Make Cookie Butter Bars with a chewy oatmeal crust, a warm cookie butter layer, and pockets of sweet melted chocolate.
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. |
How To Make Cookie Butter Bars
- 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.
Cookie Butter Bar Tips
- 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.
More Delicious Bar Recipes:
Desserts
7 Layer Bars Recipe
Desserts
Confetti Bars
Desserts
Twix Cheesecake Bars
Desserts
Brownie Cookie Bars
Cookie Butter Bars
Equipment
- 9 x 9-inch baking pan
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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good! I would love to make these again with Nutella as a different variation. Would definitely make these again
It would be delicious with Nutella! Thanks for sharing Anna!