Anybody else firmly on the Salted Caramel trend train? 🚂 I absolutely love a good salty/savory combo. 

These buttery cookie bars, filled with chewy salted caramel are sure to be a hit at any pot-luck or gathering!

Salted Caramel Cookie Bars

To begin mix together butter, sugar, powdered sugar and vanilla until combined thoroughly. Then slowly add the flour, mix until dough forms.

Salted Caramel Cookie Bars

Break off 1/3 of the dough. Place the larger portion of the dough in the refrigerator in an air-tight container. Press the smaller amount into the bottom of the pan being sure to fill the pan completely without any holes. 

Salted Caramel Cookie Bars

Bake at 325*F for 20 minutes or until golden brown. Remove from the oven and allow to cool completely on a cooling rack (about 15 minutes).

Salted Caramel Cookie Bars

While the first layer is cooking and cooling prepare your caramel layer. First, start by unwrapping all the caramel candies. Place candies in a microwave safe bowl and add cream. Microwave in one-minute intervals, stirring in between until caramels are melted completely and smooth. Once smooth stir in the vanilla.

Salted Caramel Cookie Bars

Spread the melted caramel evenly over the bottom layer of cookie. Then sprinkle with coarse sea salt, be sure to use the full tablespoon. (On my first attempt I did not and the salt flavor was not noticeable.)

Remove the remaining dough from the refrigerator. Crumble into pieces and place over caramel layer until dough is gone.

Salted Caramel Cookie Bars

Bake in a 325*F oven for an additional 25-30 minutes or until the top is golden brown and firm.

Salted Caramel Cookie Bars

Allow bars to cool completely before cutting. Store in airtight container for up to 5 days.

Salted Caramel Cookie Bars

Enjoy!

xo,

C

Salted Caramel Cookie Bars

Salted Caramel Cookie Bars
4.96 from 46 votes
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Salted Caramel Cookie Bars

The buttery crust and chewy caramel of these bars are sure to please every crowd!

Course Dessert
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 24 bars

Ingredients

Cookie Layer

  • 2 cups Salted Butter room temperature
  • 1 cup Granulated Sugar
  • 1½ cups Powdered Sugar
  • 2 tablespoons Vanilla Extract
  • 4 cups All-Purpose Flour

Caramel Layer

  • 14 ounces Soft Caramel Candies about 50 individual caramels, unwrapped
  • 1/3 cup Milk or Cream
  • 1/2 teaspoon Vanilla Extract
  • 1 tablespoons Coarse Sea Salt optional

Instructions

Cookie:

  1. Preheat oven to 325°F. Prep a 9×13 baking dish by lining with parchment paper or coating with nonstick spray. Set aside.

  2. In a bowl, mix the butter, granulated sugar, and powdered sugar together on medium speed for 2 minutes. 

  3. Add the vanilla and mix until combined.

  4.  Turn the mixer to low and add in the flour, mixing until a soft dough forms.
  5. Press one-third of the dough evenly into the bottom of the prepared pan. 
  6. Wrap the remaining dough in plastic wrap and chill in the refrigerator.
  7. Bake for 20 minutes, or until the edges are a pale golden brown. Transfer the pan to a wire rack and let cool about 15 minutes.

Caramel:

  1. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. 
  2. Place the unwrapped caramels in a microwave-safe bowl. Add the milk or cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
  3. Once the caramel is melted add in your ½ teaspoon of vanilla and stir until combined.

  4. Pour the caramel filling over the cooled crust. (If you are going to salt the caramel sprinkle it on caramel layer now.)

  5. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the salted caramel.

  6. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.
  7. Let cool completely before cutting into squares.
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