Nutter Butter bars mix up in one bowl with melted butter, no mixer needed. They are chewy and gooey {think brownie texture} and bursting with peanut butter. The nostalgic treat just might become your favorite cookie bars!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

These Nutter Butter bars are the ultimate peanut butter bar cookies! They are soft and chewy and chock full of peanut butter and Nutter Butter cookies.

I know you're busy bakers {like me!} so I have perfected this easy recipe to be quick and uncomplicated.

In this post you will find step by step instructions and expert tips to help you succeed and have your family and friends know you are the king or queen of baked goods!

why you will love these peanut butter cookie bars

• Flavor ~ these nutty bars are for all the peanut butter fans as they are packed with peanut butter.
• Easy ~ the recipe uses melted butter and requires no dough chilling time. You press the bar cookie dough into a pan and then bake.
• One bowl ~ the quick to make recipe only needs one bowl; less dishes for the win!
• Nostalgic treat ~ Nutter Butter cookies made their debut in 1969, making them a childhood favorite for many.

🛒ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Butter ~ unsalted is my choice, but if you only have salted just leave out the kosher salt.
• Peanut butter ~ creamy, no-stir peanut butter is best for this recipe. I recommend using a commercial brand like Jif or Skippy. If you prefer crunchy peanut butter, that can be substituted.
• Sugars ~ both granulated and brown sugars are used. I like dark brown sugar, but light brown can be used.
• Kosher salt ~ helps to balance the flavors. Use half the amount if you have table salt.
• Egg ~ one large egg is needed. I prefer it room temperature, but it isn't going to make or break the recipe if it's cold from the fridge.
• Vanilla ~ pure vanilla extract adds a nice layer of flavor to these peanut butter blondies.
• All-purpose flour ~ use your favorite brand and be sure to measure correctly. If you need gluten free bar cookies a 1 to 1 gluten free flour blend will also work. I like King Arthur or Bob's Red Mill.
• Nutter Butter cookies ~ you need 16 cookies for this recipe. Eight of the cookies will get crushed and added to the dough and the other eight get pressed onto the top of the cookie bars.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

👩🏻‍🍳how to make this easy bar cookies recipe

Start by preheating oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper or aluminum foil.

Chop 8 of the Nutter Butter cookies into small pieces {about the size of large blueberries}.

Now in a medium to large bowl, whisk melted butter and peanut butter until smooth.

Then add the brown sugar, granulated sugar and kosher salt and whisk until combined.

Add the egg and vanilla and whisk until thoroughly combined.

Next add the flour and mix into the wet ingredients with a spatula until some flour remains.

Then add in the 8 chopped Nutter Butter cookies and mix until combined. The batter is very thick. Spread the batter evenly into the prepared pan and top with the remaining 8 Nutter Butter cookies, lightly pressing them into the batter.

Bake about 20-25 minutes, until edges are set and a toothpick inserted in the center comes out with just a few moist crumbs.

Then let the bars cool sitting in the pan on a wire cooling rack, this will take 1-2 hours depending on the temperature in your kitchen.

tips for chewy and soft nutter butter bars

• Line the 8x8 baking pan with parchment paper or aluminum foil for easy removal from the baking pan.
• Do not over bake; the recipe is designed for soft, slightly gooey and chewy peanut butter cookie bars. Remember that the Nutter Butter bars will continue to cook in the hot pan even after you remove them from the oven. When the edges are set and a toothpick comes out with just a few moist crumbs they are done.
• Allow the Nutter Butter bars to cool before cutting. You can speed the process up by placing the pan in the refrigerator once it's cool enough to pick up with bare hands. I also find chilled cookie bars cut into nicer slices, but I prefer eating them at room temperature.
• For the neatest looking bars, use a sharp knife to cut the nutty bars and wipe it clean between cuts.
• If you want to add a little decoration to the baked cookie bars, melt a little peanut butter and drizzle it over the cooled bars {or use chocolate if that's more your thing!}

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

variations

Triple peanut butter ~ add up to one cup of peanut butter chips or Reeses Pieces candies to the easy cookie dough.

Chocolate and peanut butter ~ add chocolate chips; regular or mini chips. Then melt a little chocolate and drizzle it over the top of the cooled bars.

