Go Back

Salted Caramel Cookie Bars

Chewy, buttery cookie bars layered with rich homemade salted caramel and finished with flaky sea salt — an irresistible salty-sweet dessert perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cookie Base and Topping
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 cup unsalted butter softened, 2 sticks
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp pure vanilla extract
Salted Caramel Filling
  • 1 cup granulated sugar for caramel
  • 6 tbsp unsalted butter cubed
  • 0.5 cup heavy whipping cream warmed
  • 1 tsp pure vanilla extract
  • 1 tsp flaky sea salt plus more for topping

Equipment

  • 9x13-inch baking pan
  • Heavy-bottomed saucepan
  • Parchment paper
  • Hand mixer or stand mixer
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper, leaving overhang on long sides. Lightly grease any exposed edges.
  2. Whisk together flour, baking soda, and fine sea salt in a medium bowl. Set aside.
  3. Beat softened butter with brown sugar and granulated sugar on medium-high for 3-4 minutes until pale and fluffy. Add eggs one at a time, then vanilla. Mix in flour mixture on low just until combined.
  4. Press half the dough evenly into the prepared pan. Freeze for 10 minutes while making caramel.
  5. Melt granulated sugar in a heavy saucepan over medium heat, stirring occasionally, until deep amber (8-10 min). Add cubed butter and stir 2 minutes. Off heat, slowly pour in warm cream, stirring constantly. Add vanilla and flaky salt. Cool 5 minutes.
  6. Pour caramel evenly over the chilled cookie base. Let settle 2-3 minutes.
  7. Crumble remaining cookie dough in rough pieces over the caramel layer. Press lightly.
  8. Bake 25-30 minutes until top is deep golden brown. Sprinkle immediately with extra flaky sea salt. Cool in pan 1 hour, then refrigerate 30 minutes before cutting into bars.

Notes

For the cleanest cuts, wipe your knife with a warm damp cloth between each slice. Bars freeze well for up to 3 months. Homemade caramel is strongly recommended for best flavor and texture, but soft caramel candies melted with 2 tbsp cream can be used as a shortcut.