Name: Cookie Butter Bars for the Table
Yield: 16

Make Cookie Butter Bars with a chewy oatmeal crust, a warm cookie butter layer, and pockets of sweet melted chocolate.

author’s note

The “Where Did They Go” Cookie Bars!

These Carmelitas are one of the desserts I reach for the most. They’re downright satisfying and always a hit wherever I take them.

One day, I went to make a batch and realized I was completely out of caramels right after mixing the oatmeal dough. That’s when I had one of my best ideas yet (not being dramatic). Why not swap the caramel for cookie butter? Let me tell you, this combo is unbelievably good.

These sweet oatmeal Cookie Butter Bars are packed with melty milk chocolate and gooey cookie butter. They’re unique, rich, and totally satisfying.

Ingredients

Ingredient	Swaps or Tips
Butter	Use unsalted. If using salted, skip added salt. Make sure it’s at room temp.
Brown Sugar	Pack it firmly into the measuring cup to ensure the right amount.
Old-Fashioned Oats	Avoid quick oats or steel cut. They change the texture.
Flour	Spoon and level the flour to make sure you don’t add too much by packing it in.
Cookie Butter	Warm it in the microwave so it pours easily. Biscoff or Trader Joe’s both work great.
Chocolate Chips	Any chocolate works. Milk chocolate is sweetest and meltiest.

The oat layer being mixed together and pressed into the pan.

How To Make Cookie Butter Bars

Prep Pan: Line a 9×9 pan with parchment for straightforward lifting.
Make Oatmeal Dough: Mix butter, sugar, oats, flour, baking soda, salt, and vanilla.
Bake Base: Press half into the pan. Bake a few minutes.
Add Fillings: Sprinkle chocolate chips. Pour warm cookie butter.
Crumble Top: Add remaining dough in loose clumps.
Bake Again: Bake until the edges turn golden on top. Once out of the oven let cool, then slice.

The chocolate chips and cookie butter being poured on top of the oatmeal cookie base.

Cookie Butter Bar Tips

Parchment paper: Line the pan with parchment for straightforward removal and cleanup.
Even crust: Press the oatmeal mixture into an even layer so the base bakes evenly.
Cookie butter: Warm the cookie butter so it pours easier, then spread it evenly over the chocolate chips with a spatula or spoon.
Oatmeal crumble: Sprinkle the rest of the oatmeal mixture evenly over the bars.
Cooling: Let the bars cool fully before cutting.

Storage

Store Cookie Butter Bars in an airtight container at room temperature for 3-4 days.

To freeze leftovers, wrap each bar individually and place them in a large zip-top bag. Thaw at room temperature; if the chocolate looks speckled, it’s just the milk solids rising to the top and is normal.