A caramel-lover’s paradise! A filling of thick gooey caramel sauce sandwiched between two soft and chewy layers of Snickers-studded cookie bars!
Are you recovered from Halloween yet? There are a ton of kids in my neighborhood, and I think I saw at least 20 adorable little girls dressed as Elsa from Frozen—definitely the costume of the year, right? At least it seemed that way in my neighborhood!
Have you finished off all your Halloween candy? I hope not…because you’ll definitely want the rest of those Snickers bars to whip up a batch of these uber gooey and delicious cookie bars!
Thankfully, Snickers do not have any gluten in them, so all you gluten-free eaters out there can make these too, with the help of Better Batter Gluten-Free All Purpose Flour! Just be sure to check that the caramel sauce you use is gluten-free! Either homemade or storebought caramel sauce can be used in this recipe; here’s the super simple homemade recipe that can be whipped up in minutes (this is what I used in this recipe), or may I recommend Trader Joe’s Caramel Sauce if you’d prefer to use premade sauce?
Making these cookie bars is a really, really simple process, and they come together in minutes, without having to use any mixers! The only tricky part is assembling the layers in the pan right before they go into the oven. What you’ll do, once you have finished preparing the cookie dough and the caramel sauce, is divide the dough in half. Then, spread only half of the dough in the bottom of the baking pan. The dough will look like it is spread very thin, and the snickers chunks may make it a tiny bit tricky to spread with a knife, but do your best to just cover the base of the pan. Not to worry-the dough will rise and expand as it bakes. If you need a little more dough to cover the base, use part of the remaining half of dough to fill in any empty spaces (you won’t use quite as much dough for the top layer). Next, you’ll want to make sure that the caramel sauce is warmed up a little bit so that it’s easy to pour and drizzle evenly over the base cookie dough layer. Lastly, (and this is the trickiest part-which really isn’t too bad at all!!) using a spoon (and a knife to scrape out the spoon, if needed), you’ll drop small spoonfuls of dough over the top of the caramel layer, and then slightly spread the dough with a knife. It’s important to do this last step very, very carefully, so you won’t disturb the caramel layer. It’s ok if the top cookie dough layer does not completely cover the caramel, or if some of the caramel layer peeks through to the top! I always like to sprinkle a few more chopped Snickers pieces to top everything off, but that’s completely optional!
If you love caramel, you’ll go crazy once you taste these cookie bars! They’re super gooey and sweet, with the perfect amount of salty crunch coming from the chopped Snickers bars! Seriously yummy and addicting!!
Ps-did you know that today (November 4th) is National Candy Day? The perfect excuse to bake cookies packed with crunchy Snickers bars!! I’ll be celebrating by devouring the last couple cookies from this batch that are left, after my husband found the cookie jar this weekend!
- 1 cup All-Purpose Flour OR Better Batter Gluten Free Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- ⅓ cup Butter
- ⅔ cup packed Light Brown Sugar
- 1 Large Egg
- 2 teaspoons Vanilla Extract
- ⅓ cup Caramel Sauce (homemade or storebought), warmed slightly
- 1 and ½ cups Snickers candy, chopped (about 12-13 Fun Size bars)
- Line an 8x8-inch baking pan with aluminum foil, leaving overhang on each side, and spray with nonstick cooking spray; set aside. Preheat oven to 350 degrees F.
- In a medium mixing bowl, whisk together Flour, Baking Powder, Baking Soda, and Salt. Set aside.
- In a large microwave-safe bowl, melt butter in microwave (about 30-45 seconds). Whisk together brown sugar and melted butter until combined and all brown sugar lumps have dissolved. Whisk in egg and vanilla extract.
- Using a large spoon, slowly stir dry ingredients into the wet ingredients until just combined. Do not overmix. Fold in chopped Snickers.
- Pour ½ to ⅔ of the cookie dough into prepared baking pan, and carefully spread out the dough so that the entire bottom of the pan is covered. This layer will look very thin, but not to worry--it will expand during baking.
- Carefully drizzle warm caramel sauce evenly over cookie dough.
- Using a spoon and knife, drop remaining dough by small spoonfuls over the caramel layer. Very, very carefully, using the knife, spread out the dough so that most of the caramel layer is covered. It’s ok if there is not enough dough to completely cover the top.
- Bake for 25-28 minutes, until top is golden brown. The center will be slightly jiggly, but this is because of the hot caramel layer, which will firm up as the cookie bars cool.
- Allow cookies to cool completely, in the pan, on a wire rack, about 1 hour.
- To remove, lift overhanging foil straight up out of the pan, and transfer to a cutting board. Cut into bars, and store tightly closed for up to one week in the refrigerator, or up to 3 months in the freezer.
- Makes 16 bars.
I’ve got more delicious caramelly goodness for you!