Biscoff Caramel Cookie Bars

Published on March 02, 2022 Biscoff Caramel Cookie Bars- oatmeal cookie bars made with Biscoff cookie butter and a layer of salted caramel sauce. The bars are sweet, chewy, gooey, and the perfect dessert for parties and potlucks! Well, there is a new favorite in town, Biscoff Caramel Cookie Bars. The base of the bars is a Biscoff oatmeal cookie dough, then there is a layer of salted caramel sauce, and then another layer of the Biscoff oatmeal cookie dough. Bake until golden and sprinkle with flaky sea salt. The bars are sweet, chewy, and gooey thanks to the layer of salted caramel sauce. The cookie butter, oatmeal, and caramel combo is PERFECTION!! These cookie bars are perfect for sharing. Take them to your next potluck or party. I guarantee you will come home with an empty pan. These bars are spectacular!

Flour– use regular all-purpose flour and never pack your flour when measuring. I fluff, spoon the flour into the measuring cup, and level off with a knife. Oats– I always use old fashioned oats and not quick oats. Baking soda– make sure it is fresh!Cinnamon– cinnamon, cookie butter, and oats are the perfect combo!Sea salt– for the bars and for sprinkling on top! Butter– use unsalted butter and make sure it is at room temperature. Cookie butter– I prefer Biscoff cookie butter, but you can use Trader Joe’s cookie butter. Brown sugar– a MUST for chewy, sweet bars! Granulated sugar– I do add in a little granulated sugar too. Eggs– to bring everything together and to keep the bars moist. Vanilla extract– I use 1 tablespoon, that is not a typo:) I love vanilla!! Salted caramel sauce– I use my homemade salted caramel sauce, but you can use store bought. I like Trader Joe’s jarred sauce.

Preheat the oven and grease a 9×13-inch pan with nonstick cooking spray.In a large bowl, whisk together the dry ingredients and set aside.In the bowl of a stand mixer, cream the butter, cookie butter, and sugars together until creamy and smooth. Add the eggs and vanilla and mix together. Add the dry ingredients and mix until just combined. Divide the dough in half. Press half of the dough in the prepared pan. Bake for 12 minutes.Remove the pan from the oven and drizzle the salted caramel sauce evenly over the cookie crust. Top with the remaining dough. You can use a spatula to spread it a little. Then, lightly spray your hands with nonstick cooking spray or get them a little damp so you can easily press the dough on top of the caramel. Gently press down, making sure the dough is even.Place the pan back in the oven and bake for 24-30 minutes or until bars are golden brown. Remove from the oven and sprinkle with flaky sea salt.

How to Serve

Let the bars cool completely before cutting so the caramel can set up. If you cut into them while they are warm, it will be messy. I know, it’s hard to wait, but WORTH it! When the bars are cool, use a sharp knife to cut into squares. You can enjoy them plain or serve with a scoop of vanilla ice cream (or your favorite ice cream) and a drizzle of salted caramel sauce. Talk about the ultimate dessert!

Storing Tips

Store the cooled bars in an airtight container on the counter for up to 4 days. You can also freeze the bars in a freezer container or bag for up to 2 months. I love finding a bar in the freezer, always a sweet surprise:)