Peanut Butter Caramel Toffee Bars (Print-Friendly Version)
Chewy, layered bars with peanut butter, caramel, chocolate chips, and toffee create pure dessert bliss.
# Ingredients You'll Need:
→ Caramel Filling
01 -
312 grams caramels
02 -
397 grams sweetened condensed milk
03 -
56 grams unsalted butter
→ Cookie Dough
04 -
250 grams all-purpose flour
05 -
100 grams old fashioned oats
06 -
10 grams baking powder
07 -
5 grams salt
08 -
170 grams unsalted butter
09 -
130 grams creamy peanut butter (not natural)
10 -
440 grams light brown sugar
11 -
2 large eggs, at room temperature
12 -
15 millilitres vanilla extract
13 -
340 grams semi-sweet chocolate chips
14 -
170 grams peanut butter chips
15 -
160 grams toffee bits
# How to Make It:
01 -
Preheat oven to 175°C. Line a 23x33 centimetre baking dish with parchment paper and set aside.
02 -
Unwrap caramels and place in a saucepan or microwave-safe bowl. Add unsalted butter and sweetened condensed milk. Heat over medium-low heat or microwave in 30-second intervals, stirring often, until caramels are fully melted and mixture is smooth. Set aside.
03 -
In a bowl, whisk together flour, oats, baking powder, and salt until well blended. Set aside.
04 -
In a large mixing bowl or stand mixer, cream together unsalted butter, creamy peanut butter, and light brown sugar until light and fluffy.
05 -
Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
06 -
Gradually add the dry mixture to the creamed mixture, mixing until just combined and no streaks of flour remain.
07 -
Gently fold in semi-sweet chocolate chips, peanut butter chips, and toffee bits until evenly distributed.
08 -
Press two-thirds of the cookie dough evenly into the prepared baking dish. Pour the caramel mixture uniformly over the base layer.
09 -
Drop spoonfuls of the remaining dough over the caramel layer, allowing some caramel to remain exposed.
10 -
Bake the bars for approximately 30 minutes, or until the top is golden brown and set.
11 -
Allow bars to cool completely in the pan. Lift out using parchment paper and cut into 24 pieces.
# Extra Information:
01 -
Ensure caramels are fully melted for a smooth, even filling layer.
02 -
Let bars cool completely before slicing for clean edges and best texture.