Description

Deliciously rich and easy-to-make caramel cookie bars featuring a buttery cookie base layered with creamy melted caramel and topped with a crumbly cookie layer. These bars are perfect for a quick dessert or a sweet snack, combining soft caramel with tender, golden cookie crusts for a delightful treat.

Ingredients

Scale

Dry Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/4 cup heavy cream (or milk)

Sugars

1/2 cup granulated sugar
1/2 cup light brown sugar

Caramel & Optional Toppings

1 cup soft caramel candies (like Kraft Caramels), unwrapped
Optional: 1 cup chocolate chips or chopped toasted pecans
Optional: Flaky sea salt for topping

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease the parchment paper to prevent sticking.
Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the pure vanilla extract to enhance the flavor.
Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined and there are no lumps.
Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. It’s okay if the batter has some streaks of flour; do not overmix to keep the cookie bars tender.
Divide Dough and Prepare Base: Divide the cookie dough, reserving about two-thirds for the bottom layer. Press this portion evenly into the bottom of the prepared pan to form the base.
Par-Bake Base: Bake the bottom cookie layer for 10-12 minutes until it turns lightly golden. Then remove it from the oven to cool slightly.
Melt Caramel: While the base cools, unwrap the caramel candies and place them in a microwave-safe bowl with the heavy cream. Microwave in 30-second intervals, stirring in between, until the caramel melts completely and the mixture is smooth.
Layer Caramel: Pour the warm, melted caramel evenly over the par-baked cookie base in the baking pan, spreading gently to cover the surface.
Add Top Cookie Crumble: Crumble the remaining one-third of cookie dough evenly over the caramel layer to create a topping. Optionally, sprinkle chocolate chips, chopped toasted pecans, or flaky sea salt over the top if desired.
Final Bake: Return the pan to the oven and bake for another 20-25 minutes until the top layer is golden brown and the caramel appears bubbly around the edges.
Cool and Serve: Let the bars cool completely in the pan on a wire rack for at least 2-3 hours to let the caramel set. Use the parchment paper overhang to lift the entire batch from the pan, then cut into squares or rectangles to serve.

Notes

For a firmer base, ensure you par-bake the bottom crust before adding caramel.
Use soft caramels for easy melting; avoid hard caramel candies to prevent clumping.
Optionally add chocolate chips or nuts between layers for extra texture and flavor.
Allow cooling time to ensure bars hold together when sliced.
Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: caramel cookie bars, easy cookie bars, caramel desserts, buttery cookie bars, quick dessert, homemade cookie bars