This fall-inspired twist on my classic kitchen sink cookie bars is a cozy and vibrant treat! Packed with graham crackers, apple caramels, and cinnamon sugar pretzels, these bars deliver the perfect mix of textures and warm, seasonal flavors.
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Why I Love These
- One bowl, no mixer: You can make these in one bowl by simply mixing with a spatula!
- No scooping required: Toss the dough into a 9x13 pan for an irresistible crowd-pleaser that everyone will love (no scooping is one of the reasons I wanted to write a 9x13" cookbook!).
- Soft & chewy: The combination of chewy caramels and pretzels with the soft cookie makes these the perfect marriage of flavors.
Ingredient Notes & Substitutions
- Caramels: I use and love the Werther's Caramel Apple Soft Caramels. I usually get these at Aldi but I've also seen smaller bags at Dollar Tree!
- Cinnamon Sugar Pretzels: These are great with both Dot's Cinnamon Sugar Pretzels or Popdaddy's Cinnamon Sugar Pretzels. I can usually find Dot's at Kroger and Popdaddy at Dollar Tree in smaller bags!
- Graham Crackers: I just use regular graham crackers but you could also use crushed biscoff cookies!
How to Make These
You can whip this up in one bowl and a 9x13" pan - no electric mixer required!
Step 1: Make Dough
Jump down to the full recipe card for the ingredient amounts and printable recipe instructions.
This is a semi-wet dough but will firm up after you let it sit for a few minutes.
Step 2: Press Into Pan & Top
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.
Step 3: Bake & Cool
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.
Step 4: Cut
Allow the cookie bars to cool completely before removing from pan. Slice into 18 rectangles, then enjoy!
Tips & Variations
- Top with flaky sea salt: The added salt takes these over the edge!
- Use regular caramels: While they won't be caramel apple, you can use regular Werther's or Kraft soft caramels for these.
- Add nuts: Mix in chopped pecans or walnuts for a bit of crunch and added texture.
Storage & Freezing
- Storage: 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).
- Freezing: cool the bars completely before placing them into an airtight container or freezer bag for storage. These will keep in freezer for 1-2 months.
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Caramel Apple Kitchen Sink Cookie Bars
Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350°F.
- In a medium-sized microwave-safe bowl, melt ¾ cup unsalted butter (not margarine), 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 ¾ cup light brown sugar and ½ cup granulated sugar and use a spatula to stir until combined (*do not use a mixer!). Add in 1 large egg + 1 yolk and 2 teaspoons vanilla extract. Mix until combined.
- Stir in 1 teaspoon baking soda, ¼ teaspoon baking powder, and ½ teaspoon kosher salt.
- Add in 2 cups all-purpose flour, and ¾ cup graham cracker crumbs and mix until all the flour disappears into the dough.
- Add mix-ins ½ cup cinnamon sugar pretzels, broken and part of the caramel pieces (8 Werther's Caramel Apple soft caramels, torn).
- Press dough into a greased or parchment-lined metal 9x13" pan until smooth. Press the other torn 4 Werther's Caramel Apple soft caramels, a few extra pieces of pretzel & extra graham cracker pieces to press on 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.
So yummy! They turned out way better than I was expecting. Made to take to the teachers at school and they all loved them! Will be making again soon!!
I'm so glad everyone loved these, Hannah! Thanks so much for taking time to leave a review!
I suck at baking but this website has helped me so much the past few feats and I knew once I saw this recipe, I HAD to try it! I made this and it was delicious! Not only is this creative but it’s fun to make as well! Thank you I will be making these again!
I'm so glad you loved this recipe, Aj! Thank you for taking time to leave a review!