Gooey Caramel Cookie Bars (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 cup butter, softened
02 -
1 cup packed brown sugar
03 -
1/2 cup white sugar
04 -
2 medium eggs
05 -
1 teaspoon vanilla extract
06 -
2 1/4 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
1 teaspoon salt
09 -
2 cups milk or semi-sweet chocolate chips
→ Gooey Filling
10 -
14 ounces unwrapped caramels
11 -
5 ounces canned evaporated milk
12 -
1/2 cup peanut butter
# Instructions:
01 -
Heat oven to 375°F. Spray a 9×13" baking pan with non-stick spray so your bars don't stick.
02 -
Beat the softened butter with both sugars until it's fluffy. Add eggs one at a time, then mix in vanilla. In a separate bowl, whisk flour, baking soda and salt, then gradually mix into your butter mixture. Fold in the chocolate chips.
03 -
Spread half the dough evenly in your pan. Bake for about 10 minutes until it's just set and slightly golden at the edges.
04 -
While that's baking, combine caramels and evaporated milk in a microwave-safe bowl. Microwave on medium power, stirring every 30 seconds until completely melted. Stir in peanut butter until smooth.
05 -
Pour the warm caramel mixture over the baked cookie layer. Drop spoonfuls of remaining dough on top - don't worry about covering everything. Bake another 17-20 minutes until golden and bubbly.
06 -
Let the bars cool fully in the pan before cutting. This helps the caramel set and makes for cleaner slices.
# Notes:
01 -
These bars keep well in an airtight container for up to 5 days.
02 -
You can freeze them for up to 3 months if wrapped well.
03 -
Try dark chocolate chips for a less sweet version.