Description
Deliciously rich Caramel Cookie Bars featuring a buttery chocolate chip cookie dough layered with smooth melted caramel, baked to golden perfection. Perfect for an indulgent dessert or a sweet snack that combines the best of chewy cookie texture and gooey caramel goodness.
Ingredients
Dry Ingredients
- 2 cups (260g) all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup (168g) unsalted butter, room temperature
- ½ cup (112g) light brown sugar, packed
- ¼ cup (52g) sugar
- 1 large egg
- 2 teaspoons vanilla bean paste
Mix-ins
- 1 ¼ cups (211g) semi-sweet chocolate chips
Caramel Layer
- 32 unwrapped Kraft caramel squares (or Werther’s caramels as an alternative)
- 8 tablespoons unsalted butter
Instructions
- Make the cookie dough: Preheat your oven to 350°F (180°C) and line a 9-inch baking pan with parchment paper, leaving some overhanging on the sides for easy removal. In a medium bowl, combine the flour, cornstarch, baking soda, and salt; set aside. In a large mixing bowl, cream the room temperature unsalted butter with the brown and granulated sugars on medium speed until the mixture is light in color and fluffy, around 2-3 minutes. Add the egg and vanilla bean paste, mixing until fully combined. Gradually add the dry ingredients, mixing until just combined—avoid overmixing. Fold in the semi-sweet chocolate chips with a silicone spatula to form uniform cookie dough.
- Make the caramel and assemble: Place the caramel squares and 8 tablespoons of unsalted butter in a small pot over medium-low heat. Stir constantly until fully melted and smooth; although it may look separated at first, continuous whisking will bring it together. Remove from heat and let cool for about 5 minutes to prevent melting the cookie dough during assembly. Press two-thirds of the cookie dough into the bottom and partially up the sides of the prepared pan to hold the caramel. Pour the cooled caramel evenly over the dough. Drop small flattened pieces of the remaining one-third of dough over the caramel layer, distributing evenly and pressing slightly to create a top layer, starting at the edges to secure it, then filling in the center.
- Bake and cool: Bake the assembled bars in the preheated oven for 20-22 minutes or until the edges are just beginning to brown. Remove from oven and allow the bars to cool completely in the pan. Once cooled, lift the bars out using the parchment paper overhang and cut into 12 servings. Store in an airtight container at room temperature and enjoy within 4-5 days to maintain freshness.
Notes
- You can substitute Kraft caramel squares with Werther’s Original caramels for the caramel layer.
- Make sure not to overmix the cookie dough after adding dry ingredients to keep the texture tender.
- Allow the caramel to cool slightly before pouring to prevent it from melting the cookie dough layers.
- Use parchment paper with an overhang for easy removal and cleaner slicing.
- Store bars in an airtight container for up to 5 days to retain moisture and flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
