Something Swanky

Carmello Cookie Bars

You know those desserts you make, and they’re absolutely unbelievable tasting, but you can’t snag a decent photo to save your life?
You know when something tastes so good that it could quite possibly change lives?
End poverty?
Bring world peace?
But you can’t take a picture good enough to capture the enormity of its deliciousness?
That’s these.
There is absolutely no decent photo to be found.
They’re incredible.
Caramel-ly goodness.
But you’ll never know unless you make them yourself.
So do it! Make them now!!!

Adapted from: Brown Eyed Baker

Caramel Cadbury Eggs Cookie Bars


  • 2 1/8 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter, softened
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 dozen mini caramel Cadbury Eggs (rolos or carmello bars would work too!)
  • - See more at:


  1. Mix all of the ingredients, except for the mini cadbury eggs, in a stand mixer with a paddle attachment.
  2. Add 1 dozen of the caramel Cadbury Eggs into the dough.
  3. Press the dough into a greased or lined 9×9 pan.
  4. “Squish” each of the remaining 1 dozen Caramel Cadbury Eggs and press them into the dough.
  5. Bake at 350º for 40-45 minutes or until a toothpick comes out clean. They’ll be difficult to cut while warm– but oh, so delicious!
  6. - See more at:


Follw me!


Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
Follw me!

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14 Responses to “Carmello Cookie Bars”

  1. Sue posted on March 27, 2012 at 11:32 pm (#)

    What do you mean?!? These photos have me wanting to grab one of your bars right this minute!

  2. Aimee posted on March 28, 2012 at 7:08 am (#)

    Mmmm, love those caramel eggs!! The photos are great!

  3. Hayley posted on March 28, 2012 at 9:53 am (#)

    I love the photos! Emphasizes the caramely, cookie goodness :) but I do know what you mean. That’s why I don’t ever take pictures of savory food. A plate of pasta photographed in this house looks like brains EVERY TIME. And we stopped eating brain pasta months ago so I’m kind of confused ;) Actually, I think my camera has a defect that it doesn’t take savory pictures like How Sweet It Is. That must be the problem.

  4. Jocelyn posted on March 28, 2012 at 10:29 am (#)

    mmmmm caramel blondies….LOVE!!!

  5. Erin posted on March 28, 2012 at 11:20 am (#)

    OH MY GOLLY! These look delicious and sound so yummy. Totally going to buy me some caramel eggs today to make this! Thanks!

  6. Dorothy @ Crazy for Crust posted on March 28, 2012 at 1:22 pm (#)

    Those photos are great! The recipe sounds even better. But I know what you mean – sometimes the food doesn’t pop. Like, you want it to look how it tastes but it just…doesn’t. Now I really need to buy me some Cadbury Eggs!

  7. MrsFoxsSweets posted on April 2, 2012 at 9:56 am (#)

    Your cookie bars photographed deliciously! I wish I could reach through the screen and grab one!

  8. Kaylee posted on April 9, 2012 at 11:07 pm (#)

    What an amazing idea! I am so going out tomorrow to check for these on Easter candy clearance.

    I feel your pain on the photo front. Those photographed so well but I understand how you feel. I feel like there are no pictures to do my favorite recipes justice. Or maybe that’s just my photo skills… : )

    Kaylee @ Couponing & Cooking

  9. Heather Kinnaird posted on April 19, 2012 at 11:54 am (#)


  10. Betty Sievert posted on March 5, 2013 at 11:17 am (#)

    I wait all year for this candy. Can’t wait to make it myself.
    BTW have you looked at the web site recommended in the recipe? I didn’t try to go there because it was such a strange address.

    • Ashton posted on March 5, 2013 at 7:30 pm (#)

      The Brown Eyed Baker? I just double checked the link, and it’s fine. Was that the one?

  11. Jenny posted on March 31, 2013 at 10:15 am (#)

    Note to any other rookie bakers out there: do not use accidentally raw sugar (a light brown color) instead of light brown sugar. They turn out awful! I’ll have to try them the right way sometime soon!


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