What You’ll Need
- Refrigerated chocolate chip cookie dough. One 16.5-ounce package makes both cookie layers. Use about half for the base and save the rest for the top.
- Caramel sauce. Use 1 cup of a thick caramel sauce for the filling.
- Heavy cream. Stir ½ cup into the caramel sauce to make a smooth, pourable filling.
- Coarse sea salt. Scatter 1 teaspoon evenly over the top so each portion gets a little crunch.
How to Layer the Cookie Dough and Caramel
Press the bottom layer into an even sheet that reaches the corners of the dish. After adding the caramel, flatten pieces of the remaining dough between your fingers and lay them over the filling. Small gaps are fine and make it easier to see when the caramel starts bubbling.
How to Serve Chocolate Chip Caramel Slabs
For a gooey dessert, scoop the slabs while they’re still a little warm. For bars you can pick up, let the pan cool completely before cutting. Wipe the knife between cuts to keep the caramel from dragging across the next slice.
4-Ingredient Chocolate Chip Caramel Slabs Recipe Card
Chocolate chip cookie bars with a soft caramel center and a sprinkle of sea salt.
- Prep time — About 10 minutes
- Bake time — 28 to 34 minutes
- Cooling time before slicing — At least 30 minutes
- Servings — 12
Ingredients
- 1 package (16.5 ounces) refrigerated chocolate chip cookie dough
- 1 cup caramel sauce
- ½ cup heavy cream
- 1 teaspoon coarse sea salt, plus extra for finishing if desired
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-by-8-inch glass baking dish.
- Press about half the cookie dough evenly into the bottom of the dish, working it into the corners.
- Stir the caramel sauce and heavy cream together until smooth. Pour the mixture evenly over the cookie dough base.
- Flatten small pieces of the remaining dough and arrange them over the caramel, leaving a few small gaps. Sprinkle evenly with the coarse sea salt.
- Bake for 28 to 34 minutes, until the cookie topping is deep golden brown and the caramel bubbles around the edges.
- Cool in the dish for at least 30 minutes before slicing into 12 portions. Cool completely for firmer bars, or scoop while slightly warm for a softer dessert. Finish with a little extra sea salt, if desired.