Caramel Cookie Bars
Let Me Tell You About My Caramel Cookie Bar Obsession
So, here’s the thing: every time I make these caramel cookie bars, I’m instantly transported back to this cozy Sunday at my nan’s house. She’d let me lick the spoon (which, by the way, is the main reason I started helping in the kitchen in the first place). And, I swear, there was always a trail of flour behind me like breadcrumbs. No matter how old I get, these bars are my kitchen comfort blanket. Once, I even tried to hide them on the top shelf to “save for later”, but my brother found them anyway. Lesson learned. Also, if you ever feel like baking is a sport, just try spreading sticky caramel over hot cookie dough with a wonky spatula, ha!
Why You’ll Love Making (and Eating) These
Honestly, I whip these up when it’s cold outside, or when I’ve had a day that needs turning around. My family kinda loses their mind over the ooey gooey caramel center—especially my youngest, who claims it’s his birthday every time he smells them in the oven (he’s a bit cheeky). The cookie part is almost like a blondie, with just enough crunch at the edges. Oh, and if you’ve ever had the caramel get too runny and escape out the side, you’re not alone; it still happens to me every so often (messy but secretly tasty). I make these when friends come round for tea, too, ’cause they pair weirdly well with a cuppa.
What You’ll Need (And What I’ve Swapped In)
- 1 cup (225g) unsalted butter, melted – I’ve used salted in a pinch; just ease up on the extra salt later.
- 2 cups packed light brown sugar (honestly, granulated sugar works, but the flavor’s flatter)
- 2 large eggs
- 2 teaspoons vanilla extract – sometimes I sneak in maple if I’m out. It’s good, just different.
- 2 1/2 cups all-purpose flour – my Gran swore by Gold Medal, but I use whatever’s on sale.
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 (14 oz/400g) package soft caramels, unwrapped – or use homemade, but honestly I usually don’t.
- 1/4 cup heavy cream (half-and-half works if that’s all you’ve got)
- 1 cup semi-sweet chocolate chips (or chop up a chocolate bar, if you’re feeling fancy)
- Optional: handful of chopped nuts – pecans are my go-to, but walnuts do fine
How I Usually Put It All Together
- Preheat your oven to 350°F (180°C). If you forget (like I do half the time), just stick the pan in once it’s hot. Line a 9×13 inch pan with parchment. Or just grease it and hope for the best, honestly.
- In a big bowl, mix melted butter and brown sugar until it’s like wet sand. I always sneak a taste here (risking salmonella, living on the edge). Stir in eggs and vanilla. Don’t overthink it.
- Whisk flour, baking powder, and salt in another bowl—if you can be bothered. Or just dump ’em into the wet mix, but be ready for some lumps.
- Combine the wet and dry. It’ll be thick—a bit awkward to stir, but that’s right.
- Smoosh (technical term) about two-thirds of this dough into the pan. It never looks like enough, but trust me, it spreads.
- Melt the caramels and cream together in a saucepan over low heat, stirring till smooth. Don’t rush or it’ll burn. (Or, use the microwave in 30-second bursts. I do this when I’m impatient. Just watch for overflow!)
- Pour caramel over the dough. It will look like a sticky mess—don’t panic.
- Scatter chocolate chips over the caramel. At this point, I nibble a few (quality control, you know?).
- Dollop the rest of the dough on top; I use my fingers and just patch it all over. Don’t worry if caramel peeks through—it’s all good.
- Bake 25-30 minutes until golden. The edges should look set, but the middle stays a bit soft. It’ll firm up as it cools (if you can wait that long).
- Let it cool completely before slicing. Or at least try (I never manage a clean first slice, but that’s part of the charm).
Real Notes from My Kitchen
- Caramel can set up hard if you use too little cream. If you forget and it turns toffee-like, slice thinner and call them caramel brittle. People will think you planned it.
- If you chill the bars before cutting, they come out neater, but honestly, I prefer them a bit warm and gooey.
- Using parchment seems like a fuss at first, but after scraping stuck-on caramel for twenty minutes once, I do it religiously now.
Things I’ve Tried (Not All Were Genius, Frankly)
- Once I swapped the caramels for dulce de leche. It was fine, but way runnier. Maybe add less cream if you try that.
- Peanut butter chips instead of chocolate—delicious, but a bit too sweet for me. My cousin loved it though.
- I tried adding coconut once. Not my thing. Made it a bit chewy in a weird way. Skip it unless you love coconut!
What You’ll Need (And What You Can Get Away Without)
- 9×13 inch baking pan (glass or metal, doesn’t matter much)
- Parchment paper or foil – but if you’re all out, just grease the pan and run a knife around the edge after
- Mixing bowls (I’ve done this with one big salad bowl before. It works)
- A small saucepan or microwave-safe bowl for caramel. I use my trusty old Pyrex jug half the time.
- Wooden spoon or spatula. Or your hand, if you’re brave and don’t mind a mess.
How to (Try) to Store Them
In theory, you can keep these in an airtight container for up to 4 days at room temp, or in the fridge for a week. But honestly, they’ve never lasted more than 24 hours here. If you do have leftovers (ha), they freeze well too—just wrap tightly. Or eat straight from the freezer; I’m not judging (actually, I kinda recommend it).
How We Serve ‘Em In My House
Straight up, still a bit warm, with a scoop of vanilla ice cream if we’re feeling proper fancy. I know someone who puts them in a bowl and pours a little extra cream over, which sounds weird but totally works. Sometimes, I just nibble a piece over the sink when nobody’s looking (is that just me?).
Lessons I’ve Learned the Hard Way
- Let the caramel cool a minute before pouring, or it will melt the dough into a puddle. I learned this after one epic cookie bar fail.
- Don’t rush the cooling before slicing—unless you like goo everywhere. Patience, grasshopper.
- Don’t use cheap caramels. I did once and they went kind of weirdly gritty. The Kraft ones work for me, but Sally’s Baking Addiction has a homemade version I might try one day. Maybe.
Some Actual Questions I’ve Gotten—And Honest Answers
- Can I use store-bought caramel sauce? You can, but it’s usually runnier, and you might end up with a soggy base. On second thought, chill the whole thing really well after baking and it should be all right.
- Is it okay to skip the chocolate chips? Absolutely! They’re just a bonus. My mate Dave likes them plain and says the caramel takes center stage that way.
- Can I make these gluten-free? I haven’t tried, but a friend swears by Bob’s Red Mill 1-to-1 flour. If you try it, let me know how it goes, yeah?
- Do you have a video for this? Not yet! I keep meaning to, but life gets in the way. Meanwhile, King Arthur’s version is pretty close.
On a totally unrelated note, does anyone else find themselves rearranging the spice cupboard when they’re meant to be baking? I started looking for cinnamon and next thing I know, I’m alphabetizing the cumin and coriander. Anyway, if you give these caramel cookie bars a go, let me know how it turns out (or if you find a better hiding spot than the top shelf).
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup caramel candies, unwrapped
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
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1Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
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2In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
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3Add the flour, baking soda, and salt to the butter mixture and mix until a crumbly dough forms.
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4Press two-thirds of the dough evenly into the bottom of the prepared pan. Sprinkle chocolate chips over the dough.
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5In a microwave-safe bowl, melt caramel candies with heavy cream in 30-second intervals, stirring until smooth. Stir in vanilla extract.
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6Pour the caramel mixture over the chocolate chips. Crumble the remaining dough over the caramel layer. Bake for 25 minutes or until golden brown. Cool completely before cutting into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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