A little girl with a big passion for food.

Chocolate Chip Cookie and Caramel-Peanut Butter Bars

The other day, I drank a homemade Vanilla Latte a little too late at night and I was up tossing and turning until 2AM with one thing on my mind, layered cookie bars. #Riskyfat. For my own self respect and waist line, I waited until the following day to bake my masterpiece.

Although I love over-the-top desserts, I wanted to bake something that everyone would love… Mostly so that I wouldn’t eat it all by myself… But I wanted to be nice, too. ;)

Since making Knock You Naked Brownies I haven’t been able to stop thinking about them. Something about that gooey, delicious caramel layer was magical and I wanted to recreate it. Except this time with a little extra pizazz… Peanut Butter! Fact: Peanut butter always makes things taste better (i.e., toast, waffles, pancakes, oatmeal, brownies, ice cream, fruit, etc.)

As I said before, I didn’t want this dessert to be too over the top, so I decided to sandwich that heavenly mixture of caramel, peanut butter, and chocolate in between two layers of chocolate chip cookies. Simply amazing.

 

Chocolate Chip Cookie and Caramel-Peanut Butter Bars

Yield: 24 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients:

Original Nestle Tollhouse Chocolate Chip Cookies:

  • 2 ¼  cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Caramel-Peanut Butter:

  • ½ cup Evaporated Milk
  • 60 whole caramels, Unwrapped
  • ½ cup peanut butter, melted
  • 1/3 cup Semisweet Chocolate Chips

Directions:

  1. To make the cookie base, preheat oven to 375° F and grease 9 x 13-inch jelly-roll pan.Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels.
  2. Spread half of cookie dough into prepared pan and bake for 8 to 10 minutes. Remove pan from oven and set aside and begin caramel.
  3. To make the caramel, in a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with ½ cup evaporated milk. When melted and combined, add ½ cup melted peanut butter and pour over cookie base. Sprinkle chocolate chips as evenly as you can over the caramel.
  4. Turn out remaining cookie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
  5. Bake for 15 to 20 minutes or until golden brown and edges are set. Cool in pan on wire rack. Makes 2 dozen bars.

101 comments on “Chocolate Chip Cookie and Caramel-Peanut Butter Bars

  1. These look so amazing! That oozing caramel? Holy yum!

  2. Oh my goodness – I think I just binged through my eyes. These look amazing!

  3. When during these instructions do we divide the dough in half? I have read the recipe several times but can’t seem to find that step.

  4. They look amazing. Can we use premade COokie dough

  5. A 15×10 was way to big for the recipe. I recommend using a much smaller pan – a 9×13 would’ve been better. Also, getting the top layer on was a nightmare. I ended up putting spoonfuls on top and it worked out fine & much easier. They are yummy, but I recommend using the pre-made dough.

  6. I cannot wait to try these!! Thank you so much for sharing!

  7. Looks like a great recipe for Christmas baking.

  8. These are in my oven right now…had to share a little tip for the top layer of dough: I used pre made cookie dough, but either way would work. I laid a piece of wax paper down on my cutting board and pressed the dough out on it. No need to try to lift the dough off with a spatula. I simply turned in over on top of the caramel layer and peeled back the wax paper…so easy and mess free!

  9. Oh my, these look amazing. I’m almost afraid to try them….

  10. You totally have my taste in desserts, I love how you call THIS recipe “not too over the top”- haha! I’m always making things that are way too sweet/intense for everybody else, you know, the ones that everyone says “you can only have a TINY slice” when I’ve just downed 2 large pieces :) Thanks for the recipe!

