Gooey Salted Caramel Pecan Cookie Bars
These rich cookie bars are soft and gooey in the center, packed with crunchy pecans, and finished with buttery caramel and a little sea salt. They’re easy to make in one pan and are perfect when you want a bakery-style dessert at home.
Ingredients
For the cookie bars:
- 1 cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped pecans
- 1 cup chocolate chips
For the caramel topping:
- ¾ cup soft caramel candies
- 2 tablespoons heavy cream or milk
- ½ teaspoon flaky sea salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the cookie dough: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla and whisk until well combined.
- In a separate bowl, mix the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, stirring just until combined.
- Fold in the pecans and chocolate chips. Don’t overmix the dough.
- Press into the pan: Spread the dough evenly into the prepared 9×13-inch pan. Press it gently into the corners.
- Bake for 22–27 minutes, or until the edges are lightly golden and the center still looks slightly soft. Avoid overbaking if you want that gooey texture.
- Make the caramel: While the bars bake, place the caramel candies and cream in a small saucepan over low heat. Stir frequently until completely melted and smooth.
- Add the caramel: Remove the cookie bars from the oven and immediately drizzle the warm caramel over the top. Spread gently if necessary.
- Finish with salt: Sprinkle the flaky sea salt over the caramel while it’s still warm.
- Cool before cutting: Let the bars cool for at least 30–45 minutes. For cleaner slices, allow them to cool completely before cutting into squares.
Helpful Tip
For especially gooey bars, take them out when the center still looks slightly underdone. They’ll continue cooking from the residual heat as they cool, leaving the middle soft and chewy while the edges become perfectly golden.
