Introduction

These Easy Caramel Cookie Bars combine a buttery, tender crust with a luscious layer of creamy caramel topped with a sprinkle of sea salt. Perfect for a simple dessert that satisfies any sweet tooth with minimal effort.

The image shows two square dessert bars stacked on a wooden plate set on a white marbled texture. Each bar has three layers: the base layer is a light tan cookie dough embedded with dark chocolate chips, the middle layer is a smooth, rich caramel of golden brown color, and the top layer is a glossy dark chocolate ganache sprinkled with coarse sea salt and decorated with several small chocolate chips placed on the surface. The bars look soft and moist with a slight shine on the caramel and chocolate. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F and grease a 9×13 inch baking pan.
Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 3: Add the flour to the butter mixture and stir until combined. Press half of the dough evenly into the bottom of the prepared pan.
Step 4: Bake the crust for 10-12 minutes, until it is lightly golden and set.
Step 5: While the crust is baking, melt the caramel candies and heavy cream together over low heat, stirring until smooth and creamy.
Step 6: Pour the melted caramel mixture over the baked crust. Crumble the remaining dough evenly on top, then sprinkle with sea salt.
Step 7: 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

Use chocolate chips or chopped nuts mixed into the crumb topping for added texture and flavor.
If you prefer a softer topping, add a splash more heavy cream when melting the caramels.
For a festive twist, sprinkle a pinch of cinnamon or use maple-flavored caramels.

Storage

Store the cooled caramel cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week. Warm slices briefly in the microwave before serving to soften the caramel.

How to Serve

The image shows several square bars arranged on a white marbled surface, each bar with three visible layers. The bottom layer is a light, crumbly beige base that looks like a shortbread crust. The middle layer is a thick, smooth caramel layer with a shiny texture that slightly drips over the edges. The top layer has a single toasted pecan placed in the center of each bar, adding a darker brown color and a textured look. The bars are neatly cut and the focus is mostly on the front row pieces, with several bars blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute with store-bought caramel sauce. Use about 1 cup of sauce and reduce the heavy cream accordingly to maintain a thick but pourable consistency.

What if I don’t have sea salt for sprinkling on top?

You can use regular table salt sparingly, but sea salt enhances the flavor with its coarser texture and briny taste. If unavailable, this step can be omitted, though the contrast it provides is delightful.

Easy Caramel Cookie Bars Recipe

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★★★★★

4.6 from 134 reviews

Delight in these Easy Caramel Cookie Bars that combine a buttery, golden crust with a creamy caramel topping and a sprinkle of sea salt for the perfect sweet and salty treat. They are simple to prepare and perfect for sharing or enjoying as a decadent snack.

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

Ingredients

Scale

For the Cookie Dough

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

For the Caramel Topping

1 package soft caramel candies (unwrap individually)
0.25 cup heavy cream
0.5 tsp sea salt (for sprinkling on top)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Grease a 9×13 inch baking pan thoroughly to ensure the bars do not stick.
Cream Butter and Sugar: In a mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, about 3-5 minutes.
Add Flour and Form Dough: Gradually add the all-purpose flour to the butter-sugar mixture, stirring until just combined to form a soft dough.
Press Dough into Pan: Take half of the dough and evenly press it into the bottom of the prepared baking pan to form the crust layer.
Bake Crust: Bake the crust in the preheated oven for 10 to 12 minutes or until it is lightly golden and set to the touch.
Melt Caramel Mixture: While the crust is baking, melt the caramel candies with heavy cream over low heat on the stove, stirring frequently until the mixture is smooth and creamy.
Assemble Bars: Remove the crust from the oven and immediately pour the warm caramel mixture over it. Then crumble the remaining half of the dough evenly on top of the caramel layer. Sprinkle sea salt over the top for a sweet and salty contrast.
Final Bake: Return the pan to the oven and bake for an additional 15 minutes or until the topping is golden brown and bubbly.
Cool and Serve: Allow the bars to cool completely in the pan before cutting into squares to serve and enjoy.

Notes

Ensure the butter is softened at room temperature to achieve a creamy dough consistency.
For easier cutting, chill the bars slightly before slicing.
Use high-quality caramel candies for the best flavor and smooth texture.
Adjust the sea salt amount based on your preference for saltiness.
Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: caramel bars, cookie bars, caramel cookie bars, easy dessert, baked caramel bars, sweet and salty dessert