Salted Caramel Chocolate Sugar Cookie Bars – Let me take you back to a Friday evening when the week had absolutely chewed me up and spit me out. I was standing in my kitchen, surrounded by mismatched socks, a kid asking for anything sweet, and a random bottle of caramel coffee creamer staring me down from the fridge. You know that kind of day, right? Where the only solution is chocolate. Lots of it.
These Salted Caramel Chocolate Sugar Cookie Bars weren’t planned—they were born out of pure desperation and a serious sweet tooth. I threw a few ingredients together, added a bit of salted caramel frosting I found in the pantry (thank you, past me), and hoped for the best. And wow. When I took the first bite, it was like the clouds parted, and everything felt okay for a minute. They’re rich, sweet, salty, and just plain comforting—like a warm hug disguised as a cookie bar.
Now, they’re my go-to for pretty much everything: potlucks, lazy Sunday baking, or those random weeknights when you just need dessert. Trust me, they’ll become your favorite too.
Why You’ll Love This Salted Caramel Chocolate Sugar Cookie Bars Recipe?
- Sweet meets salty: The perfect balance of indulgent chocolate and buttery caramel with a hint of salt. It’s all about the contrasts!
- Fast and easy: You can whip these up in under 30 minutes. Who doesn’t love a dessert that doesn’t require hours of effort?
- Crowd-pleaser: Whether you’re serving these at a party or just hoarding them at home, they never disappoint.
- Adaptable: You can tweak the frosting, mix-ins, or even the base. These bars are forgiving and fun to experiment with.
Ingredient Notes:
Each ingredient plays its part in making these bars the perfect combination of sweet and salty. Here’s why they matter:
- Unsalted butter: It’s the base of that tender, chewy texture. Room-temperature butter blends better with the sugars—don’t skip that step.
- Brown sugar: Adds depth and moisture with its caramel-like flavor.
- Granulated sugar: Balances the richness of the cocoa and ensures the perfect sweetness.
- Caramel coffee creamer: This sneaky ingredient amps up the caramel flavor. Milk works too, but if you’ve got the creamer, use it.
- Dark cocoa powder: For an intense, rich chocolate flavor that feels a little more grown-up. Regular cocoa is fine in a pinch, but dark cocoa is worth it.
- Salted caramel frosting: The star of the show. Whether it’s homemade or store-bought, it adds that creamy, salty-sweet magic.
- Sea salt: Optional, but honestly, it’s the finishing touch that makes these bars unforgettable.
Pro Tip: Use high-quality cocoa and real vanilla extract. It’s a small detail, but it makes a noticeable difference in flavor.
How To Make Salted Caramel Chocolate Sugar Cookie Bars?
These Salted Caramel Chocolate Sugar Cookie Bars are ridiculously easy to make. Here’s how to do it:
- Preheat the oven.
Set your oven to 375°F. Spray a 9×13-inch pan with nonstick baking spray. You could also line it with parchment paper if you want an easier cleanup (or if you hate scrubbing pans as much as I do). - Mix the wet ingredients.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy. Add the egg, vanilla, and caramel creamer (or milk), then mix again until smooth. At this point, you might want to steal a taste—it’s already so good. - Combine the dry ingredients.
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, stirring until you’ve got a thick, rich dough. - Spread the dough.
Press the dough evenly into your prepared pan. Don’t stress if it’s not perfectly smooth—cookie bars are meant to have a little personality. - Bake.
Bake for 14–15 minutes. Keep an eye on them—overbaking will make them dry, and nobody wants that. Let the bars cool completely before frosting. - Frost and finish.
Once cooled, spread a thick layer of salted caramel frosting over the top. If you’re feeling fancy, sprinkle some coarse sea salt on top. It’s optional, but it makes these bars chef’s kiss good. - Slice and enjoy.
Cut into 24 bars (or more if you’re sharing with a big group). Grab one for yourself before they disappear—they’re that good.
Storage Options:
- Room temperature: Keep them in an airtight container for up to three days. They’re perfect for lunchbox treats or quick snacks.
- Refrigerator: Store them in the fridge for up to a week. Let them sit at room temperature for a few minutes before serving.
- Freezer: Wrap individual bars in plastic wrap and store them in a freezer-safe bag for up to three months. Thaw in the fridge overnight for best results.
Variations and Substitutions:
Want to put your own spin on these bars? Here are some ideas:
Want To Save This Recipe?
- Mix-ins: Add chocolate chips, toffee bits, or chopped nuts for extra texture.
- Frosting swap: Try cream cheese frosting or a chocolate ganache if caramel isn’t your thing.
- Gluten-free: Use a 1:1 gluten-free flour blend. They’ll still turn out soft and delicious.
- Extra caramel: Drizzle caramel sauce over the frosting for a gooier, over-the-top treat.
What to Serve with Salted Caramel Chocolate Sugar Cookie Bars?
These bars are fantastic on their own, but if you’re looking to pair them with something, here are a few ideas:
- Coffee or espresso: The bitterness cuts through the sweetness perfectly.
- Ice cream: A scoop of vanilla or salted caramel ice cream takes these bars to another level.
- Milk: Because cookies and milk are a classic for a reason.
Frequently Asked Questions:
Can I use regular cocoa powder instead of dark cocoa?
Definitely! The flavor will be slightly milder, but they’ll still be amazing.
Can I freeze these bars?
Yes! Just wrap each bar individually to keep them fresh, then thaw in the fridge when you’re ready to enjoy.
What’s the best way to avoid overbaking?
Set a timer for 14 minutes and check them. The edges should be set, but the center can look slightly soft—it’ll firm up as it cools.
So, are you ready to try these Salted Caramel Chocolate Sugar Cookie Bars? They’re easy, indulgent, and guaranteed to make your day a little sweeter. Let me know how they turn out—I can’t wait to hear your thoughts!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Salted Caramel Chocolate Sugar Cookie Bars
Ingredients
For the Cookie Bars
- ½ cup unsalted butter at room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons caramel coffee creamer or milk as an alternative
- 2 cups all-purpose flour
- ½ cup dark cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Topping
- 1 batch salted caramel frosting store-bought or homemade
- Coarse ground sea salt for garnish (optional)
Instructions
Preheat the oven:
- Preheat your oven to 375°F (190°C). Prepare a 9×13-inch baking pan by spraying it thoroughly with nonstick baking spray or lining it with parchment paper for easier removal.
Cream the butter and sugars:
- In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This step ensures a tender and well-combined base.
Incorporate wet ingredients:
- Add the egg, vanilla extract, and caramel coffee creamer (or milk) to the butter mixture. Mix until all ingredients are fully incorporated and smooth.
Combine dry ingredients:
- In a separate bowl, sift together the all-purpose flour, dark cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
Prepare the dough for baking:
- Evenly press the dough into the prepared baking pan, ensuring it reaches all edges for uniform thickness. Use a spatula or clean hands to smooth the surface.
Bake:
- Bake in the preheated oven for 14–15 minutes. The edges should be set while the center may appear slightly soft; this ensures a chewy texture. Avoid overbaking to retain the desired consistency. Remove from the oven and allow the cookie bars to cool completely in the pan.
Frost and garnish:
- Once cooled, spread an even layer of salted caramel frosting over the surface of the cookie bars. If desired, sprinkle with coarse sea salt for a touch of contrast and flavor enhancement.
Cut and serve:
- Using a sharp knife, divide the cookie bars into 24 equal squares. Serve immediately or store as desired for future enjoyment.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
