For crust

  • 2 sticks unsalted butter at room temp
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 tbsp pure vanilla extract
  • 1/2 tsp salt
  • 2 cups flour

For caramel layer

  • 1/2 cup granulated sugar
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon flaked sea salt
  • 4 tablespoons heavy cream

For chocolate layer

  • 8 ounces bittersweet chocolate (I prefer Valrhona 65% with orange) chopped into small pieces
  • 2/3 cup heavy cream


  • Preheat oven to 325 degrees. Line a 13 x 9″ glass baking dish with parchment paper (allowing extra to hang over the sides) and set aside.
  • Cream together the soft butter with the granulated sugar and powdered sugar until fluffy. Then, add the vanilla and salt.
  • Mix in the flour until you have a soft dough then press dough into the bottom of the baking dish.
  • Prick holes all over the dough using a fork then bake for 35 minutes, until golden brown.
  • Let the crust cool while you make the caramel layer.
  • In a small saucepan over medium-high heat, melt the sugar; this will take about 3 minutes.
  • Cook the liquefied sugar to a nice copper color, another minute or two.
  • Off the heat, add the sea salt and butter and stir until the butter melts and is incorporated.
  • Add the heavy cream and return to the stove over medium heat.
  • Cook, stirring constantly, until you have a lovely, bronzed caramel syrup, just another minute or two.
  • Pour caramel sauce over cookie crust, smoothing with a rubber spatula. Set aside while you prep the chocolate layer.
  • In a small saucepan over medium-high heat, bring the 2/3 cup of cream to a boil, stirring constantly. Remove from heat as soon as it boils and pour it over the chocolate pieces in a bowl. Let sit for a minute or two, then whisk until all the chocolate is melted and smooth.
  • Spread evenly with a spatula over the caramel layer, then immediately scatter flaked sea salt all over the top.
  • Set in the fridge for an hour to cool completely before slicing.
  • To slice cookie bars, remove the entire large cookie bar from the pan by picking up the edges of the parchment paper and place on the counter.
  • Using a HOT knife, cut the bars into 1×1″ squares. The hot knife is key here — be sure to wipe knife with a paper towel between slices.

Recipe inspiration from eat, live, run.