The Easiest Salted Caramel Cookie Bars


Come here.




That should be close enough. I have a secret I want to share with you. It involves zero guilt and tons more time on your hands. The secret is this, “There ain’t no shame in the faking it game.”

I read a food blog I adore recently that condemned store bought pie crust. I love that blog. This ain’t that blog. I like homemade pie crust. I like homemade cookie dough. I like my house vacuumed frequently. I like to read after dinner. But we all know there simply isn’t enough time in the day for all of our “likes” and “wants.” Heck. There is barely enough time for the “needs.”

So let’s fake us some homemade cookie bars, shall we?

I won’t tell if you don’t.

I was so pleasantly surprised how well these cookie bars turned out. I do highly recommend using parchment paper, because the bars are too sticky to get out otherwise.



2 packages of sugar cookie dough logs or 1 package of the preflattened sugar cookie dough (I prefer the preflattened kind made by Nestle. It ends up being cheaper, but the logs make a prettier cookie bar)
1/3 cup caramel sauce
1/3 cup toffee bits
Sea salt
Parchment paper


Preheat oven to 350 degrees F.

Place parchment paper in an 11 X 7 baking dish. Take a log of sugar cookie dough and press it into place over the parchment paper or lay one layer of your flat cookie dough and push it into the corners of the parchment paper (depending upon which premade sugar cookie dough you purchased). Put into the oven and bake for fifteen minutes.


Remove from oven. Microwave caramel for 25 seconds to soften and make it easier to pour. Measure it out. Pour over slightly cooked cookie dough. Sprinkle the toffee bits on top. Now sprinkle sea salt over top. Just give it a nice dusting.

I have a hand-cranked dispenser from Costco, so I turn it seven to ten times over the caramel.


Now break up your remaining cookie dough log over the top if you bought the logs or simply place the other cookie sheet over the top, if you bought the preflattened kind.


Put the whole thing back into the oven and bake for twenty five minutes. Remove from the oven and let cool for one hour before cutting into bars. I lift the parchment paper with the cookie bar in place and then lay it on my counter before I cut this into bars with my pizza cutter.


Now eat this sinfully simple (or would it be simply sinful dessert?). Either way, it is good. It is quick. It is easy. This is my husband’s favorite cookie lately. It is equally good served warm with vanilla ice cream on top drizzled with caramel sauce.

Just bake it. (I am pretty sure Nike did not mean bake a million calories into a dessert when they made that slogan, but I will oblige them by running to the stove the moment these babies are done. That’s gotta burn a zillion calories, right?).

Nutella Whoopie Pie Cookies


I know.

It is at this point that you are probably wondering if I am sticking to my diet. The answer is, “yes.”

“How?” I can hear you wonder.

Well, I do not recommend that you do what I do. But let’s just say, a cookie for lunch ain’t somethin’ I’m new to.

You, of course, could eat some carrots, too.

I won’t.

But you could.

Priorities, peeps.

I recently shared my Peanut Butter Nutella Cookie recipe here. These are very similar. One day, I thought, Hey, Jenni. Why don’t you add all Nutella and skip the peanut butter?

So I did.

Only… While the rest of my family liked the cookies just fine. Well, I thought to myself, Self. These are still needin’ somethin’.

What if you added frosting? Self, what if you made a cookie sandwich and put the frosting in the middle?

Then when someone asks you what you had for lunch, you can say, ‘a sandwich.’ And nobody will be the wiser.

So I did.

If you cannot tell by now, that voice pretty much makes all of the decisions in my life. I am not sure… But, you guys, I think it is coming from my thighs.

The voice is booming. And it’s kinda shaky.

And that is why I am writing this recipe and not doing laundry.

And that is why I had a sandwich for lunch.

And that is why I am happy.

