Salted Caramel Brown Sugar Pop Tart Cookie Bars

These Salted Caramel Brown Sugar Pop Tart Cookie Bars capture the beloved flavors of a toaster pastry in an easy-to-make bar. Imagine a chewy brown sugar cookie base, a gooey salted caramel center, and a sweet cinnamon glaze. It’s a delightful handheld treat perfect for any occasion.

Gather these ingredients for a delicious batch of salted caramel brown sugar cookie bars.

• Base Ingredients
• Caramel Layer
• Cinnamon Glaze

Customize these bars with easy ingredient swaps.

Butter: For a dairy-free option, use a high-quality vegan butter substitute. Ensure it’s softened like dairy butter.

Brown Sugar: If you only have dark brown sugar, you can use it. It will make the bars slightly richer and chewier.

Salted Caramel Sauce: If you can’t find store-bought salted caramel, you can make your own. Be sure to add a pinch of salt to achieve the salted effect.

Milk/Cream: Almond milk, soy milk, or even water can be used in the glaze if dairy is an issue. Adjust the amount slightly for the right thickness.

Gluten-Free: Use a 1-to-1 gluten-free baking flour blend instead of all-purpose flour. Ensure it contains xanthan gum.

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting some overhang for easy removal.
2. In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, until no streaks of flour remain; be careful not to overmix.
6. Press half of the dough evenly into the bottom of the prepared pan, about ½ inch thick, building a slight lip around the edges.
7. Warm the salted caramel sauce slightly if needed, then spread it evenly over the cookie dough layer. Sprinkle a pinch of sea salt flakes over the caramel.
8. Crumble the remaining dough over the caramel layer, covering as much as possible.
9. Bake for 30-35 minutes, or until the edges are golden brown and the center looks set but still soft.
10. Cool completely in the pan on a wire rack for at least 1 hour.
11. In a small bowl, whisk together the powdered sugar, milk, ground cinnamon, and vanilla extract until smooth and drizzle-able.
12. Drizzle the cinnamon glaze over the cooled bars and let set for 10 minutes before slicing into 12 bars.

• Overmixing the dough: This can lead to tough, dense bars. Mix just until no dry flour streaks remain.
• Cutting the bars too soon: The bars need to cool completely to set properly. Cutting them while warm will result in messy edges.
• Uneven caramel spread: Ensure the caramel is spread evenly for consistent flavor in every bite.

• Chocolate Drizzle: Melt some chocolate chips and drizzle them over the cinnamon glaze for an extra layer of flavor.
• Spice It Up: Add a pinch of nutmeg or ginger to the cookie dough for a warmer spice profile.
• Nutty Crunch: Add chopped pecans or walnuts in between the dough and caramel layers or sprinkled on top.

• Serve these bars as a sweet afternoon snack with a cup of coffee or tea.
• Enjoy them as a dessert after dinner. They pair well with a scoop of vanilla ice cream.
• Pack them for picnics, potlucks, or school lunches.

Can I make this ahead?

Yes, you can make these Salted Caramel Brown Sugar Pop Tart Cookie Bars a day or two in advance. Store them in an airtight container at room temperature. The flavors meld nicely over time.

How do I store leftovers?

Store leftover bars in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. For longer storage, wrap them well and freeze.

Salted Caramel Brown Sugar Pop Tart Cookie Bars are a crowd-pleasing dessert that’s simple to make. They deliver a wonderful combination of chewy cookie, gooey caramel, and sweet glaze for a truly decadent treat.

Salted Caramel Brown Sugar Pop Tart Cookie Bars

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chewy brown sugar cookie base with a gooey salted caramel layer and a cinnamon glaze—capturing the beloved flavors of a toaster pastry in a single, handheld bar. Perfect for any occasion.

• Author: basma
• Prep Time: 20
• Cook Time: 35
• Total Time: 55
• Yield: 12 bars 1x
• Category: Easy Dessert Recipes
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

1 ½ cups packed light brown sugar
½ cup granulated sugar
1 cup unsalted butter, softened
2 large eggs, room temperature
1 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup salted caramel sauce
Sea salt flakes, for sprinkling
1 cup powdered sugar
2 tbsp whole milk or cream
1 tsp ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (180°C). Grease a 9×13-inch baking pan.
In a bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs and vanilla extract.
Combine flour, baking soda, and salt; gradually add to the butter mixture to form a dough.
Press 2/3 of the dough into the pan to form the base. Bake for 12-14 minutes until golden.
Spread salted caramel sauce over the partially baked base. Sprinkle with sea salt flakes.
Press remaining dough into the caramel layer. Bake for another 12-15 minutes until golden and firm.
In a bowl, whisk powdered sugar, milk, and cinnamon until smooth. Drizzle glaze over cooled bars and let set.

Notes

Use vegan butter for a dairy-free option.
Adjust milk in the glaze for desired consistency.
Ensure caramel sauce is alcohol-free if avoiding alcohol.
Store in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1 bar
• Calories: 220
• Sugar: 15g
• Sodium: 120mg
• Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 30g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 30mg