  11. Can’t wait to try

  12. Can I use milk chocolate chips or won’t the bars taste as good?

    • Whatever type of chocolate you prefer works! Milk chocolate will just make it sweeter so perhaps cut the bars in smaller portions? However smaller portions just means more servings for me… :)

  13. seen another recipe like this only they sprinkled kosher salt on top of the carmel was salted ch chip carmel bard

  14. Wondering if you can use caramel sundae syrup instead of 60 caramels and how much would you use?

    • Hi Rhiannon, I somehow managed to skim over your comment until now– my apologies! If you’re going to use caramel sundae syrup I would recommend not mixing it with the evaporated milk since it’s already in a liquid state. Also, 60 caramels typically ends up weighing around 6 oz., but too much caramel is never a bad thing in my opinion! Hope that helps and let me know how it turns out!

    • I have a question about the caramels. Your recipe calls for 60 caramels, which is way more than one 11 ounce bag.  And yet you told someone it would come out to about 6 oz. you must be using something different than Kraft caramels?  Please advise me as to how many I should use.  Thanks so much!  Excited to try these!!!

    • Hi Patti, I based this recipe off Pioneer Woman’s Knock You Naked Bars, which calls for 60 caramels unwrapped. However, you should be fine using a 14-ounce bag of soft caramels! Sorry for the confusion!

  15. For those that used the premade cookie dough, did you use just 1 tube?

    • Hi Amanda, I actually JUST made these cookies last night using two packages (33 oz. total) of the Nestle TollHouse Break and Bake Cookie Dough. The cookie dough rolls/tubes are also 16.5 oz., so just use two! Also, I recommend using the Break and Bake because they’re easier to spread out but whatever you prefer. Hope you love them! :)

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  17. I had trouble getting the second cookie layer right the first time I made these. The second time I used a 9 x 13 pan with a cover. I put waxed paper on the lid, spread the dough onto the waxed paper and flipped it onto the caramel layer. Easy peasy.

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  19. I have made this a few times and they are LIFE CHANGING delish!! i’m trying to figure out a way to make it with only caramel in the center (quicker and no peanut butter)… i have a peanut butter hater in this fam (gasp!!! i know….). would you just do caramel with evap milk???

  20. Smelling yum in the oven…. I was able to pat the top layer on a sheet of parchment that I srayed with crisco spray, and I “patted” it with a snadwich bag that I also sprayed with Cricso. I laid the sheet on top of the carmel and it was no issue to get it off. Can’t wait to have a taste!

  21. Just made these…think I may stay home and eat the lot! Too scrummy. I used Dulche de leche mixed with peanut butter instead of making my own caramel, and it worked fine. Thanks for such an inspiring blog!

  22. Breana Anderson Reply

    Can we use Mrs. Richardson’s caramel topping instead of melting all the caramels? I don’t have a double boiler.

  23. I am going to try these for sure! Just FYI….your print link sucks! I printed and got all of the comments and pix too :( 9 pages …..that’s a waste!

  24. Made these last night the cheater way with the tips from the commenters with Nestle cookie dough and caramel ice cream sauce…they were a huge hit! I can’t wait to try them from scratch!!!

  25. I am in LOVE with these! I made them, and they are DELISH. It took me a while to make, but you will not regret making these.

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  27. Just finished this topped with vanilla ice cream. Yummmmm! My hubby and kids all loved them! Thank you!

  28. Waiting to cool…waiting to cool…waiting to cool….aaarrggghhh!!

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  30. This has to be one of the best recipes I’ve ever made!!!

  31. Your recipe instructions in step 2 say “Stir in morsels and nuts.”; however, no quantity or type of nuts are listed. What type & how much, please.

    • Hi Linda, sorry for the confusion! I used the original Nestle Toll House Chocolate Chip Cookie recipe, which suggests nuts as an optional add-in! The original recipe calls for 1 cup of nuts (your preference, I would recommend walnuts though), but I’ve never used nuts in this recipe, I’m sure it would be delicious though if you chose to!

    • Thanks, I have always used pecans in my CC cookies. I know that these will be just too yummy

  32. To get just the recipe, I drag and high light just the recipe and right click on the blue. Then click on ‘copy’. then go to my ‘Word’ documents and open a new window. Right click on the blank page and click ‘paste’, from there I can print. Hopes this can help someone.

