Peanut Butter Caramel Bars

Gooey peanut butter cookie bars are layered with chocolate and salted caramel for a decadent bite-sized treat.

Sometimes you need a dessert that makes you feel good on all levels. When it’s dreary outside or you want to eat your feelings (ahem, me.) there are only certain desserts that will cut it. You need a dessert that just screams comfort. Something decadent, almost familiar, and just plain old delicious.

For me, that’s something that is made with peanut butter and chocolate. Throw in a layer of salted caramel and, well, it just doesn’t get much better than that. These cookie bars are the solution to your bad day. Peanut butter cookie dough (with peanut butter chips!) is layered with melted dark chocolate and rich salted caramel. Then, it’s sealed together with another layer of peanut butter cookie dough. Four perfect layers, one perfect bite-sized treat.

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Peanut Butter Caramel Bars

 

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Gooey peanut butter cookie bars are layered with chocolate and salted caramel for a decadent bite-sized treat.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 20 bite-sized bars

Ingredients

• 130g (~1 cup) all-purpose flour
• 12g (1 ½ teaspoons) baking soda
• 113g (½ cup) unsalted butter, softened at room temperature
• 258 g (1 cup) creamy peanut butter
• 160g (~¾ cup) granulated sugar
• 117g (~1/2 cup) packed light brown sugar
• 100g (2 large) whole eggs, at room temperature
• 5 milliliters (1 teaspoon) vanilla extract
• 180g (~1 cup) peanut butter chips
• 180g (~1 cup) semi-sweet chocolate chips
• ⅔ cup salted caramel (preferably homemade)

Instructions

1. Pre-heat oven to 350 degrees; line a 9x9 inch pan with parchment paper with edges coming up the sides and set aside
2. In a medium bowl, whisk together flour and baking soda, set aside
3. Using a mixer, in a large bowl beat peanut butter, butter and sugars on high until light and fluffy
4. Beat in the eggs and vanilla until combined
5. Reduce speed to low and stir in flour mixture just until combined
6. Stir in peanut butter chips
7. Wrap half of dough with seran wrap and place in refrigerator; press remaining dough into bottom of prepared baking pan and bake for 15 minutes
8. Remove from oven and immediately sprinkle chocolate chips over top; let sit for ~6 minutes and then carefully spread chocolate chips so that the cookie dough layer is mostly covered
9. Pour salted caramel over chocolate
10. Take chilled dough out of fridge and drop tablespoon-sized chunks of dough over top
11. Place baking pan back in oven for 25 minutes or until top is lightly browned
12. Allow to cool completely before removing from pan and cutting

Notes

Store covered at room temperature for up to 3 days or freeze wrapped well in tin foil for up to two months

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