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- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon ground cinnamon - 1 cup salted caramel sauce (store-bought or homemade) - Flaky sea salt for topping To make Salted Caramel Snickerdoodle Bars, start with simple and fresh ingredients. They create the best flavors. Use unsalted butter for a rich base. The butter should be soft, making it easy to blend with sugars. Combine brown sugar and granulated sugar for sweetness. The brown sugar adds moisture and flavor depth. You will beat in two large eggs to help bind the mixture. Don’t forget the vanilla extract; it adds a lovely aroma. Next, you need three cups of all-purpose flour. This is the backbone of your bars. Baking powder and baking soda act as leaveners. They help the bars rise and become fluffy. Add half a teaspoon of salt to balance the sweetness. Ground cinnamon brings warmth and spice, making every bite cozy. The star of this recipe is the salted caramel sauce. You can use store-bought or make your own. The final touch is flaky sea salt. It adds a burst of flavor and makes the bars extra festive. Gather these ingredients, and you are ready to create a delicious treat! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Grease a 9x13-inch baking pan. You can also line it with parchment paper for easy removal later. In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Mix until it looks light and fluffy. This should take about 3 to 4 minutes. The sugars add sweetness and help the bars rise. Next, beat in 2 large eggs, one at a time. After that, stir in 2 teaspoons of vanilla extract until everything is mixed well. In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 tablespoon of ground cinnamon. Gradually add the dry mix to the wet mix. Stir until just combined; do not overmix. Spread half of the cookie dough into the prepared pan. Press it down evenly. Pour 1 cup of salted caramel sauce over this layer. Spread it out evenly for a sweet surprise. Take the remaining dough and drop spoonfuls over the caramel layer. It won’t cover all the caramel, and that’s perfectly fine! Bake in the oven for 25 to 30 minutes. The edges should turn golden brown. Check doneness with a toothpick; it should come out clean. Allow the bars to cool in the pan for about 15 minutes. Sprinkle flaky sea salt on top while still warm. Once cooled completely, cut the bars into squares. They are now ready to serve. Enjoy the mix of sweet caramel and warm spices! To make the best salted caramel snickerdoodle bars, start with room temperature butter. This helps create a smooth batter. Make sure to measure your flour correctly; too much can make the bars dry. Use a scale if you can. When mixing, stop as soon as everything is combined. Overmixing can lead to tough bars, and nobody wants that! Look for golden edges as a sign of doneness. The center should feel set but still soft. A toothpick test works well here. Insert it into the center; if it comes out clean or with a few crumbs, your bars are ready. Don’t worry if they seem a bit undercooked; they will firm up as they cool. You can use store-bought salted caramel sauce for ease. It saves time and tastes great. But if you prefer homemade, it’s simple! Just melt sugar until it’s golden, then add cream and butter. You’ll get a rich flavor that enhances the bars. Both options work, so choose what suits your schedule! Pro Tips Chill the Dough: If the dough is too soft to handle, refrigerate it for about 30 minutes before pressing it into the pan. This will help it maintain its shape during baking. Use Quality Caramel: For the best flavor, opt for a high-quality salted caramel sauce, whether store-bought or homemade. It makes a significant difference in the final taste. Check for Doneness: Ovens can vary, so start checking your bars a few minutes before the suggested baking time. They are done when the edges are golden brown and a toothpick comes out clean. Storage Tips: Store the bars in an airtight container at room temperature for up to a week. For longer storage, refrigerate them to keep the caramel from becoming too gooey. {{image_2}} You can change the spice level in your bars. If you like chai spices, add them to the mix. A little cardamom or ginger can make a big difference. You can also try nutmeg for a warm flavor. Just use 1/2 teaspoon to start. Taste the dough before baking. This way, you can tweak it to your liking. If you want gluten-free bars, it’s easy to swap some ingredients. Use a gluten-free flour blend instead of all-purpose flour. These blends often have a mix of rice flour, almond flour, and tapioca starch. Just be sure to check that the blend works well in baking. Your bars will still taste great and just as chewy! Feel free to get creative with toppings. You can add chopped nuts like pecans or walnuts for a crunch. If you love chocolate, sprinkle some chocolate chips on top. A mix of both can also work well. Try to use about 1/2 cup of nuts or chocolate chips. This will add texture and flavor, making your bars even more tempting! To store your salted caramel snickerdoodle bars, let them cool completely. Once cool, cut the bars into squares. Place them in an airtight container. You can layer parchment paper between the bars to keep them from sticking. Store them at room temperature for up to three days. If you want them to last longer, refrigerate them for up to a week. These bars freeze well too! Wrap each square tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last in the freezer for up to three months. When you want to enjoy them, just take out the desired amount and let them thaw at room temperature. If you like your bars warm, reheat them in the oven. Preheat your oven to 350°F (175°C). Place the bars on a baking sheet. Heat for about 5-10 minutes until warm. You can also microwave them for 15-20 seconds. Just be careful not to overheat them, or they may become dry. Enjoy your warm snickerdoodle bars with a drizzle of extra salted caramel! The bars are done when the edges turn golden brown. You can also use a toothpick. Insert it in the center; if it comes out clean, your bars are ready. Let them cool in the pan for about 15 minutes before adding salt. Yes, you can make a few swaps. Instead of unsalted butter, you can use coconut oil. For the eggs, try using flaxseed meal mixed with water. You can also switch brown sugar with coconut sugar for a different flavor. These bars last up to a week when stored in an airtight container. If you want them to last longer, store them in the fridge. They stay fresh for about two weeks in the refrigerator. If you don’t have salted caramel sauce, try using chocolate sauce or butterscotch sauce. You can also make a homemade caramel by cooking sugar, butter, and cream together. Just add a little salt for flavor. You now know how to make delicious Salted Caramel Snickerdoodle Bars. We covered the key ingredients, step-by-step instructions, and useful tips. You can adjust the flavors and top them as you wish. Remember, storing leftovers properly keeps them fresh. Enjoy your baking, and don’t hesitate to experiment. These bars are sure to bring smiles!

Salted Caramel Snickerdoodle Bars

Deliciously soft and chewy snickerdoodle bars with a rich salted caramel layer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 2 granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 2 salt
  • 1 tablespoon ground cinnamon
  • 1 cup salted caramel sauce
  • to taste flaky sea salt for topping

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, around 3-4 minutes.
  • Beat in the eggs, one at a time, then stir in the vanilla extract until fully combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined (do not overmix).
  • Spread half of the cookie dough into the prepared baking pan, pressing it down evenly.
  • Pour the salted caramel sauce over the dough layer, spreading it out as evenly as possible.
  • Take the remaining half of the dough and drop spoonfuls over the caramel layer. It won’t completely cover it, and that’s okay!
  • Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
  • Allow the bars to cool in the pan for about 15 minutes. Then sprinkle the top with flaky sea salt while still warm.
  • Once cooled completely, cut into squares or bars and serve.

Notes

For best results, use high-quality salted caramel sauce.
Keyword bars, caramel, dessert, snickerdoodle