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5.0 from 9 votes

Caramel Peanut Butter Cookie Bars (Millionaire Bars)

Caramel Peanut Butter Cookie Bars - Traditionally known as "Millionaire Bars," we've elevated classic chocolate and caramel shortbread cookie bars by adding luscious, rich peanut butter to the recipe.

Prep Time
20 mins
Cook Time
20 mins
Chill Time
2 hrs
Total Time
2 hrs 54 mins
Servings: 30 bars
Calories: 295 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Crust:
  • 1 cup butter
  • ½ cup light brown sugar packed
  • 1 large egg yolk
  • 2 ¼ cups cake flour (or 2 cups a.p. flour + ¼ cornstarch)
  • 1 teaspoon salt
  • 4-5 teaspoon cold water
For the Caramel Peanut Butter Layer:
  • 2 cups powdered sugar
  • 1 cup creamy peanut butter
  • 14 ounce can dulce de leche
  • ½ cup butter
  • 1 teaspoon vanilla extract
For the Chocolate Topping:
  • 12 ounces semisweet chocolate chips
  • ½ cup heavy cream
  • 1 tablespoon corn syrup

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Set out a 9X13 inch baking dish and line it with parchment paper.
  2. For the Crust: Cut the butter into cubes. Place the butter cubes, brown sugar, egg yolk, cake flour, and salt in a large food processor. Pulse unto a fine crumb. Then add 4 teaspoons cold water and pulse again until the dough comes together. It should still be crumbly, but should stick together with pressed. If needed, add another teaspoon of water and pulse again.
  3. Dump the dough into the prepared pan. Press into a tight even layer. Then bake for 25-30 minutes, until the top is golden.
  4. For the Caramel Peanut Butter Layer: In a microwave-safe bowl, add the powdered sugar, peanut butter, dulce de leche, and butter. Microwave for one minute. Stir to combine. Microwave one more minute, if needed, then stir until the mixture is smooth. Then stir in the vanilla extract.
  5. Scoop the caramel peanut butter fudge over the cookie layer. Smooth into an even layer. Chill until the chocolate layer is ready.
  6. For the Chocolate Topping: In a clean microwave-safe bowl, combine the chocolate chips, heavy cream, and corn syrup. Microwave in one minute increments, stirring in between, until the chocolate ganache is very smooth. Then pour over the caramel layer and spread into an even layer.
  7. Chill for at least 2 hours to set. Then lift the entire sheet of bars out of the pan, by the edges of the parchment paper. Cut into 12 large bars or 30 small bars.

Notes

  • Pro Tip: For really neat-cut sides, chill the bars for longer so the bars are hard when cutting. Then leave out on the countertop to soften.
  • Pro Tip: For really neat-cut sides, chill the bars for longer so the bars are hard when cutting. Then leave out on the countertop to soften.

Nutrition Information

Serving 1cookie Calories 295kcal (15%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 10g (50%) Cholesterol 37mg (12%) Sodium 203mg (8%) Potassium 139mg (4%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 356IU (7%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 30bars

Amount Per Serving

Calories 295

% Daily Value*

Serving 1cookie
Calories 295kcal 15%
Carbohydrates 27g 9%
Protein 4g 8%
Fat 20g 31%
Saturated Fat 10g 50%
Cholesterol 37mg 12%
Sodium 203mg 8%
Potassium 139mg 3%
Fiber 2g 8%
Sugar 17g 34%
Vitamin A 356IU 7%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.