Salted Caramel Chocolate Chip Cookie Bars

There’s something about the combination of salt and caramel that is so yummy and decadent that I can’t resist it.  It’s kind of like browned butter.  Any time I hear browned butter, sign me up.  Any time I hear salted caramel, sign me up.

So the other day, TAB was bored and we decided to bake chocolate chip cookies.  But then I also happened to have a bag of caramels in my pantry that were calling to me.  So I did the only logical thing – made the chocolate chip cookies in a bar form (I used the Toll House recipe) – melted the caramels and made a layer of caramel sauce, sprinkled with Pink Himalayan sea salt, and dropped chocolate chip cookie dough on top, coming up with some of the most decadent salted caramel chocolate chip cookie bars that you have ever tasted.

Of course I had to get them out of the house quickly so I sent some to my only friends in Colchester.  Hope you ladies enjoyed them!

Start with room temperature butter.


Add brown sugar and white sugar.


Cream together butter and sugar.  Add eggs and vanilla.


Stir to combine.


Add dry ingredients – flour, baking powder and salt.


Add chocolate chips.


Press about 1/2 to 2/3 of the cookie dough in a greased 8 x 8 or 9 x 9 square pan.


Meanwhile, unwrap and melt caramels.  You can add a tablespoon or two of cream to make it smoother.  I didn’t, but think it might have helped more.


Pour melted caramel over the bottom layer of cookie dough.


Sprinkle with Pink Himalayan Sea Salt.


Drop tablespoons of cookie dough over the top.


Bake at 350 degrees for about 30-40 minutes or until the cookies are browned and cooked-through.




1 cup unsalted butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cup flour
1 teaspoon baking powder
1 teaspoon salt
2 cups chocolate chips
1 – 11 oz bag caramels (or you could use a can of dulce de leche – just heat slightly)
**optional: 1-2 Tablespoons cream if the caramels need help melting
Pink Himalayan Sea Salt (about 2 teaspoons)

Cream together butter and white/brown sugar.  Add eggs and vanilla – mix to combine.  Add the dry ingredients – flour, baking powder, and salt.  Mix well.  Add chocolate chips.  Press about 1/2 to 2/3 the cookie dough in the bottom of an 8×8 or 9×9 greased baking pan.  Meanwhile, melt the caramels.  Add a little cream if needed to help make smooth.  Pour the melted caramel sauce over the cookie dough and sprinkle with Pink Himalayan Sea Salt.  Then drop tablespoons of the remaining cookie dough on top.  Bake in a 350 degree oven for about 30-40 minutes or until browned and cooked through.