Description
These Easy Caramel Cookie Bars combine a chewy, buttery cookie base with a gooey caramel center, making them a perfect treat for any occasion. Simple to make and utterly indulgent, they’re sure to become a favorite in your baking repertoire!
Ingredients
Scale
- 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
- 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.
- 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.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until there are no lumps.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. A few streaks of flour are okay.
- Divide the cookie dough, using about two-thirds for the bottom layer. Press this portion evenly into the bottom of the prepared pan.
- For a sturdier base, par-bake the bottom layer for about 10-12 minutes until lightly golden. Remove from the oven.
- 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.
- Pour the warm, melted caramel evenly over the par-baked cookie base in the pan.
- Crumble the remaining one-third of cookie dough evenly over the caramel layer.
- 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.
- 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.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: For the best texture, ensure all ingredients are at room temperature. You can substitute gluten-free flour for all-purpose flour and use dairy-free butter for a dairy-free version. Adding a sprinkle of flaky sea salt on top enhances the flavor.