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Cookie Brownie Bars

Delicious Cookie Brownie Bars with a chocolate caramel brownie base - a "brookie" (brownie + cookie) bar at its best!
Course Dessert, Snack, Vegetarian
Cuisine American
Keyword Cookie Brownie Bars
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 24 bars
Calories 262kcal
Cost $6.21


Brownie, Chocolate, & Caramel Layer

  • 1 package (18.3 oz; 519g) fudge brownie mix + ingredients called for (See Note 1)
  • 1 bag (10.8 oz; (307g) unwrapped soft caramels (See Note 2)
  • 1/4 cup (60g) heavy cream
  • 1 package (2 cups) (11.5oz, 326g) milk chocolate chips

Oatmeal Cookie Layer

  • 7 tablespoons (99g) unsalted butter
  • 3/4 cup (86g) white flour
  • 3/4 cup (64g) old fashioned oats
  • 1/2 cup (115g) brown sugar packed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract


  • PREP: Line a 9x13-inch pan with parchment paper (not foil). Lightly grease with cooking spray and set aside. Preheat the oven to 350 degrees F.
  • BROWNIES: In a large bowl, prepare the brownies according to package instructions. Bake for 21 minutes at 350 degrees F. They won't be fully cooked through at this point; don't worry--they go back in the oven!
  • CARAMEL LAYER: While the brownies are baking, combine the unwrapped caramels and heavy whipping cream in a medium-sized pot over medium-low heat. Gently stir until melted and smooth, about 5-8 minutes. Once smooth, remove from heat and set aside.
  • ADD CHOCOLATE CHIPS: As soon as the brownies are out of the oven, sprinkle the chocolate chips right on top. Immediately pour and gently spread the caramel layer on top.
  • OATMEAL COOKIE LAYER: Melt the butter and then allow to cool back to room temperature. Do not add hot butter to this mixture; it will make it all greasy! In another large bowl, combine the flour, oats, brown sugar, baking soda, and salt. Once the butter has cooled, add it into the mixture. Mix with a wooden spoon or a hand mixer until you have a thick, crumbly oatmeal mixture.
  • BAKE BARS AGAIN: Crumble the cookie mixture evenly over the melted caramel and bake for another 13-16 minutes or until golden brown on top.
  • ENJOY: Remove from the oven and allow bars to cool and set up for at least 1 hour before cutting into the bars. Store leftover bars in an airtight container at room temperature. Bars are best enjoyed within 2-3 days.


Note 1: We usually use Betty Crocker’s® Fudge Brownies. There are different versions of this mix, so make sure to get the 21-ounce mix that will fit the 9 x 13-inch pan. 
Note 2: I recommend Werther's® SOFT (not chewy) caramels for this recipe. If you can't find this size bag, grab 3 (4.51 ounce) bags and use 2 full bags and 5 caramels from the 3rd bag.


Serving: 24servings | Calories: 262kcal | Carbohydrates: 41.4g | Protein: 2.9g | Cholesterol: 41.4mg | Fiber: 1.3g | Sugar: 2.9g