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Salted Caramel Pretzel Chocolate Chip Cookie Bars

salted caramel pretzel chocolate chip cookie bars - featured image
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These salted caramel pretzel chocolate chip cookie bars combine gooey caramel, melty chocolate, and crunchy pretzels for the ultimate sweet-and-salty dessert. Easy to make and always a crowd-pleaser, they’re perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 cups (260g) semi-sweet chocolate chips
  • 1 cup (50g) mini salted pretzels, roughly chopped (plus extra for topping)
  • 1 cup (280g) thick caramel sauce (homemade or store-bought)
  • 1/2 tsp flaky sea salt (for sprinkling over caramel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a large mixing bowl, beat butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and fine sea salt. Gradually add to wet ingredients, mixing on low just until combined.
  5. Fold in chocolate chips and chopped pretzels with a spatula, reserving a handful of pretzels for topping.
  6. Press a little over half the dough evenly into the bottom of the prepared pan.
  7. Pour caramel sauce over the dough and spread to the edges. Sprinkle flaky sea salt over the caramel.
  8. Dollop remaining dough over the caramel in small spoonfuls. Gently spread or pat to cover most of the caramel. Scatter reserved pretzels and extra chocolate chips on top.
  9. Bake for 28-32 minutes, until the top is golden brown and edges are set. The center should look slightly soft.
  10. Cool completely in the pan on a rack for at least 1-2 hours. Use parchment to lift bars from the pan before slicing.
  11. Cut into squares or rectangles, wiping the knife between cuts for neat edges. Serve at room temperature.

Notes

For best results, use room temperature butter and eggs. Don’t overbake—the bars firm up as they cool. Let bars cool completely before slicing for clean cuts. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free pretzels. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.

Nutrition

Keywords: salted caramel, pretzel, chocolate chip, cookie bars, dessert, sweet and salty, easy dessert, potluck, party, baking

Find it online: https://bitematrix.com/salted-caramel-pretzel-chocolate-chip-cookie-bars-easy-irresistible-dessert-recipe/