This Caramel Cookie Bars recipe has been a staple for weekend baking marathons and last-minute potlucks at my house. I first stumbled on this combination of a buttery cookie base and a gooey caramel middle when I was trying to use up a jar of store-bought caramel for a holiday bake sale. The moment I pressed that first half of the dough into the pan, drizzled the caramel and covered it, I knew I'd found something special: crisp edges, a tender, shortbread-like interior and a chewy, silky caramel ribbon that holds it all together. It's deceptively simple but endlessly comforting.

I love how the texture contrasts — the top melts into a golden, slightly cracked crust while the caramel stays soft and luscious. These bars are perfect straight from the oven or at room temperature; they travel well and make great gifts wrapped in parchment. Over the years I've tweaked the sugar balance and the bake time to get reliable results in a standard home oven. Every time I take a pan out, family and friends crowd the kitchen, and someone inevitably says, 'You need to put this on the blog.' So here it is — a recipe that's forgiving, quick, and deeply nostalgic.

Ingredients

• All-purpose flour: Use 2 cups of regular all-purpose flour for structure; spoon and level when measuring to avoid dense bars. King Arthur or Gold Medal work well.
• Unsalted butter: 1 cup (2 sticks), melted and slightly cooled — butter is the glue and flavor base. Don't substitute margarine; for best results use real butter.
• Granulated sugar & brown sugar: 1/2 cup granulated + 1/2 cup packed light brown sugar gives sweetness with a caramel note; the molasses in brown sugar deepens flavor.
• Eggs: 2 large eggs at room temperature to help bind and give tender lift.
• Vanilla extract: 2 teaspoons — I adore vanilla and recommend pure extract over imitation for richer aroma.
• Baking soda: 1/2 teaspoon to provide a slight lift and lighter texture.
• Salt: 1/2 teaspoon fine salt to balance the sweetness; use kosher or fine sea salt.
• Caramel: About 12 ounces of soft caramel sauce or wrapped caramels melted with a splash of cream — use store-bought dulce de leche or a good jarred caramel for convenience.
• Optional add-ins: 1 cup chopped pecans or walnuts, or 1 cup chocolate chips for mix-ins or sprinkling on top.

Ingredient notes: Butter: This stuff's basically the glue holding everything together. Don't skip it unless you're brave! Sugar: Makes it sweet, duh! Also, brown sugar gives a caramel-like note. You don't want to miss this. Vanilla: I adore vanilla so much I would wear it if I could. Don't skimp — or do, if you're feeling adventurous.

Instructions

Prepare the oven and pan: Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper leaving an overhang for easy removal. Lightly grease the parchment so the bars release cleanly. Make the dough: In a large bowl, whisk together the melted butter, granulated sugar and packed brown sugar until smooth. Add the eggs one at a time, whisking until incorporated, then stir in vanilla. Sift in the flour, baking soda and salt, folding gently until a soft, slightly sticky dough forms. If using mix-ins, fold them in at the end. Assemble layers: Press about half of the dough evenly into the prepared pan using greased fingers or the back of a measuring cup; aim for a uniform layer about 1/3 inch thick. Warm the caramel slightly so it spreads easily (microwave 20-30 seconds or heat on low), then drizzle or spread the caramel evenly over the pressed base, leaving a small border at the edges. Top and bake: Break the remaining dough into pieces and gently press or drop it over the caramel to mostly cover it; small gaps are fine and encourage golden pockets. Bake in the preheated oven for 22-28 minutes until the top is golden brown and a toothpick inserted in the dough (not the caramel) comes out with a few moist crumbs. Avoid overbaking to keep the caramel gooey. Cool and slice: Allow the pan to cool on a wire rack for at least 1 hour so the caramel sets. For cleaner slices, chill the pan in the refrigerator for 30-60 minutes, then use the parchment overhang to lift the block out and slice into 12 bars with a sharp knife wiped between cuts.

Recipe Steps

1. Preheat the oven and prep your baking pan.
2. Melt butter, then mix with sugar.
3. Add eggs one by one, and stir in vanilla.
4. Sift in flour and baking soda, mix until combined.
5. Press half the mixture into the pan, drizzle with caramel.
6. Cover with remaining dough and bake until golden.

Storage Tips

Store cooled bars in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap each bar tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months. To serve from frozen, thaw overnight in the refrigerator, then bring to room temperature for 20-30 minutes before serving to soften the caramel. Reheat briefly in a 300°F oven for 5-8 minutes if you prefer them warm; avoid microwaving for long periods which can make the crust soggy.

Ingredient Substitutions

For a dairy-free version, use a high-quality vegan butter and dairy-free caramel (made from coconut milk and sugar). If you want a lower-sugar option, reduce granulated sugar by 2 tablespoons and increase brown sugar by 1 tablespoon to maintain moisture. You can swap half the all-purpose flour for whole wheat pastry flour for a nuttier flavor, but the texture will be slightly denser — keep an eye on bake time. For extra richness, stir 1/2 cup chocolate chips into the dough.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream and a sprinkle of flaky sea salt for contrast. These bars are showstoppers on a dessert tray paired with coffee or a sweet dessert wine. For a party, cut into bite-sized squares and arrange on a plate with alternating colors of fruits or a drizzle of melted dark chocolate for visual interest. Garnish with toasted nuts or orange zest to add brightness.

Cultural Background

Bars like these trace their roots to simple shortbread and butter cookie traditions combined with the rising popularity of soft caramels in the 20th century. The combination of a butter cookie base and caramel echoes classic European confections where caramel and toasted butter flavors were prized. In America, these types of layered bars became popular for their convenience and portability, often appearing at bake sales and potlucks because they are easy to slice and share.

Seasonal Adaptations

In fall, stir in 1 teaspoon pumpkin pie spice and swap pecans for walnuts to give the bars a seasonal twist. For the holidays, top with crushed peppermint after baking or fold in dried cranberries and white chocolate chips. In summer, serve chilled with fresh berries to cut richness. Small tweaks like citrus zest, espresso powder or a pinch of cayenne will modify the flavor profile to suit different occasions.

Meal Prep Tips

Make the dough ahead and refrigerate for up to 48 hours before pressing and baking — this deepens flavor and shortens assembly time. Bake multiple pans and freeze extras; they thaw quickly and are a great grab-and-go snack for busy mornings. Use parchment overhang to lift a whole slab out for quick slicing and portioning. Label and date frozen portions so you always know which batch to pull out first.

These bars are more than a dessert; they're a reminder of community kitchens and casual gatherings. Whether you're feeding a crowd or baking for one, the process is joyful and the payoff is a pan of comforting, buttery goodness that brings people together. Make them your own with mix-ins and toppings — and don't forget to enjoy the caramel strings.