Caramel Cookie Bars start with buttery shortbread, a thick caramel layer, and a touch of sea salt for the most irresistible treat.
author’s note
Sweet, Salty, Gooey Caramel Bars!
Carmelitas have been one of my go-to desserts for years. I love that 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.
That’s how these caramel cookie bars came together. They’ve got that same rich caramel layer and a light sprinkle of sea salt, but the base is soft, buttery, and sugar-cookie-forward instead of oat-packed. It’s the best mix of both worlds and full of that salted caramel flavor I can never resist.
Ingredients In Caramel Cookie Bars
- Butter: Adds richness and moisture to the cookie base.
- Sugar & Powdered Sugar: Sweeten and soften the cookie base.
- Vanilla: Boosts the flavor in your caramel cookie bars.
- White Flour: Gives structure and texture to the cookie base.
- Caramels: Creates the chewy, sweet caramel layer.
- Heavy Cream: Makes the caramel layer smooth and creamy.
- Sea Salt (optional): Adds crunch and contrast to the sweetness.
Quick Tip
Caramels to Use: Use Werther’s® Soft Caramels for the best flavor and easy melting. You’ll need about 3.5 bags (4.5 ounces each) for this recipe.
How To Make Caramel Cookie Bars
- Preheat oven to 350°F and line a 9×13-inch pan with parchment paper.
- Mix butter, sugars, vanilla, salt, and flour; press half into the pan.
- Bake for 25 minutes.
- Melt caramels with cream, then spread over the baked base.
- Crumble the remaining dough on top and bake for 25-30 minutes.
- Cool, cut into squares, add sea salt if you like, and serve.
Tips For Success
- Use Heavy Cream, Not Half-and-Half or Milk: It’s important for the caramel to set properly.
- Measure Flour Accurately: Spoon the flour into the measuring cup and level it off to avoid dense bars.
- Line the Pan with Parchment Paper: Helps with easy cleanup and prevents sticking.
- Use Softened Butter: Make sure the butter is at room temperature, not melted, for the best results with the sugars.
Storage
Store leftovers tightly wrapped in the fridge. These bars last about a week and are best enjoyed cold. Sprinkle with sea salt just before serving if desired.
More Delicious Desserts:
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Thumbprint Cookie Recipe
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Strawberry Shortcake Recipe
Caramel Cookie Bars
Equipment
- 9 x 13-inch baking pan lined
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
- 14 ounces soft caramels unwrapped
- 1/3 cup heavy cream
- Flaky sea salt optional
Instructions
- Preheat oven to 350°F (176°F) and prepare a 9×13-inch baking pan by lining with parchment paper, leaving an overhang for easy removal. Set pan aside.
- Add softened butter, granulated sugar, and powdered sugar to the bowl of a stand mixer. Beat on medium speed until smooth and creamy. Mix in vanilla and salt until just combined. Gradually add all the flour and mix until a soft dough forms; be careful not to overmix.
- Press just a little over half the dough into the bottom of the prepared pan. Refrigerate the rest, tightly covered, until it is time to use it. Bake for 25 minutes or until the edges are lightly golden. Remove from the oven.
- While the base is baking, combine the unwrapped caramels and heavy cream in a medium pot over medium-low heat. Stir gently until melted and smooth, about 5–8 minutes, then pour over the cookie base. Use a spoon to spread the caramel evenly. Remove the reserved cookie dough from the fridge, crumble it into bits, and sprinkle it over the caramel.
- Return the pan to the oven for an additional 25–30 minutes, or until lightly golden brown around the edges. Be careful not to overbake. Cool completely at room temperature, then cut into small squares. Store leftovers tightly wrapped in the fridge, as they are best enjoyed cold. If desired, sprinkle sea salt on top just before serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you freeze these?
Yes! Let the bars cool fully. Cut into squares and place them in a single layer on a sheet pan. Freeze until firm, then move to an airtight container with parchment between layers. Freeze up to 3 months.
Can you use homemade caramel for this recipe? And if so, how much would you say to make?
Have you had the caramel shortbread bars at Epcot in Germany in the Werther’s shop? These sound like the recipe and I can’t wait to try one.
I haven’t ever tried those! They sound delicious though 🙂
Love this recipe. Thanks for sharing God bless you. ROYSTON Ga
Thanks so much Rosa! 🙂
I just wanted to leave a note that I made this recipe for my work Christmas party cookie competition and won! Thank you – people really love this recipe.
YAYAY! I am so happy you took the time to comment! Thanks so much Dori! 🙂
Have you tried dipping them in melted chocolate?
I never have! Sounds delicious though!
these cookie bars, my god these look decadent!!!
wow love the salted caramel. these look amazing!
I love the caramelly goodness–butter + vanilla + caramel are a completely perfect combination of flavors (not to mention SALT! :P)
Just stumbled upon your very awesome blog! It’s so bright and colourful and mouth-watering! Also, these look like pure cookie bar bliss.