Delight in gooey chocolate chip bars with rich caramel and sea salt—soft-baked for the ultimate dessert.
→ For the Cookie Base
01
1 cup salted butter, can substitute with unsalted butter for less salt
02
1 cup light brown sugar, packed
03
½ cup granulated white sugar
04
2 large eggs
05
1 teaspoon pure vanilla extract
06
1 teaspoon kosher salt, reduce to ¾ teaspoon if using table salt
07
1 teaspoon baking soda
08
2½ cups all-purpose flour, or swap with a gluten-free flour blend if needed
→ For the Filling
09
1 14-ounce can sweetened condensed milk
10
10 ounces soft caramels, unwrapped
→ For the Topping
11
2 cups semi-sweet chocolate chips, or swap with dark or milk chocolate
12
1 teaspoon flaked sea salt, avoid coarse salt
Step 01
Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by lining it with aluminum foil and greasing it.
Step 02
In a large mixing bowl, combine 1 cup of salted butter and both sugars. Beat on medium speed for about 2 minutes until light and fluffy.
Step 03
Add 2 large eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of kosher salt. Mix on low until smooth and blended.
Step 04
Gradually add 1 teaspoon of baking soda and 2½ cups of all-purpose flour. Mix just until incorporated, being careful not to overmix.
Step 05
Gently fold in 2 cups of semi-sweet chocolate chips using a spatula.
Step 06
Press approximately ¾ of the cookie dough evenly into the prepared pan.
Step 07
In a saucepan over medium-low heat, combine one 14-ounce can of sweetened condensed milk with 10 ounces of soft caramels. Stir until melted and smooth, about 5-7 minutes.
Step 08
Pour about ¾ of the caramel mixture over the pressed dough in the pan.
Step 09
Drop spoonfuls of the remaining cookie dough over the caramel layer.
Step 10
Bake for 25-30 minutes, until the edges are set and the center is slightly soft.
Step 11
Sprinkle 1 teaspoon of flaked sea salt over the top while the bars are still warm.
Step 12
Allow the bars to cool completely in the pan on a wire rack before cutting into squares.
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