdom that might just save your dessert (and your sanity).
- If your caramel sauce is too thick to pour, heat it up just a tad until it’s pourable (but not hot).
- Don’t overmix the dough; you want those bars to be thick and chewy, not tough.
- Patience is key. Let the bars cool completely before cutting. (I know, it’s hard.)
FAQ
Q: Can I use gluten-free flour for this recipe?
A: Sure! Just make sure it’s a 1:1 substitute for all-purpose flour, and you’re good to go.
Q: What’s the best way to store these cookie bars?
A: Keep them in an airtight container at room temperature for up to a week, or freeze for longer storage.
Q: Can I make these with just chocolate chips?
A: Absolutely, but the salted caramel really takes it to the next level. Give it a try!
Now, for a little cultural story. My grandmother always said that the secret to any good dessert was a pinch of love and a sprinkle of salt. These Thick & Chewy Salted Caramel Cookie Bars are my ode to her wisdom. With roots in the classic American love for cookies and the timeless tradition of salted caramel, this recipe wraps up warmth, nostalgia, and indulgence in every bite.
So, my fellow sweet-toothed friends, gather your ingredients, preheat that oven, and get ready to make some memories and some utterly delicious Thick & Chewy Salted Caramel Cookie Bars. And remember, even if it doesn’t turn out perfect on the first try, keep baking. The journey (and the tasting along the way) is half the fun. Until next time, happy baking!
Thick & Chewy Salted Caramel Cookie Bars
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt, plus extra for sprinkling
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon pure vanilla extract
- 1 egg and 1 egg yolk, at room temperature
- 2 cups chocolate chips
- 1/2 cup salted caramel sauce
Directions:
-
Preheat your oven to 325°F (163°C) and line a 9x13-inch baking pan with parchment paper.
-
Whisk together flour, baking soda, and sea salt; set aside.
-
Mix melted butter, brown sugar, and white sugar until well combined. Add vanilla, egg, and egg yolk.
-
Gradually mix dry ingredients into wet, fold in chocolate chips.
-
Press half of the cookie dough into the pan. Pour salted caramel sauce over the top, then spoon remaining dough.
-
Bake for 25-30 minutes, edges should be lightly browned.
-
Cool completely in pan, sprinkle with sea salt, then cut into squares.