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!
Ingredients In Caramel Cookie Bars
| 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.
How To Make Caramel Cookie Bars
- 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.
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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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 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.
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.