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.
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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
Ingredients
- 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!))
Instructions
- 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!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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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!
Another great recipe to check out if you love caramel – Cinnamon Caramel Bars. It’s a really unique and fabulous flavor combo!
And my caramel brownies. I really love caramel!
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Hey!! These look amazing 🙂 I was wondering if you think you could replace the cookie butter with peanut butter??
Shannon, I don’t see why not!
YUM! Anything with “butter” in the name has to be good!
I can’t wait to try these, they look awesome!
Hey, you have the same wire cooling rack that I do! 🙂 And your recipe looks great; can’t wait to try!
I love the combination of caramel, cookie butter, AND chocolate! Three of my favorite things all in one cookie bar!
Um yeah, more caramel the better! And then caramel + biscoff,? Yeah I would be in heaven! I’ll take three bars and some double vanilla ice cream please!
Elizabeth, coming right up! 🙂
Messy? That’s what forks and napkins are for:) These look absolutely amazing and I’m loving the caramel on top!
Heather, I LOVE the way you think. 🙂 Exactly!
Oh I’m totally ready for these “all ingredient” bars. Drying over how ooey and gooey they are!
Liz, ha, I was looking through the pantry and grabbing and got a bit carried away. But I think it worked out!
i just had to educate myself on what “cookie butter” is. It sounds like something I should have known about before now, but glad I didnt! til now….This recipe sounds wonderful
Thanks Posey! I don’t use cookie butter often, but sometimes it’s just perfect. I *love* it with pumpkin, so if you are a pumpkin fan, that might be a fabulous combo for you! 🙂
I love pumpkin! i will keep an eye out for those combos – im sure you’ll have some in the fall….eh?? 🙂
Posey, this Biscoff Pumpkin Bread recipe might be my all time favorite pumpkin bread. 🙂
Talk about decadent! Just that shot of the caramel being poured on top is totally drool worthy!
Thanks Catherine! 🙂 You can never go wrong with caramel, right?
Wow, these look like a dream!!