Caramel Cookie Bars have melt-in-your-mouth shortbread, a thick caramel layer, and a sprinkle of flaky sea salt to finish.

author’s note

Sweet, Salty, Gooey Caramel Bars!

Carmelitas have been one of my go-to desserts for years. I love the chewy oatmeal base, and honestly, a good oatmeal cookie will always be my favorite. But my kids are total sugar cookie fans, so I wanted to see if I could take all the flavors of classic Carmelitas and turn them into more of a sugar-cookie/shortbread vibe.

And these caramel cookie bars are exactly that. They’ve got that same rich caramel layer and a light sprinkle of sea salt, but the base is soft, buttery, and shortbread-cookie-forward instead of oat-packed. It’s the best mix of both worlds, with that salted caramel flavor I’m obsessed with!

All the ingredients in this recipe prepped out for easy assembly including the caramels, butter, sugar, powdered sugar, vanilla, cream, salt, and flour.

Ingredient	Let’s Chat About It
Butter & sugars (granulated + powdered)	Use fully softened butter for a smooth dough; powdered sugar keeps the shortbread extra tender.
Vanilla & salt	Vanilla boosts flavor; salt balances the sweetness and keeps the bars from tasting flat.
Flour	Spoon and level for accuracy; too much flour will make the bars dry.
Caramels & heavy cream	Melt low and slow, stirring often so the caramel stays smooth and doesn’t scorch.
Flaky sea salt	Sprinkle right before serving for the best texture and flavor contrast.

Quick Tip

Werther’s® Soft Caramels melt smooth and have the best flavor EVER. They’re my favorite in these cookie bars.

Base dough for these Caramel Cookie Bars being mixed by combining butter, sugar, flour, and vanilla.

Prep: Preheat oven and line a 9 x 13-inch pan with parchment.
Make dough: Beat together, mix in remaining ingredients, and form a soft dough.
Bake base: Press most of the dough into the pan and bake until lightly golden.
Add layers: Melt caramel, spread over base, then crumble chilled dough on top.
Finish: Bake again until golden, cool completely, then slice and sprinkle with sea salt.

Chelsea’s Top Tips

Tips For Success

Use Heavy Cream, Not Half-and-Half or Milk: It’s important for the caramel to set properly.
Line the Pan with Parchment Paper: Helps with easy cleanup and prevents sticking.

Base batter spread in a pan, melted caramel sauce poured over the top, and crumble added.

Storage

Store caramel cookie bars tightly covered in the fridge for up to 1 week. Let sit at room temp for 10 to 15 minutes before serving. To freeze, cut into bars and wrap each piece tightly, then place in an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before serving.

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By Chelsea Lords

Caramel Cookie Bars start with soft, buttery shortbread, add a thick caramel center, and finish with flaky sea salt.

Prep Time: 25

Cook Time: 50

Total Time: 1 15

Servings: bars

Equipment

9 x 13-inch baking pan lined
Stand mixer

Ingredients

▢ 2 cups unsalted butter softened
▢ 1 cup granulated sugar
▢ 1-1/2 cups powdered sugar
▢ 1/2 tablespoon vanilla bean paste or 1 tablespoon vanilla extract
▢ 1/2 teaspoon salt
▢ 4 cups flour spoon and level
▢ 14 ounces soft caramels unwrapped, see note 1
▢ 1/3 cup heavy cream
▢ Flaky sea salt optional

Instructions

Preheat oven to 350°F. Grease then line a 9 x 13-inch pan with parchment paper, leaving an overhang for easy removal. Set aside.
Add butter, granulated sugar, and powdered sugar to a stand mixer. Beat until smooth and creamy. Mix in vanilla and salt. Gradually add flour and mix until a soft dough forms. Do not overmix.
Press a little over half the dough evenly into the prepared pan. Cover and refrigerate the remaining dough until ready to use.
Bake for 25 minutes, or until the edges are lightly golden. Remove from oven.
While the base bakes, add unwrapped caramels and heavy cream to a medium pot. Heat over medium-low, stirring often, until smooth and melted, about 5 to 8 minutes.
Pour caramel over the baked base and spread evenly. Remove chilled dough, crumble into small pieces, and sprinkle over the top.
Return to oven and bake 25 to 30 minutes, or until lightly golden at the edges. Do not overbake.
Let cool completely at room temperature, then cut into bars. Sprinkle with flaky sea salt if desired.

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

Recipe Notes

Note 1: Werther’s Soft Caramels work best for these bars. Other caramels don’t melt as smoothly. You’ll need about 63 caramels total.

Storage: Store leftovers tightly covered in the fridge for up to 1 week.

Nutrition

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

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