Dessert

Salted Caramel Chocolate Sugar Cookie Bars Recipe

ByGabriel Langdon November 18, 2025November 18, 2025

Introduction

These Salted Caramel Chocolate Sugar Cookie Bars perfectly balance rich chocolate flavor with a sweet, buttery caramel twist. Topped with a luscious salted caramel frosting and a sprinkle of coarse sea salt, they offer a delightful treat that’s easy to make and sure to impress.

The image shows three square brownie pieces on white parchment paper, each topped with a smooth, thick layer of light brown caramel frosting sprinkled with small white round bits. The brownies have a dark, moist texture with small visible chunks. The background is a white marbled surface, with a white cup filled with coffee blurred in the back. 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). Spray a 9×13-inch pan evenly with nonstick baking spray.
Step 2: Beat the softened butter, brown sugar, and granulated sugar together until light and creamy, about 2-3 minutes.
Step 3: Add the egg, vanilla extract, and caramel coffee creamer to the butter mixture. Beat until well combined.
Step 4: In a separate bowl, whisk together the flour, dark cocoa powder, baking powder, and salt until evenly mixed.
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 14-15 minutes. Take care not to overbake to keep the bars soft and chewy.
Step 8: Let the bars cool completely in the pan before spreading the salted caramel frosting evenly on top.
Step 9: Sprinkle with coarse ground sea salt for an added salty crunch. Slice into bars and serve.

Tips & Variations

For a dairy-free option, substitute the butter and caramel coffee creamer with plant-based alternatives.
If you don’t have caramel coffee creamer, regular milk works well as a substitute.
Add chopped nuts like pecans or walnuts for extra texture.
Use a quality dark cocoa powder for a richer chocolate flavor.
Chilling the dough for 15 minutes before pressing into the pan can help with easier handling.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Let frozen bars thaw at room temperature before serving. Reheat briefly in the microwave if you prefer them warm.

How to Serve

The image shows three square pieces of a chocolate dessert on a white plate, placed on white parchment paper. Each piece has two clear layers: a dark brown, moist chocolate base with a rough texture, topped with a smooth, light tan frosting layer sprinkled with coarse white sugar crystals. In the background, there is a white cup with a light brown beverage, creating a cozy setting 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 well if you don’t have caramel coffee creamer. It won’t have the same caramel flavor but will keep the dough moist.

How do I make salted caramel frosting?

Salted caramel frosting typically involves combining softened butter, powdered sugar, caramel sauce, and a pinch of sea salt. Mixing these until smooth creates a creamy, flavorful frosting perfect for these bars.