Ingredients for Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars
Caramel Filling:
11 oz bag caramels (312 grams or 1 269 gram bag plus 8 caramels)
14 oz can sweetened condensed milk (414 ml or 1.5 cups)
4 tbsp butter
Base:
3/4 cup unsalted butter
2 cups light brown sugar
1/2 cup creamy peanut butter
2 eggs (room temperature)
1 tbsp vanilla extract
2 cups flour
1 cup old fashioned oats
2 1/2 tsp baking powder
1 tsp salt
2 cups semi-sweet chocolate chips
1 cup Reese’s peanut butter chips
1 cup toffee bits
How to Make Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars
Preheat oven to 350°F.
Line a 9 x 13 baking dish with parchment paper.
Unwrap caramels and place in a small saucepan with butter and condensed milk. Cook over medium-low heat, stirring occasionally, until the caramels have fully melted and the mixture is nice and smooth.
Cream butter and sugar in a large mixing bowl. Add peanut butter and continue mixing. Add eggs one at a time, mixing well after each egg. Add vanilla.
Combine flour, oats, baking powder and salt in a small mixing bowl. Add the four mixture slowly, stirring until well combined.
Stir in chocolate chips, peanut butter chips and toffee bits.
Spread 2/3 of the dough on the bottom of the pan. Slowly pour caramel mixture evenly over the dough. Drop the remaining dough on top by the teaspoon. It doesn’t have to be perfect!
Bake for about 30 minutes. Let cool completely and then cut into bars. The colder it is the easier it is to cut. Tip ... After it has cooled I put it in the freezer for no more than 20 minutes then cut it.
Waterford Twp, MI 48329
