Caramel Cookie Bars

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.

Prep Time10

Cook Time30

Total Time40

Servings:

Calories: 343kcal

Author: Karin and Ken

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.

Video

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.

Nutrition