Dry Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Wet Ingredients
1/2 cup butter (softened)
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
2 large eggs (room temperature)
Filling and Topping
1 cup semi-sweet chocolate chips
14 ounces caramels
1/2 cup evaporated milk
1/2 cup peanut butter
Method
Preparation
Begin by greasing a 9×13 baking dish thoroughly to prevent sticking.
In a separate bowl, combine the all-purpose flour, baking soda, and salt. Whisk the dry ingredients well for even distribution.
In another large bowl, beat the softened butter with both sugars and vanilla until the mixture is pale and creamy.
Add the eggs one at a time, mixing well after each addition for consistency.
Gradually add the flour blend to the wet mixture, mixing until just combined. Fold in the semi-sweet chocolate chips.
Spread half of this cookie dough evenly in your prepared baking pan.
Baking
Bake this base at 375°F for 8-10 minutes or until just set.
While the base is baking, melt the caramels and evaporated milk in a double boiler, stirring until smooth. Then, add in the peanut butter and stir until fully melted.
Once the base is done baking, spread the warm caramel peanut butter filling over it.
Drop spoonfuls of the remaining dough evenly over the filling.
Return the pan to the oven and bake for an additional 15-20 minutes until golden brown and set in the center.
Allow the bars to cool in the pan for at least half an hour before slicing.
Nutrition
Serving: 1g
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 11g
Saturated Fat: 6g
Sodium: 150mg
Fiber: 1g
Sugar: 15g
Notes
Creative serving suggestions include pairing with vanilla ice cream or drizzling extra melted chocolate over them for presentation. Store leftovers tightly covered with plastic wrap or foil for up to three days at room temperature or about a week in the fridge. For longer storage, freeze wrapped individual bars for up to three months.
