Decadent Caramel Salt Cookie Squares

These indulgent salt-topped caramel chocolate cookie squares blend basic pantry items into an addictive dessert that strikes the perfect sweet-salty balance. The soft, buttery cookie foundation works beautifully with sticky caramel and smooth chocolate, all topped with crunchy salt crystals that make every bite unforgettable.

I whipped these bars up for a surprise get-together and brought them still slightly warm. They were gone quicker than any sweet I'd ever shared, and now they're specifically asked for whenever friends come over.

Ingredients

• Unsalted butter softened: makes the bars deliciously tender and lets you manage saltiness yourself
• Granulated sugar: adds just enough sweetness and helps create those slightly crunchy edges
• Large egg: keeps everything stuck together and adds needed moisture
• Vanilla extract: boosts the other flavors - go for real extract if you can
• All purpose flour: forms a dependable yet soft foundation
• Baking powder: provides the right amount of rise without making them too fluffy
• Salt: mixed in the batter enhances sweetness - fine sea salt works great
• Semi sweet chocolate chips: partially melt during baking - better brands give richer taste
• Caramel sauce: creates that wonderful sticky layer - thick store options or homemade both work
• Sea salt flakes: for topping - they're what makes this treat stand out with their light crunch and bursts of saltiness

Detailed Directions

Prepare the baking dish:

Put parchment in your 9x13 inch pan with extra hanging over the sides for easy lifting later. This trick helps you get perfectly clean cuts when it's time to serve.

Create the cookie base:

Beat butter and sugar until it looks fluffy and lighter colored, around 3 minutes. This step puts air in the mix for a softer cookie base, so don't try to rush it.

Add wet ingredients:

Mix in the egg and vanilla until everything looks smooth. The egg helps everything hold together while vanilla brings warmth and depth to the flavor.

Incorporate dry ingredients:

Stir flour, baking powder and salt together first, then slowly add to your wet mixture. Stop mixing as soon as the flour disappears - too much mixing will make tough bars.

Form the base layer:

Spread the dough evenly in your lined pan. Slightly wet hands work great for this job and help make a nice flat layer for even baking.

Add the toppings:

Sprinkle chocolate chips across the top, lightly pushing them into the dough. They'll sink a bit and melt during baking. Pour caramel over everything, then finish with a good sprinkle of salt flakes.

Bake to perfection:

Cook until you see golden brown edges, roughly 25-30 minutes. The middle should seem set but will firm up more as it cools.

Cool completely:

Let the bars cool in the pan before grabbing the parchment to lift them out for cutting. This waiting pays off with neater slices and lets all the flavors blend together.

Save Pin

Those sea salt flakes really are the magic touch in this dessert. I made them once with just regular salt thinking it wouldn't matter much, and while they tasted fine, they missed that special kick. The flakes give tiny bursts of saltiness that break through the sweetness perfectly, making every bite interesting.

Prep In Advance

These squares actually taste better the next day after the flavors have had time to mix together. You can make them up to two days before you need them, which is great for parties. Keep them in a sealed container with parchment between layers so they don't stick. If you want to save them longer, they freeze really well for up to three months if wrapped tightly in plastic and stored in a freezer container.

Change It Up

What's great about this basic recipe is how easy it is to switch things around. Try using white chocolate pieces, peanut butter chips, or a mix of different chocolates instead. Don't like caramel? Use Nutella, dulce de leche, or fruit jam instead. For extra crunch, throw some chopped pecans or walnuts on top before baking. During the holidays, I mix cinnamon into the dough and use spiced caramel for a seasonal twist.

Save Pin

Ways To Serve

These bars taste amazing by themselves but they're extra special when served warm with a scoop of vanilla ice cream on top. For dinner guests, cut them smaller and arrange on a plate with fresh berries and mint for a fancy look. They go really well with coffee, especially an afternoon espresso, or as part of a dessert board alongside fruit, cheese and nuts.

Common Recipe Questions

→ Can I use salted butter instead of unsalted?

You can definitely use salted butter but remember to cut back on the extra salt you add so your squares don't taste too salty.

→ What type of caramel sauce should I use?

Go for good quality store-bought sauce or try making your own for the tastiest results.

→ Can the dough be made ahead of time?

You can keep the dough in your fridge for up to 2 days before baking. Just let it warm up a bit before pressing it into your pan.

→ How do I store the cookie bars?

Keep them in a sealed container at room temp for about 4 days. If you want them to last longer, stick them in the fridge for up to a week.

→ Can I add nuts to the recipe?

You bet! Throw in some chopped pecans, walnuts, or almonds to the mix or sprinkle them on top for extra crunch.