Peanut butter bars with oatmeal ~ try my monster cookie bars recipe.

frequently asked questions

how to store

Nutter Butter bars can be stored in an airtight container at room temperature for 3-4 days or covered in the refrigerator for up to one week.

They also freeze well for up to 3 months. Allow to defrost before serving.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Nutter Butter Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more cookie bar recipes

• Nordy Bars {Butterscotch Bars}
• Caramelitas
• Blueberry Blondies
• Peanut Butter Blondies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 bars

Nutter Butter Bars

Print

Nutter Butter bars mix up in one bowl with melted butter, no mixer needed. They are chewy and gooey {think brownie texture} and bursting with peanut butter.

Prep Time 15 minutes

Bake Time 25 minutes

Total Time 40 minutes

Ingredients

• 16 Nutter Butter cookies, divided
• ½ cup unsalted butter, melted (1 stick or 113g)
• ½ cup creamy peanut butter* (120g)
• ½ cup packed dark or light brown sugar (100g)
• ⅓ cup granulated sugar (67g)
• ½ teaspoon kosher salt
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 cup all-purpose flour (125g)

Instructions

1. Preheat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper or aluminum foil. Leave a little overhang so you can easily pull the bars out to cut them.
2. Chop 8 of the Nutter Butter cookies into small pieces (about the size of large blueberries).
3. In a medium to large bowl, whisk melted butter (½ cup/113g) and peanut butter (½ cup/120g) until smooth. Then add the brown sugar (½ cup/100g), granulated sugar (⅓ cup/67g) and kosher salt (½ teaspoon) and whisk until combined. Add the egg (1 large) and vanilla (2 teaspoons) and whisk until thoroughly combined.
4. Now add the flour (1 cup/125g) and mix into the wet ingredients with a spatula until some flour remains. Then add in the 8 chopped Nutter Butter cookies and mix until just combined. The batter is very thick.
5. Spread the batter evenly into the prepared pan and top with the remaining 8 Nutter Butter cookies, lightly pressing them into the batter. Bake about 20-25 minutes, until edges are set and a toothpick inserted in the center comes out with just a few moist crumbs.
6. Let the bars cool sitting in the pan on a wire cooling rack, this will take 1-2 hours depending on the temperature in your kitchen. You can speed the process up by placing the pan in the refrigerator once it's cool enough to pick up with bare hands. I also find chilled cookie bars cut into nicer slices, but I prefer eating them at room temperature.
7. Cut into desired size and enjoy!

Notes

*Use a processed and emulsified peanut butter, such as Jif or Skippy. I tested this recipe with both creamy and crunchy peanut butter so use your favorite.

Nutter Butter bars can be stored in an airtight container at room temperature for 3-4 days or covered in the refrigerator for up to one week. They also freeze well for up to 3 months. Allow to defrost before serving.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 324Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 60mgSodium: 166mgCarbohydrates: 43gFiber: 1gSugar: 22gProtein: 5g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

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You'll love these quick and easy monster cookie bars! They are soft, chewy and full of peanut butter, oats and chocolate. The best part is they mix up in one bowl by hand!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Who loves cookies, but needs something quick and easy to bake? I know you are busy bakers too and this monster cookie bars recipe makes the BEST thick, soft and chewy bars!

My recipe doesn't skimp on the peanut butter either. With peanut butter in the dough and then a layer of peanut butter baked between the layers and m&m's and chocolate chips; they are truly a monster cookie dream!

For other stuffed bar cookies try my sugar cookie sandwiches or carrot cake sandwich cookies.

why you will love these easy bar cookies

• Thick and chewy ~ full of oats, peanut butter and chocolate chips. They also have a layer of extra peanut butter in the middle, which makes them gooey and addictive!
• Easy dessert bars ~ everything mixes up in a bowl with a spoon and bakes in one pan.
• One bowl recipe ~ I'm always trying to find ways to use less dishes!

what are monster cookies made of?

Monster cookie bars are a combination of peanut butter, oats, m&m's and chocolate chips {or other mix-ins}. They are soft, thick and chewy and very delicious!

If you need a gluten free {or nut free} version of monster cookies, try my flourless monster cookies.

