Instructions
HOW TO MAKE PEANUT BUTTER CARAMEL TOFFEE CHOCOLATE CHIP COOKIE BARS, IF YOU LIKED IT SAY HELLO
Caramel Filling
- 11 oz bag vanilla caramels
- 14 oz can sweetened condensed milk
- 4 tbsp butter
Cookie Dough
- 12 tbsp unsalted butter
- 2 cups light brown sugar
- 1/2 cup creamy peanut butter
- 2 eggs room temperature
- 1 tbsp vanilla
- 2 cups flour
- 1 cup old fashioned oats
- 2 1/2 tsp baking powder
- 1 tsp salt
- 2 cups chocolate chips
- 1 cup Reese’s peanut butter chips
- 1 cup Heath toffee bits
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Preheat oven to 350 degrees.
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Line a 9×13 inch baking dish with parchment paper.
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Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
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Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth.
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Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
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Add eggs one at a time, mixing well after each egg. Add in vanilla.
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Combine flour, oats, baking powder, and salt in a small mixing bowl.
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Add the flour mixture slowly stirring until well combined.
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Stir in the chocolate chips, peanut butter chips, and toffee bits.
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Spread 2/3 of the dough on the bottom of the pan.
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Slowly pour caramel mixture evenly over the dough.
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Drop the remaining dough on top by the teaspoon. It doesn’t have to be perfect!
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Bake for about 30 minutes. Let cool completely and then cut into bars.
Ingredients
- Caramel Filling
- 11 oz bag vanilla caramels
- 14 oz can sweetened condensed milk
- 4 tbsp butter
- Cookie Dough
- 12 tbsp unsalted butter
- 2 cups light brown sugar
- 1/2 cup creamy peanut butter
- 2 eggs room temperature
- 1 tbsp vanilla
- 2 cups flour
- 1 cup old fashioned oats
- 2 1/2 tsp baking powder
- 1 tsp salt
- 2 cups chocolate chips
- 1 cup Reese's peanut butter chips
- 1 cup Heath toffee bits
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