Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars Recipe
These Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars combine rich caramel, creamy peanut butter, and a delightful mix of chocolate and toffee bits for an indulgent treat. With a chewy oat and flour base and a luscious caramel layer, these bars are perfect for dessert or sharing at gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Caramel Layer
- 11 ounces caramels
- 14 ounces sweetened condensed milk
- 4 tablespoons unsalted butter
Cookie Dough
- 2 cups all purpose flour
- 1 cup old fashioned oats
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter
- ½ cup creamy peanut butter (not natural)
- 2 cups light brown sugar
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup Reese’s peanut butter chips
- 1 cup Heath toffee bits
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper and set it aside to prepare for baking.
- Melt Caramel Mixture: Unwrap the caramels and place them in a small saucepan or microwave-safe bowl along with 4 tablespoons of unsalted butter and the sweetened condensed milk. Melt the mixture in the microwave at medium heat in 30-second bursts, stirring occasionally, or heat on the stovetop over medium-low heat until smooth and fully combined. Set aside.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, oats, baking powder, and salt. Set aside to incorporate into the dough later.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer, cream 12 tablespoons of unsalted butter, peanut butter, and brown sugar until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure even incorporation. Stir in the vanilla extract.
- Combine Flour Mixture: Gradually add the dry ingredients to the wet mixture, stirring slowly until just combined to avoid overmixing.
- Add Chips and Toffee: Fold in the semi-sweet chocolate chips, peanut butter chips, and toffee bits evenly into the dough.
- Layer Dough and Caramel: Spread about two-thirds of the dough evenly on the bottom of the prepared baking pan. Carefully pour the caramel mixture slowly and evenly over the base layer.
- Add Remaining Dough: Drop the remaining cookie dough by teaspoonfuls over the caramel layer. It doesn’t need to be perfectly even; this will create a marbled, textured top.
- Bake: Place the baking dish in the preheated oven and bake for about 30 minutes until the top is golden brown and the bars are set.
- Cool and Serve: Allow the bars to cool completely in the pan before cutting into 24 squares. This helps the caramel layer set and makes slicing easier.
Notes
- Make sure the eggs are at room temperature for better incorporation in the batter.
- Line the pan with parchment paper to help lift the bars out easily for cutting.
- Do not overbake to avoid dry cookie bars; they should be slightly soft in the center when removed from the oven.
- Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a nut-free version, substitute peanut butter with sunflower seed butter and omit peanut butter chips, replacing them with additional chocolate chips.