Go Back
–+ servings
Close-up of a thick slice of Salted Caramel Chocolate Chip Cookie Bars showing gooey caramel oozing out.

Salted Caramel Chocolate Chip Cookie Bars

Make these indulgent cookie bars featuring homemade salted caramel layered with oatmeal chocolate chip cookie dough. This recipe was inspired by childhood memories of sweet treats shared after family dinners.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 28 minutes
Cooling and Chilling Time 1 hour 30 minutes
Total Time 2 hours 23 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Homemade Salted Caramel
  • 3/4 cup granulated sugar
  • 1/4 cup water plus 2 tbsp
  • 4.5 tbsp unsalted butter sliced
  • 1/4 cup heavy cream room temperature, plus 2 tbsp
  • 1 tsp vanilla extract
  • 1 pinch kosher salt Hefty
  • 7 tbsp all purpose flour
Oatmeal Chocolate Chip Cookie Dough
  • 1 cup quick oats
  • 1.25 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter room temperature
  • 1 cup dark brown sugar packed
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 3/4 cup dark chocolate chips
  • 3/4 cup walnuts or pecans finely chopped
  • Flaky sea salt for sprinkling

Equipment

  • Heavy-bottomed saucepan
  • 8x8 baking dish
  • Medium bowl
  • Large mixing bowl

Method
 

  1. Prepare all caramel ingredients first. Make sure the heavy cream is at room temperature to prevent the caramel from seizing.
  2. For the caramel, mix the water and sugar in a heavy-bottomed saucepan. Stir gently to combine, avoiding sugar splashing onto the sides of the pot.
  3. Heat the mixture over medium heat until the sugar dissolves completely. Do not stir during this phase.
  4. Watch as the clear mixture bubbles and changes color from clear to light golden, then to a rich amber. If the browning is uneven, gently move the sugar in the pot to distribute darker areas.
  5. When the sugar is evenly amber, remove it from the heat and whisk in the butter.
  6. While whisking gently, slowly pour in the heavy cream and mix until the mixture is smooth.
  7. Whisk in the vanilla and salt.
  8. Return the pan to medium heat and let it bubble for about 2 minutes.
  9. Remove from heat and whisk in the flour. Set the caramel aside while you prepare the cookie dough.
  10. Preheat your oven to 350F. Grease and line all sides of an 8x8 baking dish with parchment paper.
  11. In a medium bowl, whisk together the oats, flour, baking powder, and salt. Set this mixture aside.
  12. In a large mixing bowl, mix the softened butter and dark brown sugar until smooth. You can use a wooden spoon or an electric mixer.
  13. Mix in the egg, egg yolk, and vanilla.
  14. Add the dry ingredients and mix until just combined. Before the flour is fully incorporated, add the 1/2 cup of semisweet chocolate chips.
  15. Spread about two-thirds of the dough evenly in the bottom of the prepared baking dish. Top this layer with an even layer of the chopped nuts.
  16. Bake the crust for 8 minutes. Place the remaining dough in the refrigerator while it bakes.
  17. After 8 minutes, remove the crust from the oven and top it with an even layer of the dark chocolate chips.
  18. Pour the caramel evenly over the chocolate chips. If the caramel has thickened too much, heat it briefly on the stove to loosen it.
  19. Top the caramel layer with random blobs of the leftover cookie dough from the refrigerator.
  20. Bake for 20 to 25 minutes, or until the top is very lightly golden.
  21. Let the bars cool at room temperature for about 30 minutes, then chill them in the refrigerator for about an hour.
  22. Use a knife to loosen the edges if needed, lift the bars out of the pan, sprinkle with flaky sea salt, and slice them.

Notes

This recipe was adapted to create a gluten-free version that remains gooey and rich. The intoxicating scent of butter and chocolate fills the home while baking, creating sweet memories.

Tried this recipe?

Let us know how it was!