Caramel Snickers Cookie Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
A caramel-lover’s paradise! A filling of thick gooey caramel sauce sandwiched between two soft and chewy layers of Snickers-studded cookie bars!
  • 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)
  1. 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.
  2. In a medium mixing bowl, whisk together Flour, Baking Powder, Baking Soda, and Salt. Set aside.
  3. 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.
  4. Using a large spoon, slowly stir dry ingredients into the wet ingredients until just combined. Do not overmix. Fold in chopped Snickers.
  5. 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.
  6. Carefully drizzle warm caramel sauce evenly over cookie dough.
  7. 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.
  8. 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.
  9. Allow cookies to cool completely, in the pan, on a wire rack, about 1 hour.
  10. 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.
  11. Makes 16 bars.
Recipe by SunnySideUps | Living Life Sunny Side Ups at