Caramel cookie bars are buttery shortbread squares layered with a soft, chewy salted caramel center. The shortbread dough serves as both the base and the crumbly topping, making these bars quick and simple to prepare. They’re perfect for sharing at parties or for gifting during the holidays.
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As a busy mama and self-taught baker, I love recipes that save time — and cookie bars are one of my go-tos. In this recipe a simple salted caramel is sandwiched between a buttery shortbread base and a crumble topping made from the same dough. If making caramel from scratch feels intimidating, a good store-bought caramel sauce works just fine. The result is an easy, crowd-pleasing dessert that’s likely to become a favorite.
🛒 Ingredients notes and substitutions
This recipe highlights the caramel, so there’s no chocolate mixed into the bars. If you’d like chocolate, fold mini chocolate chips into the crumbled dough before baking or drizzle melted chocolate over the cooled bars.
I considered baking the crust first, adding the caramel, then topping and baking again. To keep things simple and fast, this version builds the bars in one pan and bakes once—ideal for busy cooks who want a no-fuss dessert.
Please scroll to the printable recipe card at the end of this post for the full ingredient list and baking directions.
- Caramel — essential for these bars. I tested both a jarred salted caramel (Trader Joe’s) and a homemade caramel sauce. Homemade yielded a slightly chewier texture that testers preferred.
- Cornstarch — the little trick that helps create a chewy caramel layer. Omit it if you prefer a looser, gooier filling.
- Egg — one large egg yolk adds richness and tenderness to the shortbread. Save the white for meringues or another recipe.
- Kosher salt — balances sweetness and brings out the caramel flavor. If using table salt, reduce the amount by half.
- Flaky sea salt (optional) — sprinkle on top straight from the oven for a pleasant salty-sweet contrast.
🥣 How to make (overview)
Start by making the salted caramel. If you want a visual guide for caramel technique, use a trusted caramel recipe as reference. Once the caramel is made, preheat your oven to 350°F and line an 8×8-inch pan with parchment paper.
Cream the unsalted butter with kosher salt, granulated sugar and confectioners’ sugar using a stand mixer with the paddle or a hand mixer until smooth and creamy.
Scrape the bowl and add the egg yolk and vanilla. Mix on medium-low until fully incorporated and the mixture is even.
Stir in the all-purpose flour on low until a clumpy shortbread dough forms.
Press about three quarters of the dough into the prepared pan, forming an even layer that comes slightly up the sides to help contain the caramel.
Spread the caramel over the pressed shortbread. The caramel should be thick but spreadable — gently warm it if it has firmed up too much.
Crumble the remaining dough over the caramel in an even layer.
Bake until the edges are lightly golden, about 25–30 minutes. Remove from the oven and let cool to room temperature before slicing. If desired, sprinkle flaky sea salt on the hot bars and dust with confectioners’ sugar when cool.
👩🏻🍳 Tips for the best chewy caramel bars
- Line the pan with parchment for easy removal and cleaner slices.
- Allow the bars to cool completely before cutting so the caramel doesn’t run.
- Use a light-colored 8×8 pan for even baking. Dark or glass pans can cause overbrowning at the edges; if using glass, lower the oven temperature by 25°F and bake a little longer.
- Ovens vary — an oven thermometer helps ensure accurate baking temperature.
If you make these bars, snap a photo and tag @twosugarbugs on Instagram — it’s a joy to see your results. Thank you for baking along!
If you make this recipe (or any from two sugar bugs), please come back and leave a review and a star rating. I read every comment and love hearing from you!
📖 Recipe
Easy Shortbread Caramel Cookie Bars
recipe created and tested by:
Tasia Harper
I recommend using weight (metric) measurements when available for the most accurate results.
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Ingredients
Salted caramel sauce
- ½ cup granulated sugar (100g)
- 3 tablespoons unsalted butter room temperature (42g)
- ¼ cup heavy cream room temperature (60mL)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ½ teaspoon cornstarch
- ½ teaspoon water
Cookie bars
- ¾ cup unsalted butter room temperature (170g)
- ½ teaspoon kosher salt
- ½ cup granulated sugar (100g)
- ½ cup confectioners’ sugar (60g)
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour (188g)
- Flaky sea salt and confectioners’ sugar for garnish, if desired
Instructions
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Make the salted caramel: Add ½ cup granulated sugar (100g) to a medium saucepan over medium heat and stir constantly until the sugar melts and turns an amber color. Use a wooden spoon or heat-resistant spatula.
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When the sugar is fully melted, add 3 tablespoons (42g) room-temperature butter. The mixture will bubble vigorously — take care during this step.
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Whisk the butter into the caramel until incorporated, then slowly add ¼ cup (60mL) room-temperature heavy cream while continuing to whisk. Remove from heat and stir in ½ teaspoon vanilla and ¼ teaspoon kosher salt.
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Dissolve ½ teaspoon cornstarch in ½ teaspoon water and stir into the caramel to thicken slightly. Transfer to a heatproof container and let cool while you prepare the shortbread.
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Make the cookie bars: Preheat the oven to 350°F (177°C) and line an 8×8-inch pan with parchment paper.
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In a mixer, beat ¾ cup (170g) unsalted butter, ½ teaspoon kosher salt, ½ cup (100g) granulated sugar and ½ cup (60g) confectioners’ sugar on low, then medium-low until creamy (about 2 minutes).
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Scrape the bowl, then add 1 large egg yolk and 1 teaspoon vanilla. Mix until combined. Add 1 ½ cups (188g) all-purpose flour and mix on low until a clumpy dough forms.
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Press about ¾ of the dough into the prepared pan, covering the bottom and slightly up the sides. Spread the caramel over the crust. If the caramel is too firm, warm it slightly to make it spreadable.
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Crumble the remaining dough over the caramel and bake until edges are lightly browned, 25–30 minutes. Cool to room temperature before slicing. Sprinkle with flaky sea salt while hot if desired, and dust with confectioners’ sugar once cooled.
Notes
**To add chocolate, mix mini chocolate chips into the crumbled dough before baking or drizzle melted chocolate over cooled bars.
Store leftovers in an airtight container at room temperature for 2–3 days or in the refrigerator for up to 5 days. Bars freeze well for up to 3 months; thaw at room temperature before serving.
Nutrition
Nutrition information is an estimate and may vary based on ingredients and portion sizes.