Dessert

Salted Caramel Chocolate Sugar Cookie Bars Recipe

ByVictor Layne November 17, 2025November 17, 2025

Introduction

These Salted Caramel Chocolate Sugar Cookie Bars combine rich cocoa with a touch of salty caramel for an irresistible treat. Soft and chewy with a luscious salted caramel frosting, they’re perfect for satisfying your sweet tooth any day of the week.

The image shows three square chocolate brownies with a thick layer of light caramel-colored frosting on top, sprinkled with small white sugar crystals. The brownies have a dark, rich brown base that looks moist and dense. The frosting layer is smooth and glossy, covering each brownie fully, and the sugar crystals add a bit of texture and sparkle. They are placed on white parchment paper, and in the background, there's a blurred white cup filled with a light brown drink, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter, softened
½ cup brown sugar
½ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 tablespoons caramel coffee creamer (or milk)
2 cups all-purpose flour
½ cup dark cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 batch salted caramel frosting
Coarse ground sea salt for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C) and spray a 9×13-inch pan with nonstick baking spray for even coverage.
Step 2: Beat the softened butter, brown sugar, and granulated sugar together until light and creamy, about 2 to 3 minutes.
Step 3: Add the egg, vanilla extract, and caramel coffee creamer to the butter mixture, beating until fully combined.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly distributed.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Step 6: Press the dough evenly into the prepared pan, smoothing the surface.
Step 7: Bake for 14 to 15 minutes, careful not to overbake to maintain softness.
Step 8: Let the bars cool completely in the pan before spreading with salted caramel frosting and sprinkling with coarse sea salt.

Tips & Variations

Use caramel coffee creamer for a deeper caramel flavor or substitute with milk if unavailable.
For extra texture, fold in chopped nuts or chocolate chips before pressing the dough into the pan.
Ensure the bars are fully cooled before frosting to prevent melting or sliding.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, allow them to come to room temperature before serving for the best texture. Leftover bars can be gently reheated in the microwave for 10-15 seconds.

How to Serve

The image shows three square pieces of chocolate cake with a smooth light beige frosting layer on top, sprinkled with white coarse sugar crystals. The cake has a dark, moist texture with the frosting thickly spread, covering each piece evenly. The squares are placed closely on white parchment paper, and in the background, there is a blurred white cup with a light brown drink and a white bowl on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of caramel coffee creamer?

Yes, regular milk works fine but the caramel flavor will be milder. For best results, you can add a teaspoon of caramel sauce to the milk as a substitute.

What kind of frosting works best for these bars?

Salted caramel frosting complements these bars perfectly, balancing the chocolate with a rich, salty-sweet flavor. You can use store-bought or homemade frosting depending on your preference.