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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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/easy-caramel-cookie-bars-recipe/