🥜ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Peanut butter ~ Creamy, no-stir peanut butter is best for this recipe. I recommend using a commercial brand like Jif or Skippy. It's used in the monster cookie bars dough and frozen into a layer that gets stuffed between the dough for a gooey middle.
• Melted butter ~ unsalted is my choice, but if you only have salted just leave out the kosher salt.
• Sugar ~ both granulated and brown sugars are used.
• Egg ~ one large egg is needed. I prefer it room temperature, but it isn't going to make or break the recipe if it's cold from the fridge.
• Vanilla ~ pure vanilla extract adds a nice layer of flavor to these bar cookies.
• Kosher salt ~ helps to balance the flavors. Use half the amount if you have table salt.
• Ground cinnamon ~ adds another flavor layer.
• Baking soda ~ just a little to give the chewy bars a little lift.
• Oats ~ old-fashioned oats are what tends to be traditional in monster cookie bars. They add so much chewy texture! I tested this recipe with all old-fashioned oats and with a combination of quick oats and old-fashioned oats. My testers preferred the combination.
• All-purpose flour ~ use your favorite brand and be sure to measure correctly. If you need gluten free bar cookies a 1 to 1 gluten free flour blend will also work.
• Chocolate chips and m&m's ~ my family likes semi-sweet chocolate chips, white chocolate chips and mini m&m's. Peanut butter chips, Reeces Pieces and toffee bits are all excellent choices for mix-ins too.

prep the gooey peanut butter layer

Prepare an 8x8 baking pan with parchment paper {or aluminum foil}, drop the peanut butter into the prepared baking pan and smooth into an even layer.  Pull the peanut butter out of the pan and place on a small cutting board to flat surface and place in the freezer for a minimum of 1 hour and up to 2 days.

👩🏼‍🍳how to make these easy thick and chewy bars

Once the peanut butter layer has frozen, preheat the oven and prepare an 8x8 baking pan with parchment paper.

In a medium to large bowl, mix together the melted butter and peanut butter until well combined.

Now add the brown sugar and granulated sugar and stir until combined.

Then add the egg and vanilla. Scrape up and down the bowl if needed and mix until combined.

Now add the cinnamon, baking soda and kosher salt and mix until well combined.

Next add the oats and all-purpose flour and mix until some large flour streaks remain. Then add your mix-ins and gently fold to combine.

Drop half of the cookie dough into the prepared baking pan and smooth to an even layer.

Then remove the peanut butter layer from the freezer and gently peel it off the parchment paper and lay it over the top of the dough. I found the peanut butter can stick in a few places, but should mostly pull off. In my testing it sticks to aluminum foil more than parchment paper. Gently spread the remaining dough over the top of the peanut butter layer. Add a few extra mix-ins pressed on top, if desired.

Bake for 20 - 25 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

tips for the best monster bar cookies

Remember that your oven is different than mine and baking times may vary slightly.

Measure your oats and flour correctly. A kitchen scale is best, but if you don't have one use the spoon and level method. Spoon the flour or oats into the measuring cup and use the back of a knife to level it off.

Don't over bake! For the best soft and chewy with a gooey peanut butter middle, don't over bake these bar cookies.

The frozen peanut butter layer should peel off the parchment paper in mostly one piece. If it breaks, it's okay, just do your best to lay it into an even layer over the cookie dough.

For a bakery style looking cookie bar save aside a tablespoon of the mix-ins and press them into the top of the cookie dough prior to baking.

variation ideas for this one bowl recipe

• Halloween ~ use Reeces Pieces and eye ball candies.
• Triple peanut butter ~ use peanut butter chips and Reeces Pieces for mix-ins.
• Use colored m&m's to match your favorite sports team or holiday.
• Chop up leftover Halloween candy into small pieces for your mix-ins.
• To make them extra chewy, add some coconut.

frequently asked questions

are monster cookie bars gluten free?

This recipe, as written, is not gluten free. But you can replace the flour with a 1 to 1 gluten free flour replacement {I like King Arthur or Bob's Red Mill} and make sure your oats are certified gluten free for a gluten free version.

what kind of peanut butter do I need?

Creamy, no-stir peanut butter is best for this recipe. I like Skippy or Jif.

Can I use quick oats?

I tested this recipe with 100% old-fashioned rolled oats. I also tested this recipe with 50% quick oats and 50% old-fashioned oats; my taste testers preferred the combination of old-fashioned and quick oats.

can I bake in a different size pan?

