Peanut Butter Caramel Chocolate Chip Cookie Bars Recipes

PEANUT BUTTER CARAMEL CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 375 degrees. Line a 9x13 pan with tin foil, leaving another overhang that you can use it like handles to pull it out.
• In a stand mixer, beat butter and shortening together until combined (about a minute). Add sugars and beat another minute or two. Add vanilla and egg. Beat again (I know, so much beating here. . . ).
• Mix in the chocolate chips.
• Add the flour, soda, and salt. Mix JUST until combined. It will look over-floured for a few seconds, but should come together fairly quickly.
• Press 2/3rds of the dough into the bottom of the pan. Bake for 8-10 minutes, until it's lightly set, but not very brown.
• Meanwhile, in a saucepan over medium heat, melt the caramels and peanut butter with the evaporated milk, stirring frequently, until smooth.
• When the cookie base is finished, remove it from the oven and pour the peanut butter caramel sauce over the top. Smooth it all the way to the edges. Sprinkle the 1/4 cup of chocolate chips over the sauce.
• Using the remaining cookie dough, spread evenly across the top (it doesn't need to completely cover the peanut butter caramel layer).
• Sprinkle lightly with kosher salt.
• Bake for 18-20 minutes, until the cookie dough on top is slightly browned.
• Let cool completely before removing from pan and cutting.

PEANUT BUTTER CARAMEL CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum foil and spray with cooking spray. This helps for easy removal.
• In a large mixing bowl combine melted butter, brown sugar, and sugar. Mix until incorporated. Add eggs and vanilla and mix. Add flour, salt, and baking soda. Mix until the dough comes together. Fold in chocolate chips. Spread half of the dough into the bottom of your 9x13. (A little more than half if needed) Bake for 8-9 minutes.
• While the dough is baking prepare the peanut butter caramel. In a microwave safe bowl, add caramels and heavy cream. Cook for 30 seconds at a time stirring to be careful that it doesn't burn. Once melted, add in the peanut butter and vanilla and mix until smooth. (You can also melt the caramel over the stove in a saucepan)
• Drizzle the peanut butter caramel on top and spread evenly. Crumble remaining dough on top of the caramel. Bake for an additional 18-20 minutes or until lightly brown. Remove from the oven and allow to completely cool before cutting.

PEANUT BUTTER CARAMEL BARS

Steps:

• In a large bowl, combine the cake mix, butter and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned. , Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil; stirring occasionally. Remove from the heat; stir in peanuts. , Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator.

PEANUT BUTTER CARAMEL CHOCOLATE CHIP COOKIE BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray. Make peanut butter cookie dough as directed on pouch. Press dough evenly in bottom of pan.
• Make chocolate chip cookie dough as directed on pouch. Drop dough by spoonfuls over peanut butter cookie dough. Using metal spatula, evenly spread dough to cover peanut butter cookie dough layer.
• Bake 25 to 28 minutes or until toothpick inserted in center comes out clean and edges are set. Remove from oven to cooling rack. Cool 5 minutes.
• Meanwhile, in 2-quart saucepan, heat caramels and whipping cream over medium heat, stirring constantly, 5 to 10 minutes or until caramels are melted. Remove from heat. Spread over warm cookie base. Bake about 5 minutes or until caramel is set in center. Return to cooling rack.
• Sprinkle chocolate chips evenly over top. Let stand 5 minutes; spread melted chips evenly over top. Refrigerate bars until chocolate is firm, about 3 hours.
• Let bars stand 30 minutes before cutting. Remove bars from pan by lifting foil; peel foil away. Cut into 8 rows by 5 rows. Store loosely covered in refrigerator.

PEANUT BUTTER CARAMEL CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat the oven to 350 degrees. Line a 9X13-inch baking pan with foil (the foil part is optional but helps the bars come out in one big slab after cooling, if that's your thing) and spray liberally with nonstick cooking spray.
• Whisk the melted butter, brown sugar and granulated sugar together in a large bowl until combined. Add the eggs and vanilla and mix well. Add the flour, salt and baking soda and mix until just combined. Stir in the chocolate chips.
• Spread or press about half (or just slightly more than half) of the batter in the bottom of the prepared pan and bake for 8-9 minutes.
• While the cookie dough base is baking, add the caramels and cream to a microwave-safe bowl (you can also heat on low on the stovetop in a saucepan) and microwave for 1-minute increments at 50% power, stirring in between, until the caramel is melted and smooth. Stir in the peanut butter and vanilla extract.
• Drizzle the caramel mixture over the top of the baked cookie dough and spread evenly.
• Pinch the remaining cookie dough between your fingers and crumble over the top of the caramel.
• Bake for 18-20 minutes until the bars are puffed and the edges are slightly golden.
• Let the bars cool completely before cutting into squares.

CHOCOLATE AND CARAMEL PEANUT COOKIE BARS

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans).
• In medium bowl, stir together cookie mix, oil, water and egg until soft dough forms. Press dough in bottom of ungreased 13x9-inch (3-quart) glass baking dish.
• Bake 10 to 15 minutes or until crust is golden brown.
• Meanwhile, in 2-quart saucepan, melt caramels with sweetened condensed milk over medium-low heat, stirring frequently to make sure bottom does not burn. Add peanut butter; cook 1 minute, stirring constantly. Stir in 1 cup of the peanuts.
• Pour caramel mixture over baked crust. Sprinkle remaining 1/2 cup peanuts evenly over top. Cool 2 hours. Cut into 6 rows by 4 rows.