Ingredients

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup granulated sugar

1/2 cup light brown sugar

1 cup unsalted butter, softened

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup soft caramel candies (like Kraft Caramels), unwrapped

1/4 cup heavy cream (or milk)

Optional: 1 cup chocolate chips or chopped toasted pecans

Optional: Flaky sea salt for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides, and lightly grease the parchment paper.

Step 2: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

Step 3: Beat in the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract.

Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until there are no lumps.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. A few streaks of flour are okay.

Step 6: Divide the cookie dough, using about two-thirds for the bottom layer. Press this portion evenly into the bottom of the prepared pan.

Step 7: For a sturdier base, par-bake the bottom layer for about 10-12 minutes until lightly golden. Remove from the oven.

Step 8: While the base is cooling, unwrap the soft caramel candies and place them in a microwave-safe bowl with the heavy cream. Microwave in 30-second intervals, stirring until completely melted and smooth.

Step 9: Pour the warm, melted caramel evenly over the par-baked cookie base in the pan.

Step 10: Crumble the remaining one-third of cookie dough evenly over the caramel layer.

Step 11: Return the pan to the oven and bake for another 20-25 minutes until the top layer is golden brown and the caramel is bubbly around the edges.

Step 12: Let the bars cool completely in the pan on a wire rack for at least 2-3 hours before cutting. Use the parchment paper overhang to lift the bars out of the pan and cut into squares or rectangles.

Tips & Variations

For extra indulgence, stir in chocolate chips or chopped toasted pecans to the cookie dough before baking.

Sprinkle flaky sea salt over the caramel layer before adding the top dough for a delightful sweet-salty contrast.

To soften the butter quickly, microwave it in short bursts or let it sit at room temperature for about an hour.

Use milk instead of heavy cream to reduce richness if you prefer a lighter caramel layer.

FAQs

Can I use a different type of caramel candy?

Yes, soft caramel candies work best for melting smoothly, but you can use other brands or homemade caramel as long as they are soft and melt easily when combined with cream.

What can I substitute if I don’t have heavy cream?

You can substitute heavy cream with whole milk or half-and-half, but the caramel layer will be slightly less rich and creamy. Adjust the quantity to maintain the right consistency.