Sometimes when I can’t decide what ingredients to use in a recipe, I just go crazy, and use them all. That would be the case with these Chocolate Chunk Salted Caramel Cookie Butter Bars.
These bars are kind of like a brownie or a bar cookie, with delicious cookie butter, or Biscoff, and caramel mixed in. And for good measure, I also topped them with caramel sauce. I figure if you can poke holes in a cake and fill it with goodness, there’s no reason you can’t do the same with a bar cookie. Hot cookie + caramel sauce = delicious.
Topping these bars with caramel does two things. Makes them taste insanely good. And makes them messy. So if you aren’t up for the messy part, you can skip the topping with caramel, or even spoon some on individual portions prior to serving. But there is a magic that happens when you pour caramel sauce onto baked goods while they are warm and it sort of melts into them. GOOD STUFF.
Chocolate Chunks. Caramel. Cookie Butter. Ahhh, so much goodness!
Want a bite?
COOKIE BUTTER BARS
Caramel Cookie Butter Bars
- 1/2 cup butter
- 3/4 cups brown sugar
- 3/4 cups sugar
- 1/2 cup cookie butter
- 1/4 cup caramel sauce ice cream sundae topping works great
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips or chunks
- Optional: extra caramel sauce approximately 1/2 cup
- Optional: sea salt to taste for adding to the top approximately 2 tsp (again, this is to taste!)
- Preheat oven to 350 degrees F.
- Line an 8x8" square pan with foil (this makes for the easiest clean up) and spray lightly with cooking spray.
- In a large sauce pan, over low to medium heat, melt butter with sugar and brown sugar, stirring well until butter is melted and all ingredients are well combined. Remove from heat and allow to cool (at least 10-15 minutes is ideal).
- In a large bowl, combine flour, baking powder, baking soda and salt.
- Once butter and sugar mixture has cooled slightly (it's okay if it's still slightly warm, but you do not want it hot, or you risk cooking your eggs in it!), add in cookie butter and stir well to combine. Add in caramel sauce and stir well to combine. Add in vanilla, stir well to combine. The mixture may be thick and crumbly, that's okay. Add in eggs and stir well.
- Pour wet mixture into dry mixture and stir to combine. Mix in chocolate chips. The mixture may be thick, so you will more press it into your pan than pour it into your pan.
- Bake at 350 degrees for 20-25 minutes. Remove from oven.
- If using extra caramel on top, use a knife, fork or even straw to create some small holes in the surface of your bars. Pour caramel sauce over the bars, focusing on getting the caramel sauce poured over the holes you have poked, which will allow it to melt into the bars and not just remain on top.
- Sprinkle with sea salt.
- You can dish up and serve warm, or allow it to cool which will give the caramel a chance to really settle into the bars. Serve and enjoy!
I think serving these warm with a scoop of ice cream on top would be divine!
If you love caramel, don’t miss the great giveaway I have going on right now for a Smucker’s Sundae Kit with a $50 gift card. 🙂
And check out one of my favorite desserts, Ice Cream Cookie Sundaes!
And my caramel brownies. I really love caramel!