Ooh. Did you know that May 15th is National Chocolate Chip Day? These browned butter salted caramel bars are the perfect way to celebrate. They have enough depth of flavors to satisfy any food connoisseur and are friendly enough that kids will gobble them up to.
If you have never tried browned butter salted caramel bars before, this is the recipe to try. It's easy and pretty much fail proof. How can you go wrong with ingredients like that? I'd say it's almost impossible.
I even cooked my bars extra time because I got distracted doing something outside and didn't hear the timer go off (oops). You know what, that made the bars even better because it really brought out the nutty texture of the browned butter.
The extra time almost added a deep, golden hue to the cookies. After we pulled those bars out of the oven they were gone in a flash.
So know that when you make these you may just have to take them and hide or they might just disappear before you get to try them!
Browned Butter Salted Caramel Bars
- 3/4 cup (12 tablespoons) butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 1/2 cups chocolate chips
- 14-ounce bag soft caramels, unwrapped (I like Trader Joe's or Werther's Soft Caramel)
- 2 tablespoons milk or cream
- 1/8 to 1/4 teaspoon coarse sea salt (optional but SO good )
- Preheat the oven to 350 degrees F. Line a 9 x 13-inch pan with parchment pape. Lightly grease the bottom and sides with nonstick cooking spray and set aside.
2. Brown the butter by putting it in a skillet. Cook over medium-low heat until the butter melts, begins to sizzle, and the butter solids on the bottom begin to turn a toasty brown, 3-4 minutes. Watch it closely because it happens fast. Set the browned butter in a bowl and allow to cool for about 10 minutes.
3. Stir in the brown sugar, granulated sugar, baking soda and salt to the browned butter until evenly combined.
4. Add the eggs and vanilla and mix until well combined. Stir in the flour and chocolate chips but only mix until the flour is combined.
5. Take about 2/3 of the dough and dot in large pieces across the bottom of the prepared pan. Press into an even, thin layer.
6. Add the unwrapped caramels and cream to a microwave-safe bowl and cook for 1-minute increments, stirring in between, until the mixture is melted and smooth (careful not to burn).
7. Spread the caramel, while still warm, over the cookie dough in the pan. Sprinkle with coarse sea salt, if desired. Pinch teaspoon-size pieces of remaining cookie dough and sprinkle across the caramel.
8. Bake for 20-27 minutes until the cookie dough is golden (the bars will be super gooey but will set up after they cool. I cooked mine about 30 minutes and they were golden and soft in the middle and crunchy on the outside). Let cool completely before cutting into squares.
If you like this cookie bar recipe, you will love my unfailing chocolate chip cookies. They are simple to make and freeze like a dream (in dough form or fully cooked).
Make sure to leave a comment if you make these browned butter salted caramel bars or snap a picture and tag me @peachtreedrive on Instagram.