Introduction

These easy caramel cookie bars combine a buttery cookie base with a luscious caramel topping finished with a sprinkle of sea salt. Perfect for satisfying your sweet tooth, they come together quickly and bake into a delightful treat that’s both soft and chewy with just a touch of salty contrast.

The image shows two stacked dessert bars with three visible layers. The bottom layer is a light brown, crumbly cookie base. The middle layer is a thick, shiny caramel with bits of nuts embedded. The top layer is another cookie layer, slightly broken and rough in texture. Dark brown chocolate is drizzled generously over the top, slowly dripping down the sides. The bars are on a white marbled surface. 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 your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking.
Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This may take a few minutes and ensures a tender crumb.
Step 3: Add the all-purpose flour to the butter-sugar mixture and stir until fully combined, forming a dough.
Step 4: Press half of the dough evenly into the bottom of the prepared pan, creating a uniform base. Place it in the oven and bake for 10-12 minutes or until the crust is lightly golden and set.
Step 5: While the crust bakes, melt the soft caramel candies with the heavy cream over low heat on the stovetop, stirring continuously until smooth and creamy.
Step 6: Once the crust has baked, pour the smooth caramel mixture evenly over it. Then crumble the remaining half of the cookie dough over the caramel layer.
Step 7: Sprinkle the 0.5 teaspoon of sea salt evenly over the top. Return the pan to the oven and bake for an additional 15 minutes or until the topping is golden brown and bubbly.
Step 8: Remove from oven and let the bars cool completely in the pan for best cutting and serving results. Cut into bars and enjoy!

Tips & Variations

Ensure the butter is softened but not melted for the creaming step to work well.
If caramel candies are hard to melt, chop them into smaller pieces to make melting easier and smoother.
Use a sharp knife to cut the bars after cooling to achieve clean edges.
For a milder taste, you can omit the sea salt or reduce the amount slightly.
Add chopped nuts like pecans or walnuts on top before baking for added crunch and flavor.

Storage

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the bars for up to a week. To enjoy, let them come to room temperature or warm gently before serving to soften the caramel.

How to Serve

The image shows two square layers of dessert stacked on top of each other on a white marbled surface. Each layer has a crumbly light brown base, filled in the middle with a thick, glossy caramel layer that looks sticky and smooth. Crunchy bits are visible inside the caramel. The top layer is covered with uneven blobs of dark brown chocolate sauce, dripping slightly down the sides, creating a rich, shiny texture contrast. The edges of the squares are rough and crumbly, showing the dense, chewy texture inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce or omit the sea salt topping to avoid an overly salty final dessert.

What if I don’t have soft caramel candies?

You can substitute with caramel sauce, but reduce the heavy cream slightly to maintain the right consistency. Alternatively, chop hard caramel candies into small pieces to help them melt evenly.