Salted Caramel Chocolate Chip Cookie Bars

Soft, gooey cookie bars layered with a quick melted-caramel filling and finished with flaky sea salt. Baked in a 9×13 pan until lightly golden, then cooled and sliced.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325°F. Prepare a 9 x 13 pan by lining with foil.

Step 2

In a large mixing bowl or the bowl of a stand mixer, combine butter and sugars and mix until combined.

Step 3

Add egg and egg yolk and vanilla, and mix until combined.

Step 4

Add flour, baking soda, and salt, and mix until just combined (be careful not to over mix).

Step 5

Gently fold chocolate chips into the dough.

Step 6

In a microwave-safe bowl, combine the caramels and heavy cream, and microwave on high power at 20-second intervals, stirring in between, until melted and smooth.

Step 7

Spread half of the cookie mixture in the prepared pan, pushing with your hands to form an even layer.

Step 8

Pour the melted caramel over the top and spread to cover. Sprinkle with sea salt.

Step 9

Top with remaining cookie dough. (Optional: press dough into a layer on a cutting board about the size of the pan, then transfer to the baking pan.)

Step 10

Sprinkle the top with more sea salt.

Step 11

Bake 25–30 minutes or until very lightly golden around the edges. Be careful not to over bake; the cookies are best if soft and a little gooey.

Step 12

Remove from oven and let cool 10–15 minutes, then remove to a cooling rack. Cool almost to room temperature before slicing.