Salted Caramel Chocolate Sugar Cookie Bars
Try this Salted Caramel Chocolate Sugar Cookie Bars recipe.
Try this Salted Caramel Chocolate Sugar Cookie Bars recipe.
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 egg
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 cups flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- sea salt
- 2 tablespoons caramel coffee creamer (or milk)
- 1/2 cup dark cocoa powder
- 1/4 cup salted caramel ice cream topping
- 3 1/2 cups powdered sugar
- 1/4 cup caramel coffee creamer (or heavy cream)
- Carbohydrate 690.298237067069 g
- Cholesterol 491.316667072612 mg
- Fat 200.293493487655 g
- Fiber 37.1928341878255 g
- Protein 26.8573566631499 g
- Saturated Fat 126.113460097691 g
- Serving Size 1 1 recipe (1128g)
- Sodium 29961.5270478843 mg
- Sugar 653.105402879243 g
- Trans Fat 13.6211806774852 g
- Calories 4345 calories
Step-by-step
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 egg
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 cups flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- sea salt
- 2 tablespoons caramel coffee creamer (or milk)
- 1/2 cup dark cocoa powder
- 1/4 cup salted caramel ice cream topping
- 3 1/2 cups powdered sugar
- 1/4 cup caramel coffee creamer (or heavy cream)
Dark cocoa powder carries the heaviest structural load in these bars, dictating both the moisture balance and the bitter edge that cuts through the sweet dairy profile. Baking requires precise fat-to-flour ratios, and bar formats rely on pan pan dimensions—typically an 8-inch by 8-inch metal baking dish—to ensure even center setting without overcooking the edges. Scaling these proportions up or down requires maintaining the exact ratio of dry flour to wet butter and sugars to prevent structural collapse.
- Cream the softened butter and sugars until the mixture increases visibly in volume and lightens in color, incorporating air cells that leaven the dense bar.
- Sift the dark cocoa powder and flour together to eliminate lumps, which prevents pockets of dry powder from forming within the crumb.
- Monitor the bake until a wooden toothpick inserted into the center emerges with a few moist crumbs attached, avoiding complete dryness.
- Cool the baked slab completely on a wire rack before applying the salted caramel and powdered sugar layers to prevent melting.
Precise temperature control during the cooling phase guarantees that the caramel topping maintains viscosity rather than liquefying into the crumb. Storing the finished bars in an airtight container at room temperature preserves the moisture barrier for up to four days.
