Caramel Cookie Bars
Caramel Cookie Bars start with soft, buttery shortbread, add a thick caramel center, and finish with flaky sea salt.
Servings: 24 bars
Cost: $6.12
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.
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
Serving: 1serving | Calories: 456kcal | Carbohydrates: 68g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 94mg | Potassium: 85mg | Fiber: 1g | Sugar: 35g | Vitamin A: 548IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg