Why Make This Recipe
These Salted Caramel Brown Sugar Pop Tart Cookie Bars are a delightful blend of flavors that brings comfort and sweetness to any gathering. With a crispy top layer and a gooey caramel center, they are perfect for satisfying those sweet cravings. Adding an easy cinnamon glaze makes them even more irresistible. Whether for a special occasion or just a treat for yourself, these bars are sure to please everyone.
How to Make Salted Caramel Brown Sugar Pop Tart Cookie Bars
Salted Caramel Brown Sugar Pop Tart Cookie Bars
Ingredients
Base Ingredients
- 1 cup unsalted butter, softened Make sure butter is softened to room temperature.
- 1.5 cups packed light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs, room temperature
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp vanilla extract
Caramel Layer
- 1 cup store-bought or homemade salted caramel sauce Use high-quality caramel for best flavor.
- Sea salt flakes for sprinkling
Cinnamon Glaze
- 1 cup powdered sugar
- 2 tbsp whole milk or cream
- 1 tsp ground cinnamon
- 0.5 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting some overhang for easy removal.
- In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula, until no streaks of flour remain; be careful not to overmix.
Assembly
- Press half of the dough evenly into the bottom of the prepared pan, about ½ inch thick, building a slight lip around the edges.
- Warm the salted caramel sauce slightly if needed, then spread it evenly over the cookie dough layer. Sprinkle a pinch of sea salt flakes over the caramel.
- Crumble the remaining dough over the caramel layer, covering as much as possible.
Baking
- Bake for 30-35 minutes, or until the edges are golden brown and the center looks set but still soft.
- Cool completely in the pan on a wire rack for at least 1 hour.
Glaze and Serve
- In a small bowl, whisk together the powdered sugar, milk, ground cinnamon, and vanilla extract until smooth and drizzle-able.
- Drizzle the cinnamon glaze over the cooled bars and let set for 10 minutes before slicing into 12 bars.
Notes
Nutrition
Ingredients
- 1 cup (227g) unsalted butter, softened
- 1 ½ cups (300g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 ½ cups (312g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup (320g) store-bought or homemade salted caramel sauce
- Sea salt flakes, for sprinkling
- 1 cup (120g) powdered sugar
- 2 tbsp (30ml) whole milk or cream
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting some overhang for easy removal.
- In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula, until no streaks of flour remain; be careful not to overmix.
- Press half of the dough evenly into the bottom of the prepared pan, about ½ inch thick, building a slight lip around the edges.
- Warm the salted caramel sauce slightly if needed, then spread it evenly over the cookie dough layer. Sprinkle a pinch of sea salt flakes over the caramel.
- Crumble the remaining dough over the caramel layer, covering as much as possible.
- Bake for 30-35 minutes, or until the edges are golden brown and the center looks set but still soft.
- Cool completely in the pan on a wire rack for at least 1 hour.
- In a small bowl, whisk together the powdered sugar, milk, ground cinnamon, and vanilla extract until smooth and drizzle-able.
- Drizzle the cinnamon glaze over the cooled bars and let set for 10 minutes before slicing into 12 bars.
How to Serve Salted Caramel Brown Sugar Pop Tart Cookie Bars
These cookie bars are best served at room temperature or slightly warmed. You can enjoy them as a sweet snack or dessert, paired with a cup of coffee or tea. They also make a great addition to any dessert platter at parties or gatherings.
How to Store Salted Caramel Brown Sugar Pop Tart Cookie Bars
Store any leftover cookie bars in an airtight container at room temperature. They will stay fresh for up to 4 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to three months. Just make sure to wrap them tightly in plastic wrap and foil before freezing.
Tips to Make Salted Caramel Brown Sugar Pop Tart Cookie Bars
- Make sure your butter is softened to room temperature for easier mixing.
- Use high-quality salted caramel sauce for the best flavor.
- If you like more caramel, feel free to add a little extra between the layers.
- Keep an eye on the baking time; ovens can vary, so check for that golden edge.
Variation
You can add chocolate chips or nuts to the dough for extra texture and flavor. If you prefer a different glaze, try a chocolate glaze or a simple icing made from powdered sugar and milk.
FAQs
1. Can I use homemade salted caramel sauce?
Yes! Homemade salted caramel adds a special touch to these bars, but store-bought works perfectly too.
2. Can I freeze these cookie bars?
Absolutely! Just wrap them tightly and freeze. Thaw before serving for the best taste.
3. How do I know when the bars are done baking?
The edges should be golden brown, and the center should look set but still soft. A toothpick inserted in the center should come out with a few moist crumbs.