Salted Caramel Chocolate Chip Cookie Bars

Prep Time 30

Cook Time 24

1 cup salted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 Tablespoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
2 ½ cups all-purpose flour
2 cups milk chocolate chips
1 can (14 ounces) sweetened condensed milk
1 bag (10 ounces) soft caramels, unwrapped (I use the Werther's chewy caramels)
1/2 teaspoon flaked sea salt, divided

Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper. Spray the paper generously with nonstick spray. Set aside.
In the bowl of an electric stand mixer, beat the butter with both sugars until combined and fluffy. Add the eggs, vanilla, salt, and baking soda. Mix well and scrape the sides of the bowl with a spatula to ensure everything combines.
Turn the mixer to low speed and gradually add the flour. Mix until combined. Stir in the chocolate chips. Press only half of the cookie dough evenly in the bottom of the prepared baking dish.
In a medium-sized saucepan, add the sweetened condensed milk and unwrapped caramels. Turn heat to medium-low heat and stir until the caramels melt. Pour the caramel filling evenly over the cookie dough in the pan. Take ¼ teaspoon of the flaked sea salt and sprinkle all over the top of the caramel filling.
Take sections of the remaining cookie dough and flatten them with your clean hands. Place the flattened pieces of cookie dough evenly over the caramel filling. Bake for 23 to 25 minutes or until golden-brown and center is set.
Sprinkle the remaining sea salt flakes all over the top after removing from the oven. Cool completely before cutting into bars. Serve and enjoy!

Nutrition Info: 1 small bar = 273 calories / 12 fat / 39 carbs / 4 protein

*Recipe yields: 32 small bars OR 16 large bars. These are rich so I prefer to cut them small. Nutrition info is for small bars.