Description
These indulgent Salted Caramel Chocolate Chip Cookie Bars are the ultimate crowd-pleaser! Featuring a luscious homemade salted caramel layered under soft, chewy oatmeal chocolate chip cookie dough, sprinkled with nuts and a touch of flaky sea salt — each bite is pure bliss. Perfect for dessert, parties, or anytime you crave a sweet and salty treat.
Ingredients
Homemade Salted Caramel:
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3/4 cup (150g) granulated sugar
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1/4 cup + 2 tbsp (90g) water
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4 1/2 tbsp unsalted butter, sliced
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1/4 cup + 2 tbsp (100g) heavy cream, room temperature
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1 tsp vanilla extract
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Hefty pinch of kosher salt
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7 tbsp (60g) all purpose flour
Oatmeal Chocolate Chip Cookie Dough:
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1 cup (95g) quick oats
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1 1/4 cup (165g) all purpose flour
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1/2 tsp baking powder
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1/2 tsp kosher salt
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1/2 cup (110g) unsalted butter, room temp
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1 cup (210g) dark brown sugar, packed
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1 large egg + 1 egg yolk
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2 tsp vanilla extract
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1/2 cup (85g) semisweet chocolate chips
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3/4 cup (130g) dark chocolate chips
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3/4 cup (95g) walnuts or pecans, finely chopped
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Flaky sea salt, for sprinkling
Instructions
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Make the Salted Caramel:
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In a medium saucepan, combine granulated sugar and water over medium heat. Stir gently until sugar dissolves, then let it simmer without stirring until it turns a deep amber color (about 8-10 minutes).
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Remove from heat, whisk in butter carefully until melted. Slowly add heavy cream while whisking continuously.
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Stir in vanilla extract, kosher salt, and then whisk in flour to thicken. Let cool slightly.
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Prepare the Cookie Dough:
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Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
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In a bowl, mix oats, flour, baking powder, and salt.
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In a separate large bowl, cream butter and brown sugar until light and fluffy. Add egg and yolk, vanilla, and beat until combined.
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Gradually add dry ingredients and mix until just combined. Fold in chocolate chips and nuts.
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Assemble and Bake:
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Spread half of the cookie dough evenly into the prepared pan.
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Pour the homemade salted caramel over the cookie dough layer, spreading evenly.
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Dollop and gently spread remaining cookie dough over the caramel layer (it will be thick).
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Sprinkle flaky sea salt on top.
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Bake for 30-35 minutes until golden and set.
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Cool completely before slicing into bars.
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Notes
For a smoother caramel, use room temperature cream and add it slowly.
You can swap walnuts for pecans or omit nuts altogether.
Store bars in an airtight container at room temp for up to 3 days or refrigerate for up to a week.
Let bars cool completely for cleaner slices.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American