On to the happiness:


1 tsp. vanilla extract
1/2 tsp. salt
1 tsp. baking soda
1 stick (1/2 cup) softened salted butter
1 egg
1 and 3/4 cups flour
2 Tbsp. cocoa powder
2 Tbsp. Milk
2/3 cup chocolate hazelnut spread (I use Nutella)
Caviar from one vanilla bean (if you do not have this, you can use 1/2 more tsp. vanilla extract)
1/2 cup melted semi-sweet chocolate chips
1/2 Tbsp. Cold brewed coffee
1/2 cup granulated sugar
1 cup organic brown sugar (organic brown sugar is so much better. I am not part of the organic movement, but I will not buy anything else.)

Ingredients for frosting (you have options here):

1 can of cream cheese or vanilla frosting



Or my favorite: I chose to use this recipe for most of my cookies. You will need: 5 Tbsp. Flour, 1 cup milk, 1 tsp. vanilla, 1 cup butter, 1 cup granulated sugar. It is a surprisingly easy and delicious frosting.


Marshmallow fluff


Preheat your oven to 350 degrees. Or 325 degrees Convect Bake if you have a convection oven.

Pour the 1/2 cup granulated sugar in a separate bowl and set aside while you work on the following.


In a bowl with a hand mixer or in your bowl on your stand mixer, beat butter and brown sugar until light. Stop mixer and add in your vanilla and vanilla bean caviar. Mix.


Now add Nutella, melted chocolate chips and coffee and mix together until completely incorporated.

Add the milk and mix.

Add the egg and mix until light and fluffy.

Turn mixer to low and add in salt, cocoa powder and baking soda. Mix until incorporated.


Add flour and mix.



Turn off mixer. Now take a small ball of cookie dough and roll it on your hands. Drop the ball into the bowl of granulated sugar and gently roll it around.


Place the ball of dough on a baking sheet. Repeat this step until your baking sheet is filled with cookie dough balls evenly spaced apart.


With a fork, make two flat indentations onto each cookie.

With a spoon, scoop up some of the granulated sugar and pour a little sugar over marks left from the fork.


Place baking sheet into the oven and bake for 10-11 minutes until edges are just a little brown. Do not cook longer. You do not want these overcooked.

Transfer baked cookies to a cooling rack.

Repeat with remaining dough. Turn oven off.

Let the cookies cool.


For these cookies, I opted to make the best frosting to put between them. This version tasted like a homemade Oreo. Frost one backside of a cookie. Place the backside of another cookie against the frosting.

You made a sandwich!

Now eat your lunch!


I also did a pure Nutella Whoopie Pie (the cookie appears lighter because I forgot the melted chocolate chips in this batch. Doh!) by spreading Nutella in between the cookie layers.

Gosh. I love that voice inside my thighs head.

And that voice loves…

Ryan Gosling Sandwiches.

Oh! But what about a Ryan Gosling Sandwich?

Self. You’ve gone too far. Eat your cookie.


P.S. I shared this on Savvy Southern Style.

And My Romantic Home.

It’s The Little Things: Wondra


I am about to share somethin’ kind of embarrassing.

I know.


And the thing I am going to say won’t be very shocking either.

I hoard food.

And when I find something new I like, well, I buy as much as I can of the stuff.

Just in case,

You never know.

They could stop making it.

Or, um, there could be a zombie apocalypse.

Just so you know, each of those sentences caused a tightness in my chest.

I first bought some Wondra to add to my Momma’s Goin’ Out Crockpot Chicken that I make for my family. Wondra is a special type of flour that does not clump when added to a recipe. It is very fine. This makes it perfect for gravies.

I had never heard of it before last year. And I really cannot remember how I first heard of it. But if I were to guess, I would guess my best friend t.v.

I found it, of all places, on And I assumed since I had never heard of it, well, they must not carry it at any of my local grocery stores. Of course, I did not check. Because when you are online shopping, everything is justifiable.


So, I bought five containers of it.

As one does.

When they are a hoarder.

Or watch too much “Walking Dead.” Because if there was a zombie apocalypse, the first thing one would seek out would be non-clumping flour.

I wanted free shipping with that order, so I added some snack items to the mix to make my food order come to $50.

And I waited.

And Walmart shipped my small food order in four different huge boxes.

And my husband thought I was crazy.

More than usual.

As my food. From. Walmart. Arrived. In several boxes at the door.

