Caramel Peanut Butter Almost S'mores Cookie Bars
User Reviews
4.9
Caramel Peanut Butter Almost S'mores Cookie Bars
Description
The recipe starts with a cookie dough base blending softened butter, brown sugar, eggs, vanilla, flour, graham cracker crumbs, baking powder, and salt. Half of this dough is evenly pressed into a prepared pan forming a sturdy foundation. The caramel peanut butter topping is made by melting unwrapped caramel candies with cream or milk and stirring in peanut butter and vanilla extract for smoothness and flavor.
This mixture spreads over the cookie base, then is sprinkled with semisweet chocolate chips before crumbled remaining cookie dough is layered on top. The bars bake at 350°F until set. The texture offers a soft and chewy cookie bottom, a creamy caramel peanut butter middle, and a chocolate-topped crumbly layer, evoking s'mores components without grilling.
The notes suggest using cream with caramels for richer texture but milk works as a thinner option. Homemade caramel can substitute store-bought, potentially requiring no added cream. These bars combine multiple layers of sweet and nutty flavors balanced with graham cracker’s mild crunch.
Ingredients
Graham Cookie Base:
- 1 cup butter softened to room temperature, salted
- 1 ½ cups light brown sugar packed
- 2 egg large
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 cups graham cracker crumbs about 18 rectangle crackers, crushed
- 1 teaspoon baking powder
- ¼ teaspoon salt
Caramel PB Layer:
- 10-12 ounces caramel candies unwrapped, soft
- ⅓ cup cream see note, or milk
- ½ cup peanut butter I use a heaping 1/2 cup, creamy
- ½ teaspoon vanilla extract
- 1 ½ to 2 to 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil or parchment paper, leaving a 2-inch overhang on the longer sides for easy removal of the bars after baking. Grease evenly with cooking spray and set aside.
- In an electric stand mixer or in a large bowl with a handheld electric mixer, beat the butter and sugar until light and fluffy, 1-2 minutes. Beat in the eggs and vanilla until well combined.
- Add the flour, graham cracker crumbs, baking powder and salt. On low speed, mix until combined.
- Press half (or slightly more than half) of the dough evenly on the bottom of the prepared pan.
- In a microwave-safe bowl, combine the caramels and cream (or milk) and microwave in 1-minute increments, stirring in between, until melted and smooth. Stir in the peanut butter and vanilla until well-combined.
- Spread the caramel/PB mixture over the layer of cookie dough in the pan. Sprinkle with chocolate chips. Crumble the remaining cookie dough over the top in small pieces.
- Bake the bars until golden brown but still soft (don't over bake!), about 20-25 minutes. The caramel may seem runny but if the cookie dough part is golden and soft-set, take the bars out. Cool completely. Cut into squares and serve (chilled, room temp or warm).
Notes
- If using homemade caramel, you likely won't need additional cream for the topping.
- Using cream yields a richer, creamier caramel peanut butter layer; milk creates a thinner consistency but still delicious.
- Press dough evenly for consistent layering and bake times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bar | |
| Calories | 347kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Cholesterol | 40mg | 13% |
| Sodium | 221mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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