Caramel Cookie Dough Bars

These caramel cookie dough bars combine layers of cookie dough shortbread, salted caramel, and creamy melted chocolate. No baking needed!

Looking for more no-bake bar recipes? Try my chocolate coconut bars and carrot cake bars next. 

Stop everything you’re doing and sprint to the kitchen because these salted caramel bars are a game changer. 

Made with layers of edible cookie dough, salted caramel, and melted chocolate, each bite is layered with addictive flavor…and they’re so easy to make. 

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make caramel bars
4. Arman’s recipe tips
5. Storage instructions
6. More no bake dessert recipes to try
7. Caramel Cookie Dough Bars (Recipe Card)

Why I love this recipe

• Made with simple ingredients. There’s a lot going on in this recipe, yet all of the ingredients are basic pantry staples. 
• No oven is needed. The caramel requires some chilling time, but overall, it’s a speedy recipe. 
• Freezer-friendly. I always make a double batch, both because they freeze so well and because my family eats them so quickly!
• And diet-friendly, too. These caramel cookie bars are naturally gluten-free, but they’re also easy to make vegan.

Ingredients needed

Here’s what you’ll need for the chocolate chip cookie dough base:

• Almond flour. I used blanched almond flour. You can also use almond meal, but the shortbread will be darker.
• Maple syrup. Provides sweetness and helps hold the shortbread base together. 
• Coconut oil. Adds a cookie dough-like texture. If not strictly dairy-free, you can use butter. 
• Sea salt. To bring out the sweetness. 
• Chocolate chips. A must for any good cookie dough! I used a mix of mini and regular chocolate chips. Use vegan chocolate chips if needed. 

To finish the bars:

• Chocolate chips. Or a chopped-up chocolate bar. 
• Coconut oil. Melted with the chocolate to make it easier to slice.
• Caramel. I made my own vegan caramel, but you can use store-bought caramel sauce if you prefer.  

How to make caramel bars

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Line a square baking dish with parchment paper and grease it with nonstick cooking spray.

Step 2- Melt the wet ingredients. Melt the maple syrup and coconut oil in a microwave-safe bowl or saucepan over medium heat. 

Step 3- Add the dry ingredients. Add the almond flour and salt and stir until a thick dough forms. Fold in the chocolate chips. Transfer to the lined pan and press into place. 

Step 4- Add caramel. Pour the caramel over the cookie dough base and refrigerate for 30 minutes. 

Step 5- Add chocolate. Melt the remaining chocolate chips with coconut oil. Pour over the caramel layer and refrigerate until firm. Slice the bars and sprinkle with salt.

Arman’s recipe tips

• Use a warm knife to slice the bars. I like to run mine under hot water, then dry it and slice the bars. It takes a bit longer, but it helps the bars cut evenly. 

• Cut the carbs by using keto maple syrup, sugar free chocolate chips, and keto caramel. 
• Use other kinds of chocolate, like white chocolate chips, semi-sweet chocolate chips, or dark chocolate chips.  
• Experiment with mix-ins. Try chopped-up candy, roasted peanuts, or salted pretzels. 
• Swap the coconut oil for drippy peanut butter for added flavor and a protein boost.

Storage instructions

To store: Leftover caramel bars can be stored in an airtight container at room temperature for up to one week or in the refrigerator for up to one month. 

To freeze: Wrap the individual bars in foil, store them in an airtight container, and freeze them for up to six months.

More no bake dessert recipes to try

• Protein rice krispies
• No bake chocolate peanut butter cookies
• No bake oatmeal cookies
• Or any of my no bake desserts