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 think I’ll make these and place them into decorative goody boxes to give away during Christmas caroling this year. How fun would that be?! Just do yourself a favor and don’t figure out the fat content in this dessert lol!
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!
Keep on working, great job!