This caramel cookie bars recipe has been my go-to for potlucks and weeknight dessert cravings. I first put this together on a rainy Saturday afternoon when the pantry offered a lonely bag of brown sugar and a jar of ready-made caramel. The combination of rich butter, toasted brown sugar notes, and a stretchy caramel layer instantly transported me back to the first time I bit into a classic bakery bar — crisp edges, tender middle, and that oozy caramel surprise in the center. It’s the kind of dessert that makes people stop mid-conversation and come back for a second piece.

What makes these bars special is their balance of textures and flavor: a slightly crunchy base pressed snugly into the pan, a molten caramel ribbon, and a soft top that browns just enough to spell comfort. I love that the method is forgiving — you can use store-bought caramel for convenience or make a quick stovetop caramel if you prefer. Over the years I’ve refined temperature cues, pressing techniques, and the exact bake time so you end up with bars that hold together while still being delightfully chewy.

Ingredients

• Butter: Use unsalted butter at room temperature and measure it by weight or cups; real butter gives depth and structure. I favor Plugrá or Kerrygold for richer flavor, but standard unsalted sticks are perfect here.
• Sugar: A mix of light brown sugar and granulated sugar adds chew and a toffee note from the molasses. Brown sugar contributes moisture and caramel-like flavor, so don’t skip it.
• Eggs: Large eggs add lift and help set the bars. Bring them to room temperature so they incorporate smoothly into the butter-sugar mixture.
• Vanilla: Pure vanilla extract makes a big difference — I use Nielsen-Massey or a good-quality supermarket brand. It rounds the sweetness and elevates the caramel.
• Flour: All-purpose flour gives structure. Spoon and level your cups or weigh for accuracy; overworking the dough can lead to tougher bars.
• Baking soda and salt: A small pinch of baking soda helps the dough spread slightly; salt balances sweetness and amplifies flavor.
• Caramel: Use a 12-ounce jar of caramel sauce or dulce de leche. If you make homemade caramel, cool it slightly before assembling so it spreads but doesn’t sink through the dough.

Instructions

Preheat and prepare the pan: Preheat the oven to 350°F (177°C). Line a 9x13-inch baking pan with parchment paper leaving a slight overhang for easy removal and lightly grease the paper. This prevents sticking and makes it simple to lift the bars out when cooled. Melt and combine butter with sugars: Melt the butter in a saucepan or microwave until just liquefied; allow it to cool a minute. In a mixing bowl, whisk the warm butter with brown and granulated sugar until smooth and slightly glossy. The warm butter dissolves some sugar crystals, helping produce a chewier texture. Add eggs and vanilla: Beat in the eggs one at a time until fully incorporated, then stir in the vanilla. Room-temperature eggs emulsify better with the butter-sugar base, creating a homogenous batter and preventing graininess. Sift and fold in dry ingredients: Sift the flour, baking soda, and salt together. Fold the dry mixture into the wet until just combined — avoid overmixing to keep the bars tender. The dough should be soft but hold together when pressed. Assemble layers in the pan: Press roughly half the dough evenly into the prepared pan, using a spatula or your fingers lightly dusted with flour. Spoon or drizzle the caramel evenly over this layer, leaving a small border. Drop the remaining dough by spoonfuls over the caramel and gently spread or press to cover as best you can. It’s okay if it’s patchy — it will spread and meld as it bakes. Bake until golden: Bake for 22–27 minutes, rotating the pan halfway through, until the top is golden and a toothpick inserted into the cookie layer (not the caramel) comes out with a few moist crumbs. Edges should be set and slightly crisp while the center remains tender. Cool and slice: Cool the pan on a wire rack for at least 30 minutes before using the parchment overhang to lift the slab out. Chill briefly for cleaner slices if desired, then cut into 12 bars with a sharp knife wiped between cuts.

Storage Tips

Store cooled bars in an airtight container at room temperature for up to 48 hours. For longer storage, layer parchment between bars and refrigerate for up to 5 days, or freeze individually wrapped bars in plastic wrap and a zip-top bag for up to 3 months. To reheat, thaw frozen bars at room temperature or warm slices in a 300°F oven for 6–8 minutes to revive the chew and soften the caramel. Avoid microwaving for long stretches; a short 8–10 second burst is okay but can make the texture gummy.

Ingredient Substitutions

For a dairy-free option swap butter for a high-quality vegan stick margarine and choose a dairy-free caramel or make a coconut milk caramel. To reduce sweetness, use all brown sugar and reduce granulated sugar slightly by 2 tablespoons; expect a denser texture. Whole wheat pastry flour can replace up to 30% of the all-purpose flour for a nuttier flavor, but avoid using only whole wheat which will dry the bars. If you prefer a firmer caramel layer, mix 2–3 tablespoons of finely chopped chocolate into the caramel before spreading.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream and a pinch of flaky sea salt. For afternoon tea, cut into smaller squares and arrange on a platter with fresh berries. At parties, these bars pair beautifully with robust coffee or a lightly brewed black tea; the bitterness balances the sweet caramel. Garnish with toasted pecans or a drizzle of dark chocolate for a more elegant presentation.

Cultural Background

Bars like these are an American baking tradition that blends cookie and candy techniques — a hybrid that rose to popularity mid-century when home bakers embraced sheet-pan efficiencies. Variations across regions swap nuts, chocolate, or different caramel types; some Southern versions layer butterscotch or use sweetened condensed milk. This style of layered bar reflects the practical creativity of home cooks: it’s an economical way to create complex textures without individually shaping cookies or candies.

Seasonal Adaptations

In cooler months, fold in toasted pecans and a pinch of cinnamon for a warming touch. For summer gatherings, lighten the bars with lemon-scented shortbread base and a thinner caramel drizzle, or top with macerated berries for contrast. Holiday versions are ideal for gifting — wrap individual bars in wax paper and tie with twine; add orange zest to the caramel for a festive note.

Meal Prep Tips

Prepare the dough ahead and refrigerate for up to 24 hours; when ready to bake, press chilled dough into the pan and add the caramel. Alternatively, bake the base layer alone, cool, freeze briefly, then warm the caramel and assemble before a final brief bake — this yields a slightly different texture but is excellent for staging multiple batches. Use a sharp bench scraper to cut portions quickly and evenly for grab-and-go lunches or dessert trays.

These caramel cookie bars are a warm, forgiving recipe that consistently earns second helpings. Make them your own with nuts, chocolate, or a sprinkle of sea salt, and enjoy the simple pleasure of sharing a tray with friends and family.