These Heavenly Caramel Cookie Bars are a delightful symphony of textures and flavors. Imagine a buttery, golden cookie base hugging a layer of luscious caramel, all topped with a sprinkle of chocolate and flaky sea salt. These bars are sure to become a new favorite.
Expect a chewy cookie base, a gooey caramel center, and a rich, sweet, and salty finish.
Recipe Details
- Flavor Profile: Sweet and salty caramel, buttery cookie, and rich chocolate.
- Textures: Chewy, gooey, and slightly crunchy.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Difficulty: Easy, with just a few steps.
What You’ll Need
To make these delightful cookie bars, you’ll need the basics for a rich, chewy cookie base, along with caramels, chocolate chips, and flaky sea salt to bring it all together.
Ingredient Notes
- Butter – Use unsalted butter for the cookie base, so you can control the saltiness in the recipe. Make sure it’s softened to room temperature for the best results.
- Brown Sugar – This adds moisture and a delicious, molasses-like flavor to the cookie base.
- Vanilla Extract – A dash of pure vanilla extract enhances all the other flavors, giving the cookies a lovely complexity.
- All-Purpose Flour – Provides the structure for the cookie base. Be sure to measure it correctly using the scoop and level method.
- Caramels – Choose your favorite caramels for a rich, chewy layer.
- Chocolate Chips – Use your choice of chocolate chips, milk, dark, or a mix, to top the bars.
- Flaky Sea Salt – A sprinkle of flaky sea salt finishes these bars, providing a perfect counterpoint to the sweet caramel.
Add-ins and Substitutions
- Nuts: Add chopped pecans or walnuts to the cookie base or sprinkle them on top for added texture and flavor.
- Different Chocolate: Try using dark chocolate chunks instead of chocolate chips for a richer chocolate flavor.
- Flavor Extracts: Experiment with different extracts in the cookie base, such as almond or maple, for a unique twist.
How to Make Heavenly Caramel Cookie Bars
- Preheat your oven to 350°F and prepare a 9×13 inch baking pan by lining it with parchment paper, leaving an overhang on the sides.
- In a large bowl, cream together the softened butter and both the granulated and brown sugars until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Press 2/3 of the cookie dough into the prepared baking pan, spreading it evenly across the bottom.
- Unwrap the caramels and place them in a microwave-safe bowl with the heavy cream. Microwave in 30-second intervals, stirring in between, until the caramels are melted and smooth.
- Pour the melted caramel evenly over the cookie base.
- Crumble the remaining cookie dough over the caramel layer.
- Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden brown.
- Remove the pan from the oven and immediately sprinkle the chocolate chips over the top. Let them sit for a few minutes to soften, then spread them evenly.
- Sprinkle with flaky sea salt.
- Cool the bars completely in the pan before lifting them out using the parchment paper overhang.
- Slice and serve!
Pro Tip: Don’t overmix the cookie dough. This helps ensure a tender, chewy cookie base.
Recipe Tips
- Measure Carefully: Use the scoop and level method when measuring flour to avoid adding too much, which can make the cookies dry.
- Don’t Overbake: Keep a close eye on the bars during the last few minutes of baking to prevent overbaking. The edges should be golden brown.
- Cool Completely: Allow the bars to cool completely before slicing to ensure the caramel sets properly.
- Clean Cuts: Use a sharp knife to cut the bars for clean, neat slices.
- Storage: Store any leftover bars in an airtight container at room temperature for up to 3 days.
FAQs
- Can I use store-bought cookie dough?
While the recipe is best with a homemade cookie base, you could use store-bought cookie dough in a pinch. However, adjust the baking time as needed. - How do I know when the bars are done?
The edges of the bars should be golden brown, and the cookie base should be set. - What kind of caramels should I use?
Use your favorite caramels. Soft caramels work best in this recipe. - Can I freeze these cookie bars?
Yes, you can freeze the bars. Wrap them tightly in plastic wrap and then foil. They will last in the freezer for up to 2 months. Thaw them at room temperature before serving.
Serving Suggestions
- Drinks: Serve these bars with a tall glass of cold milk, coffee, or hot chocolate.
- Ice Cream: Top your bars with a scoop of vanilla ice cream for an extra treat.
- Garnish: Drizzle with extra melted chocolate or a sprinkle of additional sea salt for a beautiful presentation.
- Coffee: Enjoy some Heavenly Caramel Cookie Bars with a cup of hot coffee or a latte.
Make This Recipe in Advance
The cookie base dough can be made a day in advance and chilled. The assembled bars can be made and stored. For best results, it’s recommended to assemble the bars shortly before baking them.
Print
Heavenly Caramel Cookie Bars Recipe
- Total Time: 9 minute
Description
Heavenly Caramel Cookie Bars are a delightful symphony of textures and flavors. Imagine a buttery, golden cookie base hugging a layer of luscious caramel, all topped with a sprinkle of chocolate and flaky sea salt. These bars are sure to become a new favorite.
Ingredients
Cookie Layers
2 cups (260g) all-purpose flour
2 teaspoons cornstarch
¾ teaspoon baking soda
½ teaspoon salt
¾ cup (168g) unsalted butter (room temperature)
½ cup (112g) light brown sugar (packed)
¼ cup (52g) sugar
1 large egg
2 teaspoons vanilla extract
1 ¼ cups (211g) semi-sweet chocolate chips
Caramel Layer
32 unwrapped Kraft caramel squares (see notes for Werther’s caramels)
8 tablespoons unsalted butter
Instructions
Make the cookie dough
Preheat oven to 350F and line a 9-inch baking pan with parchment paper.
Whisk together flour, cornstarch, baking soda, and salt. Set aside.
In a mixer, cream butter, and sugars until light and fluffy.
Add egg and vanilla, mixing until combined.
Add dry ingredients, mixing until combined. Do not over mix.
Stir in chocolate chips until uniform.
Make the caramel and assemble
Melt caramels and butter in a small pot over medium-low heat, stirring constantly until smooth.
Let cool for 5 minutes.
Press 2/3 of the cookie dough into the pan.
Pour caramel over the dough.
Add remaining dough by dropping flattened bits over the caramel.
Bake for 20-22 minutes, until edges brown. Cool completely before cutting.
Store in an airtight container at room temperature. Best enjoyed within 4-5 days.
Notes
Measure Carefully: Use the scoop and level method when measuring flour to avoid adding too much, which can make the cookies dry.
Don’t Overbake: Keep a close eye on the bars during the last few minutes of baking to prevent overbaking. The edges should be golden brown.
Cool Completely: Allow the bars to cool completely before slicing to ensure the caramel sets properly.
Clean Cuts: Use a sharp knife to cut the bars for clean, neat slices.
Storage: Store any leftover bars in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
