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Peanut Butter Caramel Chocolate Chip Cookie Bars
Peanut Butter Caramel Chocolate Chip Cookie Bars
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Prep Time:
30 minutes
Total Time:
4 hours 45 minutes
Indulge in holiday baking with irresistible Peanut Butter Caramel Chocolate Chip Cookie Bars. Perfect for gifting or fueling Santa, these decadent bars will elevate your cookie tray with minimal effort. Easy six-step recipe, great for family fun and little helpers. Beware: snacking on caramels and chocolate chips is unavoidable with this delicious ingredient list!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Peanut Butter Cookie Mix
  • Vegetable oil, water and egg called for on peanut butter cookie mix pouch
  • 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
  • Butter and egg called for on chocolate chip cookie mix pouch
  • 1 bag (11 oz) caramels, unwrapped
  • 1/4 cup heavy whipping cream
  • 2 cups semisweet chocolate chips (12 oz)
Instructions:
  • Preheat your oven to 350°F. Cover a 13x9-inch pan with foil, leaving some foil hanging over two opposite sides of the pan, and give it a quick spray of cooking spray. Follow the instructions on the pouch to prepare the peanut butter cookie dough. Press the dough evenly into the bottom of the pan.
  • Prepare the chocolate chip cookie dough as directed on the pouch. Spoon the dough over the peanut butter cookie dough. Use a metal spatula to evenly spread the dough to cover the peanut butter cookie dough layer.
  • Bake for 25 to 28 minutes until a toothpick inserted in the center comes out clean and the edges are set. Transfer to a cooling rack and let cool for 5 minutes.
  • In a 2-quart saucepan, combine caramels and whipping cream and heat over medium heat, stirring constantly for 5 to 10 minutes until caramels are melted. Remove from heat and spread over the warm cookie base. Bake for about 5 minutes until the caramel is set in the center. Then, transfer it back to the cooling rack.
  • Evenly sprinkle luxurious chocolate chips on top. Allow to sit for 5 minutes to melt, then spread the heavenly melted chocolate across the bars. Chill in the fridge until the chocolate is gloriously firm, approximately 3 hours.
  • Allow the bars to rest for 30 minutes before slicing. Lift the bars out of the pan using the foil and gently remove the foil. Cut the bars into a grid of 8 rows by 5 rows. Keep the bars in the refrigerator, loosely covered.

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