Salted Caramel Cookie Bars In The Slow Cooker

Get ready to be wowed by a delectable treat you can make right in your slow cooker - Salted Caramel Cookie Bars!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Calories 346kcal

Get Recipe Ingredients

Spray bottom of slow cooker with nonstick spray, coating it well.
With a mixer, beat together butter, sugar, and vanilla.
Add egg and regular salt and mix until combined.
Add flour 1 cup at a time and continue mixing until soft dough forms.
Sprinkle a bit of flour over dough and use your hands to form into a ball.
Use a little over half of the dough and press down evenly on bottom of slow cooker. Use a sprinkle of flour as needed to keep dough from sticking to your hands.
Sprinkle bag of caramel bits evenly over crust.
Crumble remaining dough over top of caramel layer.
Top it off by sprinkling sea salt across crumbled dough layer.
Cover and cook for 2 - 3 hours on low. (Cookie bars are done when they are slightly browned around the edges and a knife inserted into center of the bars is mostly clean.)

Store leftovers in an airtight container and serve at room temperature. You may wish to use parchment paper to separate layers of bars in the container.
Butter and egg should be at room temperature for best results.
Bars will seem a bit soft in the center but will set up as they cool. Be sure to let cool thoroughly before removing from the slow cooker. T
To convert this recipe for the oven, spray nonstick spray in an oven-safe pan, assemble as directed, and bake at 350 ℉. Baking time will depend on the size of the pan and thickness of cookie bars. A standard 8x8 pan should take about 25-30 minutes.