Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- 11 ounces soft caramel candies, unwrapped (about 35–40 pieces)
- 1 (14-ounce) can sweetened condensed milk
- ½ teaspoon sea salt
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and kosher salt. Gradually mix into the wet ingredients until just combined.
- Stir in the chocolate chips.
- Press half of the cookie dough evenly into the prepared pan.
- In a saucepan, melt the caramel candies and sweetened condensed milk over low heat, stirring until smooth. Add sea salt and stir well.
- Pour the caramel mixture evenly over the cookie dough base.
- Drop spoonfuls of the remaining cookie dough over the caramel layer and gently spread.
- Bake for 25–30 minutes until the top is golden brown and set.
- Remove from the oven and sprinkle with flaky sea salt. Let cool completely before cutting into squares.
Notes
- Ensure the bars cool completely for clean slicing.
- To make gluten-free, use a 1:1 gluten-free flour blend.
- Add chopped nuts or swirl in Nutella for variations.
- Store in an airtight container at room temperature or refrigerate for firmer texture.
- Bars freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
