Two Peas and Their Pod

Chocolate Chip Salted Caramel Cookie Bars

Saturday was a rough day. Long story, but we have been having problems with our hosting company so we decided to switch to a new company. Well, the transition didn’t go too smoothly. We spent the majority of the weekend on the phone trying to figure things out. Sorry to anyone who tried to access our site and got an error message. We really appreciate your patience. We finally got our site up and running, but it was a stressful day. I owe Josh a huge thank you for the long hours he spent working on our site. I also owe a huge thank you to these Chocolate Chip Salted Caramel Cookie Bars. They were a lifesaver. I don’t deal well with tech issues, so I decided to bake. Baking always cheers me up, especially when the end result is a sweet and salty cookie bar.

I based this recipe off of my favorite Chocolate Chip Cookie Bars. I took them up a notch by adding a caramel layer. I pressed half of the chocolate chip cookie dough into the pan and then added a creamy layer of caramel. I sprinkled sea salt over the caramel and topped the caramel with the remaining cookie dough. I love a good kick of salt in my sweets, so I sprinkled a little more sea salt over the top of the cookie bars. I baked them until they were golden brown and then indulged in the best cookie bar ever invented.

I loved everything about these bars-they are pretty much perfect. The sweet and salty combo gets me every time. The bars are rich, gooey, with the perfect hint of salt. My bad day was soon forgotten after eating one…or maybe two of these bars:) If you ever have a bad day and need a pick me up, make these Chocolate Chip Salted Caramel Cookie Bars. Your troubles may not go away forever, but these cookie bars will help ease the pain. They sure made my day a lot better. And if you are lucky and don’t have bad days, you can still make these bars. The sweet and salty combo cures all cravings and is perfect for any mood.

Chocolate Chip Salted Caramel Cookie Bars

Yield: 16 cookie bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Chocolate chip cookie bars with a layer of salted caramel. These gooey sweet and salty cookie bars are pretty much perfection!


2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Sea salt, for sprinkling over caramel and bars


1. Preheat oven to 325 degrees F. Spray a 2-quart baking pan (which is an 11 X 7 pan-I used a glass Pyrex dish) with nonstick cooking spray and set aside.

2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

3. In the bowl of a stand mixer, mix the melted butter and sugars together 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.

4. In a large microwave safe bowl, combine the caramels and heavy cream. Microwave caramels on High until caramels are melted, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave.

5. Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough. Sprinkle caramel with sea salt. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.

6.Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

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285 Responses to “Chocolate Chip Salted Caramel Cookie Bars”

  1. Lana — April 30, 2012 @ 11:20 pm

    Made these tonight. They were a huge hit!! Thanks for the recipe.

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  4. Michelle in Canada — May 31, 2012 @ 10:13 am

    Made these for the Teacher Appreciation luncheon this week. Very yummy and didn’t really want to share the entire pan with the school!

  5. Kim — June 3, 2012 @ 4:41 pm

    Sounded great . . .but not sure what went wrong my bars never cooked in the middle. I used the 11X 7 pan and as I was preparing I thought this sounded small but I followed directions maybe if I used a used a larger pan I could have gotten them to cook in the middle.

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  8. Tracy — June 13, 2012 @ 3:34 pm

    I made these for Easter and they were such a huge hit! My dad could not get enough of them. What made them extra special was that the caramel I used was totally from scratch. This is definitely a keeper!!

  9. Trish Barr — June 15, 2012 @ 9:40 am

    Are caramel candy squares what we British call ‘fudge’?

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  11. Anonymous — June 20, 2012 @ 7:01 pm

    This looks absolutely delicious. Can’t wait to try it. :)

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  21. Stacy — September 22, 2012 @ 6:44 pm

    About how many caramel squares is 10 oz?

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  23. Kylie — September 26, 2012 @ 12:36 am

    Oh gosh… chocolate and salted caramel all in one equals the most amazing treat! Those are my two absolute favorites! Baking always helps my stress melt away too… thanks for sharing!

  24. Kay — September 26, 2012 @ 8:19 pm

    I’m making these for my daughter’s birthday instead of a cake. The recipe doesn’t say to pack the brown sugar, and I’ve read in other places that one should not pack brown sugar if the recipe does not specifically say so. What do you do?

  25. Dolores — September 27, 2012 @ 9:21 am

    Sooo good, but I cant handle too much sugar.So I reduced it to 1 cup, and with carmal, was little too sweet still,added pecans( yum). Next time ,can I add just alittle less sugar ,my kids n hubby don’t need a lot either..?

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  27. Sarah — September 29, 2012 @ 5:38 pm

    These were delicious! Do you think these would hold up well in the mail? I would like to send some to a friend in college.

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  30. Michelle — October 2, 2012 @ 6:37 pm

    I made these while on vacation with my mom and my husband this week. They are AMAZING. Even better than I imagined they would be! I’ve also never made a chocolate chip dough quite like yours, but I really liked it. Will definitely be making these again, thank you!!

  31. Kait — October 11, 2012 @ 1:38 pm

    Found this on pinterest and I absolutely fell in love! I have made these twice now and so far, they just keep on getting yummier! My family just eats it up, as well as me! They are just so hard to resist eating two at a time. I recently made them only a couple of days ago and now there is only two left! I will certainly use this as my “go to” cookie recipe, even if I don’t want to do the cookie bars! :)

  32. christine — October 12, 2012 @ 9:49 pm

    Do you think i could use condensed milk in a can boiled to a caramel sauce in place of the caramel squares?

    Appreciate any input…thanks!

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  34. Anne — October 23, 2012 @ 4:22 pm

    These look absolutely amazing, can’t wait to try them!!
    Would it be possible to use Dulce de Leche instead of the caramel candy?

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  39. Candi McHenry — December 14, 2012 @ 6:31 pm

    Can I double the recipe and use a 9×13 pan:)

    • Two Peas replied: — December 14th, 2012 @ 6:37 pm

      If you double the recipe for a 9×13 pan, the bar will be thicker. So maybe bake them for longer.

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