Chocolate Chip Caramel Cookie Bars

Caramel.  Oh, I love caramel.  Caramel takes Chocolate Chip Bars to a whole new level.  Thank you, caramel.

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Chocolate Chip Caramel Cookie Bars        Printer-Friendly Recipe

From: Mom On Timeout

Ingredients

Caramel Filling

11 oz bag vanilla caramels
14 oz can sweetened condensed milk
4 Tbls butter

Cookie Dough

1½ sticks unsalted butter
2 c light brown sugar
½ c creamy peanut butter
2 eggs, room temperature
1 Tbls vanilla
2 c flour
1 c old-fashioned oats
2½ tsp baking powder
¼ tsp salt
2 c chocolate chips

Directions

Preheat oven to 350 degrees and line a 9×13-inch baking pan with parchment paper, set aside.

In a small saucepan, heat the unwrapped caramels, butter, and sweetened condensed milk over medium-low heat.  Stir occasionally until the caramels have melted and the mixture is smooth.

For the cookie dough, cream together the butter and sugar in a mixing bowl.  Mix in the peanut butter.  Now add the eggs in, one at a time, mixing after each addition.  Mix in the vanilla.  In a small mixing bowl, mix together the flour, oats, baking powder, and salt.  Pour the flour mixture into the sugar mixture, mix (that’s a lot of mixing!) until combined.  Stir in the chocolate chips.

Spread ⅔ of the cookie dough in the bottom of your prepared pan.  Pour the caramel mixture evenly over the cookie dough.  Drop the remaining cookie dough by the spoonful on top of the caramel.  Bake for 30 minutes until the cookie dough is turning golden brown.  Remove from the oven and cool completely.  Cut, serve, and enjoy!

Line a 9x13 pan with parchment paper.  Don't go with a smaller pan like I did...trust me, you'll see.

Line a 9×13 pan with parchment paper. Don’t go with a smaller pan like I did…trust me, you’ll see.

Combine the unwrapped caramels, butter, and sweetened condensed milk in a small saucepan.

Combine the unwrapped caramels, butter, and sweetened condensed milk in a small saucepan.

Heat over medium-low until the caramels have melted and the sauce is smooth.

Heat over medium-low until the caramels have melted and the sauce is smooth.

Cream together the butter and sugar.

Cream together the butter and sugar.

Add the peanut butter and mix.

Add the peanut butter and mix.

Add the eggs, one at a time.  Mix after each addition.

Add the eggs, one at a time. Mix after each addition.

Mix in the vanilla.

Mix in the vanilla.

In a separate bowl, combine the flour, oats, baking powder, and salt.

In a separate bowl, combine the flour, oats, baking powder, and salt.

Pour the flour mix into the sugar mix and combine.

Pour the flour mix into the sugar mix and combine.

Lastly, stir in the chocolate chips.

Lastly, stir in the chocolate chips.

Press 2/3 of the cookie dough into your pan.

Press 2/3 of the cookie dough into your pan.

Top with the caramel sauce.

Top with the caramel sauce.

Drop spoonfuls of the remaining cookie dough over the caramel.  Bake for about 30 minutes in a 350 degree oven.

Drop spoonfuls of the remaining cookie dough over the caramel. Bake for about 30 minutes in a 350 degree oven.

And this is why you need a 9x13 pan.  Thankfully, the pizza stone below the pan saved me from a very messy oven!

And this is why you need a 9×13 pan. Thankfully, the pizza stone below the pan saved me from a very messy oven!

Allow the bars to cool before slicing and enjoying!

Allow the bars to cool before slicing and enjoying!

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