First things first, can I tell you about the first time I made these?

So here's the deal—I started making these Salted Caramel Chocolate Chip Cookie Bars on a rainy Saturday, thinking they'd be a one-off. My little nephew had just started saying "caramel" (which, okay, still sounds more like "carmull"—adorable), and he’d begged for something chocolatey but also "sticky." I figured, why not combine the two? Well, let’s just say these lasted about as long as a British summer—blink and you miss 'em. Also, don't expect clean fingers. Or counters. Or faces.

Why you're gonna love these

I turn to this recipe when I'm craving something sort of indulgent but don't want the fuss (no endless batches like cookies one-by-one). My family goes bonkers for these, mainly because the salty caramel bit gets all gooey in the center, then there’s chocolate chips—in every bite. Also, when I'm short on time (which, frankly, is always), the whole tray bakes at once. Honestly, the only annoying part is waiting for it to cool a bit before slicing. Which I never do. Have I burnt myself trying? Yyyyup. Worth it.

What you'll need (and some swaps if you're in a pinch)

225g (about 1 cup) unsalted butter, melted—you can use salted and skip the extra salt later, I sometimes do.
210g (1 cup, packed) brown sugar—dark brown gets you more toffee-ish, but light is fine.
70g (⅓ cup) white sugar.
2 large eggs (I once used 1 egg and a flaxseed substitute—hey, it worked, sort of?)
1 teaspoon vanilla extract. Honestly, I go wild and do a dash more. Or try almond, though my gran would say that's sacrilege.
320g (2 ⅔ cups) plain/all-purpose flour.
½ teaspoon baking soda.
1 scant teaspoon fine salt—half if using salted butter.
270g (a heaping 1 ½ cups) dark or semi-sweet chocolate chips—milk chocolate if you want sweeter, or honestly, chop up a bar if that's all you've got.
For the caramel layer:
- 1 can (397g/14oz) sweetened condensed milk
- 80g (about ⅓ cup) unsalted butter
- 120g (about ⅔ cup) soft brown sugar
- ½ teaspoon sea salt (more for sprinkling, which is a must for me!)

Alright—let’s get these babies made

First, line a 9x13 inch baking tray with parchment. Or just give it a good grease—but parchment makes things way easier when you need to lift the bars.
Set your oven to 170°C (fan 160°C) or 340°F. (I always have to triple check which oven setting is which. You too?)
In a big bowl, mix melted butter with both sugars. This is where you can go wild with a whisk, or just mash it together with a wooden spoon. I guess a mixer is fancier, but mine's only half-working anyway.
Add the eggs and vanilla—mix until it’s all smooth. If it separates a bit, don't panic. It comes together in the next step.
Toss in flour, baking soda, and salt. Stir gently so you don't end up puffing clouds of flour everywhere. My counter always gets a dusting, even when I'm careful.
Fold in the chocolate chips. This is honestly when I usually eat a spoonful of dough. Don’t judge.
Spread about two-thirds of this dough onto the baking tray. Try to get it into all the corners. It can be a touch sticky; wet hands help.
Now for the caramel: In a saucepan, melt butter, brown sugar, and condensed milk. Stir over low-medium heat until it’s all melted and looking glossy—don’t let it boil or it’ll get grainy. This takes about 7 minutes, give or take.
Stir in salt, then pour the caramel over your cookie dough base. Try to resist just eating the caramel with a spoon (semi-successful in my case).
Dollop the rest of the dough over the caramel. It won’t cover fully—think patchwork quilt, some caramel peeking through is good.
Bake for 28-32 minutes—edges should be golden, the middle still a bit soft. If you want them gooey (I always do), pull out earlier.
Drain all reserves of patience and let the tray cool. Or just have a messy taster. Up to you!
Scatter flakey sea salt on top once it’s cooled a bit. Slice into bars (or huge slabs—who’s counting?).

Notes from the trenches (i.e., things I learned the sticky way)

Caramel is a bit like a mischievous toddler—looks innocent, but will stick everywhere. If you overcook it, it gets too chewy. So stick to low heat.
If your dough seems a little stiff, it’s usually just cold butter. Warm it slightly—microwave for 10-15 secs. Sorted.
Actually, I find these taste even better the day after, when they've gone fudgy. Only if you have leftovers, though!

Some variations (and one mild disaster)

Once I swapped in peanut butter chips for half the chocolate—fantastic, loads of nutty flavor.
Added chopped pecans once, too. Crunchy, if you’re a nut fan.
Tried swirling Nutella instead of caramel. It didn’t quite work—the texture was off, and it sort of separated (lesson learned!).

Equipment and kitchen hacks

A 9x13 tray is best, but I’ve done these in two loaf pans in a pinch. You get funny-shaped bars but hey—still tasty.
Wooden spoon or electric mixer; both work. If you don’t have parchment, just butter the pan like there’s no tomorrow.

Salted Caramel Chocolate Chip Cookie Bars

How to store (but let’s be real...)

Tuck them in an airtight tin or Tupperware for 3-4 days (if they last that long, which in my house, is basically never). Or freeze them—stack with parchment so they don’t weld together. I almost never get as far as freezing, but that's mostly my willpower's fault...

How we like to serve 'em

I’ll be honest: I love these just as they are, with a cup of strong coffee. My brother insists on heating his up a few seconds in the microwave, then adding a scoop of vanilla ice cream. It does make a bit of a puddle but, to each their own! Sometimes we take them on picnics, where they melt a bit and get even gooier—messy joy.

Real-life pro tips (learned the hard way)

Don't rush the baking, otherwise the bottom stays gooey and raw (and not the good kind!). I once pulled them too soon—sort of had to eat with a spoon.
When melting caramel, give it lots of stirring so it doesn’t burn. Don’t answer the doorbell; it’ll punish you (personal experience...)

FAQ—Questions I've heard over and over

Can I double this and cram it into a bigger tray? Honestly, I tried it once in a roasting tin—ended up more blondie than bar. Maybe stick to standard sizing for this one.
Is there a standby brand for condensed milk? I've used everything from Carnation to random supermarket labels. All good! Here’s a decent taste comparison if you really want to geek out.
Do I have to use chocolate chips? No way—you can chop up any chocolate bar you have. I tossed in some leftover Easter bunny chocolate one year.
Why do my bars seem dry? Usually too much flour or overbaking. Next time, spoon flour into the cup—don’t scoop straight form the bag.
Best way to clean the caramel pan? Soak it with hot water and a drop of dish soap for a while. Or, if you’re lazy (like me), let someone else deal with it—one perk of sharing bars, right?
For more caramel inspiration, check out this homemade caramel sauce tutorial—though TBH, the cheat below works fine too.

And if you get stuck or just want more sweet ideas, I sometimes trawl through King Arthur Baking’s recipe archive—there’s plenty for a rainy weekend ahead. Or a Tuesday. Or a Monday night when you’re procrastinating actual work, not that I’ve been there...

Salted Caramel Chocolate Chip Cookie Bars