Salted Caramel Chocolate Sugar Cookie Bars Recipe

Desserts have a unique power to bring comfort, spark joy, and connect people. Whether it’s a cherished family recipe passed down through generations or a new twist on a classic, sweet treats often carry emotional weight far beyond their ingredients. Among the vast array of desserts, bar cookies hold a special place. They’re easy to share, simple to transport, and endlessly versatile. One bar, in particular, stands out for its decadent layers and bold contrast of flavors: the Salted Caramel Chocolate Sugar Cookie Bar.

This dessert combines the buttery tenderness of a classic sugar cookie base with the rich, molten depth of chocolate and the luxurious, slightly savory hit of salted caramel. Each bite is a journey—from the crisp edges of the cookie base to the gooey center layered with creamy chocolate and silky caramel. Topped with a sprinkle of flaky sea salt, these bars are a masterclass in balance: sweet but not cloying, rich but not overwhelming, nostalgic yet elevated.

The inspiration behind this recipe is rooted in the idea of combining comfort with indulgence. Sugar cookies are a childhood staple, known for their soft texture and buttery flavor. Caramel adds complexity and depth, especially when salted just enough to cut through the sweetness. Add a layer of chocolate—melted or chopped—and you’ve got something truly luxurious that’s still simple enough for a weeknight baking project.

These bars are more than just another dessert—they’re a celebration of textures and contrasts. The sugar cookie base provides structure and chew, the caramel brings a silky, sticky sweetness, and the chocolate introduces a satisfying richness. A final sprinkle of sea salt not only intensifies the flavor of the chocolate and caramel but also enhances the entire bar by creating a multi-dimensional taste experience.

This guide is not just a list of ingredients and steps—it’s a full journey through the art of making these layered bars. We’ll discuss how to choose the right kind of caramel (homemade vs. store-bought), what chocolate varieties work best, and how to make a sugar cookie base that’s sturdy yet tender. You’ll also learn essential baking techniques, from timing and cooling to cutting and storage. We’ll explore variations (like adding nuts, espresso, or different chocolates), serving suggestions, and even tips on scaling the recipe for a party or bake sale.

Whether you’re an experienced baker or someone just starting out, this recipe can become a staple in your kitchen. It’s a show-stopping dessert that doesn’t require professional skills—just a little patience, good ingredients, and a willingness to indulge in something truly special.

Ready to dive in? Let’s begin with the most important part: the ingredients and how to prep each component for perfect Salted Caramel Chocolate Sugar Cookie Bars.

Ingredients and Preparation

This dessert is constructed in layers, and each layer plays a vital role. Getting the textures right, balancing sweetness with salt, and avoiding sogginess or overbaking all come down to understanding each component’s function. The three primary layers in this recipe are:

1. The Sugar Cookie Base

2. The Chocolate Layer

3. The Salted Caramel Topping

We’ll break these down one at a time, followed by general prep instructions and pro tips.

1. The Sugar Cookie Base

This forms the foundation of the bars. It should be soft but firm enough to support the rich toppings. Too dry, and it becomes crumbly; too underbaked, and it turns soggy under the caramel.

Ingredients:

• 1 cup (227 g) unsalted butter, softened to room temperature

• 1¼ cups (250 g) granulated sugar

• 1 large egg

• 1½ teaspoons pure vanilla extract

• 2½ cups (315 g) all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

Optional Add-ins:

• ¼ teaspoon almond extract – enhances the vanilla profile.

• 1 tablespoon brown sugar – for extra softness and flavor depth.

Preparation:

1. Cream the butter and sugar: Using a stand or hand mixer, beat the softened butter and sugar together for 2–3 minutes until light and fluffy. This adds air and structure.

2. Add the egg and vanilla: Beat until fully combined. Scrape the sides of the bowl.

3. Mix dry ingredients separately: In a separate bowl, whisk flour, baking powder, and salt.

4. Combine: Slowly add the dry mixture to the wet mixture, mixing just until combined. Do not overwork the dough—it should be soft and pliable, not sticky.

5. Press into pan: Use clean hands or the back of a spoon to press the dough evenly into a parchment-lined 9×13-inch baking pan. Prick with a fork to reduce puffing.

Bake:

• Preheat oven to 350°F (175°C)

• Bake 18–20 minutes, or until edges are lightly golden. The center should look just set—don’t overbake.

Let it cool completely before adding toppings. This prevents melting and sogginess.

2. The Chocolate Layer

The chocolate acts as a barrier between the cookie and the caramel, keeping the layers distinct while adding depth and a creamy richness.

Options for Chocolate:

• 1½ to 2 cups (250–300 g) semisweet chocolate chips

• OR

• Chopped dark chocolate (60–70%) for a deeper, less sweet layer

• Milk chocolate for a sweeter bar (adjust sugar in cookie base to avoid excess sweetness)

• Optional: 1 tablespoon coconut oil or butter to soften the melt and make slicing cleaner

Preparation:

1. Melt the chocolate: Use a double boiler or microwave in 20-second bursts, stirring each time.

2. Spread over cooled cookie base: Use a spatula for even coverage.

3. Let set partially: Allow chocolate to set slightly before adding caramel. This ensures clean layering, not swirl.

Tip: If you’re short on time, freeze the chocolate-covered base for 10 minutes to speed up setting.

3. The Salted Caramel Topping

This is the star of the dessert. You can use a homemade caramel for best results, or a high-quality store-bought option for convenience.

A. Homemade Salted Caramel Sauce

Ingredients:

• 1 cup (200 g) granulated sugar

• 6 tablespoons (85 g) unsalted butter, cut into pieces

• ½ cup (120 ml) heavy cream, room temperature

• 1 teaspoon flaky sea salt, or to taste

Instructions:

1. Melt the sugar over medium heat in a heavy-bottomed saucepan. Stir occasionally at first, then more frequently as it melts.

2. Watch for amber color: Once sugar fully melts and turns golden-amber, carefully add the butter.

3. Stir constantly: Mixture will bubble rapidly—this is normal.

4. Add cream slowly: Stir until smooth and combined. Simmer for 1 minute.

5. Stir in salt and cool slightly before pouring over chocolate layer.

Yield: ~1 cup caramel—just right for a 9×13 pan.

Important Tips:

• Caramel thickens as it cools—pour when still slightly warm for easy spreading.

• Never walk away while making caramel—it can burn in seconds.

B. Store-Bought Option:

Use ~1 cup of thick, high-quality caramel sauce, slightly warmed to make it pourable.

4. Sea Salt Finish

The final flourish is what elevates these bars. Use flaky sea salt (like Maldon or fleur de sel), not fine table salt.

Sprinkle after the caramel is added but before it fully sets, so the salt adheres well. Use sparingly—a little goes a long way.