Yes, you can use a 9x9 baking pan. Just know the bars will be a little thinner and will need a little less time to bake.

You can also double the recipe and bake them in a 9x13 pan.

how to store

Monster cookie bars will stay fresh in an airtight container at room temperature for 2-3 days or can be stored in an airtight container in the refrigerator for up to 5 days. We like them best at room temperature.

They also freeze well for up to three months; allow to defrost before serving.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Monster Cookie Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more peanut butter recipes

• Peanut Butter Muffins
• Butterfinger Pie
• No Bake Peanut Butter Espresso Cheesecake
• Buckeye Bars
• Peanut Butter Thumbprint Cookies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 bar cookies

Monster Cookie Bars

Print

Quick and easy monster cookie bars! They are soft, chewy and full of peanut butter. The best part is they mix up in one bowl by hand!

Prep Time 15 minutes

Bake Time 25 minutes

Total Time 40 minutes

Ingredients

• ½ cup peanut butter (120g)
• ¼ cup unsalted butter, melted (57g)
• ½ cup peanut butter (120g)
• ½ cup packed brown sugar (100g)
• ¼ cup granulated sugar (50g)
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ¼ oats* (100g)
• 1 cup all-purpose flour (125g)
• 1 cup mix-ins (I used semi-sweet chocolate chips, white chocolate chips and mini m&m's)

Instructions

1. For the peanut butter filling: prepare an 8x8 baking pan with parchment paper (or aluminum foil), drop the peanut butter (½ cup/120g) into the prepared baking pan and smooth into an even layer.  Then use an off set spatula or knife to push the edges in slightly.  Pull the peanut butter out of the pan and place on a small cutting board to flat surface and place in the freezer for a minimum of 1 hour and up to 2 days.  (If placing in the freezer longer than 1 hour, cover the peanut butter layer).

Preheat oven to 350°F and line a 8x8 baking pan with parchment paper.

1. For the cookie bars: In a medium to large bowl, mix together the melted butter (¼ cup/57g) and peanut butter (½ cup/120g) until well combined.
2. Now add the brown sugar (½ cup/100g) and granulated sugar (¼ cup/50g) and stir until combined.
3. Then add the egg (1 large) and vanilla (2 teaspoons). Scrape up and down the bowl if needed and mix until combined. Now add the cinnamon (1 teaspoon), baking soda (½ teaspoon) and kosher salt (½ teaspoon) and mix until well combined.
4. Next add the oats* (1 ¼ cups/100g) and all-purpose flour (1 cup/125g) and mix until some large flour streaks remain. Then add your mix-ins** (1 cup total) and gently fold to combine.
5. Drop half of the cookie dough into the prepared baking pan and smooth to an even layer. Then remove the peanut butter layer from the freezer and gently peel it off the parchment paper and lay it over the top of the dough. I found the peanut butter can stick in a few places, but should mostly pull off. In my testing it sticks to the aluminum foil more than parchment paper. Gently spread the remaining dough over the top of the peanut butter layer. Add a few extra mix-ins pressed on top, if desired.
6. Bake for 20 - 25 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
7. Then use the parchment to pull the bars out of the pan and cut into desired sizes.

Notes

*You can use all old-fashioned oats. It will still be 1 ¼ cups/100g. My testers like these bars best with a combination of quick oats (50g) and old-fashioned oats (50g). I have not tested them with 100% quick oats.

Monster cookie bars will stay fresh in an airtight container at room temperature for 2-3 days or can be stored in an airtight container in the refrigerator for up to 5 days. We like them best at room temperature. They also freeze well for up to three months; allow to defrost before serving.

I recommend a metal baking pan; glass can take up to double the amount of baking time.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 201Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 19mgSodium: 162mgCarbohydrates: 21gFiber: 2gSugar: 10gProtein: 5g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

Caramelitas aka oatmeal caramel bars are the best dessert cookie bar! They have a chewy and buttery oatmeal base {which also doubles as the topping} and a gooey chocolate and caramel center. Super easy to make and perfect for lunch boxes, picnics and cookie trays!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

These are the best, gooey and chewy chocolate and caramel dessert squares! I've been making caramelitas for years and they always disappear in a flash.

My recipe has a generous dose of vanilla and a little more chocolate than you find in most carmelitas recipes. Your friends and family are going to think you are the most amazing baker when you serve these easy cookie bars!

