salted caramel cookie bars


I live by this motto: salted caramel, plus all the crumbs, forever and always. Raise your hand if you’re with me, then head to the kitchen and bake up a pan of salted caramel cookie bars! Think of these squares as a blend of crumb and cookie bar. No matter what you call them, it doesn’t get much better than spiced graham bars with ribbons of salted caramel sauce.

Salted Caramel Cookie Bars

And if salted caramel is as much your weakness as it is mine, serve up the bars topped with a scoop of salted caramel ice cream for the truly ultimate caramel experience.

Salted Caramel Cookie BarsSalted Caramel Cookie Bars


Salted Caramel Cookie Bars

  • Yield: 12 bars 1x



Salted Caramel Sauce

  • 6 Tbsp light brown sugar
  • 3 Tbsp unsalted butter, cubed
  • 3 Tbsp heavy cream
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1/8 tsp cinnamon

Crust & Crumbs

  • 1 1/2 cups flour
  • 6 Tbsp graham flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • 10 Tbsp unsalted butter, melted
  • 6 Tbsp sugar
  • 1/4 cup light brown sugar
  • 1/2 tsp vanilla extract
  • flaky salt (for topping)


  1. For the salted caramel sauce, combine brown sugar, butter, and heavy cream in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and whisk in vanilla, salt, and cinnamon until smooth. Pour sauce into a glass jar and chill in the refrigerator while proceeding.
  2. For the bars, preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Whisk together flours, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter, sugars, and vanilla in a medium bowl. Add flour mixture and fold in until incorporated. Reserve 1/2 cup of dough for topping (keep chilled); press remaining dough evenly into bottom of prepared pan. Bake crust for 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
  3. Pour caramel sauce over cooled crust, tilting the pan to spread evenly and crumble reserved dough over caramel. Bake for another 24 minutes, until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife and sprinkle with flaky salt.


1/2 cup good jarred caramel sauce may be substituted for the salted caramel sauce.


  • Calories: 240
  • Carbohydrates: 31
  1. Yum! Right when I read the title I reblogged and put on my “to make” list. They are currently in the oven and smell DELCIOUS! I can’t wait to try them.

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