Knock You Naked Cookie Bars
Delicious caramel cookie bars stuffed with gooey caramel and a hint of peanut butter. These rich, chocolate-studded bars offer layers of soft cookie, luscious caramel, and irresistible flavor.
Equipment
- 1 measuring cups and spoons
- 1 Mixing bowls
- 1 hand mixer
- 1 9x13-inch baking dish
- 1 Double Boiler
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup softened butter
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 room temperature eggs
- 2 cups semi-sweet chocolate chips
- 5 ounces evaporated milk
- 1 14-ounce bag caramels
- 1/2 cup peanut butter
Instructions
- Preheat oven to 375°F and grease a 9x13 inch baking dish.
- In a small bowl, combine flour, baking soda, and salt.
- In a large mixing bowl, beat butter, sugar, brown sugar, and vanilla until creamy.
- Add eggs one at a time, beating well after each addition.
- Gradually mix in the flour mixture, then fold in chocolate chips.
- Spread half of the cookie dough evenly into the prepared pan.
- Bake for 8 to 10 minutes until partially baked, then remove from oven.
- Meanwhile, melt caramels and evaporated milk in a double boiler until smooth.
- Stir in peanut butter until fully melted and combined.
- Spread the caramel mixture over the partially baked cookie dough.
- Drop spoonfuls of the remaining cookie dough over the caramel layer.
- Bake for another 15 to 20 minutes until the top is light golden brown.
- Remove from oven and allow to cool completely before cutting and serving.
Notes
- Use room temperature eggs for better mixing.
- Store bars in an airtight container at room temperature.
- Peanut butter can be substituted for almond butter for variation.
- Allow bars to cool fully to set caramel layer before slicing.