Cookies and caramel are a match made in heaven, especially in this recipe for Caramel Cookie Bars. The chocolate and caramel center is seriously addictive and pairs so well with the cookie dough's vanilla and brown sugar flavors.
These caramel bars are inspired by the Little Debbie caramel cookie bars. The only difference is that I don’t coat mine in chocolate. I keep it a bit simpler and fill the bars' center with Rolos to achieve the same flavor profile but with less work.
If you like easy dessert bar recipes, you will love Lazy Cookie Bars, Peanut Butter Cookie Dough Bars, Red Velvet Cookie Bars, Cake Mix Cookie Bars, Magic Cookie Bars or our Homemade Peppermint Oreos recipe.
Why You’ll Love This Caramel Cookie Bar Recipe
- Balance of salty and sweet: The sea salt and caramel are perfectly balanced by the sweetness of the chocolate and cookie dough.
- Baked in 30 minutes: These salted caramel bars are baked to perfection in less than 30 minutes.
- Family favorite: No one will be able to resist this decadent treat. I haven’t found anyone who hasn’t loved this recipe!
Ingredients
These are the most important ingredients for this caramel cookie bar recipe. The sea salt and Rolos give this dessert its decadent salted caramel flavor.
- Sea salt: I highly recommend sea salt for this treat because it gives it more of a salted caramel flavor which goes so well with the chocolate chip cookie dough.
- Vanilla extract: I like to incorporate vanilla into many of my cookie recipes. It adds a subtle flavor that ties all the ingredients together. I prefer pure vanilla but you can use imitation in a pinch.
- Butter: I prefer unsalted butter to tame the saltiness of these salted caramel chocolate chip cookie bars.
- Chocolate chips: Any variety of chocolate chips is great for these bars. I like to use semi-sweet over milk chocolate because it balances the sweetness of the chocolate caramel center.
- Mini Rolos: I like to use mini Rolos for this recipe. Another brand that works well is Werther’s Original chocolate-covered caramels.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Peanut Butter Cups: Chocolate and peanut butter is another great combination. Swap the Rolos for peanut butter cups.
- Chocolate Peppermint: Use Andes mints or peppermint patties in place of the Rolos for a peppermint and chocolate variation.
- Nutella: Spread a layer of Nutella in the middle of the bars for a rich and indulgent twist.
- Marshmallow: Fill the middle of these cookie bars with mini marshmallows for s’mores flavor.
- Go Nuts: Add your favorite chopped nuts like peanuts, hazelnuts, almonds, pecans, or walnuts to give your cookies an added crunch.
How to Make Caramel Cookie Bars
This caramel bars recipe is so simple! Ensure your oven is preheated to 350 degrees F and you line your baking dish with parchment. I use an 8x8 pan for these cookie bars!
Step 1: Mix dry ingredients. Combine the flour and sea salt in a small mixing bowl.
Step 2: Make egg mixture. In a separate larger bowl, mix brown sugar, egg, and vanilla until well combined.
PRO TIP: Make sure the egg is at room temperature before making the cookie dough. It will incorporate better than straight from the refrigerator.
Step 3: Add butter. Whisk the melted butter into the egg mixture until smooth.
Step 4: Add dry ingredients. Gradually pour in the dry ingredients and whisk until well combined and soft dough forms.
Step 5: Fold in chocolate chips. Gently fold in chocolate chips until well incorporated.
Step 6: Transfer the dough. Press half of the cookie dough evenly into the bottom of the baking dish.
Step 7: Adding the Rolos. Add a layer of Rolos.
Step 8: Finishing them off. Top with the remaining cookie dough and flatten with an offset spatula or by hand with a piece of parchment paper.
Step 9: Bake and cool. Place in the oven and bake for 22 minutes. Allow the cookies to cool completely in the pan before removing them.
Step 10: Serve. Cut into 16 bars and enjoy!
PRO TIP: The middle of these caramel bars will look a little wet. As long as the edges are set and brown, this is totally fine. The middle will set as it cools.
If you love recipes like this, you may also enjoy a batch of these Kit Kat Cookie Bars or our Caramel Desserts.
Storage
- Storing: Store them at room temperature in an airtight container on the counter for 3-4 days, or in the fridge for up to 7.
- Freezing: Place the cookie bars in a freezer-safe container and store them for up to 3 months. You can freeze them whole and slice them when thawed or slice them and store them as individual portions. Thaw them at room temperature before enjoying them.
- How to Make the Dish Ahead of Time: Since these cookie bars stay fresh for up to 1 week, you can make them in advance if you are planning to bring them to a potluck or other gathering.
Serving Suggestions
- These chocolate caramel cookie bars are great for parties. Consider serving them alongside other showstopping treats such as Easy Chocolate Fudge Brownies, Nutella Brookies, Butterscotch Chocolate Chip Cookies or Chocolate Chip Cookie Pie.
- Coffee pairs great with desserts. Consider making McDonald’s Caramel Mocha to sip on while you enjoy one of these fabulous chocolate caramel bars.
Tips
- Cut into different sizes: I cut these into 16 bars. If you want them a little smaller or larger, you can adjust how you cut them.
- Use large Rolos: If you can’t find mini Rolos, you can use regular-sized ones. Just use enough to make an even layer inside the cookies.
- Leave the parchment long: When lining the baking dish, ensure that the parchment paper goes over the sides a bit. This will make lifting the cookie bars out of the pan much easier.
Recipe FAQs
Yes, cookie dessert bars typically have a longer shelf life than regular cookies due to their denser texture and higher moisture content.
The middle of the cookie bars will be a little soft but the edges will be set and golden brown. If you insert a toothpick, it will not come out clean so it’s crucial to use the color of the edges as an indication that they are ready.
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More Delicious Caramel Desserts
Do you like the flavor of caramel? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Caramel Cookie Bars
Ingredients
- 1 ¼ cup all-purpose flour
- ¾ teaspoon sea salt
- 1 ½ cup light brown sugar not packed
- 1 large egg room temp
- 1 tablespoon pure vanilla extract
- ½ cup unsalted butter melted or 1 stick
- 56 mini-Rolos
Instructions
- Preheat oven to 350F and line an 8x8 metal baking pan with parchment paper, leaving the sides long.
- In a small bowl, whisk all-purpose flour and sea salt, set aside.
- In a large bowl, whisk together light brown sugar, egg and vanilla until combined.
- Add in melted butter and mix.
- Pour in dry ingredients and combine.
- Add in 1 cup of chocolate chips and incorporate.
- Place a little more than half the dough into the pan and spread and evenly as you can. Lightly push Rolos into the bottom layer (note: I did 7 rows of 8). Add the remaining dough on top and either flatted with an offset spatula or use some non-stick spray on parchment paper and flatten by hand.
- Bake for 22 minutes and allow them to completely cool on a wire rack before removing from pan (note: they will look slightly wet but will harden and dry while cooling).
- Cut into 16 squares and serve.
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Notes
- Cut into different sizes: I cut these into 16 bars. If you want them a little smaller or larger, you can adjust how you cut them.
- Use large Rolos: If you can’t find mini Rolos, you can use regular-sized ones. Just use enough to make an even layer inside the cookies.
- Leave the parchment long: When lining the baking dish, ensure that the parchment paper goes over the sides a bit. This will make lifting the cookie bars out of the pan much easier.
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