Effortless Salted Caramel Bars

Whip up these dreamy chocolate caramel cookie bars and you’ll get the perfect mix of sweet, savory, and salty in every bite. The chewy cookie bottom is topped with gooey caramel and melted chocolate, all finished off with crunchy salt flakes that make them totally addictive.

I actually brought these to a party straight out of the oven when I was running late. They vanished faster than anything else on the table. Now I can’t show up at a hangout unless I bring a pan of these—my friends always ask for them.

Delicious Ingredients

• Sea salt flakes: add those little crunchy bursts of salty flavor at the end—don’t skip them for the best taste
• Caramel sauce: gives that sticky, rich layer in the middle (use your fave thick store-bought or make it yourself)
• Semi sweet chocolate chips: melt for gooey puddles all through your bars—splurge on the good kind for better taste
• Salt: fine sea salt stirred in the dough really sets off the sweetness
• Baking powder: gives the bars just a little rise so they’re soft, but not cake-like
• All purpose flour: makes the bars sturdy enough to hold all the layers but still tender to bite
• Vanilla extract: brings out all the other flavors—using pure vanilla is key
• Large egg: locks in moisture and helps hold the dough together
• Granulated sugar: not only sweetens the bars but helps the edges get slightly crisp
• Unsalted butter softened: brings super rich flavor and you can control how salty the bars get since there’s salt in the dough already

Easy How-To

Let them cool:

Don’t rush—let those bars sit and cool in the pan first. Lift them out with the parchment when they’re set, then slice ’em up once they’re completely cool. That’s how you get those sharp, clean pieces.

Bake the bars:

Pop the pan in the oven for 25-30 minutes. Watch for golden edges and a set center. The bars keep setting as they cool.

Finish with all the toppings:

Pour that caramel evenly on top of your dough, then toss the chocolate chips over that. Gently push the chocolate in so you’ll get melty pockets through every bite—top off with a big pinch of flake salt.

Press out the dough:

With slightly wet hands, press the dough over the bottom of your lined pan, making sure it’s even all over. That’s key for every piece to bake evenly.

Add the dry stuff:

Mix your flour, salt, and baking powder together, then slowly add it to the wet mix, just until blended. Don’t overmix or you’ll get tough bars.

Mix in the egg and vanilla:

Beat your egg and vanilla into the butter and sugar combo until the mixture is smooth and you don’t see streaks. The egg keeps the bars moist; vanilla just makes everything taste better.

Make the cookie base:

Cream the butter and sugar until it’s super fluffy and pale—about 3 minutes. This gets air into your mix so your bars stay tender.

Prep your baking pan:

Line your baking dish (9x13) with parchment. Let the paper hang over the sides, so you can pull the bars out easily later without a mess.

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I’ll be honest—the sea salt flakes totally make these bars shine. The one time I left them out (thinking regular salt would do), the bars were still good, but missed that punch. The flakes give crackly pops of saltiness and cut the sweetness, so every bite is more interesting.

Get Ahead

Let these bars sit overnight and the flavors get even better. Bake them up a day or two early and store with parchment sheets between layers in a sealed container to keep them from sticking together. Want to stock up for later? Wrap them tight and freeze for up to three months—they defrost great.

Tweaks & Swaps

This bar base is easy to change up. Try white chocolate, peanut butter, or mix up all sorts of chips for a new flavor. If caramel’s not your jam, Nutella or jam or dulce de leche is awesome too. I like to add crushed walnuts or pecans for extra crunch, and if it’s the holidays, a spoonful of cinnamon plus spiced caramel makes things festive.

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Fun Ways to Serve

These are super on their own, but even better with vanilla ice cream on top when warm. If you’re entertaining, cut into small bites and arrange with fresh mint and berries for a fancy touch. They also go awesome with a strong coffee—especially espresso—or you can add them to a little dessert board with cheese, fruit, and nuts.

Frequently Asked Questions

→ Can I use salted butter instead of unsalted?

Go ahead, but drop a bit of extra salt so things don't get too salty.

→ What type of caramel sauce should I use?

Grab a top-shelf caramel from the store or go homemade if you want next-level flavor.

→ Can the dough be made ahead of time?

Sure thing. Keep the dough in your fridge for 2 days tops, then let it warm up a little before using.

→ How do I store the cookie bars?

Pop the bars in a sealed box on your counter for 4 days, or chill them in the fridge to stretch it to a week.

→ Can I add nuts to the recipe?

Definitely. Throw in some chopped pecans, walnuts, or almonds—you can mix them in or sprinkle on top for crunch.