Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars – what more could you ask for? These cookie bars combine all your favorite flavors into one mouth watering bite that no one will be able to resist. Sure to become a new family favorite!
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OMG you guys. I am seriously about to blow your mind with these cookie bars. They have ALL of my favorite things – caramel, toffee, peanut butter, and OF COURSE, chocolate!
I am a HUGE fan of cookie bars. They are so, SO easy to make and there is just nothing like a big fat cookie bar chock full of goodness. For those of us with limited time on our hands who don’t want to worry about taking cookies in and out of the oven for an hour – bars are the way to go.
PLUS…bars allow for layers. Layers of flavor. Layers of creamy, caramelly goodness that just melts in your mouth.
It starts with an amazing cookie base that is chock full of flavor. The cookie bars are fortified with oats which helps it withstand the decadence that is sandwiched between the cookie layers.
An ooey, gooey caramel layer is the perfect center to these cookie bars. Perfection, without the mess. The caramel stays put and is the perfect counterpart to the cookie.
Soft and sweet, it’s exactly what your teeth want to bite into.
My boys gave these bars a bite and thought they had been instantly transported to heaven. I wholeheartedly agreed. Cut them into bite sized squares for your next party or wow your friends with these monster bars – you seriously can’t go wrong here!
More Dessert Bar Recipes
- No Bake Crispy Snickers Bars
- Lemon Bars
- Chocolate Pecan Pie Bars
- Chocolate Chip Cookie Cheesecake Bars
- Heavenly Hash Truffle Bars
How To Make Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars
Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars
Ingredients
Caramel Filling
- 11 ounces caramels
- 14 ounces sweetened condensed milk
- 4 tablespoons butter
Cookie Dough
- 12 tablespoons unsalted butter
- 2 cups light brown sugar
- ½ cup creamy peanut butter
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 cup old fashioned oats
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup Reese’s peanut butter chips
- 1 cup Heath toffee bits
Instructions
- Preheat oven to 350°F. Line a 9×13 inch baking dish with parchment paper and set aside.
- Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
- Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth.
- Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
- Add eggs one at a time, mixing well after each egg. Add in vanilla.
- Combine flour, oats, baking powder, and salt in a small mixing bowl.
- Add the flour mixture slowly stirring until well combined.
- Stir in the chocolate chips, peanut butter chips, and toffee bits.
- Spread two-thirds of the dough on the bottom of the pan.
- Slowly pour caramel mixture evenly over the dough.
- Drop the remaining dough on top by the teaspoon. It doesn’t have to be perfect!
- Bake for about 30 minutes. Let cool completely and then cut into bars.
Notes
- Room Temperature: Store the bars in an airtight container for up to 4 days.
- Refrigerator: Refrigerate for up to one week
- Freezer: Freeze for up to 3 months—just thaw at room temperature when you’re ready to enjoy!
Nutrition
Evanna says
Made these bars. Cooked for 40min. Turned to mush. Going to try to refrigerate them. Anyone else have this issue?
Beth says
Is there a way to substitute the butter and condensed milk? My son is allergic to goes milk
Trish - Mom On Timeout says
I really don’t know… Is there a dairy free SCM product out there maybe? Shoot!
Cinnamon says
I just made these and they didn’t look like yours at all the drops of dough that I put on top didn’t cover all of the Carmel it looks like I just dropped cookies on top of the Carmel. What did I do wrong?
Trish - Mom On Timeout says
You might have used a little too much cookie dough on the bottom layer. The caramel layer does NOT need to be completely covered though so don’t worry about that 🙂
MamaSchick says
I made these sinful little beauties tonight. Oh. My. Word. Deliciousness overload. They are so rich and yummy!
A few things:
I can’t eat gluten, so I used a gluten free 1-to-1 substitute for the flour, and gluten free oats. This recipe worked great because it’s so packed full of yumminess nobody noticed.
I also only had ¼ cup of creamy peanut butter left, so I finished it off with ¼ cup crunchy peanut butter and it worked fine.
I also calculated Weight Watchers Smart Points (a huge mistake) and if you cut them into 15 bars they are 27 points EACH!
It was worth every sinful bite! Hahahaha!
Thank you for sharing this recipe. I am going to cut them into smaller portions and freeze a few of these for those days when I need a little spoiling 🙂
Trish - Mom On Timeout says
Love that you made the recipe work for YOU! This recipe actually makes 24 bars so a few less WW points if you make them a bit smaller 😉 SO glad you gave it a try!
Bryn says
How do you think these would be with cookie butter instead of peanut butter and maybe butterscotch or toffee chips instead of on chips? I have a friend who hates pb but I’d love to make these for a potluck
Trish - Mom On Timeout says
I have heard that cookie butter or sunbutter is a great substitute in this recipe. I haven’t tried it myself but I don’t see why it wouldn’t work. And yes, butterscotch, more toffee chips or even more chocolate chips would be the perfect substitute for the peanut butter chips. Let me know if you give it a try!
Sabrina says
what a fun recipe! Love all of the layers in these bars, they’re like three cookies, one caramel, one oatmeal and the other toffee chocolate chip all bound together, love it, thank you!
Shelley says
These. Are. AMAZING!! I’m literally eating and drooling as I type this! To be honest, the original carmelita recipe doesn’t do all that much for me but your variation…WOW!! I’ll be making these again for sure!! Thank you so much for sharing! 🙂
Jenny says
The caramel sauce this recipe made was so nice and smooth! I’ll have to keep this recipe around for the next time I need caramel for something. Thanks!
Trish - Mom On Timeout says
It’s one of my favorites Jenny! So glad you like it!
Kendra Mason says
I made these and added some walnuts for some crunch and saltiness to the bar also. AMAZING! Thank you for creating such a wonderful recipe!
Trish - Mom On Timeout says
Oooh! Walnuts! Great idea! Thanks for stopping by and leaving such a sweet comment!
Eileen Madson says
Getting ready to make these. Have one comment … THANK YOU for not putting the calorie count!!!!!
Janet says
These look so yummy!
Do you have any suggestions for a substitution for the sweetened condensed milk?
Thanks!
Trish - Mom On Timeout says
I don’t Janet – is it because it’s not available where you’re at?
Eden Passante says
Are you serious with these?! They look amazing! Definitely need to make these ASAP!
Bruce says
I baked a batch of these cookie bars earlier this autumn but wound up freezing half the batch and rationing myself to 3 bars a week due to my concerns about the peanut butter and the un-needed extra calories. So, question one – how many calories in one serving? Two, how many could be saved if Splenda replaces the brown sugar? Three, any other effects from making that change? Four, what’s the secret to separating the baked bars from the parchment paper without waste?
Kris says
Just made these! I think they are one of the best things I have ever made. I had to share them with the neighbors so I wouldn’t eat them all. Thank you for the recipe.
Trish - Mom On Timeout says
That made my day Kris 🙂 I’m so glad you enjoyed the recipe!
HYWAY says
O M G i can`t wait to make these bars!!! They have everything that i simply adore. THANK YOU! you have just made love to all of my seances.
Trish - Mom On Timeout says
LOL! Enjoy!