Easy Caramel Cookie Bars Recipe

Introduction

These Easy Caramel Cookie Bars combine a buttery cookie base with a luscious layer of smooth caramel, topped with a sprinkle of sea salt for the perfect balance of sweet and salty. They’re simple to make and perfect for any occasion when you need a delightful treat.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter (softened)
• 0.75 cup granulated sugar
• 1 package soft caramel candies (unwrap individually)
• 0.25 cup heavy cream
• 0.5 tsp sea salt (for sprinkling on top)

Instructions

1. Step 1: Preheat the oven to 350°F and grease a 9×13 inch baking pan.
2. Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Step 3: Add the flour to the butter and sugar mixture, stirring until just combined. Press half of the dough evenly into the bottom of the prepared pan.
4. Step 4: Bake the crust for 10-12 minutes until it turns lightly golden and sets.
5. Step 5: While the crust bakes, gently melt the caramel candies with the heavy cream over low heat, stirring until smooth.
6. Step 6: Pour the melted caramel mixture evenly over the baked crust.
7. Step 7: Crumble the remaining dough over the caramel layer, then sprinkle the sea salt on top.
8. Step 8: Bake for an additional 15 minutes or until the topping is golden brown. Allow the bars to cool completely before cutting into squares.

Tips & Variations

• For extra texture, add chopped nuts or chocolate chips to the crumb topping before baking.
• Use salted butter instead of unsalted for a richer salty-sweet contrast.
• If you prefer a softer bar, reduce baking time slightly for a chewier center.

Storage

Store the caramel cookie bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To enjoy, bring to room temperature or warm slightly in the microwave for about 10 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use caramel sauce instead of caramel candies?

Yes, you can substitute caramel sauce, but it may be thinner and less stable. Reduce the heavy cream slightly and keep an eye on the baking time to avoid over-browning.

Can I make these bars gluten-free?

To make gluten-free caramel cookie bars, replace the all-purpose flour with a gluten-free flour blend that is suitable for baking. The texture may vary slightly, but the flavor will remain delicious.

Easy Caramel Cookie Bars Recipe

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★★★★★

4.7 from 56 reviews

These Easy Caramel Cookie Bars combine a buttery, tender cookie base with a luscious homemade caramel layer, topped with a salted crumble for the perfect balance of sweet and salty. They’re straightforward to make, baked in a single pan, and ideal for dessert lovers craving a delightful treat with rich flavors and a soft chewy texture.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Total Time: 42 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Base

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 0.75 cup granulated sugar

Caramel Layer

• 1 package soft caramel candies (individually unwrapped, about 11 oz or 312g)
• 0.25 cup heavy cream

Topping

• 0.5 tsp sea salt (for sprinkling on top)

Instructions

1. Preparation: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking.
2. Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer or spoon until the mixture is light and fluffy. This will create a smooth base for your cookie bars.
3. Add Flour: Gradually mix the all-purpose flour into the butter and sugar mixture until fully combined into a dough. Avoid overmixing to keep the bars tender.
4. Form the Base Layer: Press half of the dough evenly into the bottom of the prepared baking pan, ensuring the layer is compact and uniform for even baking.
5. Bake the Crust: Place the pan in the preheated oven and bake the crust for 10-12 minutes or until it turns lightly golden and is set to the touch. Remove from oven.
6. Melt Caramel: While the crust bakes, in a small saucepan or double boiler, melt the unwrapped soft caramel candies together with the heavy cream over low heat. Stir frequently until the mixture is completely smooth and no lumps remain.
7. Assemble the Bars: Pour the smooth caramel mixture evenly over the baked crust in the pan. Crumble the remaining half of the cookie dough over the caramel layer in small pieces.
8. Add Salt and Bake: Sprinkle the 0.5 tsp of sea salt evenly over the top crumble and return the pan to the oven. Bake for an additional 15 minutes, or until the topping is golden brown and caramel is bubbly.
9. Cool and Serve: Remove the pan from the oven and let the bars cool completely to room temperature, allowing the caramel to set properly before cutting into squares.

Notes

• Use soft caramels for easy melting; avoid hard caramel candies.
• Make sure to cool bars completely before slicing to avoid sticky or messy pieces.
• You can substitute sea salt with fleur de sel for a more delicate salty crunch.
• Butter should be softened to room temperature for easier creaming with sugar.
• Store bars in an airtight container at room temperature for up to 4 days or refrigerate to extend freshness.

Keywords: caramel cookie bars, easy dessert bars, caramel bars, salted caramel dessert, homemade cookie bars, baked caramel bars