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Salted Caramel Pecan Chocolate Chip Cookie Bars

Salted caramel pecan cookie bars bake a buttery chocolate chip cookie base beneath a smooth caramel and pecan layer. A second bake sets the golden cookie topping, finished with flaky sea salt for a sweet-salty bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling 2 hours
Total Time 2 hours 55 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the cookie dough
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2 cups semisweet chocolate chips
For the caramel pecan layer
  • 1 package (11 oz) soft caramels unwrapped
  • 0.25 cup heavy cream
  • 1.5 cups pecans chopped
  • 0.5 tsp flaky sea salt

Equipment

  • 1 9x13-inch baking pan
  • 1 2-quart saucepan

Method
 

Make the cookie dough
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan, then line it with parchment paper, leaving an overhang on the two long sides.
  3. Whisk the flour, baking soda, and kosher salt together in a medium bowl.
  4. Beat the butter, brown sugar, and granulated sugar in a large bowl until creamy.
  5. Beat in the eggs and vanilla.
  6. Mix in the flour mixture just until combined.
  7. Fold in the chocolate chips.
  8. Press about two-thirds of the dough evenly into the prepared pan.
  9. Bake for 12 to 14 minutes, until the edges are just set.
Prepare the caramel pecan layer
  1. While the base bakes, heat the caramels and heavy cream in a 2-quart saucepan over low heat, stirring often, until smooth.
  2. Pour the caramel over the warm cookie base and spread it evenly.
  3. Scatter the pecans over the caramel.
  4. Drop the remaining cookie dough in small spoonfuls evenly over the top.
Bake and finish the bars
  1. Bake for 20 to 24 minutes, until the cookie topping is golden brown and set.
  2. Sprinkle the flaky sea salt over the hot bars.
  3. Cool completely in the pan, about 2 hours.
  4. Lift the bars out with the parchment and cut into bars.

Notes

For neat cuts, let the bars cool completely before lifting them from the pan. Store covered in the refrigerator for up to 5 days; freeze for up to 3 months. For a gluten-free option, use a 1:1 gluten-free baking flour blend.