Caramel Peanut Butter Cookie Bars

Need a lacto ovo vegetarian dessert? Caramel Peanut Butter Cookie Bars could be an awesome recipe to try. This recipe makes 24 servings with 190 calories, 4g of protein, and 8g of fat each. For 27 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 4783 people have made this recipe and would make it again. It is brought to you by Crazy for Crust. Head to the store and pick up salt, heavy whipping cream, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is not so spectacular. If you like this recipe, take a look at these similar recipes: Peanut Butter & Caramel Cookie Bars, Caramel Brownie Peanut Butter Cookie Bars, and Peanut Butter Caramel Oatmeal Cookie Bars.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Line a 9x13 pan with foil and spray with cooking spray. The foil is needed here because the caramel can get sticky! Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together. Press half of dough into the bottom of the prepared pan. The dough will be sticky - spray your hands with cooking spray first. It will be a very thin layer of dough! Bake the bottom layer of cookie dough for 10 minutes. While the dough is baking, make the caramel. Place the heavy whipping cream and butter in a heavy bottomed 2Qt sauce pan over medium-low heat. Add unwrapped caramels one at a time. Stir often until the caramel is melted and smooth. Sift the flour into the caramel (if you have a small mesh strainer, just place the flour in it and tap the side of the strainer until all the flour falls through). Stir until the flour is incorporated. Turn heat all the way to low until the bottom layer is done cooking, stirring often so it doesnt burn. Right before taking the cookie out of the oven, turn off the heat and stir in the vanilla. After 10 minutes, remove the bottom layer from the oven and pour the caramel over the top. Try to leave a 1/2 border around the cookie base. If the caramel touches the edges of the pan it will boil and stick. Break off pieces of the remaining dough and flatten between your hands. Lay on the top of caramel. Continue until the entire pan is covered, pressing the edges to seal them together. A little of the caramel may peek through, thats okay. Bake for an additional 10-15 minutes, until the bars start to get golden on the top. Cool completely before slicing. Store in an airtight container at room temperature. Do not refrigerate or caramel will get too hard to eat.

 

Step by step:

1. Preheat oven to 350F. Line a 9x13 pan with foil and spray with cooking spray. The foil is needed here because the caramel can get sticky! Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment.

2. Add egg, vanilla, milk, and salt and baking soda.

3. Mix until combined. Slowly add flour and mix until dough comes together. Press half of dough into the bottom of the prepared pan. The dough will be sticky - spray your hands with cooking spray first. It will be a very thin layer of dough!

4. Bake the bottom layer of cookie dough for 10 minutes. While the dough is baking, make the caramel.

5. Place the heavy whipping cream and butter in a heavy bottomed 2Qt sauce pan over medium-low heat.

6. Add unwrapped caramels one at a time. Stir often until the caramel is melted and smooth. Sift the flour into the caramel (if you have a small mesh strainer, just place the flour in it and tap the side of the strainer until all the flour falls through). Stir until the flour is incorporated. Turn heat all the way to low until the bottom layer is done cooking, stirring often so it doesnt burn. Right before taking the cookie out of the oven, turn off the heat and stir in the vanilla. After 10 minutes, remove the bottom layer from the oven and pour the caramel over the top. Try to leave a 1/2 border around the cookie base. If the caramel touches the edges of the pan it will boil and stick. Break off pieces of the remaining dough and flatten between your hands. Lay on the top of caramel. Continue until the entire pan is covered, pressing the edges to seal them together. A little of the caramel may peek through, thats okay.

7. Bake for an additional 10-15 minutes, until the bars start to get golden on the top. Cool completely before slicing. Store in an airtight container at room temperature. Do not refrigerate or caramel will get too hard to eat.

Nutrition Information:

covered percent of daily need