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–+ servings
Two stacked Salted Caramel Chocolate Chip Cookie Bars showing molten caramel oozing out, topped with chocolate chunks and sea salt.

Salted Caramel Chocolate Chip Cookie Bars

Make these easy pan bakes featuring oatmeal, chocolate chips, and homemade salted caramel. This recipe is great for potlucks or a simple dessert.
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Prep Time 20 minutes
Cook Time 33 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours 23 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Homemade Salted Caramel
  • 3/4 cup granulated sugar
  • 1/4 cup + 2 tbsp water
  • 4 1/2 tbsp unsalted butter, sliced
  • 1/4 cup + 2 tbsp heavy cream, room temperature
  • 1 tsp vanilla extract
  • 1 hefty pinch kosher salt
  • 7 tbsp all purpose flour
Oatmeal Chocolate Chip Cookie Dough
  • 1 cup quick oats
  • 1 1/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter, room temp
  • 1 cup dark brown sugar, packed
  • 1 large egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 3/4 cup dark chocolate chips
  • 3/4 cup walnuts or pecans, finely chopped
  • 1 to taste Flaky sea salt, for sprinkling

Equipment

  • Heavy-bottomed saucepan
  • 8x8 baking dish
  • Medium bowl
  • Large mixing bowl

Method
 

  1. Prepare all caramel ingredients before starting. Make sure the heavy cream is at room temperature to prevent the caramel from seizing. Warm the cream slightly in the microwave if needed.
  2. Add the water and sugar to a heavy-bottomed saucepan. Stir gently to mix evenly, avoiding sugar splashing onto the sides of the pot.
  3. Place the saucepan over medium heat and let the sugar dissolve without stirring.
  4. When the mixture becomes clear and starts bubbling, watch as it changes color from clear to light golden, then to a rich amber. If the sugar browns unevenly, gently move the sugar in the pot to distribute darker areas evenly.
  5. When the sugar is evenly amber, remove it from the heat immediately and whisk in the butter.
  6. While whisking gently, slowly pour in the heavy cream and mix until the mixture is smooth.
  7. Whisk in the vanilla and salt.
  8. Return the mixture to medium heat and let it bubble for about 2 minutes.
  9. Remove from the heat and whisk in the flour.
  10. Set the caramel aside while you prepare the cookie dough.
  11. Preheat your oven to 350F. Grease and line all sides of an 8x8 baking dish with parchment paper.
  12. In a medium bowl, whisk together the oats, flour, baking powder, and salt. Set this mixture aside.
  13. In a large mixing bowl, mix the softened butter and dark brown sugar until smooth. You can do this by hand or with an electric mixer.
  14. Mix in the egg, egg yolk, and vanilla.
  15. Pour in the dry ingredients and mix until just combined. Before the flour is fully incorporated, add the 1/2 cup of semisweet chocolate chips.
  16. Spread about 2/3 of the dough in the bottom of the prepared baking dish. Top this layer with an even layer of the chopped nuts.
  17. Bake for 8 minutes. Place the remaining dough in the refrigerator while this bakes.
  18. After 8 minutes, remove the crust from the oven and spread an even layer of the dark chocolate chips over the top.
  19. Pour the caramel over the chocolate chips. If the caramel has thickened too much, heat it briefly on the stove to make it pourable again.
  20. Pour an even layer of caramel over the chocolate chips. Top this with random blobs of the leftover cookie dough from the refrigerator.
  21. Bake for 20 to 25 minutes, or until the top is very lightly golden.
  22. Let the bars cool at room temperature for about 30 minutes, then chill them in the refrigerator for about an hour.
  23. Use a knife around the edges if needed to release the bars from the pan. Lift the bars out, sprinkle with flaky sea salt, and slice them.

Notes

This recipe was developed for those following a low-carb lifestyle, but the provided measurements are for the standard version. If you are adapting this for keto, you will need to substitute ingredients like sugar and flour with appropriate low-carb alternatives.

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