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Pumpkin Spice White Chocolate Chip Caramel Bars

Pumpkin Spice White Chocolate Chip Caramel Bars are a layer of caramel sauce perfectly sandwiched between layers of white chocolate chip bars flavored with pumpkin spice.
Prep Time15 mins
Cook Time28 mins
Total Time43 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Spice White Chocolate Chip Caramel Bars
Servings: 12
Calories: 661kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Pumpkin Chocolate Chip Cookie Bars

  • 1 cup (2 sticks or 227g) butter
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • cups (438g) all-purpose flour
  • 1 teaspoon baking soda
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon kosher salt
  • 2 cups (336g) white chocolate chips

Caramel Sauce

  • 5 ounces evaporated milk
  • 1 package (11 ounces) caramel bits or wrapped caramels, unwrapped if using wrapped caramels

Instructions

Pumpkin White Chocolate Chip Cookie Bars

  • Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick spray.
  • In a large bowl, add the butter. Soften it in the microwave for 30 seconds.
  • Mix in the granulated sugar and brown sugar with a hand mixer.
  • Add in the eggs and vanilla, mixing until incorporated.
  • Add in the flour, baking soda, pumpkin pie spice, and salt. Mix on low until combined.
  • Fold in the white chocolate chips.
  • In the prepared baking dish, press half the cookie dough down. Try to get an even layer. Set the remaining cookie dough aside.
  • Bake for 10 minutes. While the cookie bars are baking, prepare the caramel.

Caramel Sauce

  • In a saucepan over medium heat, add the evaporated milk and caramel bits. Stir frequently for about 8 minutes, or until the caramels are melted and the evaporated milk is fully incorporated. Remove from heat.

Assembly

  • Pour the caramel sauce over the bars, making sure to get every nook and cranny.
  • Carefully start placing flattened dollops of the remaining cookie dough over the hot caramel. I find it works best to pick up a small handful, flatten it in my hand a bit, and then place that directly on top of the caramel. Do this with the remaining cookie dough; it is okay if there is some caramel showing.
  • Bake for an additional 15-18 minutes, or until the caramel is bubbling and the cookie is golden brown.
  • Allow the bars to cool to room temperature before cutting and serving.

Nutrition

Calories: 661kcal