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Burnt Butter Caramel Cookie Bars

by Nick Makrides
Top down shot of Close up top down shot of Burnt Butter Caramel Cookie Bars

These Burnt Butter And Caramel Cookie Bars are ooey-gooey caramel on the inside, toasty burnt butter and chocolate chip cookie on the outside! I spiced mine up with a little cinnamon and some orange zest for a little extra flavor. I cannot even begin to describe how delicious they are and so easy too!

Top down shot of single cookie bar with chocolate chips and caramel

Nicks favourite thing…

I absolutely love how gooey that caramel center is. It’s made of a few simple ingredients, so you don’t have to make it from scratch. The cookie dough is easy to make and packed full of choc chips! The whole thing comes together to make something super indulgent and perfectly delicious.

Close up top down shot of Burnt Butter Caramel Cookie Bars

What does it taste like?

Oh man! Where do I even start! The cookie is packed full of chocolate chips and has a back note of orange zest. The caramel layer in the middle is made of easy ingredients. It’s just such a yummy cookie bar!

Top down shot of Burnt Butter Caramel Cookie Bars

What are the ingredients I need?

Butter – I used unsalted butter. In this recipe we’ll be ‘burning’ the butter, or gently cooking it until it turns brown and tastes toasted nutty flavour.

Brown sugar – dark or light will work. Both will give you a stronger or lighter flavour.

Eggs – I used large eggs.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

All-purpose flour – also known as plain flour.

Salt – I used sea salt flakes to sprinkle on top and fine salt for the cookie base.

Bicarb soda – incorrectly labeled as baking powder in the video. This is also known as baking soda.

Chocolate chips – I used dark chocolate, but milk or white will also work.

Caramel chews – These are those old caramel chews that you find at any number of super cool old peoples houses.

Heavy cream – this is the type of cream you use for whipping.

Caramel stretching from hand lifting cookie bar

My Top Tips!

Storage

Cupcakes can be stored in an airtight container for up to three days.

Burnt Butter

Burnt butter gives your butter a toasty flavor. It doesn’t actually taste burned. But if you prefer to just use regular melted butter, you can opt in for that. Still tastes delicious!

Other Recipes You Might Like!

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Top down shot of single cookie bar with chocolate chips and caramel

Burnt Butter And Caramel Cookie Bars

Serves 12

5 from 1 vote
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Course: Dessert
Cuisine: American

Ingredients

Burnt Butter And Caramel Cookie Bars

  • 1 cup unsalted butter melted (see notes)
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp cinnamon
  • 1 orange, zested
  • 1 tsp salt
  • 1 tsp bicarb soda
  • 1 1/2 cups semi-sweet chocolate chips + extra to sprinkle
  • 10 ounces soft caramel chews unwrapped
  • 3 tbsp heavy cream
  • 1 tsp flaked sea salt


Instructions

Burnt Butter And Caramel Cookie Bars

  • Begin by preheating your oven to 350°F / 175°C. Spray a 9 x 9-inch square cake tin with oil spray and line the sides and bottom with baking paper.
  • Add the butter into a medium sized saucepan and cook on medium heat for a couple minutes, occasionally stirring until the butter turns a golden colour. You’ll notice that little flecks of butter will stick to the bottom of the saucepan. That’s completely normal. Set aside to cool.
  • Add the unwrapped caramel candies to a large microwave safe bowl along with the cream and microwave for one minute. Stir until smooth. Set aside to cool slightly.
  • Pour the butter into a large mixing bowl and add the sugar, eggs and vanilla extract. Use a whisk to combine.
  • Add the flour, cinnamon, orange zest, salt, and bicarb soda into a medium sized bowl and whisk to combine. Add half the mixture to the wet ingredients and use a spatula to combine. Add the remaining dry ingredients along with the chocolate chips and fold through until there are no dry ingredients showing.
  • Split the mixture in half and spread the first half around on the cake tin as evenly as you can. Pour the caramel on top and spread around evenly. Place in the freezer for 20 minutes to cool completely. Then add the other cookie dough half and spread around evenly.
  • Bake for 25-30 minutes. Allow to cool to room temperature before lifting out of the tin. Use a large knife to slice up into 3x3 bars or you could cut it 4x4 if you want smaller bars.

Notes

Notes
Cupcakes can be stored in an airtight container for up to three days.
Burnt Butter: Burnt butter gives your butter a toasty flavor. It doesn’t actually taste burned. But if you prefer to just use regular melted butter, you can opt in for that. Still tastes delicious!

Nutrition

Calories : 307kcal
Carbonhydrates: 34g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 5g
Trans Fat : 1g
Cholesterol: 73mg
Sodium: 497mg
Potassium : 64mg
Fiber: 1g
Sugar : 13g
Vitamin A: 567IU
Vitamin C: 1mg
Calcium: 27mg
Iron: 1mg
Nutrition Disclosure

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2 comments

khryss March 31, 2022 - 8:41 pm

The directions in this have ingredients not on the ingredients list, ie. orange zest, cinnamon; section 5. Also, in the notes section you say “cupcakes.”

Reply
Nick Makrides April 27, 2022 - 1:13 am

Sorry about that Khryss! Have gone in and fixed all of that! N x

Reply

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