Name: Caramel Cookie Bars at Home
Yield: 24

Caramel Cookie Bars have melt-in-your-mouth shortbread, a thick caramel layer, and a sprinkle of flaky sea salt to finish.

author’s note

Sweet, Salty, Gooey Caramel Bars!

Carmelitas have been one of my go-to desserts for years. It is satisfying to the chewy oatmeal base, and honestly, a good oatmeal cookie will always be a reliable. But my kids are total sugar cookie fans, so I wanted to see if I could take all the flavors of classic Carmelitas and turn them into more of a sugar-cookie/shortbread vibe.

And these caramel cookie bars are exactly that. They’ve got that same rich caramel layer and a light sprinkle of sea salt, but the base is soft, buttery, and shortbread-cookie-forward instead of oat-packed. It’s the best mix of both worlds, with that salted caramel flavor I’m obsessed with!

All the ingredients in this recipe prepped out for straightforward assembly including the caramels, butter, sugar, powdered sugar, vanilla, cream, salt, and flour.

Ingredients In Caramel Cookie Bars

Ingredient	Let’s Chat About It
Butter & sugars (granulated + powdered)	Use fully softened butter for a smooth dough; powdered sugar keeps the shortbread extra tender.
Vanilla & salt	Vanilla boosts flavor; salt balances the sweetness and keeps the bars from tasting flat.
Flour	Spoon and level for accuracy; too much flour will make the bars dry.
Caramels & heavy cream	Melt low and slow, stirring often so the caramel stays smooth and doesn’t scorch.
Flaky sea salt	Sprinkle right before serving for the best texture and flavor contrast.

Quick Tip

Werther’s® Soft Caramels melt smooth and have the best flavor EVER. They’re a reliable in these cookie bars.

Base dough for these Caramel Cookie Bars being mixed by combining butter, sugar, flour, and vanilla.

How To Make Caramel Cookie Bars

Prep: Heat oven and line a 9 x 13-inch pan with parchment.
Make dough: Beat together, mix in remaining ingredients, and form a soft dough.
Bake base: Press most of the dough into the pan and bake until lightly golden.
Add layers: Melt caramel, spread over base, then crumble chilled dough on top.
Finish: Bake again until the edges turn golden, cool completely, then slice and sprinkle with sea salt.

the cook’s Top Tips

Tips For Success

Use Heavy Cream, Not Half-and-Half or Milk: It’s important for the caramel to set properly.
Line the Pan with Parchment Paper: Helps with straightforward cleanup and prevents sticking.

Base batter spread in a pan, melted caramel sauce poured over the top, and crumble added.

Storage

Store caramel cookie bars tightly covered in the fridge for up to 1 week. Let sit at room temp for 10 to 15 minutes before serving. To freeze, cut into bars and wrap each piece tightly, then place in an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before serving.