Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars

April 8, 2019

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Caramel Filling Ingredients

  • 11 oz bag vanilla caramels
  • 14 oz can sweetened condensed milk
  • 4 tbsp butter
  • 4-6 full droppers of PlusCBD Oil™

Cookie Dough Ingredients

  • 12 tbsp unsalted butter
  • 2 cups light brown sugar
  • ½ cup creamy peanut butter
  • 2 eggs, room temperature
  • 1 tbsp vanilla
  • 2 cups flour
  • 1 c old fashioned oats
  • 2 ½ tsp baking powder
  • 1 tsp salt
  • 2 cups chocolate chips
  • 1 cup Reese’s peanut butter chips
  • 1 cup Heath toffee bits


  1. Preheat oven to 350°. Line a 9×13 inch baking dish with parchment paper.
  2. Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
  3. Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth.
  4. 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.
  5. Combine flour, oats, baking powder, and salt in a small mixing bowl. Add the flour mixture slowly stirring until well combined. Stir in chocolate chips, peanut butter chips, and toffee bits. Mix well.
  6. Spread ⅔ of the dough on the bottom of the pan. Slowly pour caramel mixture evenly over the dough.
  7. Drop the remaining dough on top by the teaspoon. It doesn’t have to be perfect!
  8. Bake for about 30 minutes. Let cool completely and then cut into bars.


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