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Little Debbie Salted Caramel Cookie Bars Recipe - Chewy, Buttery, and Loaded with Gooey Caramel

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cookie base:
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 cup semisweet chocolate chips (optional but recommended)
  • For the caramel layer:
  • 11 ounces soft caramel candies, unwrapped (about 35–40 pieces)
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • Flaky sea salt, for sprinkling

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease.
  2. Mix the wet ingredients: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Whisk in eggs and vanilla until glossy.
  3. Combine the dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and fine sea salt.
  4. Make the dough: Add dry mix to wet mix and fold until just combined. Stir in chocolate chips, if using. Dough will be thick.
  5. Press the base: Press roughly two-thirds of the dough into the prepared pan in an even layer.
  6. Make the caramel: In a small saucepan over low heat, melt caramels with heavy cream, stirring until smooth. Remove from heat and stir in vanilla.
  7. Add the caramel layer: Pour warm caramel over the dough base, spreading evenly. Leave a small 1/4-inch border to prevent sticking to the sides.
  8. Top with remaining dough: Crumble the remaining dough evenly over the caramel. It’s okay if some caramel peeks through.
  9. Bake: Bake 24–28 minutes, until the top is golden and the edges are set. The center should still look slightly soft.
  10. Finish and cool: Immediately sprinkle with flaky sea salt. Cool in the pan on a rack for at least 1–2 hours, then chill 30 minutes for clean slices.
  11. Slice: Lift out using the parchment and cut into bars with a sharp knife.