These are the soft chewy chocolate chip cookie bars with a layer of gooey caramel baked right into the middle. Finished with flaky sea salt for that perfect salty-sweet balance. Fifty minutes, no chill time, sixteen bars, kids inhale them. Like a cross between cookies and a Twix. The dessert you make every week and never get tired of.
Fun fact: “cookie bars” emerged in 1930s America when home cooks figured out they could press cookie dough into a pan and bake it all at once, skipping the scoop-and-shape work for individual cookies. The caramel-layer version went viral on Pinterest in 2017 after a baker named Sally McKenney popularized the technique of melting caramels with cream to create a pourable layer between cookie dough.
Why this recipe works
BROWN SUGAR-DOMINANT dough. More brown than white sugar = chewier bars with deep molasses notes.
MELTED CARAMEL LAYER. Combine caramels + cream for a layer that stays soft and gooey when baked. Pure caramel hardens.
SEA SALT ON TOP. Flaky salt over the still-warm bars brings out both chocolate AND caramel flavors. Skip = flat dessert.
Ingredients
Serves 16 bars.
Cookie dough:
1 cup unsalted butter, melted and slightly cooled
1 1/4 cups brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tbsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups semisweet chocolate chips
Caramel layer:
11 oz (310 g) soft caramel candies (about 40), unwrapped
1/3 cup heavy cream
1/2 tsp salt
Finish:
Flaky sea salt (Maldon)
Instructions
Step 1: Prep pan + oven
Preheat oven to 350°F (175°C). Grease a 9×9 square pan and line with parchment leaving overhang.
Step 2: Make the cookie dough
Whisk melted butter and both sugars in a large bowl until smooth. Add eggs and vanilla; whisk until glossy.
Step 3: Add dries + chocolate
In a separate bowl whisk flour, baking soda, and salt. Fold into wet mixture just until combined. Fold in chocolate chips.
Step 4: Press bottom layer
Press just over HALF the cookie dough into the prepared pan in an even layer.
Step 5: Make the caramel layer
In a microwave-safe bowl, combine caramels and heavy cream. Microwave in 30-second bursts, stirring between, until smooth. Stir in salt.
Step 6: Pour caramel over dough
Pour the melted caramel over the cookie dough layer in the pan, leaving 1/2-inch border so it doesn’t burn against the pan.
Step 7: Top with remaining dough
Drop spoonfuls of the remaining cookie dough over the caramel, then GENTLY press together to mostly cover (it’s okay if some caramel peeks through).
Step 8: Bake
Bake 28-32 minutes until top is deeply golden and edges are set. The center should look slightly underdone — that’s correct for gooey bars.
Step 9: Finish with sea salt + cool
Immediately sprinkle flaky sea salt over the warm top. Cool COMPLETELY in the pan (at least 90 minutes) before lifting out and cutting. Caramel needs to set or it’ll ooze.
Nutrition information
Calories: 380 kcal per bar
Protein: 4 g
Carbohydrates: 52 g
Sugar: 38 g
Fat: 18 g
Saturated Fat: 11 g
Pro tips for the best caramel chocolate chip cookie bars
KRAFT CARAMELS work best. Werther’s chewy and Kraft both work. Avoid hard caramels — they don’t melt smoothly.
DON’T overbake. Center looks raw at 28 min — that’s perfect. They firm up dramatically as they cool. Bake to fully done = hard bars.
CHILL for clean cuts. Refrigerate fully cooled bars 1 hour for the cleanest knife cuts. Run knife under hot water and wipe between slices.
ADD NUTS. Fold 1 cup chopped pecans into the dough at step 3 for extra crunch and “caramel turtle” energy.
Frequently asked questions
Can I use caramel sauce instead of caramels?
Yes but use thick caramel sauce (Trader Joe’s Fleur de Sel Caramel Sauce or similar). Pourable thin caramel sauce will sink too much during baking.
How do I store these?
5 days at room temp in a sealed container. Don’t refrigerate — caramel hardens. Freeze up to 3 months wrapped tight.
Can I double the recipe?
Yes — use a 9×13 pan, double everything, bake 35-40 minutes. Cool time stays the same.
Can I use dark chocolate chips?
Yes — 60% dark works beautifully against the sweet caramel. Milk chocolate chips also good if you have a sweet tooth.
Are these very sweet?
Yes — they’re DESSERT. Cutting them small (16 bars in a 9×9) makes them perfect for a sweet finish, not too overwhelming.
