Ingredients
Scale
- 2 1/4 cups all-purpose flour (or whole wheat pastry flour for a nuttier flavour)
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips (or chunks for bigger melty pockets)
- 1 cup salted caramel sauce (store-bought or homemade, see my tip below)
Substitution tips: If you’re after a dairy-free version, swap butter for coconut oil and use dairy-free chocolate chips. For a richer caramel flavour, you might add a pinch of smoked sea salt on top before baking, which is something my mum introduced me to, adding an unexpected depth to the sweetness.
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking soda, and sea salt. This dry mix is the foundation — like the sturdy wooden table in my childhood kitchen where all the magic happened.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until pale and fluffy, about 3-4 minutes. I always use my stand mixer for this, but a sturdy wooden spoon and a bit of elbow grease will do just fine.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. This is where the batter starts to feel like a comforting hug, thick and creamy.
- Gradually add the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix — the secret to tender bars lies in gentle handling, a lesson learned after many a Sunday bake with my mum.
- Fold in the chocolate chips, ensuring they’re evenly distributed like little pockets of joy throughout the batter.
- Spread half of the cookie dough evenly into the prepared pan, pressing it gently with a spatula. Then, carefully drizzle half of the salted caramel sauce over this layer, trying not to let it sink into the edges.
- Top with the remaining cookie dough, spreading it as evenly as possible. You might think this is tricky, but a quick tip is to lightly wet your spatula to smooth out the top without sticking.
- Drizzle the remaining caramel sauce over the top, swirling it gently with a knife to create beautiful marbled effects. This is my favourite part, reminiscent of the way my mum would swirl cinnamon into dough for her apple crumbles.
- Bake for 30-35 minutes or until the edges are golden and a toothpick inserted in the centre comes out with a few moist crumbs. Avoid overbaking; you want these bars soft and chewy, not dry.
- Allow the bars to cool completely in the pan before lifting them out with the parchment paper. This cooling step is crucial — it lets the caramel set and the bars firm up for clean slices.
- Cut into 12 generous squares, then serve with a pot of tea or a glass of cold milk for the ultimate comfort snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