For more desserts with homemade caramel you can try my caramel and brown sugar shortbread, salted caramel espresso brownies or biscoff caramel tart.

why you will love these oatmeal caramel bars

• Flavor ~ soft buttery oats, chocolate and gooey caramel. A dreamy combo!
• Quick to make ~ 15 minutes of prep time.
• Perfect for holiday cookie trays, lunch boxes or sharing at a potluck.
• No mixer required!

📝ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Old-fashioned oats ~ provides the chewy texture. Old-fashioned rolled oats work best. I have used half rolled oats and half quick oats, but have not tested this recipe with 100% quick oats, but suspect that would work if it's all you have. The finished texture will just be a little different.
• All-purpose flour ~ adds structure to the cookie bars.
• Brown sugar ~ either light or dark brown sugar can be used.
• Baking soda ~ gives the caramelitas a little lift.
• Kosher salt ~ helps to balance the sweetness.
• Unsalted butter ~ gets melted, so no planning ahead! If you only have salted butter, leave out the kosher salt.
• Vanilla ~ adds depth of flavor to the caramel oatmeal bars.
• Chocolate chips ~ semi-sweet chocolate chips help to balance the sweetness of the sweet caramel. You can substitute milk chocolate, dark chocolate, white chocolate or peanut butter chips.
• Caramel sauce ~ I usually make my own caramel sauce {use the recipe from my peanut butter caramel pretzel brownies}, but if I'm in a hurry I'll make one with store bought caramels and heavy cream.

what kind of caramels should I buy?

I have tested this gooey cookie bar recipe with Kraft caramels, Werther's Chewy caramels and Favorite Day caramels. Depending on the size of the package, you may need two packages of the Werther's caramels and Favorite Day caramels.

You could also make the oatmeal caramel bars with caramel bits, just use the gram measurements for how many to use.

If you prefer using a homemade caramel sauce, use the caramel sauce from this recipe. I haven't tested it, but think Trader Joe's salted caramel sauce would work just fine too.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🍯how to make a quick homemade caramel sauce

Place the unwrapped caramels and heavy cream in a saucepan and warm over low heat stirring until smooth, about 5 minutes. Set aside to cool slightly while you make the buttery oat layer.

👩🏼‍🍳how to make these easy caramelitas

Start by preheating the oven to 350°F and prepare an 8x8 baking pan with parchment paper. Then melt the unsalted butter and set aside.

In a medium bowl, stir together the old-fashioned oats, flour, brown sugar, baking soda and kosher salt. Then add the melted butter and vanilla and stir until combined. Save aside about a ½ cup of the oat mixture.

Now press the remaining oatmeal mixture into the bottom of the prepared pan. Bake for 10 minutes.

Remove pan from oven and spread the semi-sweet chocolate chips over the crust. Pour the prepared caramel filling over the chocolate chips.

Then crumble the remaining oatmeal mixture over the caramel. Return the pan to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from the oven and allow to cool completely before cutting.

🎥video tutorial

tips for the best caramel oatmeal bars

• If making homemade caramel sauce from scratch, allow it to cool for at least 30 minutes before using in this caramelitas recipe.
• If using caramels and heavy cream for the caramel sauce; use patience as it takes several minutes for the caramels to give in to melting.
• Line the baking pan with parchment paper or aluminum foil with a little overhang, which makes it easier to pull the baked dessert bars out of the pan.
• My family and friends prefer semi-sweet chocolate chips to help balance the sweet homemade caramel layer.
• If the edges and top seem to be browning too quickly, you can lightly cover the top of the baking pan with aluminum foil.
• Allow the caramelitas to cool completely before slicing. This allows the caramel to firm up. Letting them cool at room temperature will give you the best soft and gooey chocolate caramel layer. {I usually make mine the night before and let them cool overnight}.
• To get nice cut squares; use a sharp knife and wipe it clean between cuts.

variation ideas

If you want to add a little saltiness; add ½ cup of your favorite nuts, chopped with the chocolate chips.

For a salted caramel version, add up to 1 teaspoon of kosher salt to the caramel filling. You can also sprinkle the tops of the baked caramelitas with flaky sea salt when they come out of the oven.

For a sweeter version, use milk chocolate chips or white chocolate chips.

