Serious sugar loading going on today.
Thick, gooey caramel.
Chocolate chips. Peanut butter chips. Toffee bits.
All together in easy to make cookie bars.
Ever since I discovered block caramel at King Arthur Flour, I’ve given up the annoying task of unwrapping all those little individually wrapped caramel squares.
Ingredients for caramel filling:
11 oz bag vanilla caramels (unwrapped) or 11 oz piece of caramel from a block, chopped
14 oz can sweetened condensed milk
4 Tbs butter
Ingredients for cookie dough:
12 Tbs unsalted butter
2 cups light brown sugar
1/2 cup creamy peanut butter
2 eggs, room temperature
1 Tbs vanilla
2 cups flour
1 cup old fashioned oats
2 1/2 tsp baking powder
1 tsp salt
2 cups chocolate chips
1 cup Reese’s peanut butter chips
1 cup Heath toffee bits
1. Preheat oven to 350℉. Line a 9 x 13 inch baking dish with parchment paper.
2. Place caramel in a saucepan with butter and sweetened condensed milk. Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is smooth.
3. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing. Add eggs one at a time, mixing well after each addition. Add in vanilla.
4. Combine flour, oats, baking powder, and salt in a small mixing bowl.
5. Add the flour mixture slowly to the creamed butter mixture, stirring until well combined.
6. Stir in the chocolate chips, peanut butter chips, and toffee bits.
7. Spread 2/3 of the dough on the bottom of the prepared pan. Slowly pour caramel mixture evenly over the dough. Drop teaspoonfuls of the remaining dough on top of the caramel.
8. Bake for about 30 minutes. Let cool completely and then cut into bars.
Makes a lot
Recipe from Mom On Timeout
Serious sugar needs to be worked off. Rocking around to The Enemies is perfect to ward off that sugar coma.
“Perfect Stranger” has that 90s guitar rock feel. Retro, yet still fresh and fun.
Check out The Enemies on the band’s Website, where you can learn of some upcoming gigs in Ireland and buy their music.