Caramel Cookie Bars Recipe

Get ready to meet your new go-to treat: Caramel Cookie Bars! These bars are an irresistibly gooey and chewy fusion of buttery cookie dough, rivers of velvety caramel, and melty chocolate chips in every bite. They’re the kind of nostalgic, crowd-pleasing dessert that disappear at parties and brighten up any weekday evening. If decadence in bar form is your thing, you’ll want to bake these Caramel Cookie Bars again and again!

this Recipe

Ingredients You’ll Need

This recipe keeps things simple but packs so much flavor and texture, thanks to each thoughtfully chosen ingredient. Every component brings something special, whether it’s luscious caramel, rich chocolate, or a hint of crunch from pecans. Here’s what you’ll use—and why it matters:

• 1 cup unsalted butter, softened: Creates a tender, melt-in-your-mouth base for the bars and enriches every bite.
• 2 cups light brown sugar, packed: Adds moisture and a deep, caramel-molasses flavor you won’t get from white sugar.
• 2 large eggs: Give the bars structure and keep them moist.
• 2 teaspoons vanilla extract: Enhances all the buttery, caramel notes throughout.
• 2 1/2 cups all-purpose flour: Provides that perfect chewy cookie bar texture.
• 1 teaspoon baking soda: Helps the bars rise and stay soft, not dense.
• 1/2 teaspoon salt: Balances sweetness, making those flavors pop.
• 1 1/2 cups semi-sweet chocolate chips: Melts into irresistible pools giving chocolate in every bite.
• 1 cup caramel sauce (store-bought or homemade): The star ingredient for oozy, gooey deliciousness.
• 1/2 cup chopped pecans (optional): Bring in a delightful crunch and warm nuttiness (but skip if you want nut-free bars).
• Flaky sea salt for topping (optional): Takes the flavors to the next level with savory contrast and a hint of crunch.

How to Make Caramel Cookie Bars

Step 1: Prep Your Pan and Oven

Begin by heating your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for super easy lift-out—and even easier cleanup. This step ensures your Caramel Cookie Bars don’t stick, and you’ll have those neat, picture-perfect squares in the end.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and packed light brown sugar together. Let it whip until light, fluffy, and almost creamy in texture. This isn’t just mixing—the creaming step is where all that rich flavor comes from, setting up a bar that’s soft and decadent instead of dry.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Once they’re fully incorporated, splash in the vanilla extract. The eggs add moisture and binding power, while vanilla rounds out those classic cookie flavors we all crave in Caramel Cookie Bars.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This extra step ensures an even distribution—so no surprise pockets of baking soda or flour in your bars. Gradually mix the dry ingredients into the wet mixture, blending until just combined for the perfect soft, chewy texture.

Step 5: Fold in Chocolate Chips

Working gently with a spatula, stir in the semi-sweet chocolate chips. You want them evenly distributed, so there’s chocolate in every bite. If you’re going the extra mile, try swapping in some white or butterscotch chips too for a twist on classic Caramel Cookie Bars!

Step 6: Layer the Bars

Spread two-thirds of your cookie dough into the prepared baking pan, pressing it into corners so the base is even. Drizzle the caramel sauce over the dough, letting it spread right to the edges. If you’re a fan of nuts, scatter the chopped pecans over the caramel. This layering creates a gooey caramel ribbon sandwiched between buttery cookie layers—a signature of unforgettable Caramel Cookie Bars.

Step 7: Finish and Bake

Drop spoonfuls of the remaining dough over the caramel. Don’t worry—not every inch needs to be covered; a few caramel swirls peeking through only adds to the final look! Slide the pan into your oven and bake for 25–30 minutes, or until the top is golden and set. The hardest part? Letting the bars cool completely before cutting! This ensures clean slices and helps the caramel set up just right.

How to Serve Caramel Cookie Bars

Garnishes

For that extra special touch, sprinkle flaky sea salt over your cooled and sliced bars. The salt intensifies the flavors and beautifully balances the sweetness of the caramel and chocolate. You could also dust with a little powdered sugar for a simple, elegant finish.

Side Dishes

Caramel Cookie Bars are truly a standalone treat, but they’re even more magical paired with a scoop of vanilla ice cream (try it with warm bars for a melty sundae effect!). For a festive party tray, add some fresh berries or sliced fruit on the side to lighten things up between bites.

Creative Ways to Present

If you want to wow your family or friends, stack the bars on a decorative cake stand or platter. You could also wrap individual pieces in parchment and twine for adorable homemade gifts. For a fun twist, try cutting them into bite-sized squares and layering into mason jars with extra caramel sauce for a dessert parfait.

Make Ahead and Storage

Storing Leftovers

Store your leftover Caramel Cookie Bars in an airtight container at room temperature for up to three days. If your kitchen’s on the warmer side or you’ve added a generous pour of caramel, storing them in the fridge might prevent them from getting too soft or sticky. Either way, they stay chewy and delicious!

Freezing

Good news: Caramel Cookie Bars freeze beautifully! Place cooled, sliced bars in a zip-top bag or airtight container with parchment between layers. They’ll be perfectly fresh for up to three months. When you need a treat, just grab a bar and let it thaw at room temperature.

Reheating

If you love your Caramel Cookie Bars a little warm and gooey, pop a bar in the microwave for about 10–15 seconds. The chocolate chips will get extra melty and the caramel turns dreamy once again. Be careful not to overheat or they may dry out—just a quick zap will do.

FAQs

Can I use store-bought caramel sauce, or should I make it from scratch?

You can absolutely use store-bought caramel sauce for convenience, and your bars will still be amazing! If you’re feeling adventurous or want a richer flavor, try homemade caramel sauce for an extra-special touch.

What can I use instead of pecans?

If you don’t have pecans or simply prefer nut-free Caramel Cookie Bars, leave them out or swap for chopped walnuts, almonds, or even toffee bits for crunch. The bars are just as decadent either way!

How do I prevent the bars from sticking to the pan?

Lining your pan with parchment paper is the best way to guarantee easy removal and clean slices. Greasing the pan with butter or nonstick spray also works in a pinch!

Can I make these gluten-free?

Yes! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. The rest of the ingredients are naturally gluten-free, so you can serve up gluten-free Caramel Cookie Bars in no time.

Do the bars need to be refrigerated?

They’re just fine stored at room temperature for a few days, but if your kitchen is warm or you want to prolong their freshness, pop them in the fridge. They’ll stay chewy and delicious for up to a week.

Final Thoughts

If you’re looking for a cozy, shareable dessert that’s equal parts nostalgic and decadent, give Caramel Cookie Bars a try. Impress your family, delight your friends, and treat yourself—you might just find you’ve discovered your new signature bake!

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