Description
Chewy, gooey cookie bars layered with rich caramel and made extra flavorful with sourdough discard. Easy to make, impossible to resist.
Ingredients
1 cup unsalted butter, melted
1 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup sourdough discard (unfed)
2 large eggs
1 tbsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups semi-sweet chocolate chips
1 cup thick caramel sauce
Flaky sea salt for topping
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×13” pan with parchment paper.
2. In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
3. Stir in sourdough discard, eggs, and vanilla extract until combined.
4. In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into wet ingredients.
5. Fold in chocolate chips.
6. Spread half of the dough into the prepared pan.
7. Pour thick caramel sauce over the dough and gently spread.
8. Drop spoonfuls of remaining dough over the caramel layer no need to fully cover it.
9. Bake for 25–30 minutes until golden and slightly set in the center.
10. Sprinkle flaky sea salt on top while warm. Cool before slicing.
Notes
Use thick, high-quality caramel sauce for best results.
Optional: add chopped pecans or walnuts for extra crunch.
Store in an airtight container for 3–4 days or refrigerate for 1 week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: salted caramel sourdough cookie bars, sourdough discard dessert