π«πͺ Salted Caramel Chocolate Sugar Cookie Bars β Fudgy, Gooey & Sweet-Salty Perfection! π§β¨
Layers of soft sugar cookie dough, melty chocolate, and rich caramel topped with flaky sea salt β heaven in every bite!
π Ingredients (Makes about 16 bars):
For the Sugar Cookie Layer:
Β½ cup unsalted butter (softened)
ΒΎ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1Β½ cups all-purpose flour
Β½ teaspoon baking powder
ΒΌ teaspoon salt
For the Topping:
1 cup semisweet chocolate chips
1 cup soft caramels (about 20 pieces), unwrapped
2 tablespoons heavy cream
Flaky sea salt (for sprinkling)
π©βπ³ Directions:
Step 1: Make the Cookie Base
Preheat oven to 350Β°F (175Β°C). Line an 8x8-inch pan with parchment paper.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in the egg and vanilla.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture and mix until a dough forms.
Step 2: Bake the Base
Press dough evenly into the prepared pan.
Bake for 18β20 minutes, until the edges are lightly golden. Let cool slightly.
Step 3: Add Chocolate Layer
While the cookie base is still warm, sprinkle chocolate chips evenly over the top.
Let sit for 2β3 minutes, then spread with a spatula into a smooth layer.
Step 4: Make Caramel Topping
In a microwave-safe bowl, combine caramels and heavy cream.
Microwave in 30-second bursts, stirring between each, until smooth and melted.
Step 5: Layer & Finish
Pour caramel over the chocolate layer and spread evenly.
Sprinkle flaky sea salt on top while still warm.
Step 6: Chill & Slice
Refrigerate for 1 hour or until fully set.
Slice into bars and serve chilled or at room temp.
β±οΈ Prep Time: 15 min | Cook Time: 20 min | Chill Time: 60 min
π₯ Kcal: ~260 kcal per bar
π‘ Tips:
Use parchment for easy lift-out and clean slicing.
Add chopped pecans for crunch!
Store in fridge for longer shelf life, but let sit a few minutes before serving.
π Hashtags:
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