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Bethany’s Bars – Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars are a new favorite dessert in our home.  We discovered these while searching for new bar recipes for Bethany to learn how to make.  I will say we may have made these a few times within the first two weeks of discovering them.  They are really caramel goodness in its finest.



Here is the basic recipe that we use.  We have changed it up a bit.  We usually make two pans at one time because we are going to share it when we make it and we want to have plenty to go around.  We use bigger pans than what they use so we double the recipe and use that for the bottom of both pans.  We also a lot more caramel than what she uses, well, now that I look at the recipe, we don’t use that much more because we are ultimately quadrupling the recipe. We do use a lot of caramel because you cannot have too much caramel in this recipe.  The one other thing we do a bit differently is that we sort of crumble the cookie dough on top instead of trying to spread it out.  I also prefer to have 3/5 of the dough on the bottom and use a bit less on top.  I like it when the caramel sort of peaks out of the top of the bars.


I am quoting her recipe here so that I can have it just in case she ever gets rid of her blog.  Please go click on over to her blog so that you can see her beautifully written blog and her pretty pictures.  It is linked at the top.


Salted Caramel Chocolate Chip Cookie Bars

Yield:16 cookie bars

Prep Time:15 minutes

Cook Time:30 minutes

Total Time:45 minutes


2 1/8 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Fleur de sel (or other sea salt), for sprinkling over caramel and bars


1. Preheat oven to 325 degrees F. Grease a 9-inch square pan; set aside.

2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

3. Using an electric mixer, mix together the melted butter and sugars on medium speed 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 medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.

5. Press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving some empty space around the edges. Sprinkle the caramel with the sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.

6. Bake the 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 the bars on a wire rack to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature.




So good, now I want some.  Good thing we still have a few leftover from the last time we made it.  I am also going to stock up on caramels at Sam’s club so that I can make these throughout the winter.



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