posted in Cookies and Bars

Gooey Salted Caramel Chocolate Chip Cookie Bars

Here’s a most decadent dessert to try:  Gooey Salted Caramel Chocolate Chip Cookie Bars

Gooey Salted Caramel Chocolate Chip Cookie Bars

My family is crazy about these dessert bars… so crazy that we couldn’t stop eating them.  They’re ooey and gooey and everything you’d ever want in a dessert.  I ended up sending most of the batch to my son’s lacrosse team party.  The platter came home empty!

The Cookies and Cups Cookbook

This recipe comes from The Cookies and Cups Cookbook: 125+ sweet & savory recipes reminding you to always eat dessert first by Shelly Jaronsky.  If you love to bake, you need this one on your cookbook shelf!!  Shelly has a very popular baking blog-… so it’s a natural transition for her to come out with a baking cookbook.  Here are a few recipes I’ve tagged to make from this book:  Vanilla Bean Snickerdoodles, Banana Bread Pancakes, Brown Sugar Cinnamon Swirl Bread, Pound Cake Cookies, Icy Lemon Cake, Hot Fudge Sundae Cake, Marshmallow Buttercream, Payday Pie, and Marble Sheet Cake.  Shelly also includes a few dinner recipes in the final chapter of the book (her family’s favorites… such as King Ranch Mac and Cheese and Garlic Bread Pasta).  I love this book!

Gooey Salted Caramel Chocolate Chip Cookie Bars -

Yes, they’re that gooey.  I’m a caramel-lover myself, so these are like the perfect dreamy dessert for me.

Gooey Salted Caramel Chocolate Chip Cookie Bars - from

There’s a bit of flaked sea salt on top- which happens to be a very good idea.  It gives these bars a little bit of a salty kick, and it balances out the sweet.

Yield: 30 bars

Prep Time: 30 minutes

Cook Time: 25 minutes

Gooey Salted Caramel Chocolate Chip Cookie Bars


  • 1 cup (2 sticks) salted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated white sugar
  • 2 large Eggland's Best eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • 2 cups semisweet chocolate chips
  • 1 14-ounce can sweetened condensed milk
  • 10 ounces soft caramels, unwrapped (about 40 pieces)
  • 1 teaspoon flaked sea salt


  1. Preheat the oven to 350 degrees F.  Line a 9x13-inch baking pan with foil and coat liberally with cooking spray.
  2. In a large bowl, use an electric mixer to combine the butter and both sugars on medium speed for 2 minutes until fluffy.
  3. Add the eggs, vanilla, salt and baking soda and continue mixing until smooth, scraping the sides of the bowl as necessary.
  4. Turn the speed to low and add the flour until combined.  Stir in the chocolate chips.
  5. Press half the dough into the prepared pan.
  6. In a medium saucepan, combine the condensed milk and caramels and cook over medium-low heat, stirring frequently, until the caramels are melted.
  7. Pour the caramel mixture on top of the dough in the pan and drop the remaining dough evenly in teaspoon-size amounts on top of the caramel.
  8. Bake for 25 to 30 minutes, until the center is just set.
  9. Sprinkle with flaked sea salt.
  10. Allow to cool completely in the pan before cutting into bars.
  • Store in an airtight container at room temperature for up to 3 days.
SOURCE: (shared from The Cookies and Cups Cookbook: 125 sweet and savory recipes reminding you to always eat dessert first by Shelly Jaronsky : copyright 2016, Gallery Books)

Disclosure:  There are Amazon affiliate links included within this post.

13 Responses to “Gooey Salted Caramel Chocolate Chip Cookie Bars”

  1. postedMay 11, 2016 4:39 AM

    OMG! These look incredible!! Thank you so so much 🙂

  2. postedMay 11, 2016 2:21 PM

    These look fabulous! Great idea to add caramel to chocolate chip bars. One question, though: Are they too gooey/messy to serve as finger food for a crowd? 

    • postedMay 11, 2016 5:59 PM

      At a casual party, they’d be fine. I put them on a platter and served them to my son’s lacrosse team at a BBQ. They all loved them. They are gooey though, so if you have a fancier gathering… maybe not such a good idea.

  3. postedMay 12, 2016 3:48 AM

    These dessert bars look incredible! My favourite things in one go, I’m not surprised they went down a treat with your family!

  4. postedMay 16, 2016 5:48 AM

    These look so incredible. I love cookie bars in general but salted caramel recipes only usually show up in the fall but I crave it year around. Thanks for sharing!

  5. postedJun 1, 2016 11:46 AM

    This looks amazing!! Caramel makes everything better! Yum!

  6. postedAug 7, 2016 1:58 PM

    What should I use as caramels in the UK?

    • postedAug 20, 2016 7:37 PM

      I’m not sure– I’m not familiar with UK products, sorry!

  7. postedNov 11, 2016 9:16 AM

    Can you use jar caramel sauce and omitt the mixture of caramels and condensed milk or will jar stuff ruin the recipe? Has anyone tried that yet?

    • postedNov 11, 2016 10:49 AM

      I haven’t tried it!

  8. postedJan 2, 2017 4:58 PM

    These look really good but were an epic fail at my house. Where it says spray foil liberally – when you think you have sprayed enough … spray more. My caramel ran all under my bottom layer of cookie so I had a hard time getting the foil off and the bottom is now a sticky caramel mess. Maybe I pressed the cookie dough too much and it was too thin. Anyway, they do taste good so I will try them again one day and do a few things differently.

  9. postedApr 26, 2017 1:13 PM
    Mary Tavelli

    Would it work to use parchment paper to avoid the messy cookie sheet?  

    • postedMay 4, 2017 8:59 AM

      You could try! It’s pretty gooey all around. But worth it!

Leave a Comment