  33. Hello! I havent understand: you bake the first layer of cookie dough,then you top it with the caramel-peanutbutter-chocolatechip layer,then you put over the last layer of cookie dough and bake again the whole piece? Thank you …

    • Thank you very much! looking forward putting it in the oven!I’ll tell you about once I’ve made it and my children have ate it! Thanks again!

    • thebitesizedbaker

      You’re welcome! I have a feeling it will be a huge hit!

    • Please, could you check step number 3? I think you have to re write it, there is where I got the wrong idea, or maybe I didnt understand it as english is not my current language

    • HI Francesca, yes, you do put half of the cookie dough in the pan and bake for 8-10 minutes. Hope that helps!

  34. they are in the oven right now! the carmel sauce is soooooo good…I am thinking of making a batch for over ice cream! yum!

  35. Do you know approx. how many bags of caramels this is? Also, do you think it would work to melt caramels in microwave? I’m hoping to make these for a get-together this evening. I found you on Pinterest & feel like I’ve hit the jackpot. Thank you for the recipe.

  36. This recipe looks amazingly yum! Definitely going to give this a try!

  37. Reblogged this on The Seasoned Pantry and commented:
    AMAZING!

  38. Do you still bake the first layer if you are using premade cookie dough?

  39. hi these look soooh good can i use dulce de leche caramel sauce instead of caramels and evaporated milk thanks merry christmas

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  41. Has anyone make these with mint chocolate chips?

  42. These have become the hit of my holiday baking. For some reason the guys really love them…to the point they hide them from others.
    I have found that rolling out the dough between two pieces of waxed paper makes that process much easier. I have even scored the paper to give me the lines to roll too, so it fits perfectly in the pan. Pull off the top layer of waxed paper flip over into the pan and peel off the bottom layer.
    Thanks for this great recipe!

  43. i have made these today as a request for my daughters 9th birthday. I used the caramel bits in the baking aisle, and added in the reeses chips at the end and melted em all together. She choose icecream to go on top. Absolutely sinfully divine! We have made the brownie version as well, and salt on the caramel layer in those are phenomenal!

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  45. Pingback: Knock You Naked Cookie Bars...this one has the recipe in the link!!! - Where Home Starts

  46. Looks sooooo good! Can’t wait to make it!!!

  47. what is the nutritional value of one bar?

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  49. OMG I am in the process of making these and SO excited!!! Do you think I can leave out the peanut butter? Or is it worth it to keep it?

  50. Can I used a glass casserole dish instead? I don’t have a jelly roll pan

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  52. Hi!
    I’m all the way from Saudi Arabia! And I cannot believe I just stumbled onto this recipe! I want to try it so bad. I neeeed to try it.
    I know this is a long shot, since it’s an old post, but can you please specify what kind of caramels did you use? And what kind of substitute can I use if I couldn’t find it here in Saudi?
    Thank you so much!

  53. Danielle Willis Reply

    hi! I’m in the process of making these and I’m just curious as to how long you think they would last in an airtight container? I really want to send some to my husband who’s deployed! TIA! :)

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  56. These look mouth-wateringly amazingly yummy! I’m just like Rachel mentioned before, really into those desserts other people say “you can only have a tiny piece”. Well, very sorry, but I can not stop at the tiny piece :) 
    I just need to ask, can I substitute the store bought caramels with homemade caramel? I make a very tasty butterscotch caramel and I wonder if I can use it here. And how much would I have to use?
    Can’t wait to try this recipe!! 

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  58. Made this for tonight’s New Year’s Eve bash. It looks to be perfect but I have to wait to try out. Talk about torture!

  59. I made this and it didn’t turn out gooey what do you think I did wrong? Is there a way to make the caramel gooeyer?

  60. Would a 9×9 inch pan work for this?

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