Bad or good; ugly or beautiful; sweet or salty—conventional wisdom has taught us that if one of these qualities holds true, then the opposite is automatically untrue. And then along came Thai cuisine into the mainstream a number of years ago, to teach us that sweet and salty can co-exist in mouth-wateringly delicious ways. Now it seems that we think nothing of adding salt to our caramels and other sweet confections.
This cookie bar recipe will show you that not only can sweet and salty get along well—they can in fact be BFFs. They get along so well that they are dangerous. Yes, these cookie bars are that good. It is dangerous for me to be alone with them, as they are dangerously good. Just ask the colleague who had one at our company pot luck last week. She chased me as I was picking up my Tupperware container, so that she could have the leftover crumbs. Yes, they are dangerous.
The credit for this recipe goes to Maria from Two Peas and Their Pod. (Her photos of these cookie bars are way better than my pic!) I didn’t change a thing because the recipe was perfect as is. I highly recommend this recipe, as these bars are super easy to make and a sure-fire hit for any pot-luck lunch or night home alone.
Chocolate Chip Salted Caramel Cookie Bars
- 2 1/8 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons butter, melted and cooled to room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- 10 ounces caramel candy squares, unwrapped (about 35 caramels by my calculations)
- 3 tablespoons heavy cream
- Sea salt, for sprinkling over caramel and bars
1. Preheat oven to 325 degrees F. Grease a 2-quart baking pan (11 x 8 glass Pyrex dish).
2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
4. In a large microwave safe bowl, combine the caramels and heavy cream. Microwave caramels on High until caramels are melted, stirring every 20 to 25 seconds. This will take about 2 minutes, depending on your microwave.
5. Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough. Sprinkle caramel with sea salt. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.
6.Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.