Salted Caramel Chocolate Chip Cookie Bars with a Crunchy Twist

Preheat the oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving an overhang for easy removal.

In a medium bowl, whisk together the flour, baking soda, and sea salt.

In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until well combined.

Add the egg and vanilla extract to the wet mixture and whisk until smooth.

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

Press half of the dough evenly into the prepared baking dish to form the base layer.

Spread the caramel sauce evenly over the dough layer.

Crumble the remaining dough over the caramel layer, gently pressing it down.

Sprinkle the chocolate chips and flaky sea salt evenly over the top.

Bake for 30-35 minutes, until the edges are golden and the top is set.

Allow to cool completely in the pan on a wire rack before lifting out using the parchment overhang.

Cut into bars and serve.