Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup caramel sauce (store-bought or homemade)
- 1 teaspoon sea salt flakes
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper to prevent sticking and make cleanup easier.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together with an electric mixer or by hand until light and fluffy. This should take about 3 minutes. Creaming the butter and sugar well will help give your bars a nice texture.
- Add the egg and vanilla: Crack the egg into the bowl and add the vanilla extract. Beat until everything is fully incorporated.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the dry ingredients are evenly distributed before adding them to the wet mixture.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, or your bars could turn out tough.
- Press the dough into the pan: Using a spatula or your hands, press the cookie dough evenly into the prepared baking dish. It doesn’t need to be perfect—just spread it out as evenly as you can.
- Add the chocolate chips: Scatter the chocolate chips over the dough and gently press them into the surface.
- Drizzle with caramel: Pour the caramel sauce evenly over the chocolate chips. Don’t worry if it looks messy at first—the caramel will settle as it bakes.
- Sprinkle the sea salt: Finally, sprinkle the sea salt flakes generously over the top. The salt will complement the sweet caramel and chocolate for a balanced flavor.
- Bake the bars: Place the pan in the preheated oven and bake for 25–30 minutes. The edges should be golden brown, and the center should be set (a toothpick inserted in the center should come out mostly clean, though a few crumbs are fine).
- Cool and slice: Let the bars cool completely in the pan before slicing them into squares. This helps them firm up, making them easier to cut.
Notes
- How to tell if the bars are done: The golden brown edges and a firm center are great indicators that your bars are ready. If they jiggle in the center when you move the pan, they need a little more time in the oven.
- What to do if they’re too soft: If your bars are too soft after cooling, they may need a few more minutes of baking. Just be careful not to overbake them, or they could become dry.
- Pro Tip: If your chocolate chips aren’t sticking to the dough well, gently press them into the surface before baking. This helps them stay in place while baking.
- Preventing over-browning: If the edges start to brown too quickly, you can cover the top with aluminum foil halfway through baking to avoid burning the edges while the center continues to cook.
- Efficiency Tip: While the dough is baking, use the time to clean up your workspace. This will save you time once your bars are ready to be sliced and served.
- Prep Time: 15 minutes
- Cook Time: 30 minutes