Ingredients:

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1 cup unsalted butter, melted

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups chocolate chips

1 cup caramel sauce

Sea salt flakes for sprinkling

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Directions:

1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.

2. In a large bowl, combine melted butter, brown sugar, and granulated sugar. Beat until smooth.

3. Add eggs and vanilla extract, mixing until fully incorporated.

4. In a separate bowl, whisk together flour, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Fold in the chocolate chips.

7. Spread half of the cookie dough evenly in the prepared baking pan.

8. Drizzle the caramel sauce over the dough layer, spreading evenly but leaving some swirls.

9. Drop spoonfuls of the remaining dough over the caramel layer and gently press to cover as much as possible, leaving some gaps for caramel to peek through.

10. Sprinkle sea salt flakes over the top.

11. Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs (be careful not to overbake to keep gooey caramel).

12. Allow to cool completely in the pan before lifting out and cutting into bars.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 320 kcal | Servings: 16 bars

Tips:

Use soft caramel sauce at room temperature to facilitate easy spreading and swirls.

For an extra gooey center, slightly underbake and let the bars set as they cool.