Caramel Apple Kitchen Sink Cookie Bars

Course Dessert

Cuisine Cookie

Keyword kitchen sink cookie bars

Prep Time 10

Cook Time 16

Total Time 30

Servings rectangles

Calories 200kcal

Author Melissa Rose

Ingredients

¾ cup unsalted butter (not margarine) you will be melting this
¾ cup light brown sugar
½ cup granulated sugar
1 large egg + 1 yolk (i.e. 1 whole egg + 1 extra egg yolk)
2 teaspoons vanilla extract
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon kosher salt
2 cups all-purpose flour
¾ cup graham cracker crumbs about 12 squares

Mix-Ins (2 cups total)

½ cup cinnamon sugar pretzels, broken
12 Werther's Caramel Apple soft caramels torn into piece
extra graham cracker pieces to press on top

US Customary - Metric

Instructions

Preheat oven to 350°F.
In a medium-sized microwave-safe bowl, melt unsalted butter (¾ cup, 1½ sticks) for 20-30 seconds until JUST melted. (If your butter is steaming, let it cool down for a few minutes. Butter that is too hot can result in greasy bars and/or will cause the eggs to cook.)
Add in light brown sugar (¾ cup) and granulated sugar (½ cup) and use a spatula to stir until combined (*do not use a mixer!). Add in egg (1 large), extra egg yolk (1 yolk) and vanilla extract (2 teaspoons). Mix until combined.
Stir in baking soda (1 teaspoon), baking powder (¼ teaspoon), and salt (½ teaspoon).
Add in all-purpose flour (2 cups*), and graham cracker crumbs (¾ cup) and mix until all the flour disappears into the dough.
Add mix-ins cinnamon sugar pretzel pieces (½ cup) and part of the caramel pieces (8 torn caramels).
Press dough into a greased or parchment-lined metal 9x13" pan until smooth. Press the other 4 torn caramels a few extra pieces of pretzels & graham crackers to the top for aesthetics. I like to pull apart the caramels into little strips so that you get a marbling look on top.
Bake at 350°F for 16-18 minutes until edges and top are lightly golden brown and center no longer looks wet; some ovens may need up to 20 minutes. Remove from oven and place entire pan on a cooling rack.
Allow the cookie bars to cool completely before removing from pan. Slice into 24 squares, then enjoy! To keep fresh, cover pan with saran wrap or place bars in airtight container for up to 3 days (after that they start to dry out). See notes below for freezing tips.

Nutrition