Add ½ cup flaked coconut with the chocolate chips for a chocolate caramel coconut dessert.

If you are looking for a version with sweetened condensed milk, try my pumpkin caramel spice bars.

frequently asked questions

can I bake caramelitas in a different size pan?

Yes! This recipe easily doubles and can be baked in a 9x13 pan.

You can also use a 9x9 baking pan, but the oatmeal caramel bars will need a few less minutes of bake time.

If you have a glass baking pan, the bake time may increase.

what if I forgot to pre-bake the bottom crust?

Aghhhhh, this happens to the best of us! Don't worry; bake the fully assembled caramelitas for 15-20 minutes. Then lightly lay a sheet of aluminum foil over the top of the pan and bake another 10 minutes.

The oatmeal caramel bars feel a little more buttery on the bottoms when baked this way, but they will still taste incredible!

can I use quick oats?

These carameltias have the best chewy texture with old-fashioned rolled oats. I suspect quick oats will work, but the texture will be less chewy. Do not use steel cut oats.

how to store

Store any leftovers covered at room temperature for up to 2-3 days.

The caramelitas also freeze well for up to 3 months.

Remember to snap a picture and tag me on Instagram if you make these Caramelitas aka Oatmeal Caramel Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more loaded cookie recipes

• Father's Day Cookies
• Monster Cookie Bars
• Flourless Monster Cookies
• Coconut Oatmeal Cookies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 cookie bars

Caramelitas

Print

Caramelitas aka oatmeal caramel bars have a chewy and buttery oatmeal base {which also doubles as the topping} and a gooey chocolate and caramel center.

Prep Time 15 minutes

Bake Time 30 minutes

Total Time 45 minutes

Ingredients

caramel filling

• 32-35 store bought caramels, unwrapped (256-280g)
• ½ cup heavy cream (120mL)
• OR homemade caramel sauce

Oatmeal Crumble

• ¾ cup unsalted butter, melted (170g)

• ½ cup packed brown sugar (100g)
• 1 cup all-purpose flour (125g)
• 1 cup old-fashioned rolled oats (100g)

• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 tablespoon pure vanilla extract (15mL)
• 8 ounces semi-sweet chocolate chips (226g), approximately 1 ¼ cups

Instructions

1. For the caramel filling: place the unwrapped caramels (32-35/256-280g) and heavy cream (½ cup/120mL) in a saucepan and warm over low heat stirring until smooth, about 5 minutes. Set aside. (you can also make your own using the caramel sauce from this recipe).
2. For the oatmeal crumble: Preheat the oven to 350°F and prepare an 8x8 baking pan with parchment paper. Set aside.
3. Melt the unsalted butter (¾ cup/170g) and set aside.
4. In a medium bowl, stir together the brown sugar (½ cup packed/100g), flour (1 cup/125g) old-fashioned oats (1 cup/100g), baking soda (1 teaspoon) and kosher salt (½ teaspoon). Add the melted butter and vanilla (1 tablespoon) and stir until combined. Save aside about a ½ cup of the oat mixture. Then press the remaining oatmeal mixture into the bottom of the prepared pan. Bake for 10 minutes.
5. Remove pan from oven and spread the semi-sweet chocolate chips (8 ounces/226g) over the crust.. Pour the prepared caramel filling over the chocolate chips. Then crumble the remaining oatmeal mixture over the caramel. Return the pan to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from the oven and allow to cool completely before cutting.

Notes

I've used Kraft, Werther's and Favorite Day caramels, but love this recipe best with homemade caramel sauce.

If you want to add a little saltiness; add ½ cup of your favorite nuts, chopped with the chocolate chips.

If you forget (or don't want to) par-bake the bottome crust; bake the fully assembled caramelitas for 15-20 minutes. Then lightly lay a sheet of aluminum foil over the top of the pan and bake another 10 minutes.

The oatmeal caramel bars feel a little more buttery on the bottoms when baked this way, but they will still taste incredible!Store any leftovers covered at room temperature for up to 2-3 days. The caramelitas also freeze well for up to 3 months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 329Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 188mgCarbohydrates: 42gFiber: 2gSugar: 29gProtein: 3g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

EASY blueberry blondies with a quick crumble topping! They are a classic soft and chewy blondie bar; made with simple ingredients and bursting with blueberries.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Blondie bars are super simple to make and are a great bar cookie when you are a busy baker. Blueberry blondies add a burst of fruit and the easy crumble topping {reminds me of my raspberry crumble cookies} takes these cookie bars from boring to irresistible!

