Caramel Cookie Bars Recipe

Introduction

Caramel Cookie Bars combine a buttery cookie base with a luscious caramel layer, topped with a sprinkle of sea salt for the perfect sweet and salty treat. These bars are easy to make and perfect for sharing or enjoying with a cup of coffee.

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 fully combined. Press half of the dough evenly into the bottom of the prepared pan.
4. Step 4: Bake the crust in the preheated oven for 10-12 minutes, or until it is lightly golden and set. Remove from oven.
5. Step 5: While the crust is baking, melt the caramel candies and heavy cream together over low heat, stirring frequently until the mixture is smooth.
6. Step 6: Pour the melted caramel mixture evenly over the baked crust. Crumble the remaining dough over the caramel layer, then sprinkle with the sea salt.
7. Step 7: Return the pan to the oven and bake for an additional 15 minutes, or until the topping is golden brown.
8. Step 8: Allow the bars to cool completely before cutting into squares to serve.

Tips & Variations

• For a richer flavor, use browned butter instead of softened butter.
• Try adding chopped nuts or chocolate chips to the dough for extra texture.
• If sea salt is unavailable, flaky kosher salt makes a great substitute for topping.
• Press the dough firmly into the pan to create an even crust and topping.

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 them warm, reheat individual bars in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel sauce instead of caramel candies?

Yes, you can substitute about 1 cup of caramel sauce mixed with heavy cream to achieve a similar texture. Adjust thickness by varying the amount of cream.

How do I prevent the caramel from soaking into the crust?

Baking the crust before adding the caramel helps set it, creating a barrier that prevents sogginess. Make sure the crust is lightly golden and set before adding the caramel layer.

Caramel Cookie Bars Recipe

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★★★★★

4.8 from 94 reviews

Delightfully rich and buttery caramel cookie bars featuring a tender shortbread crust layered with smooth, creamy caramel and finished with a sprinkle of sea salt for a perfect sweet and salty balance. These bars are easy to prepare and bake into a luscious treat perfect for any occasion.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Total Time: 42 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

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

For the Caramel Layer

• 1 package soft caramel candies (unwrap individually, about 14 oz)
• 0.25 cup heavy cream

Topping

• 0.5 tsp sea salt (for sprinkling on top)

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
2. Cream Butter and Sugar: In a mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, ensuring a tender crust.
3. Add Flour and Form Dough: Stir the all-purpose flour into the butter mixture until it is well combined to form a dough. Reserve half of the dough for topping.
4. Press Dough for Crust: Press half of the dough evenly into the bottom of the greased baking pan to create the base layer for the cookie bars.
5. Bake the Crust: Place the pan in the preheated oven and bake the crust for 10-12 minutes until it turns lightly golden and is set but not browned deeply.
6. Melt Caramel Mixture: While the crust bakes, melt the unwrapped caramel candies with the heavy cream in a small saucepan over low heat, stirring constantly, until the mixture is smooth and creamy.
7. Assemble Layers: Remove the crust from the oven and immediately pour the warm caramel mixture evenly over it. Then, crumble the remaining half of the dough over the caramel layer to create a crumbly topping.
8. Sprinkle Sea Salt: Lightly sprinkle 0.5 teaspoon of sea salt over the crumbled topping to enhance the sweet caramel flavor with a subtle salty contrast.
9. Final Bake: Return the pan to the oven and bake for an additional 15 minutes or until the topping is golden brown and the caramel bubbles slightly around the edges.
10. Cool and Serve: Allow the bars to cool completely in the pan before cutting into squares for serving to ensure clean cuts and a perfect texture.

Notes

• Use room temperature butter for easier creaming and better texture.
• If soft caramel candies are not available, you can substitute with caramel bits or make homemade caramel sauce.
• For a richer flavor, sprinkle flaky sea salt instead of regular sea salt.
• Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• To cut clean bars, use a sharp knife and warm the blade under hot water before slicing.

Keywords: caramel cookie bars, caramel dessert bars, salted caramel bars, buttery cookie bars, caramel shortbread dessert