Browned Butter Salted Caramel Chocolate Chip Bars
Rich, chewy bars built on a foundation of nutty browned butter with melted caramel sandwiched between two layers of chocolate chip cookie dough. The finishing touch of coarse sea salt cuts through the sweetness and highlights the deep, toasted butter flavor. Perfect for potlucks, bake sales, or afternoon snacking. This version uses the two-dough technique to keep the caramel from sinking, creating pockets of gooey richness in every bite.
Ingredients
- ¾ cup butter, melted and browned
- 1 ½ cups brown sugar, firmly packed
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract, plain
- 1 ½ cups all-purpose flour, unsiftedgluten-free 1-to-1 flour1.5 cupsGF dietgluten-free
medium
- 1 teaspoon baking powder, double-acting
- ½ teaspoon salt, table or kosher
- 1 cup chocolate chips, semi-sweet or dark
- 11 ounces caramels, unwrappeddulce de leche0.75 cupcreamier texture
medium
- 3 tablespoons heavy whipping cream, cold
- ½ teaspoon coarse sea salt, finishing
Instructions
- 1
Melt butter in heavy saucepan over medium-high heat, watching closely for 5 minutes until it foams and turns deep golden brown, then immediately pour into a large bowl and refrigerate for 15 minutes.
- 2
Heat oven to 375°F. Line 13x9-inch baking pan with aluminum foil extending over edges, spray bottom with nonstick cooking spray.
- 3
Add brown sugar, eggs, and vanilla to cooled browned butter and mix well.
- 4
Add flour, baking powder, and salt, stirring just until combined, then stir in chocolate chips.
- 5
Spread two-thirds of the cookie dough into prepared pan and reserve remaining dough.
- 6
Combine caramels and whipping cream in microwave-safe bowl, microwave for 1 minute, stir, then continue microwaving in 30-second intervals until completely melted.
- 7
Pour caramel mixture over cookie dough in pan and spread to 1/4 inch from sides.
- 8
Sprinkle with 1/4 teaspoon coarse sea salt, drop reserved dough pieces over top, and sprinkle with remaining sea salt.
- 9
Bake for 19-23 minutes until golden brown around edges and toothpick inserted in center comes out clean.
- 10
Cool completely, then lift bars from pan using foil ends and cut into squares.
Tips
Watch the butter constantly while browning; it goes from golden to burnt quickly. Listen for the sizzle to subside and smell for a nutty aroma as your cue.
Don't overmix the dough after adding flour. Stirring just until combined keeps bars tender rather than cake-like.
Refrigerate the browned butter fully before mixing with sugar; warm butter won't cream properly with the sugar and eggs.
Good to Know
Keep in airtight container at room temperature up to 4 days. Separate layers with parchment to prevent sticking.
Prepare dough and caramel filling up to 1 day ahead. Assemble and bake the day you plan to serve.
Cut into 2x3-inch bars or smaller squares depending on appetite. Serve at room temperature or slightly warmed. Pairs well with cold milk or strong coffee.
Common Mistakes
Do not skip cooling the browned butter to avoid curdling the eggs when mixed together.
Do not spread caramel all the way to pan edges to prevent it from seeping under the bottom layer during baking.
Do not underbake; insert toothpick in center to confirm doneness and avoid gooey raw dough underneath caramel.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
medium
General Alternatives
medium
FAQ
Can I make these without unwrapping individual caramels?
Yes, use 1 cup caramel sauce or 10 ounces of caramel bits instead. Microwave the caramel sauce briefly with cream until pourable, or reduce cream to 2 tablespoons if using pre-melted sauce.
What if I overbrown the butter or it smells burnt?
Start over. Burnt butter tastes acrid and cannot be salvaged. The flavor should be nutty and pleasant, not bitter. Browned butter scorches quickly, so remove it the moment it reaches deep golden color.
How long can I keep these bars and can I freeze them?
Store up to 4 days at room temperature in an airtight container. Freeze unfrosted bars up to 2 months. Thaw at room temperature for 1-2 hours before serving. Caramel layer softens slightly when thawed.