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Salted Carmel Chocolate Chip Crumb Bars

These Salted Caramel Chocolate Chip Crumb Bars sit somewhere between a chocolate chip cookie and a caramel slice. A buttery chocolate chip base is layered with thick homemade salted caramel, then topped with chunks of chocolate chip crumble and a little flaky sea salt.
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Prep Time:30 minutes
Cook Time:40 minutes
Cooling Time:1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: caramel chocolate chip bars, caramel crumb bars, chocolate caramel bars, chocolate chip bars, chocolate chip caramel bars, chocolate chip cookie bars, easy dessert bars, homemade caramel bars, salted caramel bars, salted caramel chocolate chip crumb bars

Ingredients

Chocolate Chip Cookie Dough

  • 200 grams unsalted butter
  • 150 grams brown sugar
  • 70 grams caster sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 300 grams plain flour
  • 25 grams cornflour
  • 1/2 tsp baking powder
  • 3/4 tsp fine sea salt
  • 170 grams dark chocolate, roughly chopped

Salted Caramel

  • 150 grams caster sugar
  • 40 grams water
  • 90 ml cream, warmed
  • 45 grams unsalted butter
  • 3/4 tsp fine sea salt
  • 1 tsp vanilla extract

Instructions

Salted Caramel

  1. Put the sugar and water in a small saucepan. Cook without stirring until it reaches a deep amber. Don’t stop at pale gold—the slight bitterness is important here.
  2. Remove from the heat and carefully whisk in the warm cream. Add the butter, salt and vanilla and stir until smooth.
  3. Return to low heat and simmer for 2–3 minutes, until noticeably thickened and butter/cream are well combined.
  4. Transfer to a bowl and cool completely. Refrigerate if necessary.

Chocolate Chip Cookie Dough and Assemble Bars

  1. Line the a 20cm square tin with baking paper and pre-heat oven to 175°C conventional / 160°C fan.
  2. Brown the butter until deep golden. Cool for 10–15 minutes. Whisk in both sugars. Add the egg, yolk and vanilla and whisk until combined.
  3. Combine flour, cornflour, baking powder and salt. Fold into the wet mixture until almost combined, then fold through the chocolate.
  4. Take approximately two-thirds of the dough and press it firmly and evenly into the tin.
  5. Bake for 10–12 minutes. The surface should just be starting to set and lightly colour. Cool for about 10 minutes.
  6. Spoon the cold thick caramel over the base, then crumble the remaining cookie dough irregularly over the caramel. Don’t completely cover it—you want small glimpses of caramel.
  7. Bake for another 23–28 minutes, until the crumble is properly golden but the centre remains slightly soft.
  8. Sprinkle sparingly with flaky salt. Cool completely in the tin before cutting