Caramel Cookie Bars are a decadent, luscious treat: a buttery sugar cookie base finished with quick homemade caramel, crunchy candied pretzels and a chocolate drizzle. They’re rich, satisfying, and irresistible.
Why Make These Caramel Cookie Bars
Salty caramel is one of the best dessert pairings, and these bars highlight that flavor beautifully. They’re made from scratch, have a melt-in-your-mouth texture, and are straightforward to make with a little patience.
- Melt-in-your-mouth. The cookie base becomes tender and rich once topped with caramel and chilled.
- Made from scratch. Everything is homemade for better flavor and texture.
- Simple process. The recipe has a few steps but is easy to follow.
Ingredient Notes
Full measurements are listed in the recipe card below.
- All-purpose flour. For the cookie base; sub an all-purpose gluten-free blend if needed.
- Unsalted butter. Used in both the cookie base and the caramel for balance.
- Granulated sugar. For both the cookie and the caramel.
- Flaky sea salt. A finishing sprinkle to lift the flavors.
- Egg yolk. Helps bind and tenderize the cookie base.
- Vanilla extract. Adds warmth and sweetness.
- Heavy cream. For a smooth, silky caramel.
- Pretzels. Mini twisted pretzels are candied for crunch and contrast.
- Milk chocolate (optional). For a finishing drizzle.
- Coconut or canola oil. A tiny amount thins the chocolate so it drizzles smoothly.
Steps To Make Caramel Bars
- Make the cookie base: Preheat oven to 350°F. Press the cookie dough into an 8×8 pan lined with parchment and bake until set. Cool completely.
- Prepare the caramel: Cook granulated sugar in a non-stick saucepan over medium heat, whisking regularly until it melts and turns a deep amber. Carefully add butter, whisk to combine, then remove from heat and whisk in warm heavy cream and salt. Let cool slightly.
- Assemble: Pour the caramel over the cooled cookie base, then arrange candied pretzels on top once the caramel has started to set. Chill to fully set.
- Finish: Melt chocolate with a teaspoon of oil and drizzle over the chilled bars. Chill briefly so the chocolate firms, then slice and serve.
Recipe Tips
- Watch the caramel closely. Sugar can go from melted to burnt quickly; stay attentive and stir as needed.
- Candied pretzels are optional, but they add a delightful salty crunch that pairs perfectly with caramel.
- Use flaky sea salt as a finishing touch. It brightens the flavors and balances sweetness.
- Storage: Keep leftovers in an airtight container in the fridge up to 4 days, or freeze for up to 2 months.
Other Desserts To Try
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Strawberry Cheesecake Cookies
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Almond Lemon Cookies
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Biscoff Blondies
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Caramel Cookie Bars
A rich cookie base topped with quick homemade caramel, candied pretzels and a chocolate drizzle.
Prep: 45 mins
Cook: 20 mins
Total: 1 hr 15 mins
Servings: 16
Equipment
- 8×8 baking dish
- parchment paper
- mixing bowls
Ingredients
Cookie Base
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 3 Tbsp granulated white sugar
- 1 large egg yolk
- ½ tsp vanilla extract
Caramel Sauce
- 1 cup granulated white sugar
- 6 Tbsp unsalted butter
- ½ cup heavy cream, room temperature
- ½ tsp flaky salt
Candied Pretzels
- ½ cup mini twisted pretzels
- 1 Tbsp butter
- 3 Tbsp white sugar
Chocolate Drizzle
- ¼ cup chocolate chips
- 1 tsp coconut oil or canola oil (to thin chocolate)
Instructions
Cookie Base
- Preheat oven to 350°F (175°C). Line an 8-inch square baking tin with parchment, leaving an overhang for easy removal.
- Beat the butter until smooth. Add flour, sugar, salt, egg yolk and vanilla and mix until crumbly. Use your hands to bring the dough together, then press tightly into the prepared pan.
- Bake 20 minutes, then cool completely (chilling for 10 minutes speeds this up).
Caramel
- Add sugar to a non-stick saucepan over medium heat and cook, whisking regularly, until it melts and turns a deep amber. The sugar may clump first—keep whisking; it will melt.
- Carefully add the butter and continue whisking on low until combined. Remove from heat briefly if the mixture bubbles intensely.
- Slowly whisk in the warm heavy cream until smooth, then stir in the flaky salt. Let the caramel cool slightly.
Candied Pretzels
- In a skillet, melt the butter with the sugar. Add pretzels and sauté about 2 minutes until coated.
- Spread the mixture on parchment and allow to cool and harden without overlapping.
Assembly
- Let the caramel cool about 10 minutes, then pour it over the cooled crust. Arrange candied pretzels on top—rows make cutting easier. Chill until set.
- To slice cleanly, place the pan in the freezer for 10 minutes to firm up the caramel. Lift out using the parchment overhang and cut into squares.
- Melt chocolate with the oil in 30-second microwave increments, stirring until smooth. Drizzle over the bars and enjoy.
Notes
- Keep a close eye on the caramel; it can overflow or burn quickly.
- Candied pretzels add texture and crunch but are optional.
- Flaky sea salt enhances the flavor—don’t skip it.
- Store in an airtight container in the fridge up to 4 days or freeze up to 2 months.
Nutrition
Serving: 1 caramel bar | Calories: 256 kcal | Carbohydrates: 33 g | Protein: 2 g | Fat: 15 g
Nutrition information is an approximation.
Additional Info
Author: Bailey Rhatigan
Course: Dessert | Cuisine: American | Servings: 16 | Calories: 256
Keywords: Caramel Bars, Caramel Cookie Bars
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