Make Cookie Butter Bars with a chewy oatmeal crust, a warm cookie butter layer, and pockets of sweet melted chocolate.

Cookie Butter Bars stacked on top of each other.

author’s note

The “Where Did They Go” Cookie Bars!

These Carmelitas are one of the desserts I reach for the most. They’re downright delicious and always a hit wherever I take them.

One day, I went to make a batch and realized I was completely out of caramels right after mixing the oatmeal dough. That’s when I had one of my best ideas yet (not being dramatic). Why not swap the caramel for cookie butter? Let me tell you, this combo is unbelievably good.

These sweet oatmeal Cookie Butter Bars are packed with melty milk chocolate and gooey cookie butter. They’re unique, rich, and totally delicious.

Ingredients

Ingredient	Swaps or Tips
Butter	Use unsalted. If using salted, skip added salt. Make sure it’s at room temp.
Brown Sugar	Pack it firmly into the measuring cup to ensure the right amount.
Old-Fashioned Oats	Avoid quick oats or steel cut. They change the texture.
Flour	Spoon and level the flour to make sure you don’t add too much by packing it in.
Cookie Butter	Warm it in the microwave so it pours easily. Biscoff or Trader Joe’s both work great.
Chocolate Chips	Any chocolate works. Milk chocolate is sweetest and meltiest.

The oat layer being mixed together and pressed into the pan.

Prep Pan: Line a 9×9 pan with parchment for easy lifting.
Make Oatmeal Dough: Mix butter, sugar, oats, flour, baking soda, salt, and vanilla.
Bake Base: Press half into the pan. Bake a few minutes.
Add Fillings: Sprinkle chocolate chips. Pour warm cookie butter.
Crumble Top: Add remaining dough in loose clumps.
Bake Again: Bake until golden on top. Once out of the oven let cool, then slice.

The chocolate chips and cookie butter being poured on top of the oatmeal cookie base.

Parchment paper: Line the pan with parchment for easy removal and cleanup.
Even crust: Press the oatmeal mixture into an even layer so the base bakes evenly.
Cookie butter: Warm the cookie butter so it pours easier, then spread it evenly over the chocolate chips with a spatula or spoon.
Oatmeal crumble: Sprinkle the rest of the oatmeal mixture evenly over the bars.
Cooling: Let the bars cool fully before cutting.

Storage

Store Cookie Butter Bars in an airtight container at room temperature for 3-4 days.

To freeze leftovers, wrap each bar individually and place them in a large zip-top bag. Thaw at room temperature; if the chocolate looks speckled, it’s just the milk solids rising to the top and is normal.

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4.75 from 4 votes

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By Chelsea Lords

These Cookie Butter Bars start with a simple oatmeal cookie dough that is baked, then topped with chocolate chips, lots of gooey cookie butter, and finished off with another layer of oatmeal cookie dough.

Prep Time: 15

Cook Time: 22

Total Time: 37

Servings: bars

Equipment

9 x 9-inch baking pan
Parchment paper
Hand mixer

Ingredients

▢ 12 tablespoons unsalted butter 3/4 cup, at toom temp
▢ 3/4 cup light brown sugar firmly packed
▢ 1 teaspoon vanilla extract
▢ 1 cup old-fashioned oats not steel cut or quick oats!
▢ 1 teaspoon baking soda
▢ 1/4 teaspoon salt
▢ 1-1/4 cups all-purpose flour
▢ 1 cup cookie butter or Biscoff spread
▢ 1 cup milk chocolate chips or semi-sweet or dark, see note 2

Instructions

Preheat oven to 350°F. Lightly grease and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, mix together the room-temp butter, brown sugar, flour, oats, baking soda, vanilla extract, and salt using a hand mixer until a thick dough forms. Divide the mixture in half and press half of it into the prepared pan.
Measure out 1 cup of cookie butter and place it in a microwave-safe bowl. Microwave for 15–30 seconds or until warm enough to pour.
Bake the base for 8 minutes, then remove from the oven. Sprinkle the chocolate chips evenly over the crust. Pour the cookie butter over the chocolate chips, using a spatula to gently smooth it into an even layer.
Crumble the remaining oatmeal mixture over the caramel layer (don’t press it down), then bake for another 13–18 minutes until the edges are lightly browned and the top is set.
Remove from the oven and allow to cool at room temperature for at least 1 hour before cutting into bars. These bars are best enjoyed within 2–4 days when stored in an airtight container.

Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: You can find cookie butter at Trader Joe’s and Biscoff spread at most grocery stores—look by the nut butter!

Note 2: I love milk chocolate chips, but if you prefer less sweetness or like dark chocolate more, go for semi-sweet or dark chocolate chips instead.

Storage: Store these bars in an airtight container; best enjoyed within 2–4 days.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Cookie Butter Bars