Salted Caramel Bars Recipe – Simple & Delicious

I love anything with the salted caramel flavors, especially during the fall & the holiday season. But, so many recipes can be quite time-consuming so I love when I can find some shortcuts in the kitchen to make a delicious dessert without sacrificing quality & taste.

I am not much of a baker at all and always struggle with coming up with good recipes that don’t involve a lot of complicated steps or extensive time in the kitchen. So I like the idea of using a base of refrigerated products when I am busy & need the convenience and ease that comes with having ready-made products. I know many of you love to be able to provide all of your food from scratch, but for those times when you just need save some time, the refrigerated dough products really come in handy.

These Salted Caramel Bars are the perfect treat to offer friends for a yummy, rich dessert. I love the fact that they only have 5 ingredients and are so simple & easy to make! {These would also be delicious with our homemade caramel recipe in place of the individual caramels for an even creamier caramel flavor.}

Salted Caramel Bars:

Ingredients:

2 rolls of refrigerated, pre-made sugar cookie dough (you can also use your own homemade sugar cookie dough recipe – you’ll need 2 batches – or enough for 2 dozen sugar cookies)
1 {14} oz Bag of Caramel Candies (individually wrapped) – you could also use our Homemade Caramel recipe for this recipe!
1/3 cup of Heavy Whipping Cream
1 teaspoon of Vanilla
1-2 teaspoons of coarse Sea Salt (you could also use Kosher salt)

Directions:

Preheat the oven to 350 degrees.

Use a 9 x 13 pan & grease the pan with baking spray

Use 1 roll of the refrigerated cookie dough and spread it along the bottom of the pan so it is smooth.

Put it in the oven to cook for around 8-12 minutes (you will want to check your oven – I cooked mine for about 10 minutes) – you don’t want it to get overdone

While the cookie dough is baking, you can open up all the caramels in 1 bag & dump into a sauce pan.

Stir in 1/3 cup of Heavy Whipping Cream and 1/2 tsp of Vanilla.

Stir continuously on low – medium heat until caramels are melted into a liquid.

Once the cookie dough is ready, take out of the oven.

Pour the caramel mixture over the baked cookie dough.

Very lightly sprinkle 1 -2 tsp of Sea Salt over the caramel (you could also sprinkle this over the top at the end if you prefer)

Use the other roll of cookie dough & break up into little pieces and sprinkle over the top of the caramel mixture (you may not need the full roll)

Bake again at 350 degrees for 15-20 minutes (frequently check so that the cookie dough on top doesn’t get too brown).

Let it cool and then cut into pieces.

Printable Recipe for Salted Caramel Bars:

Here’s a printable version of the Salted Caramel Bar recipe for you to print off to put in your recipe binder or notebook.

Salted Caramel Bars

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Ingredients

Scale

2 rolls of refrigerated, pre-made sugar cookie dough
1 14 oz Bag of Caramel Candies (individually wrapped)
1/3 cup of Heavy Whipping Cream
1 teaspoon of Vanilla
1–2 teaspoons of coarse Sea Salt (you could also use Kosher salt)

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Instructions

Preheat the oven to 350 degrees.
Use a 9 x 13 pan & grease the pan with baking spray
Use 1 roll of the refrigerated cookie dough and spread it along the bottom of the pan so it is smooth.
Put it in the oven to cook for around 8-12 minutes (you will want to check your oven – I cooked mine for about 10 minutes) – you don’t want it to get overdone
While the cookie dough is baking, you can open up all the caramels in 1 bag & dump into a sauce pan.
Stir in 1/3 cup of Heavy Whipping Cream and 1/2 tsp of Vanilla.
Stir continuously on low – medium heat until caramels are melted into a liquid.
Once the cookie dough is ready, take out of the oven.
Pour the caramel mixture over the baked cookie dough.
Very lightly sprinkle 1 -2 tsp of Sea Salt over the caramel (you could also sprinkle this over the top at the end if you prefer)
Take the second roll of cookie dough & break up into little pieces and sprinkle over the top of the caramel mixture.
Bake again at 350 degrees for 15-20 minutes (frequently check so that the cookie dough on top doesn’t get too brown).
Let it cool and then cut into pieces.