Monday, November 2, 2015

Chocolate Chip Carmel Peanut Butter Bars

Now that we are old and married (almost 2 months now) I've been trying to cook dinner more nights, and on top of that, keep up my love of baking, which is hard after I've already been in the kitchen for 3 hours every night prepping and cooking and washing dishes and cleaning up. It's hard to not fix the same thing over and over, so I started a recipe binder and once I make something we both like, I add it to the binder!

These bars are from Mel's Kitchen Cafe, which I have been getting most of my dinners from because they have all been so delicious! So I had a feeling her desserts would be pretty tasty as well. And yup, I was right. This one is going in the binder for sure.

Chocolate chip cookies are so good, and with peanut butter..... oh man even better.... and with CARMEL!?!?! That puts these in the best flavor combo ever ranking. My crappy phone pictures don't do them justice. But hopefully they tempt you just enough to go and make them right now!

Chocolate Chip Carmel Peanut Butter Bars
Yields 9X13 pan

Chocolate Chip cookie bottom:
  • 12 tablespoons butter, melted
  • 1 cup (7 ounces) brown sugar
  • 1/2 cup (3.5 ounces) granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (13.75 ounces) all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 2 cups chocolate chips 
Peanut Butter Caramel:
  • 10 ounces soft caramels, unwrapped
  • 1/3 cup cream or milk
  • 1/3 cup creamy peanut butter
  • 1/2 teaspoon vanilla extract
  1. Preheat the oven to 350 degrees. Line a 9X13-inch baking pan with foil and spray liberally with nonstick cooking spray.
  2. Whisk the melted butter, brown sugar and granulated sugar together in a large bowl until combined. Add the eggs and vanilla and mix well. Add the flour, salt and baking soda and mix until just combined. Stir in the chocolate chips.
  3. Spread or press about half (or just slightly more than half) of the batter in the bottom of the prepared pan and bake for 8-9 minutes.
  4. While the cookie dough base is baking, add the caramels and cream to a saucepan, heat on low on the stovetop, stirring constantly with heatproof spatula or wooden spoon, until the caramel is melted and smooth. Stir in the peanut butter and vanilla extract.
  5. Drizzle the caramel mixture over the top of the baked cookie dough and spread evenly.
  6. Pinch the remaining cookie dough between your fingers and crumble over the top of the caramel.
  7. Bake for 18-20 minutes until the bars are puffed and the edges are slightly golden.
  8. Let the bars cool completely before cutting into squares.

Recipe Source: slightly adapted from Mel's Kitchen Cafe 

And now, I will leave you with my usual cute Wyatt pics. Here he is looking like a person with his head on the pillow. And his Halloween costume didn't quite fit this year.

No comments:

Post a Comment