Let me begin by saying THANK YOU. And today’s recipe? It’s one of those “stop-what-you’re-doing-and-make-this” kind of moments. These Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars are loaded. Loaded with texture. Loaded with flavor. Loaded with happiness in every square. Imagine the perfect cookie bar base—soft, chewy, with just the right hint of oatiness—layered with gooey caramel, studded with melty chocolate chips, buttery toffee bits, and, of course, rich peanut butter.
I’m kicking myself for not having shot it the moment I pulled it from the oven. The smell alone is worth bottling up!
Let’s get right into it, shall we?
Ingredients
To make about 24 decadent bars, here’s what you’ll need:
For the caramel layer:
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11 oz caramels, unwrapped
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1 (14 oz) can sweetened condensed milk
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4 tablespoons unsalted butter
For the cookie dough:
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2 cups all-purpose flour
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1 cup old-fashioned oats
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2½ teaspoons baking powder
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1 teaspoon salt
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12 tablespoons (1½ sticks) unsalted butter, softened
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½ cup creamy peanut butter (not natural)
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2 cups light brown sugar, packed
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2 large eggs, room temperature
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1 tablespoon vanilla extract
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2 cups semi-sweet chocolate chips
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1 cup peanut butter chips
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1 cup toffee bits
How to Make Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars
Step 1: Make the caramel layer
Start by unwrapping your caramels and placing them in a small saucepan with the sweetened condensed milk and butter. Heat gently over medium-low, stirring often, until everything melts into a smooth, luscious caramel sauce. Once fully combined, remove from heat and set aside.
Step 2: Preheat and prep
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving a bit of overhang on the sides to help lift the bars out later. This step is key for easy removal and clean slices.
Step 3: Mix the dry ingredients
In a medium bowl, whisk together the flour, oats, baking powder, and salt. This gives the dough a lovely chew and just enough structure to handle that dreamy caramel middle.
Step 4: Cream the wet ingredients
In a large bowl, cream the softened butter, peanut butter, and brown sugar until light and fluffy. Use a stand mixer or hand mixer—it makes a difference in getting that creamy, dreamy base texture. Add the eggs one at a time, mixing thoroughly after each. Then beat in the vanilla extract.
Step 5: Combine and fold
Gradually add the dry ingredients to the wet, mixing until just combined. Then fold in the chocolate chips, peanut butter chips, and toffee bits. Try not to eat half the dough at this point—I know, it’s tempting!
Step 6: Assemble the layers
Press two-thirds of the cookie dough into the bottom of your prepared pan. Pour the cooled caramel sauce evenly over the top. Then drop small spoonfuls of the remaining dough across the surface. Don’t worry about covering every inch—those golden caramel peeks will be your favorite parts.
Step 7: Bake
Bake for about 30–35 minutes, or until the top is golden brown and set. The kitchen will smell like a bakery. The top might have some beautiful bubbling where the caramel meets the dough—that’s your cue it’s going to be gooey and glorious inside.
Step 8: Cool and slice
Let the bars cool completely in the pan. This step is important so the caramel sets up enough to slice neatly. You can even refrigerate the pan for 30 minutes before cutting for super clean edges.
Helpful Tips
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Use creamy peanut butter, not natural. The texture is more consistent and reliable in baked goods like these.
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Line the pan! Parchment paper is your friend here. The caramel layer is sticky, and lifting the whole slab out makes slicing way easier.
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Cool completely before slicing. I know it’s hard to wait, but warm caramel can be a mess. Let it set for the most satisfying cut and chew.
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Storage tip: Store these in an airtight container at room temperature for 3–4 days. For longer storage, pop them in the fridge. The flavor intensifies, and they’re delicious cold!
Substitutions & Variations
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Nut-free version: Substitute the peanut butter with sunflower seed butter and omit the peanut butter chips. Use extra chocolate or butterscotch chips instead.
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Gluten-free option: Use a one-to-one gluten-free flour blend and certified gluten-free oats. The texture will be slightly different but still delightful.
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Add crunch: Toss in a handful of chopped roasted peanuts or walnuts for added texture.
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Switch up the chips: Swap semi-sweet chips with dark, milk, or even white chocolate for a different flavor profile. Butterscotch chips are another delicious choice!
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Extra gooey? Add a sprinkle of sea salt over the caramel layer before baking for a salty-sweet kick.
Frequently Asked Questions
Can I freeze these bars?
Yes! Once cooled and sliced, place the bars in a single layer or between parchment in an airtight container. Freeze for up to 2 months. Let them thaw at room temperature or enjoy them slightly chilled.
Can I make these ahead for a party?
Definitely. These bars are even better the next day once the flavors settle and the caramel thickens. They’re ideal for make-ahead treats.
What if I don’t have toffee bits?
You can leave them out or replace them with more chocolate chips, chopped candy bars, or crushed pretzels for a different kind of crunch.
How thick are these bars?
They’re wonderfully thick and chewy, about 1 to 1.5 inches. Perfect for stacking, gifting, or enjoying with a cold glass of milk.
More Recipes To Try
Storage Instructions
After cooling, store the bars in an airtight container:
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At room temperature: Up to 4 days
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Refrigerated: Up to 1 week
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Frozen: Up to 2 months (wrapped individually or in layers separated by parchment)
They travel well, too, so don’t be shy about packing them in lunchboxes or bringing them to your next potluck.
These Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars are anything but boring. They’re layered with love, packed with everything good, and the kind of dessert that turns an ordinary day into something special.
Bake them once, and they’ll become a regular in your rotation—I’m willing to bet on it. And when you do? I’d love to hear how they turned out. Happy baking, and thank you for being here!