Salted Caramel Cookie Bars are layered dessert bars with a chocolate chip cookie base topped with chewy caramel (it won’t harden!!) and melted chocolate, then sprinkled with a hint of salt. It’s an indulgent treat that is a perfect balance between sweet and salty! If these bars sound amazing (which they are), then you will also love my Salted Caramel Cookies, too!

Salted Caramel Cookie Bars on a White Counter Cut into Pieces with Plates and a Knife.

Ingredients & Substitutions

Cookie Layer: The cookie layer is soft and chewy, with a delicate crumb that holds together beautifully. It strikes the perfect balance between a tender interior and a slightly golden, slightly crisp exterior.

Chocolate: Semi-sweet chocolate chips are used in the cookie layer and milk chocolate chips are melted for the top layer. Semi-sweet chocolate chips tend to retain their shape to some extent during baking, which means they’ll be dispersed throughout the cookie layer. The milk chocolate top layer melts more easily, making for a smooth chocolate topping, easy to spread over the caramel. You could use all of one kind of chocolate, mix in some dark chocolate, or use a combination of chocolate, too!

Caramel: The caramel layer is simply melting heavy cream (heavy whipping cream) with caramel bits. Melt the ingredients in a saucepan on the stovetop for the best results. I do not recommend melting the caramel and heavy cream in the microwave; it makes it challenging to keep the caramel from burning.

Salt: Top the bars with kosher salt. Sea salt would also be a good choice for providing a delicate crunch and burst of saltiness.

Steps for building a Salted Caramel Cookie Bar in a Sheet Pan on a White Counter.

Can I Use A Different Pan?

Sure! If you do not have an 11×15-inch pan, you could use a different size. A 9×13-inch pan would work, but the bars will be thicker and may need a longer baking time. On the other hand, a jelly roll pan or 10×15-inch pan would also work. Just watch the bars carefully when baking.

Stack of Salted Caramel Cookie Bars Showing Layers on a White Counter.

Yes, you can definitely prepare the cookie dough layer ahead of time and store it until you’re ready to assemble and bake the Salted Caramel Cookie Bars. Once the dough is mixed, you can shape it into a rectangular block or flatten it into a disc. This will make it easier to handle and portion out when you’re ready to use it. Then, wrap the dough tightly in plastic wrap or place it in an airtight container to prevent it from drying out or absorbing other odors in the refrigerator. The dough can be refrigerated for up to 2-3 days. When ready to bake the bars, take the chilled dough out of the refrigerator and proceed with the recipe as usual. You might want to let the dough sit at room temperature for about 10-15 minutes to make it easier to work with.

To store salted caramel cookie bars, first, let them cool completely. Next, cut them into your desired size. Then, store them in an airtight container, separating layers with parchment paper, for up to 2-3 days. If stored in the refrigerator, they will last up to a week.

Hand Holding Salted Caramel Cookie Bar with a Bite Taken out of It.

Absolutely! If you’re not planning to consume the bars within a week, freezing is an excellent option. First, wrap individual bars tightly in plastic wrap. Then place them in an airtight container or resealable freezer bags. Frozen bars can last for several weeks to a few months. When ready to enjoy, let the frozen bars thaw in the refrigerator.

Close up of Salted Caramel Cookie Bars on a Cooling Wrack and Stacked from Overhead.
5 from 3 votes

Salted Caramel Cookie Bars

Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Salted Caramel Cookie Bars are layered dessert bars with a chocolate chip cookie base topped with caramel and melted chocolate, then sprinkled with a hint of salt. It's an indulgent treat that is a perfect balance between sweet and salty!



  • ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
  • 1 ¼ cups (250 g) brown sugar, packed
  • 1 ½ teaspoons vanilla
  • 2 large eggs, room temperature
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 ½ cups (273 g) semi-sweet chocolate chips


  • ¼ cup (59.5 g) heavy cream
  • 2 packages (11 ounces each) caramel bits or wrapped caramels, be sure to unwrap if using the wrapped caramels


  • 2 cups (364 g) milk chocolate chips
  • 1 teaspoon kosher salt


  • Preheat the oven to 350°F. Spray an 11×15-inch pan with cooking spray and line it with parchment paper.
  • In the bowl of a stand mixer with the paddle attachment, cream together the butter, brown sugar, and vanilla until the mixture becomes light and fluffy.
  • Add the eggs to the mixture, one at a time, mixing well after each addition.
  • Add the flour, baking soda, and salt to the bowl. Mix on low speed until the ingredients are combined.
  • Fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
  • Press the cookie dough evenly into the prepared pan, creating a smooth layer. Bake for 15 minutes, or until the edges are golden brown.
  • Once the cookie is baked, while it is still warm, gently press down on the cookie using the back of a spoon. Ensure that you leave the edges or sides of the cookie slightly higher.
  • In a saucepan over low heat, combine the heavy cream and caramel bits. Stir until the caramels are melted. Pour the caramel over the baked cookie crust, spreading it evenly. Allow it to cool for 30 minutes, or until the caramel is set.
  • In a microwave-safe bowl, heat the milk chocolate chips for 1-2 minutes, stirring every 30 seconds, until they are melted and smooth.
  • Pour the melted chocolate over the top of the bars, then carefully use an offset spatula to spread it evenly. Sprinkle the top with salt.
  • Let the bars cool for 1 hour before cutting and serving.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:


I promise, with this bar, you'll definitely need seconds. The soft chocolate chip cookie base, topped with chewy caramel, is perfectly balanced by the chocolate topping and the perfect sprinkle of salt.


These bars are so good! They remind me of salted chocolate-covered caramels, but made even better with the cookie crust! Just a little bit is perfect to satisfy my sweet and salty craving!


Salted caramel anything is already on the top of my list. I love sweet and salty together! On top of a chocolate chip cookie bar is absolutely delicious, and this is quite easy to throw together, too!


A soft cookie base, rich chocolate, and creamy caramel all come together to create such a sweet delight! The salt on top adds so much to this recipe! A great balance between sweet and salty.


This is my new go-to recipe when I need to bring something to a gathering! It's the perfect bar for anyone that loves sweets, the soft cookie base is so well complemented by the caramel and chocolate. And, that flaky salt just takes it up a notch!


These bars are so delicious! Soft, chocolatey cookie with a delicious and easy caramel filling. I really enjoyed the touch of salt at the end as well.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Well! Would you look at that. It’s a golden Carmel sandwich. If i made that maybe my grandsons would come visit me. Might be worth a try. I would have to go to Krogers first and that is hard but I could try. If i can do it I’ll take a picture. My birthday is coming up.

  2. Amanda,
    Another winner! Paul likes them just as they are. I prefer to chill them slightly, for a firmer delightful bite! Either way, you can’t go wrong in making this bar cookie. Paul would like for me to make it with peanut butter, and cut down on the caramel. I think I may give it a try. Will let you know.
    Thanks again

  3. I made them yesterday. They are wonderful. My only complaint is after cutting into bars some of the caramel oozes out.

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