Ingredients
For the Cookie Bars:
- 1 cup butter, softened
- 1 cup packed brown sugar
- ½ cup white sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups milk chocolate chips or semi-sweet chocolate chips
For the Caramel Sauce:
- 14 ounces caramels, unwrapped (or caramel bits)
- 5 ounces canned evaporated milk (use only 5 ounces, not the whole can if larger)
- ½ cup peanut butter
Instructions
1. Preheat & Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9″ x 13″ baking pan with non-stick spray.
2. Make the Cookie Dough
In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour, baking soda, and salt. Mix until fully combined.
Stir in the chocolate chips by hand or mix on low until evenly distributed.
3. Bake the First Layer
Press half of the cookie dough evenly into the bottom of the prepared baking pan.
Bake for 8–10 minutes, just until the edges are lightly golden.
4. Prepare the Caramel Sauce
While the first layer is baking, melt the caramels and evaporated milk together in a saucepan over medium-low heat, stirring frequently.
Once smooth, stir in the peanut butter until fully combined. Remove from heat.
5. Assemble the Bars
Pour the caramel-peanut butter sauce evenly over the partially baked cookie layer.
Drop spoonfuls of the remaining cookie dough over the caramel layer, spreading gently to cover as much as possible (it’s okay if some caramel peeks through).
6. Bake Again
Return the pan to the oven and bake for 15–20 minutes, or until the top is golden brown and set.
7. Cool & Serve
Allow the bars to cool completely in the pan. Slice into squares and enjoy!
Tips for Success
✅ Let the bars cool completely for cleaner slices.
✅ Substitute milk chocolate with dark chocolate for a richer flavor.
✅ Store leftovers in an airtight container for up to 5 days — if they last that long!