Cookie Butter Caramel Bars

These Cookie Butter Caramel Bars are a divine and decadent sweet treat featuring a Biscoff cookie crust, a buttery cookie butter caramel, and rich dark chocolate ganache. They are HEAVENLY.

I have the most decadent treat to tell you about today.

These Cookie Butter Caramel Bars are an incredible dessert. They’re so rich and not for the sweet-averse.

These start with a Biscoff cookie crust that is baked until golden and crisp. Next up, a homemade caramel infused with cookie butter. Anyone else drooling?

To top it all off, a thick layer of rich, dark chocolate ganache and sprinkling of flaky sea salt for good measure.

The result? A swoon-worthy dessert that people will lose their minds over.

These remind me a lot of millionaire shortbread, except the shortbread is swapped for the cookie crust. They are like Twix bars on steroids.

Buttery, thick layers of cookie and caramel with dark chocolate combine to create a textural and flavor explosion.

A little bite goes a long way, which makes these great for sharing with friends and family. They all keep in the fridge for a long time, just in case you want to keep them all for yourself.

No judgment from me either way.

Ingredients You Need for These Cookie Butter Caramel Bars:

• Biscoff cookies — graham crackers would make a great substitute
• Ground cinnamon
• Unsalted butter
• Heavy cream
• Light brown sugar
• Cookie butter — I like Biscoff or Trader Joe’s brand
• Semisweet or bittersweet chocolate — I do not recommend milk chocolate for this recipe; it will be too sweet
• Flaky sea salt

How to Make These Cookie Butter Caramel Bars:

Start with the Crust:

• Preheat the oven to 350°F and line an 8 x 8-inch baking dish with parchment paper. Spray the paper and the pan with nonstick spray.
• Place the cookies in a food processor and pulse until fine crumbs form. Add in the cinnamon and the melted butter and pulse a few more times until the crumbs are evenly moistened.
• Press the crumb mixture into the prepared pan, ensuring to compact it down.
• Bake the crust for 10-12 minutes or until golden around the edges.

Make the Cookie Butter Caramel:

• While the crust is baking, make the caramel by combining the cream, butter, and sugar in a medium saucepan set over medium-high heat. Bring the mixture to a simmer and cook, stirring occasionally, until the mixture registers 240°F on a candy thermometer.
• Remove from the heat and carefully whisk in the cookie butter and salt. Whisk until smooth and well combined.
• Pour the caramel over the baked crust and allow to set at room temperature for 20 minutes. Transfer the pan to the fridge to continue setting while you make the chocolate topping.

Make the Ganache Topping:

• Heat the cream in the microwave or on the stovetop until it is hot, about 1 minute in the microwave and about 3-5 minutes on the stovetop.
• Place the chopped chocolate in a heat-safe mixing bowl and pour the hot cream over top. Allow it to sit for a minute and then gently start to stir until the chocolate and cream melt together and become glossy and smooth. If the chocolate is not melting all the way, microwave in 10-second increments, stirring after each one, until it is fully melted.
• Pour the chocolate mixture evenly over the cooled caramel layer, spreading it out with a spatula, and allow it to set at room temperature until cooled. Sprinkle the chocolate with flaky sea salt and then transfer the pan to the fridge to set for at least 1 hour.
• Slice into bars after chilling.

Other Recipes You Might Enjoy:

• Spiced Dark Chocolate Tart with Cookie Butter Swirl
• Cookie Butter Lattes
• Bourbon Cookie Butter Hot Chocolate
• Snickerdoodle Biscoff Cheesecake
• No-Churn Cookie Butter Ice Cream

If you love chocolate, caramel, or cookie butter, these bars are for you! So rich, so decadent, and so incredibly YUM.

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