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Caramel Cream Bars

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1 cup butter, softened
3/4 cup brown sugar
2 egg yolks
1 teaspoon vanilla
2 cups flour
3/4 cup butter
5 cups powdered sugar
1 teaspoon vanilla
4 to 7 tablespoons heavy cream

Caramel Cream Bars

  • Serves 36
  • Easy

About This Recipe

I love so many of Pillsbury’s Bake-Off recipes. This makes sense when you know that I grew up reading their Bake-Off cookbooks, and that my mom saved the newspaper inserts announcing the Bake-Off winners in the 1960s and 1970s. In fact, I still have some of those crumbling pages. It’s fascinating to look through them.

When I was little, I didn’t want to enter the contest; I wanted to be one of the sleek and poised home economists pictured with the contestants! And I did work for Pillsbury on the Bake-Off; in the kitchens and for recipe search.

This recipe is based on an old Bake-Off contest favorite: Caramel Cream Sandwich Cookies. That recipe makes a little round cookie, sandwiched with a browned butter frosting. The recipe is very rich and delicious.

These bars look so plain and innocent, but when you bite into one, it not only melts in your mouth, it has some of the best flavor I have ever tasted in a bar cookie. The recipe has almost two cups of butter!

And this recipe feeds a crowd very easily. You have to use a large 15″ x 10″ jelly roll pan, and the bars should be cut small. One pan easily feeds 36 people. Enjoy every bite of this rich and creamy bar cookie.



Preheat the oven to 325°F. Spray a 15" x 10" jelly roll pan with nonstick baking spray containing flour and set aside.


In a large bowl, combine 1 cup butter with the brown sugar and beat until fluffy. Add the egg yolks and 1 teaspoon vanilla and beat until combined.


Add the flour and mix just until a dough forms. Press the dough into the bottom of the prepared pan.


Bake for 17 to 22 minutes or until the bars are set and starting to turn light golden brown around the edges. Cool the bars completely in the pan on a wire rack.


To make the frosting, melt 3/4 cup butter in a heavy saucepan over low heat. Now you're going to let the butter brown. Keep the pan over low heat. The butter will start to sizzle. When the sizzling stops, swirl the pan as the butter starts to brown. When you see brown areas, take the pan off the heat. Don't let the butter burn.


Using a hand mixer, beat the powdered sugar, 1 teaspoon vanilla, and enough of the cream for desired spreading consistency into the butter in the pan. Frost the bars and let stand until cool. Cut into bars to serve. Store covered at room temperature.


Linda is a home economist who has authored 40 books (39 cookbooks and Medical Ethics for Dummies). She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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