Salted Caramel Chocolate Sugar Cookie Bars blend the richness of chocolate with a buttery cookie base and a crown of salted caramel frosting. Each bite balances sweet and salty with fudgy perfection.
Baked in a single pan and topped once cooled, these cookie bars are your answer to a quick dessert that looks impressive and disappears even faster.
What You’ll Need for These Salted Caramel Chocolate Sugar Cookie Bars
- Unsalted butter – Provides the soft, tender base every good sugar cookie bar needs.
- Brown sugar – Adds moisture and a hint of molasses for a deeper flavor.
- Granulated sugar – Balances the sweetness and structure for the cookie bar base.
- Large egg – Binds everything together while enriching the dough.
- Vanilla extract – Boosts the flavor profile with warm, aromatic notes.
- Caramel coffee creamer – Infuses subtle caramel undertones into the dough; milk can sub if needed.
- All-purpose flour – The essential structure that holds it all together.
- Dark cocoa powder – Creates a rich chocolate base with intense flavor.
- Baking powder – Helps the bars rise slightly and stay soft.
- Salt – Balances the sweetness and enhances chocolate and caramel notes.
- Salted Caramel Frosting – The silky-sweet topper that brings it all together.
- Coarse sea salt – Optional but recommended for that final pop of salty crunch.
Let’s Bake These Salted Caramel Chocolate Sugar Cookie Bars
Start by beating butter and both sugars until fluffy and smooth. This creates a soft base for the dough. Add the egg, vanilla, and caramel creamer, then blend again until creamy.
In a separate bowl, mix the flour, cocoa powder, baking powder, and salt. Slowly incorporate the dry ingredients into the wet until you form a chocolatey dough that’s thick but pliable.
Press the dough into a greased 9×13-inch pan, smoothing it evenly. Bake for about 14–15 minutes—just until set. Let them cool fully before frosting.
Once cool, spread the salted caramel frosting generously over the top, then finish with a sprinkling of coarse sea salt for that crave-worthy contrast.
Tips & Tempting Twists for Cookie Bar Bliss
Don’t overbake—these bars are meant to stay soft and chewy in the center. Check at the 14-minute mark and remove as soon as the center is set. Letting them cool completely before frosting is key to a clean, smooth layer of caramel topping.
To mix things up, add mini chocolate chips or chopped pecans to the dough before baking. For a mocha twist, substitute caramel creamer with a splash of espresso or coffee-flavored milk.
You can also swap the salted caramel frosting with a peanut butter glaze or marshmallow cream for a playful variation that’s equally indulgent.
Storing Your Salted Caramel Chocolate Sugar Cookie Bars
To keep your cookie bars soft and fresh, store them in an airtight container at room temperature for up to 4 days. If stacking, place wax paper between layers to preserve the frosting.
For longer storage, refrigerate them in a sealed container for up to a week. These bars also freeze beautifully—just wrap them tightly and freeze for up to 2 months. Thaw overnight in the fridge and bring to room temp before serving.
Salted Caramel Chocolate Sugar Cookie Bars
Ingredients
- ½ teaspoon salt
- ½ cup granulated sugar
- 2 tablespoons caramel coffee creamer or milk
- 2 cups all-purpose flour
- 1 large egg
- ½ cup brown sugar
- ½ cup dark cocoa powder
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ cup unsalted butter softened
- 1 batch salted caramel frosting
- Coarse ground sea salt for garnish
Instructions
- Preheat the oven to 375°F and coat a 9×13-inch baking pan with nonstick baking spray. Cream the softened butter with both sugars until light and fluffy, then incorporate the egg, vanilla extract, and creamer (or milk), blending thoroughly. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt; gradually blend this dry mixture into the creamed base until a soft dough takes shape. Evenly press the dough into the bottom of the prepared pan and bake for 14 to 15 minutes, ensuring not to overbake. Let the bars cool fully before spreading an even layer of salted caramel frosting across the surface. Finish with a sprinkling of coarse sea salt, if preferred. Cut into 24 uniform bars and store in an airtight container to maintain freshness.
