Salted Caramel Bars (Printable Recipe)
Buttery bars packed with chocolate chips and gooey layers of caramel, topped with a sprinkle of sea salt for that chewy bite everyone loves.
# Ingredients You'll Need:
→ Cookie Dough
01 -
227 g salted butter, softened
02 -
200 g light brown sugar, packed
03 -
100 g granulated white sugar
04 -
2 large eggs
05 -
5 ml pure vanilla extract
06 -
5 ml Kosher salt
07 -
5 ml baking soda
08 -
312 g all-purpose flour
09 -
340 g semi-sweet chocolate chips
→ Caramel Layer
10 -
397 g sweetened condensed milk
11 -
284 g soft caramels, unwrapped (approximately 40 pieces)
→ Finishing
12 -
5 ml flaked sea salt
# Steps to Follow:
01 -
Preheat the oven to 175°C. Line a 23 x 33 cm baking pan with aluminium foil, leaving an overhang for lifting. Generously coat the foil with non-stick cooking spray.
02 -
In a large mixing bowl, beat the salted butter, light brown sugar, and granulated white sugar with an electric mixer on medium speed for 2 minutes until the mixture is light and fluffy. Add eggs, vanilla extract, Kosher salt, and baking soda. Continue mixing until the batter is smooth, scraping down the sides as needed.
03 -
Reduce the mixer speed to low and add the all-purpose flour. Mix until just combined. Fold in the semi-sweet chocolate chips with a spatula, ensuring even distribution.
04 -
Press three-quarters of the cookie dough evenly into the base of the prepared pan, reaching all corners for a uniform layer.
05 -
In a medium saucepan over medium-low heat, combine the sweetened condensed milk and unwrapped soft caramels. Stir continuously until the caramels are fully melted and the mixture is smooth, about 5 to 7 minutes.
06 -
Pour three-quarters of the caramel mixture evenly over the dough base. Drop teaspoonfuls of the remaining cookie dough over the caramel, spacing evenly. Reserve excess caramel for another use.
07 -
Bake on the centre oven rack for 25 to 30 minutes or until the surface looks set and golden, but the centre remains slightly soft.
08 -
Remove from the oven and immediately sprinkle with flaked sea salt. Allow to cool completely in the pan so the caramel sets. Once cooled, lift out using the foil and cut into bars.
# Extra Tips:
01 -
Store bars in an airtight container at room temperature for up to three days for optimal freshness.