I do have a point, I swear.


Anyhoo, the other day I was making chocolate chip cookies from this recipe. And I ran out of regular flour. I guess my hoarder side did not recognize that this was a possibility. The shame. I ran out of flour right as I needed it to add to my cookie recipe.


So, I checked my pantry. And I saw my Wondra.

I added 1 1/3 cup of Wondra and 1 cup of regular flour (all that remained of my stash).

And I baked my cookies.

The cookies were good. I could not tell the difference.


The next day, when I pulled a cookie from the cookie platter I usually keep them in. And the cookie… It was still soft! My dears, this never happens! My cookies always get hard overnight.

The next day… Still soft!

I made the cookies again. And it was the same occurrence. By substituting a little over half of the real flour with Wondra, my cookies kept their original fresh-out-of-the-oven texture!

It is a miracle.

I had to share.

It’s The Little Things: Soft Cookies!

Have you heard of Wondra? Have you tried it? In cookies? Who knew?

My cookie recipe available in the link above uses 2 1/3 cups of flour. I tried the Wondra trick a few days later substituting 1 cup of Wondra and using 1 1/3 cup real flour. The cookies were still softer than usual, but you definitely need the first ratio of 1 1/3 cup Wondra and 1 cup regular flour. Although, if you like your cookies really flat, than the one cup of Wondra was a perfect amount. They just were not as soft the next day.

The cookies made using the Wondra flour also seem to take less time to bake. So make sure you watch them so they do not burn.

And just so you know, the other day my husband and I were shopping together at the grocery store. He nudged me and said, “Hey! Isn’t that Wondra? The Wondra that you said was only available online? And now we have a whole shelf filled with it?”

I ignored the question. I ignored the little blue containers staring accusingly at me from the shelf. I ignored the other accusing stare as well.


Yea. You can probably find this in your grocery store. And you probably don’t need to hoard it.



* this post is not affiliated with or sponsored by Wondra. I just like to write about products that I enjoy using. As with any product I review, your experience with it might vary. : )

It’s The Little Things: Girl Scout Cookies


The title of this post should really be called, “I’m a glutton.”

Or “How to gain ten pounds in ten days.”

But, it is time for a “littlest things” post and so it shall remain titled with what it is.

Only you and I and my ecstatic thighs (they love any old reason to clap) will know the truth.

Every year. Every single year I end up buying around thirty-five boxes of girl scout cookies. Oh, yes. You read that right. It is not a three. It is not a five. But rather a three and a five together to make a larger number. And a larger me. Coincidentally… Or not… one pound is created by eating thirty five hundred calories that your body did not burn off.


I cannot resist them. I primarily just buy the Thin Mint variety. I buy most of them from my sweet girlfriend’s little girl. Although I always buy a box from the little girls that stand outside of the grocery store, too. I cannot resist cookies and I cannot say, “no” to a hopeful child.


I actually have not eaten A cookie in a week. Because I cannot each A cookie. It ends up being A sleeve. Or A box.

I am A greedy monster. A cookie monster. Nom. Nom. Nom. Nom.

I have avoided looking at them for seven days.

Seven long days.


But I am taking pictures of them for you today.

I am staying strong. Deep breaths.


The Girl Scout Cookies are made at two different factories. The Thin Mints are packaged in either a clear cellophane wrapper or a foil enclosure depending on which factory they come from. No, I did not just look that up. I know way too much about Girl Scout Cookies.

I much prefer the foil wrapper. Thankfully that is what my girlfriend’s daughter’s troop receives.


The cookies usually last us until January of the next year. We freeze most of them. So it is not like we are eating them all at once. Being the slight hoarder that I am, I panic at the thought of running out of these cookies. They are only available once a year.

Do you stock up on Girl Scout Cookies? Which ones are your favorite? Do you like the foil or cellophane wrapped cookies better?

It’s The Little Things: hoarding a year-supply of a snack. Now that’s true craziness happiness!

Crinkle. Crinkle. Crinkle.

Nom. Nom. Nom.


Clap! Clap!