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These delicious bar cookies have the perfect combo of caramel and sea salt. A great holiday treat, this bar cookie recipe will quickly become a family favorite.

Source: Better Homes and Gardens


Recipe Summary test

30 mins
25 mins
55 mins
60 bars


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line a 15x10-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with cooking spray; set pan aside.

  • Set aside 2 Tbsp. of the butter. In a large bowl beat the remaining butter with a mixer on medium 30 seconds. Beat in brown sugar and baking soda until combined, scraping bowl as needed. Beat in eggs and 2 tsp. of the vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in the rolled oats.

  • For filling, in a medium saucepan combine the reserved butter, the caramels, and sweetened condensed milk. Cook over low heat until caramels melt, stirring occasionally. Remove from heat. Stir in the remaining 2 tsp. vanilla, and 1/2 tsp. of the fleur de sel.

  • Press two-thirds (about 3 1/3 cups) of the oat mixture into the bottom of the prepared baking pan. Spread filling over the oat mixture. Dot remaining oat mixture on filling. Sprinkle with the remaining 1 tsp. fleur de sel.

  • Bake 25 minutes (the filling will still look moist, but will continue to set as it cools). Cool in pan on a wire rack. Use edges of foil to lift uncut bars out of pan pan. Place on cutting board; cut into bars.

To Store:

Arrange bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts

141 calories; fat 5g; cholesterol 17mg; saturated fat 3g; carbohydrates 22g; mono fat 1g; insoluble fiber 1g; sugars 14g; protein 2g; vitamin a 121.3IU; vitamin c 0.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 12.5mcg; vitamin b12 0.1mcg; sodium 130mg; potassium 58mg; calcium 55mg; iron 0.5mg.