If you are in the mood for more blueberry recipes try my blueberry pie or lemon blueberry cookies or blueberry ricotta cake. For breakfast ideas try my healthy lemon blueberry muffins or easy blueberry coffee cake. And if you're in the mood for ice cream try my white chocolate ice cream with roasted blueberries!

Why you will love this blondie recipe

• Quick and easy ~ simple ingredients come together in two bowls to make these scrumptious blondie bars.
• Soft and chewy ~ blueberry crumble blondies have a dense and chewy, soft and tender texture.
• Crumble topping ~ a super easy crumble is added over the batter to give this blondie recipe a little something special.
• Melted butter means no planning ahead!
• No mixer required.

what are blondie bars?

Blondies are similar to brownies, but are made with brown sugar and no cocoa powder or melted chocolate. They are a classic American cookie bar that have a texture like brownies, but a more caramel-like flavor as they have a vanilla base made with brown sugar.

Blondies can be plain, but are often loaded with nuts, chocolate chips or chopped candies. Today we are adding flavorful blueberries.

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Butter ~ you need melted, unsalted butter for both the crumble and blondies.
• Brown sugar ~ the signature mark of a blondie recipe. I prefer dark brown sugar, but light brown sugar or a combination can also be used.
• Granulated sugar ~ used in both the crumble and the blueberry blondies.
• Egg ~ you will need one large egg.
• Vanilla ~ adds flavor; I prefer a pure vanilla extract.
• Cornstarch ~ helps to add softness to the blondie bars. If you don't have cornstarch, use two tablespoons of all-purpose flour in it's place.
• Baking powder ~ to give the blondies a little lift.
• Kosher salt ~ helps to balance all the flavors. If you only have table salt use half the amount.
• All-purpose flour ~ gives structure to the blueberry blondies. For gluten free blondies, use a one-to-one flour replacement.
• Blueberries ~ my preference is fresh blueberries, but frozen blueberries can also be substituted. See the recipe card for how to use them.

how to make blueberry crumble blondies

Start by preheating the oven to 350°F and line an 8x8 baking pan with parchment paper and lightly butter or spray with non-stick spray.

Next make the crumble; in a medium bowl mix together the all-purpose flour and granulated sugar. Then pour the melted butter over the dry ingredients and stir with a fork until a clumpy mixture forms. Set aside.

Now in a large bowl, mix together the melted butter, brown sugar and granulated sugar until well combined.

Then add the egg and vanilla. Scrape the bowl as needed and beat until combined. Now add the cornstarch, baking powder and kosher salt and mix until well combined.

Next add the all-purpose flour and mix until some large flour streaks remain. Then add about ¾ of the blueberries and gently fold to combine.

Drop the batter {it’s thick} into the prepared baking pan and smooth to an even layer.

Then sprinkle the crumble and remaining blueberries over the top.

Bake until the edges have browned and a tester in the center comes out with just a few moist crumbs.

tips for making the best blondie bars

• Using a kitchen scale will be more accurate than measuring cups, especially for the flour and blueberries.
• Gently fold in the blueberries to avoid smooshing them into the batter.
• Brown sugar is a key ingredient in tasty blondie recipes. You can use dark brown, light brown or a combination. If all dark brown sugar is used you'll have a touch more moisture and sweetness.
• The cornstarch adds to the chewy and soft texture. It's an excellent secret ingredient that I also use in my blackberry coffee cake.
• If using frozen blueberries in this quick and easy recipe, don't defrost them first.
• For neatly cut bars; the blondie bars should be completely cool {chilling them will also help}. Use a sharp knife and wipe it clean between each cut.

variation ideas

My taste testers found these blueberry blondies to be perfectly sweet, but here are some ideas for making them your own.

Lemon blueberry blondies ~ add lemon zest to the batter. I would use 1-2 tablespoons of zest. A lemon glaze would also be lovely; this scone recipe uses my favorite lemon glaze.

White chocolate blueberry blondies ~ add ½ cup of white chocolate with the blueberries. You could also drizzle a little melted white chocolate over the top. I would use 1-2 ounces of white chocolate.

