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.

caramel apple kitchen sink cookie bars cut into rectangles

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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!

ingredients for caramel apple kitchen sink cookie bars

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.

bowl of caramel apple kitchen sink cookie dough

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.

pan of unbaked caramel apple kitchen sink cookie

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

5 from 2 votes

Print Rate

Total Time: 30

Servings: 18 rectangles

By: 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

Before you begin! If you make this, will you do me a huge favor 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 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.

Last Step! Please 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.

Nutrition

Caramel Apple Kitchen Sink Bars