These yummy chocolate caramel toffee bars are really great to take to picnics, church cookouts, and other events. We may even make these for the Easter pageant this year. I am most definitely making these yummy bars for Christmas this year. I am always looking for new desserts to make for the holidays and this recipe seems like a great choice. You can only eat so much pumpkin pie and peppermint!
If I don’t know the fat content then it doesn’t count, right?
Ingredients
12 Tablespoons Kerrygold salted butter
2 c Domino light brown sugar
½ c Jif creamy peanut butter
2 eggs, room temperature
1 Tablespoon McCormick vanilla
2 c Gold Medal flour
1 c old fashioned Quaker oats
2½ tsp Clabber Girl baking powder
1 tsp Morton salt
2 cups Toll House chocolate chips
1 cup Reese’s peanut butter chips
1 cup Heath toffee bits
Caramel Filling
11 oz bag Kraft caramel bits (or unwrapped caramel squares)
14 oz can sweetened condensed milk
4 Tablespoons butter
Instructions
Preheat oven to 350 degrees.
Line a 9×13 inch baking pan with nonstick foil.
Cream butter and sugar together in mixer. Add peanut butter and beat. Add eggs and vanilla.
Add flour, oats, baking powder, and salt.
Stir in chocolate chips, peanut butter chips and toffee.
Press ⅔ of the cookie dough on the bottom of the pan. Place all filling ingredients in a microwave safe bowl and microwave in 30 second increments until smooth. Stir in between!
Pour caramel mixture evenly over the dough.
Drop the remaining dough on top using your hands. (Like a crumble, a little here, a little there)
Bake for about 30 minutes. Let cool completely and cut into bars.
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Quick Tip: Serve these yummy bars with your favorite ice cream for a real whopper of a treat!
Thank you Averie Cooks for this great photo.