If you are in the camp of liking a more cake-like bar; add one extra egg. I'd call this version more of a blueberry crumble cake {it wasn't the texture I was going for} and it's downright delish!!

frequently asked questions

is a blondie the opposite of a brownie?

Blondie bars are often called blonde brownies. Both are dessert bars, but blondies have a vanilla and brown sugar base while brownies use chocolate and cocoa.

why are my blondies raw in the middle?

The oven might not be at the correct temperature. I keep an oven thermometer in my oven so I can make sure it's at the temperature I think it is. A too hot oven will cause the edges to over bake before the middle has a chance to fully cook.

If you use a glass pan, it could take up to double the amount of baking time as glass conducts heat differently then metal.

The blueberry blondies could also be under baked. When you test them with a toothpick, a few moist crumbs is ideal. If the toothpick has wet batter, bake your blondies a little longer.

can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw the blueberries before adding them to the batter. The frozen blueberries may color blondie bars a bit bluish purple.

can I use a different berry?

Yes! You can use raspberries, blackberries or strawberries in this blondie bar recipe.

how to store

Blueberry blondies will stay fresh in an airtight container at room temperature for 1-2 days or can be stored in an airtight container in the refrigerator for up to 5 days.

They also freeze well for up to three months; allow to defrost before serving. Serve chilled or at room temperature.

Remember to snap a picture and tag me on Instagram if you make these EASY Blueberry Blondies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

other blondie bars to try

• Peanut Butter Blondies
• Nordy Bars {Butterscotch Bars}
• Cinnamon Blondies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 bar cookies

Blueberry Blondies

Print

EASY blueberry blondies with a quick crumble topping! They are a classic soft and chewy blondie bar; made with simple ingredients and bursting with blueberries.

Prep Time 15 minutes

Bake Time 35 minutes

Total Time 50 minutes

Ingredients

crumble

• ¼ cup all-purpose flour (31g)
• 3 tablespoons granulated sugar (38g)
• 2 tablespoons butter, melted (28g)

Blondies

• ½ cup unsalted butter, melted (113g)
• ¾ cup packed brown sugar (150g)
• ¼ cup granulated sugar (50g)
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 tablespoons cornstarch (16g)
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup all-purpose flour (125g)
• 1 cup blueberries* (150g)

Instructions

1. Preheat oven to 350°F and line a 8x8 baking pan with parchment paper and lightly butter or spray with non-stick spray.
2. For the crumble: in a small to medium bowl mix together the all-purpose flour (¼ cup/31g) and granulated sugar (3 tablespoons/38g). Then pour the melted butter (2 tablespoons/28g) over the dry ingredients and stir with a fork until a clumpy mixture forms. Set aside.
3. For the blondies: In a medium to large bowl, mix together the melted butter (½ cup/113g), brown sugar (¾ cup/150g) and granulated sugar (¼ cup/50g) until well combined.
4. Then add the egg (1 large) and vanilla (1 teaspoon). Scrape up and down the bowl as needed and beat until combined, about 1 minute. Now add the cornstarch (2 tablespoons/16g), baking powder (½ teaspoon) and kosher salt (½ teaspoon) and mix until well combined, about 1 minute more.
5. Next add the all-purpose flour (1 cup/125g) and mix until some large flour streaks remain. Then add about ¾ of the blueberries (1 cup/150g) and gently fold to combine.
6. Drop the batter (it’s thick) into the prepared baking pan and smooth to an even layer. Then sprinkle the crumble and remaining blueberries over the top.
7. Bake for 30 - 35 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
8. Then use the parchment to pull the bars out of the pan and cut into desired sizes.

Notes

*Fresh, washed and dried blueberries are my preference. Frozen blueberries can be used - do not thaw them - and they will likely add more color to the batter.

I use dark brown sugar, but light brown or a combination of the two can also be used.

If you don't have cornstarch, use extra all-purpose flour in it's place. 2 tablespoons of all-purpose flour is 15-16g.

Blueberry blondies will stay fresh in an airtight container at room temperature for 1-2 days or can be stored in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature. They also freeze well for up to three months; allow to defrost before serving.

I recommend a metal baking pan; glass can take up to double the amount of baking time.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 167Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 74mgCarbohydrates: 24gFiber: 0gSugar: 15gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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