Chocolate Chip Cookie Base topped with homemade salted caramel and Heath bars then finished with more chocolate chip cookies! These Salted Caramel Chocolate Chip Cookie Bars are perfect for your next party!
I was craving something sweet. I wanted something I couldn't keep my hands off. Salted Caramel Check! Chocolate chip cookies Check! Heath Bars Check! Salted Caramel & Heath Bar Stuffed Chocolate Chip Cookies bars were to be made!
The salted caramel provides a gooey texture and a nice depth of flavor to the cookies. The Heath bar provides a nice crunch and extra creamy dreamy chocolate. So with the chewy-ness of the cookies, the crunch of the Heath bars and the gooeyness of the salted caramel these fit the bill.
For me this recipe was super easy, I had cookie dough in the freezer salted caramel in the fridge and a bag of mini Heath Bars in the cupboard.
Does anyone else want to dive right into this?
Check out this post on my Cookie Baking Tips
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.
PrintRecipe Card
Salted Caramel & Heath Bar Stuffed Chocolate Chip Cookie Bars
Chocolate Chip Cookie Base topped with homemade salted caramel and Heath bars then finished with more chocolate chip cookies!
- Total Time: 50 minutes
- Yield: 12-16 Bars 1x
Ingredients
- 4oz (½ Cup) Unsalted Butter, softened to room temperature
- 4oz (½ Cup) Crisco Vegetable Shortening
- 100 grams (½ Cup) Granulated Sugar
- 200 grams (1 Cup) Light Brown Sugar
- 2 Large Eggs, at room temperature
- 1 Tablespoon Pure Vanilla Extract
- 375 grams (3 Cups) All-Purpose Flour
- ¾ Teaspoon Baking Soda
- ¾ Teaspoon Salt
- 340 grams (2 Cups) Semi-Sweet Chocolate Chips
- 20 mini Heath bars
- 4oz (½ Cup) Salted Caramel, homemade or store-bought
Instructions
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine butter, shortening, and sugars for 2 minutes. Add in eggs and vanilla and mix for another 3 minutes on medium speed.
- In a large bowl whisk together the flour, baking soda, and salt.
- Mix the flour mixture in 3 portions into the butter mixture.
- Fold in chocolate chips, until just combined. Now chill the dough for 30 minutes.
- Preheat the oven to 350F/180C and line a 9-inch square pan with heavy-duty foil so that it overhangs on the sides then spray with non-stick cooking spray.
- Once chilled, spread half of the cookie dough on the bottom of the pan and press it down with your fingers. Line the dough with mini Heath Bars and pour salted caramel all over. Sprinkle remaining cookie dough on top to completely cover the caramel.
- Bake for 30-35 minutes or until a toothpick inserted in has not wet batter. Let cool completely before slicing into- the salted caramel can get messy!
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Moriah says
Oh my gosh, that looks amazing. Heath bars are my favorite candy bars..
Elizabeth says
They are one of mine as well!!
Ashley @ Kitchen Meets Girl says
Holy moly. I need these in my life.
Averie @ Averie Cooks says
Mmmm, I just made caramel pretzel blondies 2 weeks ago. Chocolate instead of caramel is always fine by me 🙂 Love the gooey factor!
bakergirl says
Hey, Elizabeth! This recipe looks amazing! I was hunting around for a good recipe and think I hit the jackpot! Thanks for posting; can't wait to try it!
Elizabeth says
Thank you 🙂 My sister always asks for these bars they are so rich and gooey and yummy!!
bakergirl says
I neglected to ask, but assume thay you use a 9x13 pan for this recipe? Since this is a gooey (and delicious!) project, I wanted to add the tip to line the pan with parchment. I had all the ingredients (minus the Heath bars) and am going to make these this week. Again, thanks for the great recipe!
Malia says
I cannot find a pan size or temp to bake at! Going to use 9x13 and bake at 350F
🙂 so pumped! Halved my cookie dough and placed butterscotch chips in half and choc in the other!
Elizabeth Waterson says
Hi Malia, I am so sorry for the confusion, that must have been deleted! I have updated it, it should be at 350F but in a 9-inch square pan. They will still be delicious in a 9X13 just thinner bars and should bake quicker. Please let me know if you have any other questions and how they turn out, you can always DM me on Instagram and send photos! Goodluck! XX Liz